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Dulce de Leche Cake

Discover the rich, creamy delight of Dulce de Leche Cake. Perfect for any occasion, this easy-to-make recipe combines a fluffy biscuit with luscious dulce de leche.
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Prep Time 20 minutes
Cook Time 45 minutes
Bain-Marie Time 2 hours
Total Time 3 hours 5 minutes
Servings: 10 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg flour with leavening agent
  • 1 kg sugar
  • 500 g margarine
  • 1 liter milk
  • 10 eggs
  • 10 drops cream essence
  • 1 tsp vanilla extract
  • q.s. lemon zest to taste
  • 1 can condensed milk

Equipment

  • Egg beater or electric mixer
  • Large mixing bowl
  • Wooden spoon
  • Baking mold
  • Bain-marie setup (pot and water)

Method
 

  1. In a large mixing bowl, beat the margarine, eggs, lemon zest, and sugar until light and creamy.
  2. Add the cream and vanilla essence to the mixture, and continue beating until combined.
  3. Fold in the flour and milk alternately using a wooden spoon until the batter is smooth but slightly lumpy.
  4. Pour the batter into a floured and buttered mold and bake at 250°C (482°F) for about 45 minutes, or until a toothpick comes out clean.
  5. While the cake is baking, prepare the dulce de leche by simmering a can of condensed milk in a bain-marie for 2 hours.
  6. Once the cake cools, spread the dulce de leche over the top and decorate as desired.

Nutrition

Calories: 360kcalCarbohydrates: 55gProtein: 6gFat: 15gSaturated Fat: 5gCholesterol: 150mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 5IUCalcium: 8mgIron: 10mg

Notes

Store the Dulce de Leche Cake in an airtight container to keep it fresh. It can stay at room temperature for up to 2 days. If you need to store it longer, place it in the refrigerator, where it will last for about a week. To serve, bring it to room temperature for the best texture and flavor. The cake tastes even better the next day, as the flavors meld together.
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