For the snickerdoodle cake, mix the first four ingredients for 5 minutes to make a relatively liquid batter. Grease a baking pan and pour in the batter.
Bake in the preheated oven for about 50 minutes at 180 degrees.
For the cream, whisk the peanut butter with the room-warm butter and the powdered sugar and 2 tablespoons of liquid whipped cream until fluffy.
For the filling of caramelized peanuts, melt the sugar in a pan with the butter. Always stir, when it starts to brown stir in the peanuts, bring to the boil with the whipped cream and cook for a few minutes.
Then pour the mass on baking paper and cool. Divide the cold mixture into small pieces. Cut cooled cake in half, spread with a little cream, peanut caramel and cream again.
Place the second half of the cake on top, spread cream all around and sprinkle with remaining peanut caramel, possibly cut mini-snickers in half and place on top as decoration.