Preheat oven to 350°F (175°C).
Grease and line two 9-inch round cake pans.
In a large bowl, beat eggs and sugar until pale and fluffy (about 8 minutes).
Mix in vanilla extract.
Sift flour, baking powder, and salt together, then gently fold into the egg mixture.
Divide the batter evenly between the pans and smooth the tops.
Bake for 25–28 minutes until golden and a toothpick comes out clean.
Let cool in pans for 10 minutes, then transfer to wire racks.
Step 2: Prepare the Filling
Whip the chilled heavy cream until stiff peaks form.
Gently fold in the dulce de leche to form a thick, caramel cream.
Step 3: Assemble the Cake
Slice each cake horizontally to create 4 thin layers total.
Spread a generous layer of the caramel filling between each layer.
Use remaining filling to coat the top and sides.
Step 4: Make the Crumb Coating
Toast leftover cake trimmings at 300°F (150°C) for 10 minutes until dry.
Crush into fine crumbs.
Press crumbs gently onto the sides and top of the cake for texture and flavor.
Step 5: Chill and Serve
Refrigerate the cake for at least 3 hours before serving to set the layers.
Serving and Storage Tips
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