Dulce de Leche No-Bake 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
- 400 mlalmond milk
- 800 gsugar
- 400 gdulce de leche
- 200 gunsalted butter
- 300 ggraham cracker crumbs
- 400 gchocolate chips
- 4egg whites
- 1 mLvanilla extract
- 2 gbaking powder
- 1 gsalt
- 200 gsemolina flour
Detail level
Instructions
- 1
In a medium saucepan, combine the almond milk, sugar, and dulce de leche. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Use a candy thermometer to check the temperature.
- 2
Remove the saucepan from the heat and stir in the unsalted butter until melted.
Tip: Be careful not to burn the butter.
- 3
In a large mixing bowl, combine the graham cracker crumbs, chocolate chips, and egg whites. Mix until well combined.
Tip: Use an electric mixer to cream the egg whites.
- 4
Add the vanilla extract, baking powder, and salt to the mixing bowl and mix until well combined.
Tip: Be careful not to overmix.
- 5
Add the semolina flour to the mixing bowl and mix until just combined.
Tip: Do not overmix.
- 6
Pour the hot almond milk mixture over the dry ingredients and mix until well combined.
Tip: Use an electric mixer to cream the mixture.
- 7
Pour the mixture into a greased and floured 20cm round cake pan.
Tip: Use a spatula to smooth the top.
- 8
Refrigerate the cake for at least 4 hours or overnight until set.
Tip: Cut into slices and serve chilled.
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