1. Blend biscuits, sugar, and peanuts until completely fine.2. Melt the butter and pour it into the biscuit mixture.3. Mix well and press into a springform pan lined with parchment paper, then refrigerate.

1. Put dulce de leche in a pot with sugar, butter, and vanilla sugar.2. Bring it quickly to a boil, and then stir in the peanuts.3. Pour the filling over the base and place it in the oven at 150 degrees Celsius (302 degrees Fahrenheit) for 25-30 minutes until the surface bubbles.4. Take the cake out and let it cool before placing it in the fridge for a couple of hours until it sets.

1. Chop the chocolate into smaller pieces and put them in an immersion blender glass.2. Boil the cream and pour it over the chocolate, letting it sit for a couple of minutes.3. Blend the mixture with an immersion blender until it becomes glossy and uniform.4. Pour the mixture over the cake and refrigerate until it sets.

Decorate the cake with some chocolate stripes and peanuts.