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Dulce de leche cake

Dulce de leche cakeReal Living
12
1H 15M
3H
4H 15M

Ingredients

Buttercream frosting
Flowers

Method

Dulce de leche cake

1.Preheat oven to 180°C (160°C fan-forced). Line 2 x 22cm round cake tins cake tins with baking paper.
2.Bring saucepan of water to the boil. Reduce heat to low to create a gentle simmer. Submerge unopened tin of condensed milk in water, cover and simmer for 2 ½ hours.
3.Remove from pan and set aside to cool before opening. (You may need to top up water along the way. Do not let water level drop below the tin as it can cause it to explode.)
4.Beat butter and 1 â…“ cups sugar for 10 minutes until pale and creamy, scraping sides of bowl occasionally. Add vanilla and egg yolks one at a time, beating to combine. Beat in half of flour to combine, then half of cream. Repeat with remaining flour and cream.
5.Whip egg whites in clean bowl with clean beaters, until foamy. Add remaining â…“ cup sugar gradually. Whip for a few minutes until thick and glossy.
6.Fold half of eggwhites through cake mixture using metal spoon to incorporate. Gently fold through remaining eggwhites. Pour batter into lined tins and bake for 40 minutes until cooked. Remove cake from oven and transfer to rack to cool.
7.To make frosting, beat butter for 10 minutes until pale and creamy. Add icing sugar and vanilla and beat on low speed to combine. Increase speed to high and beat for 10 minutes until almost white. Add cream and white icing colour; beat to combine.
8.To assemble, halve cakes horizontally with serrated knife. Place 1 cake round on serving platter and spread with â…“ tin of boiled dulce de leche. Repeat with remaining layers. Ice sides and top of cake with frosting, decorate with flowers and refrigerate. Enjoy!

Flowers

9.Divide icing into 4 portions. Add a drop or two of colouring to each and roll in your hands to disperse colour. Take a small piece of one colour and roll into a ball.
10.Using scissors cut in half but not all the way through, then snip each half in half again to create 4 petals. Repeat with remaining icing. You should get 20 flowers out of each portion. Lay on tray to set while you finish the cake.

Store cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving. Dulce de leche (“candy of milk”) is a treat prepared by slowly heating sweetened condensed milk to create a rich and decadent sauce or syrup, similar in flavour to caramel.

Note

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