Dulce de Leche Layer Cake

Instructions

1. 1

   Preheat the oven to 180°C. Prepare the cake pans by greasing and dusting with flour.

   Tip: Don\u2019t forget to grease the pans properly.

2. 2

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

   Tip: Use a digital scale for accurate measurements.

3. 3

   In a large bowl, whisk together the butter, eggs, and milk.

   Tip: Make sure the butter is softened to room temperature.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until smooth.

   Tip: Don\u2019t overmix the batter.

5. 5

   Divide the batter evenly between the prepared pans.

   Tip: Make sure the batter is evenly distributed to ensure the cake is level.

6. 6

   Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

   Tip: Don\u2019t open the oven door until the cake is done.

7. 7

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

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

8. 8

   To make the dulce de leche, heat the store-bought dulce de leche or make your own by heating 200g of raw sugar and 50ml of heavy cream in a saucepan over medium heat, stirring constantly.

   Tip: Don\u2019t leave the dulce de leche unattended, as it can burn easily.

9. 9

   To assemble the cake, place one cake layer on a serving plate, spread with dulce de leche, and top with a meringue topping.

   Tip: Make sure the cake is level before adding the meringue topping.

10. 10

    Bake the meringue topping in a preheated oven at 150°C for 10-12 minutes, or until golden brown.

    Tip: Don\u2019t open the oven door until the meringue is done.