Crunchy Cake with Dulce de Leche, Caramel, and Peanut Filling

Beat the four eggs in a mixer until light, gradually adding the sugar until the mixture becomes pale and fluffy.

Gradually incorporate the milk, oil, and vanilla extract into the mixture.

Add the flour, baking powder, and salt to the batter, mixing gently.

Add the melted butter to give the batter a velvety texture.

Divide the batter into previously greased pans and bake in a preheated oven at 350°F (180ºC).

After unmolding, line one layer of the cake with plastic wrap and brush with milk so it can receive the dulce de leche filling.

Refrigerate the filled layer for 3 hours to ensure the filling sets firmly.

Prepare the peanut topping: melt the sugar until it reaches a caramel stage.

Add the peanuts to the caramel and pour the resulting mixture onto an oil-greased surface.

Allow the caramel and peanut mixture to cool completely, then crush it in a food processor.

Brush the other layer of the cake with sweetened condensed milk.

Cover the moistened layer with sweetened condensed milk by pressing the crunchy peanut and caramel crumb topping onto it.