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Sunday 20 July 2025 11:56:40 GMT

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2025-07-20 13:08:52

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Snickers cake roll #fyp #fy #foryoupage @#snickers #tiktokfood #chocolate #cake CAKE BATTER 5 eggs (m) 50 gr dark brown sugar 75 gr granulated sugar 8 gr vanilla sugar (1 sachet) pinch of salt 75 gr flour (patent flour) 25 gr cocoa powder 3 gr baking powder WHIPPED CREAM 400 gr unwhipped cream 16 gr cream stiffener 45 gr granulated sugar 8 gr vanilla sugar (1 sachet) PEANUT MIX 300 gr caramel 100 gr peanuts COATING 200 gr milk chocolate 40 gr peanuts GARNISH whipped cream 50 gr caramel Snickers (white edition) INSTRUCTIONS Take a deep bowl and place a sieve on top. Sift the flour, cocoa, and baking powder twice through the sieve. Crack the eggs into a separate bowl. Add the dark brown sugar, granulated sugar, vanilla sugar, and salt. Beat on high for approximately 7-10 minutes until the mixture becomes fluffy. Sift the flour mixture in three parts over the batter. Do not stir, but use a spatula to fold the flour into the batter in an 8 motion. This helps to make the texture of the roll cake light and airy. Grease the parchment paper-lined baking sheet well and add the batter. Spread the cake batter evenly. Place the cake in a preheated oven at 200℃. Bake for approximately 7-10 minutes or until done. Remove the cake from the oven and place a damp towel on top. Flip the baking sheet over and remove the parchment paper. Roll the cake up using a damp towel or parchment paper. Do this when the cake is still warm! Rolling it immediately will make it easier to roll and prevent it from tearing. Place the roll cake in the refrigerator for 30 minutes or longer. In a deep bowl, combine the unwhipped heavy cream, sugar, vanilla sugar, and cream stiffener. Mix for several minutes on high, or until the whipped cream forms peaks and is stiff. In a separate bowl, combine the caramel and chopped peanuts. Mix well. Remove the roll cake from the refrigerator and unroll it. Spread the peanut-caramel mixture all over the roll cake. Add some whipped cream and spread it evenly. I used a spreader. Roll the cake up again. Melt the milk chocolate au bain-marie. Add the chopped peanuts and mix well. Cover the cake roll with the chocolate mixture and let it harden in the refrigerator. Garnish the cake roll as you wish.

Snickers cake roll #fyp #fy #foryoupage @#snickers #tiktokfood #chocolate #cake CAKE BATTER 5 eggs (m) 50 gr dark brown sugar 75 gr granulated sugar 8 gr vanilla sugar (1 sachet) pinch of salt 75 gr flour (patent flour) 25 gr cocoa powder 3 gr baking powder WHIPPED CREAM 400 gr unwhipped cream 16 gr cream stiffener 45 gr granulated sugar 8 gr vanilla sugar (1 sachet) PEANUT MIX 300 gr caramel 100 gr peanuts COATING 200 gr milk chocolate 40 gr peanuts GARNISH whipped cream 50 gr caramel Snickers (white edition) INSTRUCTIONS Take a deep bowl and place a sieve on top. Sift the flour, cocoa, and baking powder twice through the sieve. Crack the eggs into a separate bowl. Add the dark brown sugar, granulated sugar, vanilla sugar, and salt. Beat on high for approximately 7-10 minutes until the mixture becomes fluffy. Sift the flour mixture in three parts over the batter. Do not stir, but use a spatula to fold the flour into the batter in an 8 motion. This helps to make the texture of the roll cake light and airy. Grease the parchment paper-lined baking sheet well and add the batter. Spread the cake batter evenly. Place the cake in a preheated oven at 200℃. Bake for approximately 7-10 minutes or until done. Remove the cake from the oven and place a damp towel on top. Flip the baking sheet over and remove the parchment paper. Roll the cake up using a damp towel or parchment paper. Do this when the cake is still warm! Rolling it immediately will make it easier to roll and prevent it from tearing. Place the roll cake in the refrigerator for 30 minutes or longer. In a deep bowl, combine the unwhipped heavy cream, sugar, vanilla sugar, and cream stiffener. Mix for several minutes on high, or until the whipped cream forms peaks and is stiff. In a separate bowl, combine the caramel and chopped peanuts. Mix well. Remove the roll cake from the refrigerator and unroll it. Spread the peanut-caramel mixture all over the roll cake. Add some whipped cream and spread it evenly. I used a spreader. Roll the cake up again. Melt the milk chocolate au bain-marie. Add the chopped peanuts and mix well. Cover the cake roll with the chocolate mixture and let it harden in the refrigerator. Garnish the cake roll as you wish.

"Nadie se ha vuelto pobre, por ser generoso" Ana Frank 🌼 #motivation #fyp #anafrank #videos #fypシ゚

He durado 1 semana esta vez😂

He durado 1 semana esta vez😂

#fyp #hmoobfyp #hmoobsong #hmoobtiktok #hmoob #lao🇱🇦

#fyp #hmoobfyp #hmoobsong #hmoobtiktok #hmoob #lao🇱🇦

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