Торт Сникерс – мой рецепт идеального баланса шоколада, карамели и арахиса | Мильфей

Support the channel ❤️: Donate to https://boosty.to/millfey Use card number: 5536913890658731 (Tinkoff) Use the "Thank You" button under the video :) * * * * * * * * * * * * * * * * * * * * * * * * * * * * 👋🏻 Even more inspiration here: Instagram:   / millfey.konditer   VK: https://vk.com/millfeyblog Zen: https://zen.yandex.ru/millfey.konditer Telegram: t.me/millfey * * * * * * * * * * * * * * * * * * * * * * * * * * * For suggestions and advertising: [email protected] * * * * * * * * * * * * * * * * * * * * * * * * * * * Ingredients needed (cake weight – about 1.1 kg): ✨Chocolate sponge cake (mold 14 cm in diameter, height 7 cm), 4 layers: Eggs CO (room temperature) – 2 pcs. (approximately 120 g) Salt – 1.5 g Vanilla sugar – 7 g Sugar – 50 g Premium flour – 45 g Cocoa powder (alc.) – 15 g ✨Dark chocolate ganache (set aside 150 g for the filling): Dark chocolate (at least 54%) – 100 g Heavy cream 33% – 200 ml Fresh espresso – 10 ml (or 5 g instant coffee) ✨Homemade caramel: Fine sugar – 50 g Water – 15 ml Heavy cream 33% – 80 ml Butter 82.5% – 20 g Salt – 0.6 g ✨Cream with Mascarpone: Mascarpone cheese – 250 g Whipped ganache – 150 g ✨Impregnation: if using cocoa powder: 3.2% milk – 50 ml Cocoa powder – 5 g Water – 20 ml Sugar – 5 g Add sugar to the cocoa, stir, and pour in boiling water. Stir until smooth and add milk (cold milk is fine). The impregnation is ready! If you have ready-made cocoa powder, like a drink, simply dissolve it in milk (70 ml) according to the package instructions. ✨Additional: Unsalted peanuts – 50 g ✨Layers: Sponge Cake 1 Thin layer of cream Cream border Caramel + peanuts Sponge Cake 2 Thick layer of ganache Cream border Caramel + peanuts Sponge Cake 3 Thick layer of cream Sponge Cake 4 . . . #snickerscake #cake #chocolatecake