Mousse cake snickers

1. The first thing we will do is a biscuit:

- sift flour, starch, cocoa powder and baking powder into a deep bowl;

- in a convenient bowl, break the eggs, spread the 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 whipping for 7 minutes until the mass cools down;

- we introduce dry ingredients into the resulting mass, mix gently;

- we line the split form (diameter - 20 cm) with parchment, pour the dough into it and send it to the oven, preheated to 170 degrees, bake for about 30 minutes;

- the finished sponge cake at room temperature is wrapped in plastic wrap and sent to the refrigerator overnight.

2. And now the second step to heavenly delight, namely salted caramel:

- pour sugar into a container with a thick bottom and send the container to medium heat, stirring constantly until the sugar crystals completely dissolve and turn into golden caramel;

- pour cream into a separate vessel, also send it to the fire and bring it to a boil;

- remove the container with caramel from the fire, add butter and pour salt, stir well, then pour hot cream (the mixture will sizzle - do not worry, 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 saucepan, pour sugar, send it to the fire and bring it to a boil, then cool it;

- fry peanuts in a dry frying pan (you can also 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 yolk-syrup mass with a mixer;

- the swollen gelatin is heated in the microwave for about 20 seconds, after which we add part of the caramel to it, stir thoroughly and add it to the rest of the caramel;

- whisk cream with a mixer to a fluffy creamy mass, then combine them with caramel mass and previously whipped yolks, mix everything thoroughly;

- put the roasted peanuts in the mousse, mix again.

4. It's time for Chantilly cream too:

- pour gelatin into a bowl and pour cold water;

- when the gelatin swells (and this will happen in 7-10 minutes), we heat it in the microwave for about 20 seconds;

- beat the cooled 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 collecting a cake:

- we cut the biscuit into 3 equal parts (I cut it with a long knife-saw - very convenient, but you can also use a thread, who is used to it);

- we put 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 the Chantilly cream and cover with a second cake, also send it to the refrigerator for 20 minutes;

- after the second cake, repeat the layers of caramel mousse and Chantilly cream, observing the order and cooling time;

- we send the fully assembled cake to the refrigerator overnight.

6. Pour icing over the cake (melt the chocolate in a water bath, add butter, mix with a whisk) and sprinkle with fried peanuts. You can add a Snickers bar for decoration by cutting it into pieces, but it's all optional and to taste :)

The cake is ready to please you with its excellent appearance and stunning taste!

Bon appetit ;)