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Golden Key Cake on a serving plater
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Golden Key Cake

Dulce de Leche Cake will be the “golden key” to your heart! Moist layers of caramel soaked sponge cake are separated by caramel cream and finished with a sprinkling of hazelnuts. YUM.
Course Cake, Dessert
Cuisine Russian
Keyword Dulce de leche cake, golden key cake
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 14 servings
Calories 645kcal
Author Natalya Drozhzhin

Ingredients

Sponge Cake

Cake Soak

Dulce Del Leche Cream

Instructions

Sponge Cake

  • Beat 4 eggs (no need to separate them) with sugar until it’s three times in volume.
    Eggs and sugar beat together in a mixing bowl
  • Whisk sour cream together with dulce de leche, until you reach an even, smooth consistency.
    Sour cream and dulce de leche whisked together in a bowl
  • Fold sour cream mixture into beaten eggs.
    Sour cream and dulce de leche mixed together in with the whipped sugar and eggs
  • In a separate dish, combine baking soda with lemon juice, add to the batter.
    baking soda and lemon juice added into the batter
  • Combine flour together with baking powder. Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over mix and lose the fluffiness. Spray a 7 or 9 inch cake pan with cooking spray.
    Flour being mixed into the batter
  • Place half of the batter into a baking pan. If you have another pan in the same in size, repeat with the remaining batter. If you don’t have a second pan, use the same pan after baking the first layer.
    Cake batter being placed into a cake pan
  • Bake at 350°F for 30 minutes. Use a toothpick to check if the cake is baked. Once the cake cools, cut the cake into two halves.
    Cake layer being cut into half horizontally

Cake Soak

  • Combine whipping cream with condensed milk. Soak the inside of all slices with the sweetened cream.
    One half of the cake being soaked with condensed milk and the other being soaked in whipping cream

Dulce De Leche Cream

  • Whip the butter (room temperature) with 1 can of dulce de leche.
    Dulce de leche whipped together with butter in a KitchenAid mixer
  • In a separate bowl, whisk very cold heavy whipping cream until soft peaks form. Don’t beat the cream for too long or it will separate.
    Heavy whipping cream and dulce de leche and sour cream mixed all together
  • Fold in dulce de leche mixture into whipped cream.
    Folding the cream mixture all together

Layering the Cake

  • Place the layer soaked with whipping cream and condensed milk mixture, on the bottom, followed by some cream and chopped hazelnuts. Add the second cake layer soaked with whipping cream and condensed milk mixture, followed by the cream, then hazelnuts. Repeat in this order until you run out of cake layers.
    Sponge cake layer with cream and hazelnuts on top
  • Using the remaining cream, decorate the outside of the cake.
    Sponge cake layer with cream and hazelnut pieces between each layer
  • I applied some chopped hazelnuts on the sides and the whole pieces on top.
    Golden Key Cake on a serving tray

Video

Nutrition

Calories: 645kcal | Carbohydrates: 45g | Protein: 9g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 168mg | Sodium: 276mg | Potassium: 363mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1391IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 2mg