Dulce De Leche Cream Cake Recipes

DULCE DE LECHE CAKE

Steps:

• Preheat oven to 350 degrees with the baking rack in the middle. For a rectangular cake: Line 2 large 12" x 18" or 15" x 21" baking sheet pans lined with parchment or silicone mats & set aside (alternatively butter and flour the sheet pans). For a round cake - butter and flour three 8-inch round cake pans*
• Mixture 1: In a bowl of a stand mixer whip together 4 eggs, 1 cup sugar, and ½ tsp salt for ~10 minutes. Eggs should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear.
• Mixture 2: When the eggs are almost done whipping, in a medium bowl whisk together 1 cup sour cream, 1 can dulce de leche and 1 tsp of baking soda until no lumps of dulce de leche are seen. The mixture will increase in volume from the baking soda, so make sure to use big enough bowl.
• Combine: Fold the two mixtures together, being careful not to overmix and deflate the batter.
• Add the dry: Sift in 2 cups of flour and 2 teaspoons of baking powder, then fold the batter until fully incorporated. Do not overmix or the cake will be tough.
• Pour & Bake: Divide the batter between the 2 prepared baking sheet pans (or 3 rounds ones for a round cake) into an even layer. Bake for ~9 minutes for the rectangular pans or ~12 min for round cake pans, or until the top is lightly golden and springs back when touched, or when the toothpick inserted into the middle comes out clean. Remove from the oven, allow to cool for 5 minutes, then invert onto a cooling rack to cool completely.
• Roast: Preheat oven to 325F° with the baking rack in the center.Place the hazelnuts onto a rimmed baking sheet and bake for about 15 minutes, tossing the nuts about every 4 minutes and tasting to see if they're roasted to your liking. Remove from the oven and allow to cool completely.
• Skin the hazelnuts: Add the nuts to a ziplock bag and keep shaking and rubbing the hazelnuts between the palms of your hands until the skin is removed. Next, shake the bag so that hazelnut skins sink to the bottom of the bag, and remove the nuts to a separate bowl, discarding the skins. Leave 20 or so hazelnuts whole, chop the rest of the nuts with a sharp knife to a medium size, or pulse a few times in the food processor, or add to a ziplock bag and crush with a rolling pin.
• Combine the evaporated milk and the dulce de leche with a whisk or an immersion blender until smooth. Pour into a squirt bottle if available.
• If using heavy whipping cream instead of whipped topping, whip the cream with a mixer until medium peaks and refrigerate.
• Whip 8 oz of cubed room temperature butter and 8 oz cubed cream cheese for about 4-5 minutes or until the mixture is very fluffy. Scrape down the bowl several times throughout. Add the dulce de leche in 2 additions and whip after each until just incorporated.
• Fold in the refrigerated whipped cream (or whipped topping) into the caramel cream in two additions.
• Flip each cake upside down and peel off the parchment paper or the silicone mat from the back. Cut the rectangular cakes widthwise into two equal pieces (you will have 4 cake layers now). For the round cakes use a long serrated knife to split each cake layer in half, horizontally (giving you 6 total layers).
• Reserve about 2 cups of cream and set aside (1 1/2 cups for a round cake)Place a dab of frosting onto the serving plate. Now top with the fist cake layer and press to adhere. Layer the cake by soaking each layer with the soaking syrup, then spreading some caramel cream and sprinkling some chopped hazelnuts. Repeat the process with the rest of the layers.
• Add the final layer, then use 1 1/2 cups of the reserved caramel cream (1 1/4 cups for round) to cover the top and sides of the cake.
• Cover the cream with chocolate flakes by sprinkling the top and pressing it against the sides. OR prepare chocolate ganache and pour it over the top of the cake.
• Use the remaining cream ( 1/2 cup for rectangular or 1/4 cup for round) to pipe on cake top and decorate with whole roasted hazelnuts (use chopped hazelnuts for round version).
• Refrigerate the cake for about 2-3 hours before serving. Serve cold or room temperature.

