No-Bake Snickers Cake

Pour the gelatin into cold water, mix well, and set it aside to swell.

Crush the cookies (chocolate crackers in your case) in a blender until you have fine crumbs. If you don't have a blender, you can use a meat grinder or place the cookies in a bag and roll over them with a rolling pin. The crumbs should be uniform.

Add cocoa powder (if desired) and melted heavy cream to the cookie crumbs, mix everything thoroughly. It's convenient to start mixing with a spatula and then use your hands.

It's a good idea to line the cake pan with plastic wrap, such as a piece of sturdy film. This way, the cake will easily come out of the mold without sticking.

Place the prepared crumb mixture into the pan, flatten it with a spoon, and then press it down firmly. The easiest way to do this is with a glass.

Put the pan with the base in the refrigerator while you work on the next steps; it will firm up a bit.

Now, let's prepare the cream.

In a deep bowl, place the sour cream, preferably using a thick or full-fat yogurt.

Add the packet of vanilla sugar.

Gradually add 1 tablespoon of sweetened condensed milk at a time while starting to whip the cream.

Whip the cream until it's smooth and uniform, adding the next tablespoon of sweetened condensed milk each time until it's all incorporated.

Afterward, taste the cream for sweetness. If desired, you can add 1-2 tablespoons of sugar, or even better, powdered sugar, to adjust the sweetness to your liking.

By now, the gelatin should have swollen. Now you need to melt it, which you can do in the microwave for about 20-25 seconds or using a double boiler.

Pour the melted gelatin into the cream mixture and whip it again until it's uniform.

Pour the cream mixture onto the base in the pan and place it in the refrigerator for approximately 1 hour. During this time, the cream should set nicely.

Twenty minutes before you remove the pan with the set cream from the refrigerator, start preparing the caramel.

Toast the flour in a dry skillet, stirring constantly, until it turns slightly golden.

Then, add a piece of butter to the flour.

Stir the mixture a bit and add the sugar to the skillet. Melt the sugar while continuously stirring until it completely dissolves.

Once the sugar has completely dissolved, and the mixture is uniform, gradually add the hot milk in small portions while continuously stirring.

At this stage, you can add a pinch of salt, if desired. Salt wonderfully enhances the flavor of caramel, resulting in a delicious taste!

Once you've added all the milk and ensured that the caramel is uniform, remove it from the heat.

The prepared caramel should cool down at least slightly, for about 5-7 minutes, to avoid melting the gelatin-set cream when you pour it on top.

Remove the pan from the refrigerator, grease the inner sides with oil to prevent the caramel from sticking, and spread a layer of roasted peanuts on top of the cream.

Make sure the peanuts are toasted. If you have raw peanuts, you can roast them in the oven at around 200 degrees Celsius for about 5 minutes or until they turn a light golden color, or roast them in a dry skillet.

Pour the caramel over the peanuts.

Smooth out the caramel with a spatula.

Place the pan with the cake back in the refrigerator for a few more hours. The caramel should stabilize, and the cake should fully set during this time.

After the allotted time, remove the pan from the refrigerator and carefully remove the plastic wrap.

The delicious no-bake Snickers cake is ready to be served! Enjoy!

Enjoy your tea!