Recipe of Dulce de Leche and Cream Cake

This dulce de leche and cream cake is a true delight that combines the softness of the sponge cake with the creaminess of the dulce de leche and the lightness of the cream. Perfect for celebrations or simply to treat yourself.

Ingredients (for 8 people):

1 Genoese sponge cake (you can use a homemade or bought sponge cake)
400 g dulce de leche
500 ml whipping cream (minimum fat content 35%)
100 g crunchy almonds (for garnish)
2 tablespoons icing sugar (optional, to sweeten the cream)

Elaboration:

If you are using a homemade Genoese sponge cake, make sure it is completely cool before you start. If purchased, simply cut it in half to make two layers.
Place the first layer of sponge cake on a tray and spread the dulce de leche generously over it. You can use a spatula to spread it evenly.
Place the second layer of sponge cake on top of the dulce de leche, pressing gently so that it sticks together.
In a bowl, whip the cream with an electric mixer. Add the icing sugar if you want a sweeter cream. Whip until it has a stiff consistency.
Cover the whole cake with half of the whipped cream, using a spatula to give it a smooth and even appearance.
Decorate the sides of the cake with the crunchy almonds, pressing them gently into the cream so that they adhere well.
Pipe the remaining cream into a piping bag with a curly nozzle and decorate the top of the cake with rosettes or any other design of your choice.

Preparation time:

30 minutes

Additional advice:

If you can't find crunchy almonds, you can substitute them with chocolate shavings or chopped nuts.
Make sure the cream is well chilled before whipping for a better consistency.

Calories and nutritional data (per approximate serving):

Calories: 320 kcal per serving
Protein: 5 g
Fat: 22 g
Carbohydrates: 28 g
Fibre: 1 g

Dare to make this delicious dulce de leche and cream cake and surprise everyone with its flavour! Don't forget to share your opinion and leave a star rating - we love to hear how it turned out for you!