Snickers mousse cake

12 servings
23 hours 20 min


1. The first thing we'll do is biscuit: - sift flour, starch, cocoa powder and baking powder into a deep bowl; - in a convenient bowl we break eggs, lay out yolks, pour salt and sugar; - place this bowl in a water bath and beat the ingredients with a mixer until the mass increases in volume and becomes hot; - remove the bowl from the water bath and continue to beat for 7 minutes until the mass cools down; - we introduce dry ingredients into the resulting mass, mix carefully; - we line the detachable shape (diameter - 20 cm) with parchment, pour dough into it and send it to the oven, heated to 170 degrees, bake for about 30 minutes; - wrap the finished sponge of room temperature in cling film and send it to the refrigerator overnight.

2. And now the second step to paradise pleasure, namely salted caramel: - pour sugar into a container with a thick bottom and send the container to a medium heat, constantly stir until the sugar crystals completely dissolve and turn into golden caramel; - pour cream into a separate dish, also send it to the fire and bring it to a boil; - remove the container with caramel from the heat, add butter and pour salt, mix well, then pour hot cream (the mixture will boil - do not be alarmed, everything is fine and should be so); - return the container to the fire and cook for about 5 minutes, then turn off the stove and cool the caramel to room temperature.

3. And now we will prepare mousse: - pour water into a saute pan, pour sugar, send it to the fire and bring it to a boil, after which we cool it; - fry peanuts in a dry frying pan (it is possible in the oven), then add cocoa butter; - fill gelatin with cold water, let it swell; - put the egg yolks in a small saucepan and pour the cooled sugar syrup here, send the saucepan to a water bath and heat for 5 minutes; - beat the yellow-syrup mass with a mixer; - heat the swollen gelatin in the microwave for about 20 seconds, after which we add part of the caramel to it, mix thoroughly and introduce it into the rest of the caramel; - beat the cream with a mixer to a lush creamy mass, then combine them with caramel mass and previously beaten yolks, mix everything thoroughly; - put fried peanuts into mousse, mix again.

4. The time has come for Chantilly's cream: - we pour gelatin into the piano and pour cold water; - when the gelatin swells (and this will happen in 7-10 minutes), heat it in the microwave for about 20 seconds; - beat the chilled cream with powdered sugar until fluffy; - then we introduce part of the whipped cream mass into the gelatin, mix and combine with the bulk of the cream, mix again.

5. The most interesting thing is to collect the cake: - we cut the biscuit into 3 equal parts (I cut it with a long saw knife - very convenient, but you can also cut the thread who is used to it); - we place the first cake in a detachable mold, pour half of the caramel mousse and send it to the refrigerator for 20 minutes - let the mousse grab; - then pour half of Chantilly's cream and cover with a second bark, also send to the refrigerator for 20 minutes; - after the second cake, repeat the layers of caramel mousse and Chantilly cream, observing the sequence and cooling time; - we send the fully assembled cake to the refrigerator overnight.

6. Pour glaze over the cake (melt the chocolate in a water bath, add butter, stir with a whisk) and sprinkle with fried peanuts. You can add a Snickers bar for decoration by cutting it into pieces, but this is all at will and taste: ) The cake is ready to please you with its excellent look and stunning taste! Enjoy your meal;)