Ingredients:

4 eggs
100 g of sugar (5 tablespoons)
30 ml vegetable oil (2 tablespoons)
80 g of flour (4 tablespoons)
20 g cocoa (1.5 tablespoons)
28×38 cm baking tray
150 g cream cheese (Philadelphia or mascarpone)
200 g of cream (33-36%)
60 g icing sugar (3 tablespoons)
300 grams of boiled condensed milk
100 g of roasted peanuts
100 grams of chocolate
1.5 tablespoons coconut oil or other confectionery fat
50g chopped peanuts
Procedure:

In a bowl, beat 4 eggs with 100 g of sugar (5 tablespoons) using a mixer for 5-7 minutes, until the mixture becomes frothy.

Add 30 ml of vegetable oil (2 tablespoons) and continue mixing.

Sift 80 g of flour (4 tablespoons) and 20 g of cocoa (1.5 tablespoons) into the dough. Mix gently in two steps.

Pour the mixture into a 28×38 cm pan and bake in a preheated oven at 180°C for 10 minutes.

While the cake is still warm, gently roll it into a roll and let it cool.

Prepare the cream by mixing 150 g of cream cheese (Philadelphia or mascarpone), 200 g of cream (33-36%) and 60 g of icing sugar (3 tablespoons).

Add 300 grams of boiled condensed milk to the cooled cake, then evenly distribute the prepared cream.

Add 100 g of roasted peanuts to the cream.

Prepare a glaze by mixing 100 grams of chocolate with 1.5 tablespoons of coconut oil or other confectionery fat. Melt until smooth.

Pour the icing over the cake and sprinkle 50g of chopped peanuts on top.

Place in the refrigerator for several hours.

The tasty and beautiful Snickers roll is ready to be enjoyed! Enjoy your meal!

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