Try this quick dulce de leche cake for Shabbat or simply for your next coffee break
Ingredients:
- 2 large eggs
- ¾ cup (150 grams) sugar
- Pinch of salt
- 100 grams melted butter
- ½ cup (150 grams) dulce de leche
- 1 cup (250 ml) heavy cream
- 1½ cups minus 1 tablespoon (200 grams) flour
- 3 teaspoons (15 grams) baking powder
For the topping:
- 3 tablespoons dulce de leche
- 2 tablespoons milk or heavy cream
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Instructions:
- Preheat oven to 170°C (about 340°F), preferably on convection mode. Grease the loaf pan.
- In a stand mixer, beat the eggs thoroughly. Gradually add the sugar while mixing, whipping until the texture becomes light and airy. Add the salt, melted butter, dulce de leche, and heavy cream. Mix briefly—just until incorporated.
- Sift the flour and baking powder into the bowl. Gently fold until smooth. Pour the batter into the pan and level the top.
- Reduce the oven temperature to 160°C (about 320°F) and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Remove and let cool.
For the topping:
- Combine the dulce de leche and milk (or cream) in a microwave-safe bowl. Heat for about 20 seconds, then stir until smooth.
- Transfer the cake to a serving plate and drizzle with the topping. Serve.
Prep time: 10–15 minutes (not including baking and cooling)
Difficulty: Easy
Storage: Keeps up to 3 days in an airtight container at room temperature. The cake without the topping can be frozen.