Dulche De leche cake

IT’S basically a caramel /toffee cake prepared with dulche de leche (cooked Condensed milk) layered with dulche de leche buttercream garnished with caramelised sugar.

It’s been a YEAR today I started this blog cooking Clicking and posting Alhmdhulila!!..I cant just believe that i managed to continue this for a year with 214 recipes including veg, non veg , desserts etc…

  I just started this blog with only my passion for cooking and make me engaged in what i like just for fun and timepass…. but it grow to a situation were i seriously engaged in it and got more responsible for posting a varied recipes..I got more viewers and suggestion for the recipes….I felt very happy when I came to know that most of them are following and trying out my recipes…even they share the pictures they have tried… insha allah i hope I continue this blog with much better recipes ….  

To make this day more memorable and increase my passion for cooking i decided to make a cake That’s “Dulche De leche cake”. Name may looks different but its basically a caramel/toffee cake …Dulche de leche is nothing but its cooked condensed milk…Am one of the fan of dulche de leche and recipe with it….so i choose this cake for this occasion..

Print Recipe

Dulche de leche cake

Course

dessert

Prep Time

90 minutes

Servings

Ingredients

For Cake Layers:

• 3/4 cup butter (170g) , softened at room temperature
• 1 1/2 cups sugar white granulated
• 4 eggs large
• 1 teaspoon vanilla extract
• 1 1/3 cups milk
• 2 cups(250gm) all purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoons salt
• 1 Tin Dulce de leche /cooked condensed milk

For Dulche de leche Buttercream:

• 2 cups butter (453g) ; softened at room temperature
• 1 Tin Dulce de leche

FOR SUGAR GARNISH:

• 1 cup sugar (200g) white granulated
• 1/2 cup water (118ml)

Course dessert Prep Time 90 minutes Servings Ingredients For Cake Layers: 3/4 cup butter (170g) , softened at room temperature 1 1/2 cups sugar white granulated 4 eggs large 1 teaspoon vanilla extract 1 1/3 cups milk 2 cups(250gm) all purpose flour 4 teaspoons baking powder 1/2 teaspoons salt 1 Tin Dulce de leche /cooked condensed milk For Dulche de leche Buttercream: 2 cups butter (453g) ; softened at room temperature 1 Tin Dulce de leche FOR SUGAR GARNISH: 1 cup sugar (200g) white granulated 1/2 cup water (118ml)

Instructions

1. Preheat oven to 350F. Line three, 8-inch cake tin with parchment paper; or, two, 9-inch cake rounds. Set aside.

Prepare the cake layers.

1. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs vanilla and dulce de leche. Mix all ingredients together until creamy, then pour in the milk. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Add the flour into the batter in small amounts and whisk after each addition. Whisk only until flour is incorporated.
2. Divide the cake batter evenly between the prepared pans. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from pans and allow them to cool completely.

prepare the crystallized sugar garnish.

1. Combine the sugar and water in a small saucepan and cook over medium heat, not stirring, until sugar caramelized into deep amber color. Pour the sugar syrup over a baking sheet lined with parchment paper. Use a spatula to spread the syrup as it cools. Allow the syrup to cool completely and harden before handling. Break the candy into shards of different sizes.

Prepare the buttercream

1. once layers have cooled. Place softened butter into a stand mixer bowl and whisk until light and fluffy. Then add the dulce de leche. Whisk buttercream until it's light and fluffy.

Assemble the cake.

1. spread each layer buttercream. Frost the top and sides of cake and smooth over with a flat spatula. Transfer the remaining frosting into a pastry bag and pipe on top of the cake with preferred nozzile Decorate the sides with the broken sugar. Keep cake refrigerated and remove from fridge about 1 to 2 hours prior to serving to allow the cake to soften.

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