Childhood Favorite Nut Cake with Caramel Filling

*Blend* the softened butter with the sugar until creamy, then *add* the egg and the dulce de leche, mixing thoroughly.

*Mix* in the flour and baking powder until fully combined. *Grind* the salted peanuts in a blender until fine, and blend them into the dough. *Knead* by hand until the dough is smooth and non-sticky.

*Wrap* the dough in cling film or plastic wrap and *chill* in the refrigerator for at least an hour.

*Divide* the chilled dough into 7-8 equal portions, rolling each between two sheets of parchment paper. *Shape* the dough using a plate or round vessel as a guide.

*Bake* each layer individually at 190°C (375°F) until lightly golden, about 5-7 minutes. *Cool* the layers on a wire rack before assembling the cake.

*Beat* the softened butter with the dulce de leche until the mixture is smooth and creamy. *Chill* it in the fridge while the cake layers finish baking.

*Use* a springform pan for easier assembly, lining the base with parchment paper. *Alternate* layers of cake and cream: cake-cream-cake-cream.

*Refrigerate* the assembled cake for at least 6-7 hours to allow it to set well.

*Crush* any leftover cake scraps in a blender and, after the cake has set, *sprinkle* the crumbs over the top and sides for decoration.