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Snickers roll with salted caramel

Excellent recipe for lovers of salted caramel. It becomes salty thanks to the salted peanuts, which also add a lovely crunchy taste to the filling.

For the dough you need:

  • 4 small eggs
  • 80g granulated sugar
  • 40g cocoa
  • 60g sifted plain flour
  • A pinch of baking powder

For the filling you need:

  • 4 tablespoons granulated sugar
  • 100 g butter
  • 100ml whipped cream
  • 200g peanuts (if you use fresh peanuts, add 0.5 tbsp sea salt) Alternatively, you can choose salted peanuts
  • 30g of cooking chocolate for decoration
  • 1 whipped cream (250ml)
  • 1 whipped cream stiffener


  • Separate the egg whites from the yolks and whip them to a stiff froth, set aside.
  • Beat the egg yolks with the sugar until stiff and foamy. Mix on high speed for at least 3 minutes.
  • Add the sifted flour and cocoa. Then add the egg white foam and in slow movements, mix with the eggs until you are left with a fluffy batter consistency.
  • Pour the batter onto a baking tray lined with baking paper and bake in a preheated oven at 180C for about 15-20min.
  • While still hot, roll the dough in the baking paper into a roulade shape and leave to cool.
  • Heat the cream and butter in a saucepan until the butter melts.
  • Put the sugar in the other pot and let it caramelise while heating and stirring occasionally. It is important not to stir the sugar with a spoon, but only by swirling the pot. Also, never leave the caramel unattended.
  • Once the sugar has turned into a brownish liquid, add the hot whipped cream and butter and stir until the items are combined. This time feel free to use a whisk to stir.
  • Meanwhile, shell your peanuts and chop them into smaller pieces. If you don’t have fresh peanuts, you can also use salted shelled peanuts, but then don’t salt the caramel.
  • Refrigerate the caramel mixture for 10 minutes.
  • Meanwhile, whip the whipping cream with the whipping cream stiffener until stiff.
  • Then fill the roulade. First, carefully spread the caramel mixture and spread it all over the dough. Then put 2/3 of the whipped cream in the centre and roll up the roulade. Put it in the fridge for 2 hours to set.
  • Finally, spread the remaining whipped cream on top of the roll. Melt the chocolate and use it to make a pattern on the surface of the roulade. A few peanuts can also be placed on top of the roulade. And we can serve ☺️.

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