How to make
First, we're going to make the chocolate layer. In a deep bowl, beat the eggs, sugar and vanilla sugar. Then, gradually add the oil, milk and cocoa. While stirring nonstop, add the flour and baking powder.
Pour the resulting mixture into a suitable form with removable sides that you've covered with baking paper. Bake the layer in a preheated 360°F (180 °C) oven for about 60 min. Leave it for 15 min. in the cake form, then move it to a cooking grid to cool completely.
While it's cooling, get to work on the egg white layer. Separate the egg whites and beat them with the sugar until you get a thick mixture. Pour it onto baking paper. With a spoon, form a circle about 10″ (25 cm) in diameter and distribute the egg white mixture within its boundaries. Bake the egg white layer in a preheated 180°F (80 °C) oven until ready.
Boil the condensed milk on low heat in a water bath, without opening the can, for 3 hours. After it cools, open it and mix it with the butter at room temperature. Beat the resulting cream with a mixer until homogeneous and put it in the fridge.
Crush the peanuts finely. You're now ready to assemble the cake.
Cut the chocolate layer into 2 equal parts. Smear one generously with half the cooled cream, then sprinkle it with half the nuts.
Place the egg white layer on top, smear with the remaining cream and sprinkle with the remaining peanuts. Finish the cake off with a chocolate layer. Pour the chocolate glaze on top (made by melting the chocolate in a water bath and mixing it with the milk).
Those who love juicier cakes can syrup the layers with a sugar syrup or compote. The cake needs to sit at least 1 day in the fridge before it's ready for consumption.
