For the sponge cake:
150 g of all-purpose flour
150 g of sugar
5 eggs
vanilla essence

For the cream:
200 g of butter
180 g of sugar
120 ml of milk
1 egg
10 g of vanilla sugar
1 tbsp of cognac

For the sugar syrup:
100 g of sugar
110 ml of water
25 g of cognac
rum essence

For decoration:
150 g of roasted peanuts
icing sugar

The cake is 1.2 kg