250g of sugar
125g of butter
250g of toasted peanuts
250g of champagne cookies
2 cans of Nestle cream of milk
4 eggs
1 tablespoon of vanilla
250g of sugar
125g of butter
250g of toasted peanuts
250g of champagne cookies
2 cans of Nestle cream of milk
4 eggs
1 tablespoon of vanilla
Beat the butter with the sugar, until it reaches a creamy and white consistency
Add the eggs one by one, continue beating and mix in half of the ground peanuts, vanilla, and finally, the chilled cream of milk (without serum)
Arrange layers of biscuits (soaked in rum, if desired) and cream, alternating until the last layer is cream
Gently grind the remaining reserved peanut half and cover the cake to taste
Refrigerate for at least two hours.
