Dulce de Leche Cake
My husband’s birthday was today and I decided that I would make him a Dulce de Leche cake. I found the recipe in the December 2010 issue of Food and Wine.
This cake has three parts and the best I can describe it’s a combination between a pound cake and a chiffon cake.
- one 14oz can sweetened condensed milk
- 2 TBSPs nut flavored syrup(this is optional)
- 2-1/2 cups cake flour
- 1 TBSP baking powder
- 2 sticks butter softened
- 1-1/2 cups plus 6 TBSP sugar
- 4 large eggs separated, at room temperature
- 2 tsps pure Vanilla extract
- 1 c milk
- 4 large egg whites
- 1-1/2 c sugar
- 1/4 cup water
- 2 TBSP nut flavored syrup(again optional)
- 1 TBSP fresh lime juice
So this is a three part recipe and the first step is to work on the filling since it takes over 2 hours. The recipe says to put the can of sweetened condensed milk into a put of water with the water completely covering the top and bring it to boiling then turn it down to simmering and let it simmer for 2 hours. I did this, but if I made this again I would probably make this from scratch or at least empty the sweetened condensed milk into a pan and let it simmer.
After the two hours are up add the nut flavored syrup, I used hazelnut. You of course make the cake during those two hours.
You don’t have to use the hazelnut syrup, but it gives it a really nice flavor. Look for it on the coffee row.
The over needs to be preheated to 350 degrees Fahrenheit.
You will need two 9 inch cake pans. The recipe calls for buttering then covering with parchment paper then buttering and flowering over that. I didn’t do that I used Silicone baking bans and just sprayed a light coating of non-stick spray on them. The cakes came out fine.
In a medium bowl mix the flour, baking powder, and salt. Set aside.
In the bowl of your stand mixer, or just another larger bowl, beat the butter with the 1-1/2 cups sugar at medium speed until fluffy. Add the egg yolks and vanilla then beat until smooth. Beat in the dry ingredients and the milk alternating between them in several batches. (beat in some dry mixture, wait a few seconds, beat in some milk, repeat until it’s all in there).
IN another bowl, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 6 TBSPS sugar, beat until glossy.
Fold the egg white mixture into the rest of the cake batter. I know the recipe says fold in, but make sure you do not see any white streaks while stirring. If you leave white streaks in, you will end up with bits of egg white in your finished cake. So make sure it’s all mixed in, just don’t over stir it.
Put the batter into the two prepared pans. If you have a kitchen scale use it to make sure the pans have an equal amount of batter, but you don’t have to use a scale you can eyeball it.
Put the cakes in the oven and bake for 40-45 minutes. Put the rack about in the middle over the oven. Your cakes will get too brown if you put them closer to the top. Stick a toothpick in the top and if it comes out clean your cakes are done. Don’t bump the pans or let them tilt while in the oven, if you do your batter will end up un-level and it will stay that way. Put your cakes on a rack to cool.
Make your frosting. Beat the 4 egg whites until soft peaks form. Then melt the sugar and water together in a pot. Bring to boiling. The recipe says to use a candy thermometer and when it’s 235 degrees to take it off, but I didn’t have one I just kind of guessed. It will look translucent and bubbly. Take it off the heat and mix in your hazelnut syrup. You are going to gradually drizzle this syrup into the egg whites beating after each addition. I put one tablespoon in at a time. Then mix in the lime juice.
Back to the cake. When it’s fairly cool put the layer you want on bottom on a cake plate. Yes, the top did level out didn’t it!? Use a serrated knife to cut each layer in half horizontally.
So your cake is cut now what? Take that filling you made, and spread a third of it in between each layer.
Once you have all four layers set up, put the frosting on. There is a lot of frosting. Put it all on. Kind of swirl it around. The frosting is good enough to eat by itself, but put it on the cake.
Let the cake sit for two hours. I actually put mine in the fridge for only an hour, but you can set it where you want. The idea is to let the filling kind of meld with the cake.
After the waiting period, slice and eat. We ate ours with some double chocolate mint hot cocoa that was homemade. Mine isn’t beautiful to behold, but it tastes good.