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.
Beat 4 eggs (no need to separate them) with sugar until it’s three times in volume.
Whisk sour cream together with dulce de leche, until you reach an even, smooth consistency.
Fold sour cream mixture into beaten eggs.
In a separate dish, combine baking soda with lemon juice, add to 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.
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.
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 Soak
Combine whipping cream with condensed milk. Soak the inside of all slices with the sweetened cream.
Dulce De Leche Cream
Whip the butter (room temperature) with 1 can of dulce de leche.
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.
Fold in dulce de leche mixture into whipped cream.
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.
Using the remaining cream, decorate the outside of the cake.
I applied some chopped hazelnuts on the sides and the whole pieces on top.