Snickers Trifle

Ingredients

• 2 eggs
• 40 g sugar (For the sponge cake)
• salt (A pinch, for the sponge cake)
• 35 g wheat flour (Sifted)
• 10 g cocoa powder (Sift together with the flour)
• baking powder (A pinch)
• 15 ml vegetable oil (For the sponge cake)
• 115 g sugar (For the caramel)
• 50 g butter (For the caramel)
• 0.5 tsp salt (For the caramel)
• 80 ml 33% cream (For the caramel)
• 250 g cream cheese (For the cream)
• 25 g powdered sugar (For the cream)
• 125 ml 33% cream (For the cream)
• 70 g chocolate (For the glaze)
• 30 ml vegetable oil (For the glaze)
• 100 g roasted peanuts (For the glaze)

Steps

1. 1

   For the sponge cake, beat the eggs with the sugar and a pinch of salt using a mixer until light and fluffy.

2. 2

   Sift the flour with the cocoa powder, add a pinch of baking powder and the vegetable oil. Mix with a mixer on low speed for approximately 2 minutes.

3. 3

   Pour the batter into a 17 × 17 cm pan and bake at 180 °C for 15 minutes.

4. 4

   Cool the sponge cake, then crumble it.

5. 5

   For the caramel, melt the sugar over medium heat. When it begins to melt, start stirring.

6. 6

   Add the butter and salt, and stir.

7. 7

   Pour in the cream, stir, and cook over the heat for 4–5 minutes.

8. 8

   Remove the caramel from the heat and leave it to cool; it will thicken as it cools.

9. 9

   For the cream, beat the cream cheese, cream, and powdered sugar until thickened.

10. 10

    For the glaze, melt the chocolate in a double boiler or microwave.

11. 11

    Add the vegetable oil and roasted peanuts to the melted chocolate, and stir.

12. 12

    To assemble, place half of the sponge cake crumbs in the pan and press them down firmly.

13. 13

    Spread the cream evenly on top, followed by the caramel.

14. 14

    Repeat the layers: the remaining sponge cake crumbs, cream, and caramel.

15. 15

    Refrigerate the dessert while preparing the chocolate glaze.

16. 16

    Pour the glaze over the top layer of caramel and refrigerate the trifle until fully set.

Notes

The caramel can be replaced with dulce de leche. The source does not specify the cooling time required for the dessert to fully set; wait until the glaze is completely firm.

Nutrition per serving

• dessert
• trifle
• chocolate
• with peanuts
• baking
• chilled dessert
• salted caramel