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Cake sugar butter eggs vanilla all-purpose baking powder hazelnut-flavored coffee creamer milk milk filling dulce de leche heavy cream sugar
Viewed: 14 - Published at: 3 years agoIngredients
- FOR THE CAKE:
- 2 cups Granulated Sugar
- 1 stick Unsalted Butter, Softened
- 4 whole Eggs, Room Temperature
- 2 Tablespoons Vanilla Extract
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- FOR THE MILKS MIXTURE:
- 1 cup Hazelnut Flavored Coffee Creamer
- 1 can Evaporated Milk 12 Oz
- 1 can Sweetened Condensed Milk (14 Oz)
- FOR THE FILLING AND TOPPING:
- 1 can Dulce De Leche (12 Oz)
- 1 cup Heavy Cream
- 2/3 cups Granulated Sugar
Method
- Preheat the oven to 350F.
- Using your mixer, mix the sugar and butter together. Mix until creamy in texture, then add the eggs and vanilla. Set aside.
- In a separate bowl, sift the flour and baking powder. Add this, one tablespoon at a time to the butter mixture, mixing after each addition, until it's all combined. Do not over mix. The batter will be thick and sticky.
- Spread the batter evenly onto 2 greased 8 x 2" baking pans. Bake for 30 minutes, or until golden brown and a toothpick comes out clean when poked in the center of the cake. Cool completely before soaking in the milks.
- Milks Mixture
- In a large bowl whisk all the milks together. Once the cakes are completely cooled, poke them vigorously with a fork. Place the cakes in a deep dish and pour in the milk mixture. Make sure the dish is deep but not too wide, you want the cakes to absorb the mixture. I just soaked them in the cake pans. Keep the cakes in the fridge while they soak. Soak for 1 hour.
- Filling and Topping
- Remove one of the cakes from its soaking pan and place it on your serving dish. Best if you place the serving dish on top of your cake pan and flip over the cake. Open the can of dulce de leche and spread some on the cake for the filling. If it's not spreadable, heat it up a bit in a bowl (out of the can) in the microwave, so it's smooth and then try spreading. Once you have a thin layer of dulce de leche add the second cake. Be sure to place the flat side of the cake on top of the one with the filling already spread.
- In your mixer, whisk together the heavy cream and sugar until peaks form. Grab a pastry bag and insert a star decorating tip (I used Wilton 8B), scoop in the whipped cream. Make small stars along the rim of the top cake. Decorate about three times around. Now, grab another pastry bag and star tip, scoop in the remaining dulce de leche. Add a small rim of the dulce de leche in the center of the cake. Complete with more whipped cream stars.
- Serve immediately or chill until ready to eat.
- Cake is best if eaten the same day, but will be good for the next day.
