Start this recipe by making the biscuit base. Use the sweet pastry to line the bottom of the lined round cake tin. The pastry should be 1cm thick. Prick all over with a fork and bake in the oven at 200`c for 20 minutes, or golden brown. Remove from the oven and leave to cool completely. Put the toffees and the one tablespoon of cream in a saucepan and heat gently until the toffee has melted (alternatively you can melt them in the microwave)mix in the toasted peanuts and carefully pour the hot toffee over the biscuit base and even out. Leave to cool down and set for 30 minutes. Meanwhile, whip the cream in a bowl till light and fluffy, and fold in the crumbled halva tat-tork. Remove the toffee and biscuit base from the tin, and spread the cream mixture over the top. Sprinkle the toasted flaked almonds over the top and place in the freezer for 30 minutes for the cream filling to set. While the cake is in the freezer, you can melt down the chocolate which you will be using to finally cover the snickers cake. Once the chocolate has melted, leave in to cool down for 10 minutes. Remove the chilled cake from the freezer and place it on a wire rack which is sitting in a baking tray. Quickly pour the melted chocolate over the cake and immediately spread out with a palette knife. Leave the extra chocolate to drop down into the baking tray. When the chocolate has set, remove the snickers cake off the wire rack and onto your serving plate. Keep the snickers cake in the fridge until you are ready to serve.

Suggested accompanying wine: DELICATA Casella Moscato sweet white wine