For the snickerdoodle cake, first grease and flour a cake pan. Now prepare the mixture. Separate the eggs and beat the yolks with the sugar and vanilla sugar until creamy. Add a dash of mineral water and beat until thick and fluffy.
Beat the egg whites with a little salt until stiff. Stir the amaretto (or rum) into the yolk mixture. Now carefully fold in the flour (mixed with cocoa and baking powder), the grated hazelnuts and snow. Pour into the cake tin and bake in a preheated oven for 35-40 minutes at around 175°C.
Allow to cool, then turn out and cut in two crosswise. While the cake is baking, make the peanut caramel cream. To do this, place the sugar in a saucepan, heat over medium heat while stirring until the sugar has melted. Then immediately stop stirring.
Once the sugar has a crumb-like color, quickly stir in the butter and then remove from the heat. Stir in the whole milk and then stir in the lightly chopped peanuts. Let the mixture cool until the caramel sauce is no longer quite so runny. To make it a little faster, refrigerate the sauce.
For the second cream, whip whipped cream with a little sugar until stiff, and layer the cake. Start with the bottom – the chocolate nut sponge. Put about half of the peanut caramel cream and whipped cream on top. Continue with the middle layer of sponge cake and do exactly as you did with the first layer.
The final layer is the top of the Scho
Preparation Tip:
The combination of salted chopped peanuts with caramel cream and whipped cream with chocolate nut sponge makes this cake very reminiscent of a Snickers.
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