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Snickers roll

Name: RECIPEPT: Snickers roulade - Mojačokolada.si
Total time: 2 h 30 min
Ingredients: 5 eggs (size class M); 180 g crystal sugar; 120 g plain flour; 20 g BAM cocoa powder; 200 g crystal sugar; 190 g sweet whipping cream; 30 g butter; sol; 60 g roasted peanuts, coarsely chopped; or BAM salted caramel topping; 120 g sweet whipping cream; 90 g condensed sweetened condensed milk; 170 g mascarpone cheese; 2 squeezes of BAM vanilla paste; 200 g BAM milk chocolate; 100 g sweet cream; 1 teaspoon oil; chopped roasted peanuts for sprinkling

(1)

Preparation time: 2 h 30 min
Difficulty:
Number of ingredients: 18

If you love Snickers and all the chocolates like it, you''ve come to the right place. The recipe for Snickers roulade combines the flavours of the famous Snickers chocolate. Yes, just that simple. The roulade consists of cocoa sponge, salted caramel, peanuts and a delicious milk cream. It''s topped with a delicious BAM milk chocolate icing that''s soft enough to cut through and sprinkled with salted peanuts.

The recipe for the Snickers roulade is part of the BAM recipe book Savoury snacks.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the biscuit:

5 eggs (size class M)
180 g crystal sugar
120 g plain flour
20 g BAM cocoa powder

For the caramel:

200 g crystal sugar
190 g sweet whipping cream
30 g butter
sol
60 g roasted peanuts, coarsely chopped
or BAM salted caramel topping

For the cream:

120 g sweet whipping cream
90 g condensed sweetened condensed milk
170 g mascarpone cheese
2 squeezes of BAM vanilla paste

For the glaze:

200 g BAM milk chocolate
100 g sweet cream
1 teaspoon oil
chopped roasted peanuts for sprinkling

Instructions:

Preparation procedure:

Spread a clean kitchen cloth on the work surface. Immediately place the baked sponge, top side down, on the cloth and roll it lengthwise with the cloth and paper. Leave to cool.

Prepare the caramel. Heat the sugar in a large saucepan over a medium heat until melted. Be careful not to burn the caramel. Meanwhile, heat the sweet cream in a small saucepan and add it to the caramel, stirring. Cook, stirring, for 1-2 minutes to thicken the caramel, then melt the butter in the caramel and stir to combine the ingredients. Remove the caramel from the heat, season with salt and pour into a larger container to cool more quickly. Cover it so that it is touching the foil.

Whip the sweet cream and put it in a cold place. Blend the mascarpone cheese smooth with the condensed milk and vanilla paste. Fold in the whipped cream with a spatula and refrigerate until ready to use.

Unwrap the chilled roulade dough and carefully peel off the baking paper. Spread the caramel evenly over the whole dough and sprinkle with peanuts. Spoon the cream over the caramel and spread with a palette knife, leaving a 5 cm uncoated edge (otherwise the cream will leak out at the end). Then roll the dough tightly into a roulade with the help of a cloth.

Wrap the roulade in plastic wrap and put in the fridge to firm up the cream.

Bring the cream to the boil and pour it over the chocolate. Wait for one minute and mix smooth with a spatula. Add the oil and stir to combine. Remove the foil from the cooled roulade and place it on a wire rack. Cover with chocolate icing and sprinkle with peanuts. Place the roulade in the fridge to set the glaze.

Preheat the oven to 200°C. Whisk the eggs and sugar on high speed for 10 minutes. Sift the flour and cocoa over the egg mixture and fold in gently with a spatula. Spread the mixture evenly on a 38 x 30 cm baking tray (the inner dimensions of a household baking tray) lined with baking paper and bake for 7 minutes.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa Powder, 500 g

16,90 €

Milk Chocolate Drops, 250g

6,90 €

Salted caramel topping, 200 g

5,90 €

Recipe book: sweet snacks

24,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-6,45 €

Total:

64,50 €58,05 €

-10%

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Reading time: 5 minutes

Snickers roll

Preparation time: 2 h 30 min

Difficulty: 3

Number of ingredients: 18

Ingredients:

For the biscuit:

5 eggs (size class M)
180 g crystal sugar
120 g plain flour
20 g BAM cocoa powder

For the caramel:

200 g crystal sugar
190 g sweet whipping cream
30 g butter
sol
60 g roasted peanuts, coarsely chopped
or BAM salted caramel topping

For the cream:

120 g sweet whipping cream
90 g condensed sweetened condensed milk
170 g mascarpone cheese
2 squeezes of BAM vanilla paste

For the glaze:

200 g BAM milk chocolate
100 g sweet cream
1 teaspoon oil
chopped roasted peanuts for sprinkling

Instructions:

Preparation procedure:

	Spread a clean kitchen cloth on the work surface. Immediately place the baked sponge, top side down, on the cloth and roll it lengthwise with the cloth and paper. Leave to cool.
	Prepare the caramel. Heat the sugar in a large saucepan over a medium heat until melted. Be careful not to burn the caramel. Meanwhile, heat the sweet cream in a small saucepan and add it to the caramel, stirring. Cook, stirring, for 1-2 minutes to thicken the caramel, then melt the butter in the caramel and stir to combine the ingredients. Remove the caramel from the heat, season with salt and pour into a larger container to cool more quickly. Cover it so that it is touching the foil.
	Whip the sweet cream and put it in a cold place. Blend the mascarpone cheese smooth with the condensed milk and vanilla paste. Fold in the whipped cream with a spatula and refrigerate until ready to use.
	Unwrap the chilled roulade dough and carefully peel off the baking paper. Spread the caramel evenly over the whole dough and sprinkle with peanuts. Spoon the cream over the caramel and spread with a palette knife, leaving a 5 cm uncoated edge (otherwise the cream will leak out at the end). Then roll the dough tightly into a roulade with the help of a cloth.
	Wrap the roulade in plastic wrap and put in the fridge to firm up the cream.
	Bring the cream to the boil and pour it over the chocolate. Wait for one minute and mix smooth with a spatula. Add the oil and stir to combine. Remove the foil from the cooled roulade and place it on a wire rack. Cover with chocolate icing and sprinkle with peanuts. Place the roulade in the fridge to set the glaze.
	Preheat the oven to 200°C. Whisk the eggs and sugar on high speed for 10 minutes. Sift the flour and cocoa over the egg mixture and fold in gently with a spatula. Spread the mixture evenly on a 38 x 30 cm baking tray (the inner dimensions of a household baking tray) lined with baking paper and bake for 7 minutes.

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