✅Korzhi:
Flour – 250 gr.
Butter – 150 gr.
Roasted peanuts – 130 gr.
Sugar – 100 gr.
Chicken egg – 1 pc.
Baking powder – 1 teaspoon
Salt – a pinch

✅Cream:
Condensed milk (can be boiled) – 1 can
Cream 33% – 300 ml.

✅Cooking:
Beat the softened butter for 2-3 minutes until white. Next, add sugar, salt and beat thoroughly again. Add the egg and beat again for 2-3 minutes at high speed.
Grind the roasted and peeled peanuts in a coffee grinder into fine grains and add to the oil mixture, mix well with a spatula. Sift flour and baking powder into ingredients and quickly knead soft shortbread dough.
Roll the dough into a log and put it in the refrigerator for 30-40 minutes. After a while, divide the dough into 8-9 parts and turn on the oven at 180 degrees. Roll out a piece of dough on parchment, sprinkling a little flour into a very thin round layer.
Next, cut out a circle using a mold or a pan lid and place it in the oven for 3-4 minutes. Also bake the scraps from the cakes for later use as a topping for the sides of the cake. You need to carefully monitor the cakes; as soon as the edges turn golden, you can remove them. Bake all the other shortbreads in this manner.
✅Preparing cream. Whip the cream until fluffy and airy, gradually add condensed milk and work the mixture well with a mixer.
✅Assembling the cake. When the cakes have cooled, assemble the cake in the mold, alternating cream and shortbread cakes. Place the cake in the refrigerator overnight to soak. Next, sprinkle the cake with scraps, ground peanuts or grated chocolate.