Cream together the butter and sugar well, then add the eggs and milk.
Whisk until the mixture is uniform.
Fold in the flour, cardamom, and baking powder.
Spread the batter in a baking form lined with parchment paper (approx. 25 x 25 cm).
Finally, sprinkle peanuts on top of the batter.
Bake the base in the oven at 175 degrees Celsius (347 degrees Fahrenheit) for about 35 minutes.
Spread your dulche de leche over the completely cooled cake and place it in the freezer while you make the chocolate ganache.
Place the chocolate, cream, and butter in a pot and melt it over low heat.
Pour the ganache over the cake and refrigerate for at least an hour or freeze for 1/2 hour before cutting into small squares.
Garnish with salted caramel crispearls and edible gold.
