1 can of condensed milk
150g of toasted peanut skin
60g of grated coconut
100g of butter
1 can of heavy cream
400g of biscuits
1 can of condensed milk
150g of toasted peanut skin
60g of grated coconut
100g of butter
1 can of heavy cream
400g of biscuits
Place the can of condensed milk in a saucepan, cover with water and simmer over low heat for 15 minutes after it starts to pressurize
Allow the pressure cooker to cool completely before opening
In a blender, blend the peanuts until they form a fine paste
Set aside
In an electric mixer, cream together the coconut and butter until light and fluffy
Gently mix in the heavy cream with care not to curdle
Line two medium-sized loaf pans or one large rectangular mold with plastic wrap
Place a layer of biscuits, followed by the cream mixture, repeating until all ingredients are used up, finishing with a layer of biscuits
Spread the dulce de leite over the biscuit layer and top with peanut paste
Refrigerate for at least 6 hours
Deseal by pulling the cake out of the mold using the plastic wrap and decorate with peanuts.
