Snickers Cake

Whip the eggs with the sugar until tripled in volume.

Add the butter, then gently fold in the sifted dry ingredients.

Bake the sponge cake at 170°C (340°F) for 35–40 minutes.

Whip the egg whites until frothy, gradually adding the sugar, salt, and acid for the meringue.

Bake the meringue at 90°C (195°F) for 1 hour and 40 minutes. Leave it inside the turned-off oven until completely cooled.

Whip the chilled cream cheese with powdered sugar. Gradually stream in the ice-cold heavy cream, beating until fluffy.

Cut the sponge cake into 3 layers and brush them with a mixture of water, condensed milk, and brandy.

Assemble the cake by layering: sponge cake → cream → meringue → caramel with peanuts.