DULCE DE LECHE CREPE CAKE

Steps:

• Make the crepes: Combine the milk, eggs, flour, cocoa powder, granulated sugar, vanilla and salt in a blender and process until smooth. Refrigerate the batter 30 minutes.
• Lightly brush a 10-inch nonstick skillet with melted butter and place over medium heat. Add a scant 1/4 cup of batter and quickly swirl the pan to coat the bottom. Cook until set on top and golden on the bottom, about 30 seconds. Carefully lift the edge of the crepe with a rubber spatula, then flip with your fingers and cook 20 more seconds. Invert the crepe onto a plate. Repeat with the remaining batter to make 14 to 18 crepes, brushing the skillet with more butter as needed. Stack the finished crepes on the plate and let cool completely. (The crepes can be made up to 1 day ahead; let cool, then wrap the stack in plastic wrap and refrigerate.)
• Make the filling: Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy. Add 2 3/4 cups confectioners' sugar in 2 batches, beating until smooth and fluffy. Add the dulce de leche and beat until combined. (The filling can be made up to 1 day ahead; cover with plastic wrap and refrigerate, then beat for a few minutes with a mixer before using.)
• Assemble the cake just before serving: Place 1 crepe on a platter or cake stand. Spread with a scant 1/4 cup of the filling, then top with another crepe. Repeat with the remaining filling and crepes, ending with a crepe on top.
• Beat the heavy cream and the remaining 1 tablespoon confectioners' sugar in a stand mixer fitted with the whisk attachment until stiff peaks form. Spread on top of the cake and drizzle with dulce de leche. Serve immediately.

NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY

Steps:

• Crush cookies and mix with butter.
• Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
• Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
• Spread mixture over pie crust.
• Refrigerate the pie for at least 4 hours or overnight. (If you're in a hurry, you could also freeze the pie for 1-2 hours.)
• Top with strawberries, cut, and serve.
• Enjoy!

DULCE DE LECHE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
• In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.

TRES LECHES CAKE WITH DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
• Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
• Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
• Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
• Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

DULCE DE LECHE CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.

DULCE DE LECHE CREAM CAKE

Steps:

• Prepare cake mix according to directions for a 13 x 9 baking pan, cool completely in pan on wire rack.
• Place sweetened condensed milk in a large, microwave safe bowl. Micro on med. for 4 minutes, stirring half way through.
• Reduce to med-low power, micro for 16 to 24 minutes, whisking every few minutes, until thick and light caramel color.
• Stir in caramel topping. Cool for 15 minutes.
• Spread evenly over cake, cool completely.
• Beat whipping cream in a large mixing bowl until soft peaks form. Add sugar and vanilla, beat until stiff peaks form.
• Spoon over cake, sprinkle with nuts.
• Refrigerate for 1 to 2 hours.

DULCE DE LECHE ICEBOX CAKE

Steps:

• Line a 9-by-5-inch loaf pan with a double layer of plastic wrap, pressing it into the corners and leaving several inches of overhang on each side.
• In a large bowl and with an electric mixer, beat together the heavy cream, crème fraîche and salt on medium-high until stiff peaks form, 3 to 5 minutes. Transfer 2 cups of the whipped cream to a medium bowl and stir in the sugar. Add the dulce de leche to the remaining whipped cream in the large bowl and beat on medium-high for 1 to 2 minutes until stiff peaks form. Season to taste with more salt.
• Using a spoon, flick small dollops of both cream mixtures across the bottom and sides of your lined pan. Using a spatula, smooth it into a ¼-inch layer along the edges and bottom.
• Cover the bottom with 8 cookies, gently pressing them into the cream. Flick more small dollops of both cream mixtures across the surface of the cookies, then smooth the surface.
• Press a row of cookies upright along the long edge of the pan. Generously scoop the whipped creams using the cookies, alternating flavors, and press them upright against the vertical row. Continue forming rows until the pan is full. Tap the pan against the counter to settle the cookies into the cream. Cover the cookies by flicking the remaining cream across the surface, then smooth it out.
• Enclose the loaf in the plastic overhang and freeze until completely firm, at least 6 hours. The cake will keep frozen for up to 1 month. To serve, unwrap the top of the loaf, invert the loaf onto a platter, remove the pan and plastic and slice with a serrated knife.

DULCE DE LECHE CAKE

Steps:

• Slice pound cake into two layers. Soften ice cream until spreadable. (not melting, just soft).
• Place bottom layer of pound cake in a foil-lined pan the same size as the cake.
• Place two cups of Dulce de Leche ice cream over the layer and spread evenly.
• Top with remaining pound cake layer and press gently over the ice cream.
• Cover the cake with foil and freeze for 30 minutes or more.
• Remove frozen ice cream cake from foil lined pan and place on a cake platter. Ice cake with thawed whipped topping.
• Sprinkle cake with chopped pecans and shredded coconut.
• Keep in freezer until ready to serve.
• Can use Angel Food cake if you prefer. I have use both and prefer pound cake because of the density of the cake.

DULCE DE LECHE ICE CREAM CAKE

Steps:

• Preheat oven to 350°F. Combine crackers, nuts, 1 tablespoon sugar, and salt in processor. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Cool completely.
• Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, at least 3 hours and up to 1 week.
• Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.
• Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.