Hot milk sponge cake with dulce de leche and whipped cream
Delicious sponge cake made with hot milk, filled and covered with whipped cream and dulce de leche. Very rich and fresh.
Servings: 10 portions
Ingredients
Cakes
- 120 g All-purpose wheat flour (1 Cup minus1 Tbsp.)
- ½ tsp. Salt
- 1 tsp. Baking powder
- 106 ml Milk (7 Tbsp)
- 50 g Unsalted butter (3 Tbsp. + 1 tsp.)
- 2 medium eggs (Room temp.)
- 150 g Sugar (¾ Cup)
- 1 tsp. Vanilla extract
Frosting
- 190 ml Cold whipping cream (¾ Cup)
- 80 ml Dulce de leche (⅓ Cup)
Filling
- 6 Tbsp. Dulce de leche (Approx.)
Instructions
Cakes
- Preheat the oven to 170°C / 338°F.
- Place baking paper at the base of two 15cm or 6 inch pans and grease only the botto (do not grease the sides)
- In a bowl sift the flour, baking powder and salt. Set aside.
- In a saucepan add the milk and butter. Bring to the stove over medium low heat and stir occasionally until the butter is melted and the milk is hot.
- Leave the milk simmeting on low heat while doing the next step.
- In a large enough bowl add the eggs, vanilla and sugar.
- Beat on medium-high speed for 3 to 5 minutes until mixture is thick, pale and has risen in volume.
- Turn off the heat of the milk and butter.
- While beating on low speed, add the hot milk mixture to the eggs batter until fully incorporated.
- Add the dry ingredients in two parts and fold in by hand or at the minimum speed of the mixer. Beat just until incorporated.
- Transfer the mixture in equal parts over the two prepared baking pans.
- Bake in the preheated oven for approximately 20 minutes. (See notes).
- Once removed from the oven, place on a wire rack and with a small spatula go around the edge of the cakes to separate from the pan.
- Unmold onto the wire rack and let cool completely at room temperature. (See notes 2),
Frosting
- Add the very cold whipping cream to a big enough bowl and beat it until soft peaks form.
- Add the dulce de leche and beat on medium high-speed until stiff peaks form and the cream has the right texture. Careful not to overbeat.
- Transfer to a pastry bag.
Assembly
- Place a dollop of cream on the base where the cake will be served and place the first sponge on top, with the flattest side facing down.
- Add a thin layer of whipped cream over the cake and make a border of cream with the pastry bag. (See notes 3)
- Add 2 to 3 Tbsp. of dulce de leche in the center of the cake and distribute until it reaches de barrier.
- Cover with the second sponge leaving the flattest side facing up.
- Add a think layer of cream all over the cake. It does not matter you can see a bit of the sponge, it is a "semi naked" style cake.
- Make a rim of whipped cream on the top of the cake with the pastry bag fitted with an open star tip.
- Fill the center with approx. 3 Tbsp. of dulce de leche (Optional)
- Refrigerate at least 1 hour before serving.
Notes
- Biscuits are baked when they are golden brown on top, have risen in the pan and a skewer inserted in the center comes out completely clean. Do not open the oven until at least 18 minutes of baking have passed. Depending on the oven and the material of the pans, it may take a couple of minutes less or more to be ready, the baking times are always indicative.
- Lightly butter the wire rack where the cakes are going to rest to prevent them from sticking to it during cooling.
- If you wish, you can add simple syrup to both layers of the cake before adding the frosting. The border of cream can be doubled to ensure that the dulce de leche does not spill over the sides.