Peanut Pie with Snickers

For the peanut cake with Snickers chocolate spread, mix milk and eggs, mix flour with baking powder and add. Pour the batter into a well-greased silicone mold and bake at 160 degrees hot air for about 1 hour. Test the cake with chopsticks.

Tip the finished cake onto a cake rack and remove the mold, let cool.

For the dark cream, dissolve cooking chocolate in hot whipping cream in a saucepan on the stove, stir well and tip into a plastic bowl. Cool well until it hardens.

For the light cream, also heat whipping cream and dissolve chocolate in it and refrigerate. Prepare the peanut caramel in a larger saucepan.

If using salted peanuts, rinse in a sieve to remove most of the salt. A little salt is good for flavor, though.

Heat the butter, add the sugar and stir until it caramelizes, then quickly add the honey and nuts, dump the mixture on a baking paper and spread, they should cool.

Divide the cooled cake twice crosswise. Whip the light and dark cream separately with a hand mixer until fluffy. Then fill the cake layers with the dark cream, setting some aside for the decorative dots.

Spread the light cream around the outside of the cake, then use a piping bag to spread the leftover cream and top with the sliced Snickers and peanut caramel.

Serve the peanut tart with Snickers.

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