Dessert cake with dulce de leche

The dessert I propose today is a decadent cake with dulce de leche and mascarpone, a combination that will delight any sweet lover. This cake is perfect for any occasion, from birthdays to gatherings with friends, and will surely become a favorite among your loved ones.

Total preparation time: 4 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 20 minutes
Servings: 12

A brief history of dulce de leche

Dulce de leche, a creamy delicacy that combines milk and sugar, has gained popularity worldwide, becoming an essential ingredient in desserts from many cultures. Its origin is believed to date back to the 19th century, and today it is used in various dishes, from cakes and cookies to ice cream and beverages. So, let’s embark on the adventure of making this delicious cake!

Ingredients

Base
- 4 eggs
- 100 g ground nuts
- 150 g sugar
- 1 tablespoon flour
- 3/4 teaspoon baking powder

Cream
- 340 g dulce de leche (from a 390 g can of condensed milk)
- 250 g mascarpone
- 8 g gelatin
- 3 egg whites
- 3 tablespoons sugar

Glaze
- Dr. Oetker milk chocolate glaze
- Roasted and crushed nuts (optional, for decoration)

Making dulce de leche

The first step is to prepare the dulce de leche. This cream can be easily made from condensed milk.

1. Preparing the condensed milk: Place the can of condensed milk in a large pot, cover it completely with water, and place the pot on the stove. It is essential that the water level does not drop during boiling, so check the water level periodically. Boil for about 3 hours.

2. Cooling: Once the dulce de leche has thickened and taken on a caramel color, remove the can from the water and let it cool completely.

Making the cream

1. Mixing the ingredients: In a large bowl, combine the cooled mascarpone cheese with the dulce de leche. Mix well to achieve a smooth cream.

2. Hydrating the gelatin: In a small bowl, add the gelatin to 20 ml of cold water and let it hydrate for 10 minutes. After that, heat the gelatin in a double boiler (without boiling it) until the granules dissolve completely.

3. Beating the egg whites: In another bowl, beat the egg whites until stiff peaks form, gradually adding the sugar until you achieve a glossy meringue. Gently fold the meringue into the dulce de leche and mascarpone mixture.

Making the base

1. Separating the eggs: Separate the eggs, keeping the egg whites to beat.

2. Beating the egg whites: Beat the egg whites with the sugar until they become stiff. Add the egg yolks, one at a time, ensuring each is well incorporated before adding the next.

3. Adding the dry ingredients: Sift the flour together with the baking powder and ground nuts, then add them to the egg mixture, gently folding to avoid losing air.

4. Baking the bases: Pour the mixture into a baking tray lined with parchment paper and bake in a preheated oven at 200 degrees Celsius for 20 minutes. Let the base cool completely.

Assembling the cake

1. Preparing the tray: Line the tray where you baked the base with plastic wrap.

2. Assembling: Place the cooled base in the tray, then pour the dulce de leche and mascarpone cream on top. Spread the cream evenly.

3. Cooling: Place the cake in the fridge for 3 hours, so all the flavors blend perfectly.

Glaze and serving

1. Glazing: After the cake has been in the fridge, pour the milk chocolate glaze on top and sprinkle with roasted and crushed nuts for decoration.

2. Serving: Cut the cake into appropriate portions and serve cold. It is delicious alongside a cup of coffee or a fragrant tea.

Useful tips

- Gelatin: If you don’t have gelatin, you can use an agar-agar substitute, making sure to follow the usage instructions on the package.
- Dulce de leche: You can buy dulce de leche from stores or make it at home, but don’t forget to cool it before using it in the recipe.
- Variations: You can add flavors such as vanilla or rum essence to the mascarpone cream for an extra touch of flavor.

Frequently asked questions

Can I use other types of nuts?
Of course! Almonds or hazelnuts are excellent alternatives and will add a different taste to the cake.

How long can I store the cake?
The cake keeps well in the fridge for up to 5 days, but it is best consumed within the first 2-3 days.

Is it possible to make the cake gluten-free?
Yes! You can replace the flour with a gluten-free alternative, such as almond flour or rice flour, but the final texture may vary.

This dulce de leche and mascarpone cake is more than just a dessert; it is a culinary experience that blends tradition with modernity. Whether you make it for a special occasion or simply to indulge yourself, we guarantee you will love every bite. Enjoy!