Melt 100 g butter and peanut cream in a pot. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø). Mix flour, sugar, vanilla sugar and 1 pinch of salt.
Add the butter mixture. Knead to coarse crumbles with the dough hooks of the mixer. Approximately 2⁄3 Press the crumbles in the form to a base.
Finely chop half the peanuts and spread them on the ground. Add the frozen berries and mix the rest of the nuts into the remaining crumbles. Spread the nut crumbles over the berries. Bake in a hot oven for about 30 minutes.
Take the cake out of the oven and let it rest in the mould for a short time. Remove from the mould and let it cool down. Cut into pieces. Whipped cream tastes good with it.