Dulce de Leche Entremet

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 23cm round cake pans and line the bottoms with parchment paper.

   Tip: Optional: use a non-stick spray for easy cake release.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Don't overmix the dry ingredients.

3. 3

   In a large mixing bowl, whisk together milk, eggs, and vanilla extract.

   Tip: Use room temperature ingredients for best results.

4. 4

   Add the dry ingredients to the wet ingredients and whisk until just combined.

   Tip: Don't overmix, or the cake will be tough.

5. 5

   Melt the unsalted butter in a saucepan over low heat.

   Tip: Stir occasionally until smooth and creamy.

6. 6

   Remove the saucepan from the heat and whisk in the heavy cream.

   Tip: Let the mixture cool slightly before adding the dulce de leche.

7. 7

   Pour the dulce de leche mixture into the prepared cake pans.

   Tip: Smooth the top with a spatula.

8. 8

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake, or the cake will be dry.

9. 9

   Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

   Tip: Let the cakes cool completely before assembling the entremet.

10. 10

    To assemble the entremet, place one cake layer on a serving plate and spread with dulce de leche. Top with the second cake layer and drizzle with additional dulce de leche, if desired.

    Tip: You can also dust the top of the cake with powdered sugar, if desired.