for the pastry:
for the Swiss meringue:
cream 33% (30-33%)
condensed boiled milk
Cuisine: Home cooking
Step 1 :
To prepare the dough, beat the butter and sugar, add the melted chocolate, stir, add the yolks one at a time, beat into a fluffy light mass. Whisk the remaining whites with the sugar to a smooth mass, sift in the flour mixture, baking powder and salt. Add the flour mixture in batches to the chocolate mixture, alternating with the whites, mixing gently with a spatula from bottom to top so that the mixture does not lose its fluffiness.
Step 2 :
Fill the batter into the greased baking tin, wrap it in foil so that the edges do not dry out, and bake at 180 degrees for about 40 minutes. Slightly cool the cake, remove it from the tin, leave it to cool completely on a wire rack, cut it into three pieces, soak in the rum, wrap each one in clingfilm and leave in the refrigerator overnight.
For the caramel, melt the sugar in a heavy-based saucepan, add the hot cream, stir in 30 seconds, add the salt and butter, simmer for 5 minutes, allow to cool, pour into a bowl and leave for another day. To make the meringue, mix the sugar and whites together, heat over a medium heat in a water bath, stirring with the wire whisk to dissolve the sugar, whisk further until stiff and fluffy, finally whip in the mixer bowl until glossy.
Step 4 :
Preheat the oven to 100 g, place 2 crusts about 20 cm in diameter on a silicone mat, place in the oven, reduce the temperature to 70 degrees and bake (crisp) for 1.5 hours until crusts are dry, allow to cool. For the cream, chop lightly roasted peanuts, whip condensed milk with butter until fluffy, mix with nuts, just before assembling Snickers cake, so that the cream does not harden in the fridge.
Mix two helpings of about 120 g caramel and 40 g peanut butter, spread each one gently and evenly on the cake, without pressing down, otherwise the cake will crumble, sprinkle with grated chocolate and cover with meringue cakes. Set aside 200g of cream, halve the rest. Grease the meringue cake, cover the biscuit cake with the caramel and meringue.
Gently drizzle over the cream, cover with the third cake, brush this and the sides of the cake with the rest of the peanut buttercream. For the icing, mix the cocoa and icing sugar together, sift the mixture into a saucepan, pour in the milk, add the butter, warm until smooth, cool slightly, pour over the top of the cake, then decorate as desired.