How to cook
Beat the butter and sugar until you get a fluffy cream. Gradually add the yolks, without stopping beating. Add the condensed milk spoon by spoon until you get a homogeneous mixture.
Set aside 2-3 tbsp of the crumbled peanuts for decoration, pour the rest into the resulting cream.
Flavor with the vanilla extract and stir well. Heat the milk just barely. Dip the biscotti 1 by 1 in the milk and arrange them in a cake form. Cover with the cream.
Alternate until you run out of products, finishing off with a layer of cream. Optionally, you can pour on a chocolate glaze and make a decoration as desired. Sprinkle the bottom and sides with the set aside peanuts and put it in the fridge for 4 hours.
Serve the cake well cooled.