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| Photo: Let the Baking Begin |
There are a few too many steps, but it will be worth it. There is the cake, the syrup, the nuts, and the cream. Each of these, except the nuts, takes a 14 oz can of dulce de leche!
For the cake:
- Four large eggs
- 1/2 tsp salt
- 1 c sugar
- 1 cup sour cream
- 1 can dulce de leche
- 1 tsp baking soda
- 2 cups flour
- 2 tsp baking powder
For the syrup:
- 8 oz evaporated milk
- 1 can dulce de leche
AND 2 cups whole hazelnuts. (If you don't get them without skins, you will need to remove them.)
For the cream:
- 8 oz. butter, unsalted and at room temperature, cubed
- 8 oz cream cheese at room temperature, cubed
- 1 can dulce de leche
- 16 oz whipped topping or heavy whipping cream
Make the cake layers:
Preheat the oven to 350 degrees. I am using three 6 inch cake pans twice (for 6 cakes.) In addition, the cake layers are split into two layers each for a total of 12 layers (six each cake.) Flour and butter the pans - or line the bottom with parchment.In a bowl of a stand mixer, whip together the four eggs, sugar, and salt for ten minutes. When the eggs are almost done whipping* mix separately in a medium size bowl the sour cream, dulce de leche and 1 tsp. baking soda leaving to lumps. This mixture will expand in size.Fold the two mixtures together. *The eggs above should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear. Do not deflate the batter.Add the dry ingredients of flour and baking powder. Do not over mix.Pour in even layers and bake until the top is golden and springs back when touched or a toothpick comes out clean. Remove from the oven and let cool for 5 minutes. Invert on a cooling rack and cool completely.
Roast the hazelnuts:
Peeling first and placing on parchment on a baking sheet - in a 325 degree over for about 15 minutes, tossing the nuts every 4 minutes and checking them. Cool. Leave 20 nuts whole and chop the rest.
Make the syrup:
Combine the evaporated milk and 1 can dulce de leche with a whisk or immersion blender until smooth. Set aside.
Creme:
Whip heavy whipping cream with a mixer until medium peaks form and refrigerate.letthebakingbegin.com butter and cream cheese until very fluffy - 4-5 minutes. Add 1 can dulce de leche in two additions and whip after each until just incorporated.Fold into whipped cream.
Assemble the cake!!
Slice each cake into two layers.Reserve two cups cream and set aside. Place a dab of frosting onto a serving plate. Top the first cake layer and press onto frosting on the plate. Soak each layer with syrup, spread caramel creme on the layer and sprinkle some hazelnuts. Repeat for the next four layers,Add a final layer, soak, frost and use the reserved caramel cream to cover the tops and sides of the cake.Cover the sides with chocolate flakes and press it against sides. Or use glaze or ganache. Decorate with any cream, chocolate flakes and whole roasted hazelnuts.Refrigerate for 2-3 hours before serving.
