Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs, sugar, and vanilla sugar until the mixture is light and fluffy.
Gradually add in the milk, and continue whisking.
In a separate bowl, sift together the flour, cocoa powder, and baking powder. Slowly fold this dry mixture into the wet ingredients until well combined.
Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Prepare the Caramel Layer:
In a small saucepan, heat the boiled condensed milk over low heat to make a caramel sauce. Stir frequently until it thickens. Set aside to cool.
Assemble the Dessert:
Once the cake has cooled, cut it into layers or cubes.
Drizzle the caramel over the cake layers.
Melt the white chocolate and pour it over the cake, ensuring it’s well coated.
Sprinkle chopped peanuts and almond flakes on top for crunch.
Make the Chocolate Ganache:
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