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SNICKERS ROLL
A delicate chocolate sponge roll with creamy frosting, caramel (boiled condensed milk), and plenty of peanuts, reminiscent of the famous candy bar.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Whip the eggs with the sugar and a pinch of salt until light and fluffy (8–10 minutes). Add the sifted flour, cocoa powder, baking powder, and oil. Mix on low speed for 2–3 minutes.
Spread the batter evenly onto a baking sheet lined with parchment paper. Bake at 180°C (350°F) for 10 minutes. Immediately after baking, remove from the paper, cover with a towel, and roll it up. Let it cool.
Whip the cream cheese, powdered sugar, and heavy cream until a thick, fluffy frosting forms.
Whip the softened butter with the boiled condensed milk, add the peanuts, and mix well.
Unroll the sponge cake, spread the peanut filling over it, followed by the cream cheese frosting. Roll it back up, wrap in plastic wrap, and refrigerate for at least 2 hours.
Melt the chocolate, add the butter and peanuts. Mix and coat the roll. Refrigerate for another 10 minutes.
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