Dulce de Leche Mousse Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A rich and creamy dessert featuring dulce de leche, perfect for special occasions.
Ella x
Ingredients
- 100almonds
- 250 choppeddark chocolate
- 300 mlheavy cream
- 250 ggranulated sugar
- 200 canneddulce de leche
- 100 gunsalted butter
- 3 egg whitesegg whites
- 100 gconfectioners' sugar
- 5 gsalt
- 1 mlvanilla extract
- 100 gmascarpone cheese
- 300 mlwhipped cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease and flour the cake pan.
Tip: For a non-stick release.
- 2
In a medium saucepan, combine the sugar and 150ml of water. Heat over medium heat, stirring until the sugar has dissolved.
Tip: Do not boil the sugar.
- 3
Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Tip: The syrup will thicken slightly.
- 4
Remove the syrup from the heat and let it cool slightly.
Tip: It will still be warm when you add it to the cake.
- 5
In a large mixing bowl, whip the heavy cream until it forms stiff peaks.
Tip: Be careful not to overmix.
- 6
In a separate bowl, whisk together the egg whites and vanilla extract until stiff peaks form.
Tip: Do not overmix.
- 7
In another bowl, whip the mascarpone cheese until smooth.
Tip: Add the whipped cream and dulce de leche, and mix until well combined.
- 8
Fold the egg whites into the mascarpone mixture until no white streaks remain.
Tip: Be gentle to avoid deflating the mixture.
- 9
Fold the whipped cream into the mascarpone mixture until well combined.
Tip: Add the ground almonds and mix until just combined.
- 10
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure to get rid of any air pockets.
- 11
Bake for 25-30 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
Tip: Do not open the oven door during this time.
- 12
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Then, transfer it to a wire rack to cool completely.
- 13
Once the cake is cool, whip the heavy cream and confectioners' sugar until stiff peaks form.
Tip: Add the unsalted butter and mix until just combined.
- 14
Spread the whipped cream over the top of the cake and sprinkle with salt.
Tip: Optional: add additional confectioners' sugar if desired.
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