Snickers Caramel Delight Cake

Instructions

1. Preheat the oven to 170°C (340°F) top and bottom heat.
2. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form.
3. Gradually add 200g of fine sugar while still mixing on high speed.
4. Reduce the speed and add one yolk at a time along with the oil.
5. Sift in 220g of all-purpose flour mixed with 1 teaspoon of baking powder and gently fold it in with a spatula.
6. Pour the batter into a prepared baking pan and bake for about 35-40 minutes.
7. Once baked, immediately remove the sponge cake from the oven and drop it onto a countertop from about 40 cm height.
8. Once cooled, cut it into 2 layers.
9. Finely chop 80g of salted peanuts, gently heat and mix 300g of dulce de leche.
10. Whip 500ml of heavy cream until stiff peaks form, then add 500g of mascarpone cheese and 80g of dulce de leche. Mix until well combined.
11. Spread the cream on one layer of the sponge cake, then evenly distribute the caramel and peanut mixture.
12. Cover with the second layer of sponge cake, and repeat the process with the cream and caramel.
13. Melt 100g of milk chocolate with 50ml of cream, then pour it over the cake once cooled.
14. Transfer a small portion of the cream to a piping bag fitted with a tip and use it for decoration.
15. Sprinkle chopped Snickers bar on top.
16. Refrigerate for at least 5 hours or overnight before serving. Enjoy!