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Make the Cake:
Preheat Oven:
Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper, grease with butter, and dust with flour. Set aside.
Prepare Cake Batter:
In a large bowl, whisk the eggs and sugar until doubled in volume, about 5-6 minutes.
In a separate bowl, stir the sour cream with baking soda, then add to the egg mixture and beat until incorporated.
Add the dulce de leche or caramel sauce and beat until smooth.
Sift together the flour, baking powder, and salt. Gently fold into the wet ingredients until just combined. Do not overmix.
Bake:
Divide the batter evenly between the prepared pans. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 5-10 minutes. Release from the pans and let cool completely.
Cut the tops of the cakes, cut them into small cubes, and bake at 400°F (200°C) for 10 minutes, until golden brown. Set aside for later.
Make the Syrup:
Prepare Syrup:
In a small saucepan, heat the water, milk, sugar, coffee, and liquor (if using). Bring to a simmer until the sugar is dissolved. Set aside.
Make the Cream:
Prepare Cream:
In a large bowl, beat the butter and cream cheese until smooth.
Add the dulce de leche or caramel sauce and beat until incorporated and smooth.
In a separate bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the butter mixture. Transfer to a piping bag (optional).
Assembly:
Assemble the Cake:
Place the first cake layer (cut side up) in the middle of the platter and soak with the syrup. Spread or pipe a layer of the cream, then sprinkle 1-2 tablespoons of crushed hazelnuts.
Repeat with the second layer of cake, soaking with syrup, spreading another layer of cream, and sprinkling hazelnuts.
Place the third layer of cake (cut side down), soak with syrup. Spread the remaining cream over the top and sides of the cake.
Using caramel sauce or dulce de leche, create a design on top of the cake as shown in the video.
Place the baked leftover cake pieces in a food processor and process into small crumbs. Decorate the cake with the crumbs.
Refrigerate for at least 3 hours before serving.
Serving Suggestions
Serve chilled, decorated with additional hazelnuts or caramel drizzle if desired.
Cooking Tips
Ensure the cream cheese and butter are softened to blend smoothly.
For a richer flavor, let the cake soak in the syrup longer.
Nutritional Benefits
Contains protein from the eggs and dairy, and healthy fats from the nuts.
Dietary Information
Contains gluten, dairy, and nuts.
Storage Tips
Store in the refrigerator for up to 5 days.
Best served chilled.
Why You’ll Love This Recipe
The combination of moist cake, rich dulce de leche, and crunchy hazelnuts is irresistible.
Perfect for special occasions and celebrations.
Conclusion
Enjoy this luxurious Dulce de Leche Layer Cake, a perfect balance of sweetness and richness. It’s sure to be a hit at any gathering! Bon appétit!
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