Snickers Roll

Preheat the oven to 200 °C. Beat the eggs with sugar at the highest speed for about 10 minutes. Sift the flour and cocoa into the egg mixture and gently stir with a whisk. Spread the mixture evenly on a baking sheet (38 x 30 cm), lined with baking paper and bake for about 7-10 minutes depending on the oven. After baking, cover the top side of the sponge with another piece of baking paper, roll it up and let it cool down.

Salty caramel: We mix sugar on medium heat until it dissolves into liquid caramel. Then we add butter and let it completely melt. Afterwards, we pour in cream and simmer on a low heat. We add salt, stir and store it in a jar, where it will last for a long time.

We prepare the caramel cream as a classic pudding according to the instructions. After cooking, we put food foil on top of the cream and let it cool slightly. Then we whip in cream, whipped cream, and possibly sugar to taste.

We smear the cooled roll with some Amaretto, salted caramel, sprinkle it with peanuts and spread caramel cream. Then we roll the roll.

We prepare the ganache by bringing the whipping cream to a boil, then remove it from the heat and add the chocolate. Stir until the chocolate has melted. Pour the ganache over the roll and sprinkle with chopped peanuts.