Dulce de Leche Bombe

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Line the baking dish with parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, baking powder, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

3. 3

   Press the crumb mixture into the bottom of a 20cm (8 inch) round baking dish. Bake for 15 minutes, or until lightly golden.

   Tip: Allow the crust to cool completely.

4. 4

   In a large bowl, use an electric mixer to beat the dulce de leche and butter until smooth and creamy.

   Tip: Add the granulated sugar and beat until well combined.

5. 5

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl as needed to prevent the mixture from becoming too thick.

6. 6

   Pour the dulce de leche mixture over the cooled cookie crust.

   Tip: Smooth the top with a spatula to create an even surface.

7. 7

   Sprinkle the chopped almonds over the top of the bombe.

   Tip: This will create a crunchy, nutty topping.

8. 8

   Bake the bombe for an additional 20-25 minutes, or until the edges are set and the center is still slightly jiggly.

   Tip: Allow the bombe to cool completely in the pan before serving.

9. 9

   Once the bombe has cooled, invert it onto a serving plate and slice into wedges.

   Tip: Serve chilled, garnished with additional almonds if desired.

10. 10

    To make the caramel sauce, heat the melted butter in a small saucepan over medium heat. Add the dulce de leche and stir until smooth and creamy.

    Tip: Drizzle the caramel sauce over the bombe before serving.

11. 11

    Serve the bombe with a drizzle of caramel sauce and a sprinkle of sea salt, if desired.