Snickers trifles in cups

Break the eggs into a deep bowl, add a pinch of salt, regular and vanilla sugar.

Beat until you get an airy mixture that triples in volume, then pour in the oil and continue mixing with a mixer for about 20 seconds.

In a separate bowl, combine the flour and cocoa, add the baking powder, and mix until smooth. Sift everything through a sieve into the egg mixture.

Knead the dough for about 15 seconds and pour it into a greased pan, the bottom of which is lined with a circle of parchment paper.

Bake the chocolate sponge cake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 35-40 minutes. Test for doneness with a toothpick: if the tip comes out clean when inserted into the center, the cake is ready.

Remove it from the pan and let it cool completely. Then trim the top, cut the sponge cake into two equal layers, cut the layers into strips, and then into cubes.

Roast the peanuts if you used raw ones and cut them into pieces on a cutting board using a sharp knife.

Beat the cream cheese and heavy cream together at medium speed until fluffy and fluffy. Use well-chilled dairy products in the refrigerator; this will help them whip better and reach the desired volume.

Add the powdered sugar and continue beating until completely incorporated. Refrigerate the cream for 15 minutes, then remove and transfer to a disposable pastry bag fitted with a star tip. For ease of use, place the bag in a wide glass so it fills completely.

Squeeze a layer of cream into a 200 ml glass, sprinkle with peanuts and pour salted caramel through a disposable pastry bag.

Lay out the sponge cake cubes, decorate with buttercream, and continue layering, alternating them in the same order. Finish with peanuts and caramel.