1 and 1/2 cup (tea) of milk
1/2 cup (tea) of oil
2 cups of sugar (tea)
3 cups of wheat flour (tea)
1 tablespoon of chemical baking powder
1 cup skinless roasted peanuts (crushed)
Margarine and wheat flour to grease
1/2 cup dulce de leche (chopped) Crushed skinless roasted peanuts for sprinkling Ceiling
1 cup (tea) of creamy dulce de leche
Beat the eggs, milk, oil and sugar in a blender until smooth. Pour into a bowl, add the flour, baking powder, peanuts and mix with a spoon.
Pour into a hole in the middle of 24cm in diameter, greased and floured. Spread the cubed dulce de leche over the dough, allowing it to sink slightly. Bake in a medium oven (180º C), preheated, for 35 minutes.
Remove, let cool and unmold. Put the dulce de leche from the bitumen in a pastry bag fitted with a pitanga tip and decorate the cake. Sprinkle with peanuts and serve.