Crack the eggs into a large bowl, add the sugar, and beat with an electric mixer until the mixture becomes pale, fluffy, and increased in volume.
Sift the flour, cocoa powder, cornstarch, and baking powder into the egg mixture. Gently fold the dry ingredients in with a whisk until just combined into a smooth batter.
Pour the batter into a lined baking ring or cake pan. Bake in a preheated oven at 170°C for 30 minutes.
Once the sponge cake is completely cool, slice it horizontally into three even layers.
To make the caramel, melt the sugar with lemon juice in a pan over medium heat. Once caramelized, add the butter and stir until melted. Carefully pour in the warm heavy cream and stir continuously until smooth and bubbling.
Transfer the hot caramel to a bowl, add the peanuts, and mix well. Allow it to cool before assembling the cake.
Begin assembling the cake: place the first sponge layer on a plate and soak it lightly with milk. Pipe a layer of cream frosting, creating a raised border around the edge, and spread a thin layer in the center.
Fill the center of the cream border with the peanut caramel mixture. Repeat the process with the next sponge layer, milk soak, cream border, and caramel filling. Top with the final sponge layer.
Cover the top and sides of the cake with a thin layer of cream frosting, then pour and spread the chocolate glaze over the top.
Leave the cake in the refrigerator overnight to set before slicing and serving.
Cook it hands-free.
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