Cake with dulce de leche and chocolate recipe

Recipe for a delicious cake with cream cheese frosting, nuts in caramel, and a chocolate layer.

4.36 z 14 ocen

Prep Time 3

Cook Time 40

Total Time 7 40

Course Cakes

Servings 12

Calories 383 kcal

Whip the egg whites with sugar into a thick, very fluffy and white mass.
3 egg whites, 100 g sugar
Meanwhile, sift both flours through a sieve.
75 g wheat flour - all-purpose, 25 g potato flour
Add the egg yolks to the whipped egg whites and gently mix.
3 egg yolks
Add the flour and gently mix with a spoon.
Line the bottom of a 16 cm diameter baking pan with parchment paper - leave the sides clean.
Transfer the batter, level it.
Bake at 170 degrees (convection mode) for approximately 40 minutes - until a dry skewer comes out clean.
After baking, cool the sponge cake.
Cut the sponge cake into 4 layers.

Mix the cold heavy cream with powdered sugar.
250 ml heavy cream, 50 g powdered sugar
Add the mascarpone cheese spoon by spoon without stopping mixing - mix until the cream is thick and smooth.
200 g mascarpone cheese

Heat the heavy cream in a saucepan.
100 ml heavy cream
Add the broken chocolate to the hot cream - mix until dissolved.
100 g dark chocolate
Set aside the chocolate to cool completely.

Prepare all necessary ingredients in advance - measured. Chop the nuts.
50 g nuts
Pour sugar into the bottom of a pan or saucepan and add a tablespoon of water.
100 g sugar
Heat until the sugar dissolves and turns an amber color.
Add butter and stir gently until it dissolves - be careful as the mixture is hot.
50 g butter
Pour in the heavy cream in a thin stream - be careful, as the caramel may boil up!
100 ml heavy cream
Cook until the dulce de leche is smooth.
Add chopped nuts, mix and set aside to cool completely.

Place one sponge cake layer on a cake stand, secure the cake ring around it.
Soak the cake with a punch made of water mixed with sugar and lemon juice.
250 ml water, 2 teaspoons sugar, 1 teaspoon lemon juice
Transfer some of the cream cheese frosting to a piping bag and cut off the corner.
Spread some cream cheese frosting evenly over the cake.
Using the cream transferred to the piping bag, create a border along the edge of the cake ring.
Fill the center of the created well with half of the dulce de leche with nuts.
Cover with the second sponge cake layer and gently press down.
Soak the cake, spread some cream cheese frosting, level it, and create a border with the cream from the piping bag. Place the cooled chocolate in the center.
Place the third cake layer - soak it, spread the rest of the cream cheese frosting, and create a border with the cream from the piping bag.
Spread the dulce de leche with nuts in the center.
Gently soak the last layer and place it on top of the cake - gently press down.
Refrigerate the cake for approximately 2 hours.
During this time, you can prepare the frosting for covering the cake.

Beat the soft butter on high speed with a mixer - beat for approximately 10 minutes.
125 g butter
When the butter becomes fluffy and almost white, alternately add sweetened condensed milk and mascarpone cheese (remember that everything should be at room temperature).
125 g condensed milk, 250 g mascarpone cheese
If the cream curdles, you can try to save it - place the bowl with the cream over a pot of boiling water and stir with a spoon until the cream reaches the desired consistency.
Remove the chilled cake from the refrigerator and carefully remove the cake ring.
Frost the sides and top of the cake with buttercream (I colored part of the cream with a bit of food coloring and made a two-color coating).
Refrigerate the cake again for about 2 hours.
Before serving, decorate the cake as desired.

Servings: 100gCalories: 383kcalCarbohydrates: 26gProtein: 5gFat: 29g

Keyword chocolate-dulce de leche cake, dulce de leche cake

Tried this recipe?Daj znać w komentarzu!