Dulce de leche walnut cake

Ingredients

For the dulce de leche

• 1 can sweetened condensed milk (400 g)
• 2500 ml water

For the cake

• 3 eggs
• 1/8 teaspoon salt
• 3 tablespoons sugar
• 1 tablespoon vanilla extract
• 2 tablespoons oil
• 3 tablespoons flour
• 4 tablespoons ground walnuts
• 1 teaspoon baking powder

For the cream

• 5 g gelatin
• 50 ml cold water
• 3 tablespoons evaporated or condensed milk
• 200 ml heavy cream
• 1 sachet vanilla sugar

For decorating

• 20 g chocolate

Preparation

1. Put the unopened can of sweetened condensed milk in a tall saucepan, cover it with 2500 ml of water and boil for 2 hours, topping up with water if the level drops. Let it cool for 2 hours before opening it. 2. Preheat the oven to 180°C and line an 18 cm round cake pan with parchment paper. Beat the egg whites with the salt until stiff, then add the sugar and vanilla extract and continue beating until you have a glossy meringue. 3. Mix the egg yolks with the oil and fold them into the meringue. Mix the flour with the ground walnuts and baking powder, then fold it in with a spatula, using upward strokes. 4. Pour the mixture into the pan and bake the cake layer for 30 minutes, until a toothpick comes out clean. Transfer it to a wire rack and let it cool for 1 hour, then cut it into two layers. 5. Soak the gelatin in 50 ml of cold water for 10 minutes. Mix the dulce de leche with the evaporated or condensed milk until smooth. 6. Beat the heavy cream with the vanilla sugar until fluffy, then fold it into the dulce de leche cream. Melt the gelatin over a double boiler for 1 minute or in the microwave for 10 seconds. 7. Mix the warm gelatin with a few spoonfuls of cream, then fold the mixture into the remaining cream. Place one cake layer in the pan you baked it in, spread two thirds of the cream over it and top with the second layer. 8. Refrigerate the cake for 4 hours, until the cream sets. Transfer it to a serving plate, cover it with the reserved cream and sprinkle with the grated chocolate.