Recipe Details
Ingredients
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6tablespoonsunsalted butter, softened
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⅓cupwhite sugar
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2largeeggs
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2 ½cupsall-purpose flour, plus more for dusting
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½cupcornstarch
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1teaspoonbaking powder
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½teaspoonkosher salt
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½cupwhole milk
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1(13.4 ounce) candulce de leche
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½cupheavy whipping cream
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¼cuppowdered sugar, or as needed
Cooking Directions
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Gather all ingredients.
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Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add sugar and beat until light and fluffy, scraping down the sides of bowl as needed, about 2 minutes.
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Add eggs, 1 at a time, beating until incorporated after each addition, about 30 seconds.
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Whisk together flour, cornstarch, baking powder, and salt in a medium bowl until combined.
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Add flour mixture to butter mixture in 3 additions, alternating alternately with the milk, starting and ending with the flour mixture, and beat until combined after each addition.
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Turn dough out onto a floured work surface and turn to coat dough. Knead dough 2 or 3 times.
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Divide dough into 5 equal pieces and shape each piece into a ball.
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Working with 1 ball at a time, roll dough into a 7-inch circle. Place dough circles on 2 large rimmed baking sheets lined with parchment paper (I fit 3 circles on 1 sheet and 2 on the other). Chill dough circles, uncovered, for 1 hour.
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Preheat oven to 375 degrees F (190 degrees C). Prick each dough circle lightly with a fork.
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Bake in the preheated oven until browned on bottom and light browned around the edges, 15 to 18 minutes. (If baking in 2 batches, keep second batch refrigerated while first batch bakes.) Cool cake layers completely on a wire rack, about 30 minutes.
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Spoon dulce de leche into a medium bowl. Beat cream with an electric mixer on medium-high speed until stiff peaks form, about 6 minutes.
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Gently stir half of cream mixture into dulce de leche until combined. Gently fold remaining cream into dulce de leche mixture until combined.
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Spread 1/3 cup of the dulce de leche mixture onto 1 cake layer, spreading to edges. Place onto a serving platter with dulce de leche mixture facing up. Repeat process with the next 3 cake layers (this is easier to spread on cake layers before placing on platter). Spread remaining 2/3 cup dulce de leche mixture onto fifth cake layer and place on top.
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Let stand 1 hour. Dust top of cake with powdered sugar and serve. Cover any leftovers with plastic wrap and store in refrigerator up to 1 day.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories506 | |
% Daily Value * | |
Total Fat 19g |
24% |
Saturated Fat 10g |
48% |
Cholesterol 97mg |
32% |
Sodium 310mg |
13% |
Total Carbohydrate 76g |
28% |
Dietary Fiber 1g |
4% |
Protein 9g |
18% |
Potassium 95mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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