Summary

Ingredients

• 600 g biscuit (s) (shortbread biscuits)
• 200 g peanuts, unsalted, roasted in a pan
• 200 g butter
• 1 can condensed milk, sweetened (e.g. milkmaid)

For the glaze:

• 200 g sour cream
• 2 tablespoon sugar
• 4 tablespoon cocoa powder
• 50 g butter

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Instructions

1. First boil the can of milkmaid, then it becomes caramel.
2. Chop the shortbread biscuits. Then mix the butter and milkmaid well. Mix this mixture with the crushed shortbread biscuits and form a base out of it on a cake plate. Spread the roasted peanuts on top.
3. For the glaze you have to mix sour cream, sugar and cocoa and bring to the boil. Simmer on medium level for 2 - 3 minutes while stirring. Then remove from the heat and add the butter, stir well and spread over the peanuts.
4. Immediately put in the refrigerator for 40 minutes and then you can decorate the cake as you wish. It is best to let the cake brew over the top.