Snickers cake with cream 🥗 cheese

Chocolate sponge cake

1. To make chocolate biscuit, all ingredients must be at room temperature. Remove them from the refrigerator in advance. Melt 75 g butter. Mix 200 g of sifted wheat flour, 40 g of cocoa, 5 g of soda, 5 g of baking powder and 1 g of salt. Bring 125 g of water to a boil. Beat with a mixer 200 g of sugar and 2 eggs. The mass should lighten and increase in volume.
2. Then add 125 g of milk and melted butter.
3. Without ceasing to beat, in portions enter a mixture of dry ingredients.
4. Next, pour boiling water and beat until the mass becomes completely homogeneous.
5. Distribute the dough into forms and bake in an oven preheated to 150 degrees for 30-40 minutes.
6. Check the readiness of the biscuit with a wooden stick.
7. Cool the biscuit on the wire rack for 15 minutes, remove from the mold and let cool completely.

Salted caramel

1. To prepare salted caramel, take a pan with a thick bottom, put 175 g of sugar, 35 g of invert syrup, 30 ml of water into it and put on low heat.
2. Do not mix the mass until most of the sugar has dissolved.
3. Bring 200 ml cream of 30% to a boil. When the sugar has completely dissolved, pour in very hot cream, mix. Do this carefully so as not to get burned.
4. Boil the caramel for 2-3 minutes and add 150 g of butter, cut into pieces.
5. Stir to completely dissolve the oil, add 1 g of salt and boil the caramel for another 3 minutes.
6. Remove the caramel from the heat, let it cool slightly, and then pour into the container and cover it completely after cooling.

Caramel Cheese Cream

1. Using a mixer, beat 700 g of curd cheese and 200 g of cream 30%. Cream and cheese should be very cold.
2. Beat until a uniform, stable mass is formed.
3. Next, add 250 g of salted caramel at room temperature.
4. Beat for another 2-3 minutes to make the cream uniform.

Cream Cheese for Alignment

1. Mix 10 g of titanium dioxide with 3 tbsp. l vodka.
2. Beat with a mixer 150 g of butter at room temperature. Then add 80 g of powdered sugar and beat until light.
3. Next, add the dye and, without stopping whipping, add 150 g of cottage cheese at room temperature.
4. Whip the cream for another 2-3 minutes.

Cake assembly

1. Dry 150 g of peanuts in the oven or in a pan. For impregnation, mix 100 ml of water and 100 g of sugar, and then bring to a boil.
2. Apply ½ tbsp. To a dish or cake plate. l cream. This will help the cake not slip during assembly.
3. Sponge cake soak 4-5 tbsp. l impregnation.
4. Apply cream on the cake, make a bot on it around the perimeter.
5. In the resulting recess add 3-4 tbsp. l salted caramel and 75 g peanuts.
6. Then again a layer of cream and cake.
7. Saturate the cake and grease it with a thick layer of cream.
8. Put the biscuit on the cream again and repeat the layers, as for the first time.
9. Cover the top cake with the remaining cream and even the sides. Put the cake in the refrigerator for 6-8 hours.
10. Cover the cake with a spatula with cream cheese for leveling in 2 layers.
11. After the first layer, put the cake in the refrigerator for 30-40 minutes or in the freezer for 10-15 minutes.
12. Apply the last layer of cream very carefully, aligning the small errors of the previous layer. For a cleaner job, wipe the putty knife every time with a towel.
13. Decorate the cake as you wish. Enjoy your meal.