"Chiffon" cake with peanuts and marshmallows

Based on the "chiffon" biscuit, I prepared a delicious cake with peanuts and marshmallows.

Ingredients

• Biscuit
• For the filling and cream:
• Boiled condensed milk - 1 can
• Soft butter - 150 g
• Marshmallow - 250 g
• Roasted peanuts - 1/2 cup

Directions

1. Chop roasted peanuts. Set aside for now.
2. Marshmallow cut into small cubes.
3. Beat boiled condensed milk with soft butter until smooth.
4. Prepare any biscuit (for example, see the recipe at the link above). Cut the cooled biscuit in half into two cakes. Put one cake on a dish.
5. Lubricate with half of the cream.
6. Put the marshmallow on the cream.
7. Sprinkle with chopped peanuts (about 2/3 of the total).
8. Cover with the second biscuit cake, press lightly so that the marshmallows and nuts are pressed into the cream and the top cake adheres well to the cream.
9. Top the cake with the remaining cream and sprinkle with the rest of the peanuts.
10. This cake can be served immediately, because the chiffon sponge cake is moist and does not need to be soaked.