Argentina Caramel Cake with Dulce de Leche

by Иван Звездев

Dish type: Desserts

Preparation time: 1 hour 30 min

8 Servings

For the sponge layers:

6 eggs

6 tbsp sugar

6 tbsp flour

1 tsp vanilla sugar

For the cream:

250 g dulce de leche

200 ml whipping cream

400 g cream cheese

For the syrup:

150 ml water

80 g sugar

100 g dark chocolate, for decoration

Preparation

1. Make the sponge: whisk the egg whites to stiff peaks in a dry bowl. Beat the yolks with the sugar for 3 minutes until thick and creamy. Add the flour and vanilla sugar and mix well.

2. Mix in the whisked egg whites. Divide the batter between two 20 cm tins lined with baking paper.

3. Bake the sponge layers for 15–18 minutes at 190°C. Leave to cool. Prepare the cream.

4. Beat the whipping cream, dulce de leche and cream cheese together in a bowl. Make the syrup by combining the sugar and water in a small saucepan and boiling for 2–3 minutes.

5. Soak the cold sponge layers with the warm syrup. Spread cream over one layer, place the other layer on top, then cover the whole cake with cream.

6. Refrigerate overnight until set. Then cover with grated dark chocolate.

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