Dulce de Leche Layered Cake- “Natalka”

• Produce

  • 2 tbsp Walnuts or raisins

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 2 tsp Baking soda
  • 2 cups Flour
  • 2 1/8 cups Sugar

• Nuts & Seeds

  • 1 Walnuts

• Dairy

  • 2 cans Condensed milk
  • 2 cups Sour cream

• Beer, Wine & Liquor

  • 1 tbsp Coffee liqueur

• Liquids

  • 1 cup Water

Found on grabandgorecipes.com

Description

Ingredients

• Cake:
• 5 eggs
• 2 cups sugar
• 2 cups sour cream
• 2 cups flour
• 2 tsp. baking soda
• 2 Tbsp. crushed walnuts or raisins
• Filling:
• 2 cans condensed milk
• Syrup:
• 1 cup water
• 2 Tbsp. sugar
• 1 Tbsp. Coffee Liqueur (any other Liqueur will work) (optional)
• Walnuts, chocolate for decoration

Directions

• For the Dulce de Leche-filling:
• Place cans of condensed milk in to a pot cover with water and boil for 3.5-4 hours turning from side to side and adding more water. Let them cool at room temperature for 4-5 hours. (I boil them a day before I make my cake)
• Or you can use store-bought Dulce de Leche.
• For the cake:
• Preheat oven to 350°F.
• In large bowl, mix/beat eggs, sugar and sour cream with electric mixer on low speed 30-45 seconds, scraping bowl constantly. In separate bowl combine together flour and baking soda -add that in to the egg mixture- beat on low until just mixed. Pour into 2-9’ round, (sprayed with cooking spray) baking pans. Bake until a toothpick inserted near the center comes out clean, for about 40 to 45 minutes. Let it cool.
• For the Syrup:
• Combine water with sugar in small saucepan, bring to boil, cook for 1-2 minutes, turn it off and let it cool. After it’s cooled add Liqueur. Set aside.
• Assembling the cake:
• Combine 2 cans of cooked and cooled condensed milk in a bowl, mix until it becomes smooth- creamy texture.
• Carefully slice each of the two cooled cakes in half to make four layers. Spray all layers evenly with syrup.
• Set one cake layer on a flat serving dish/ cake plate. Generously spread about 2-3 Tbsp. of the Dulce de leche on top.
• Top with another cake layer and spread with another 2-3 Tbps. Of the Dulce de leche. Repeat with rest of the layers.
• Apply rest of the Dulce de leche on top and sides of the cake.
• Decorate with crushed walnuts, any shapes of chocolate, or shaved chocolate. Refrigerate for 3-4 hours, better overnight.
• Enjoy!!!