Dulce de Leche Trifle
Prep
25 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Dulce de Leche Trifle is a layered dessert combining sponge cake, creamy dulce de leche, whipped heavy cream and fresh berries. The dish requires 25 minutes of preparation and 40 minutes of cooking time. With its rich caramel flavour and fruity elements, this trifle suits anyone looking for an elegant, indulgent treat that brings together classic dessert components in one impressive dish.
Ella x
Ingredients
- 400 mldulce de leche
- 200 gsponge cake(store-bought or homemade)
- 150 mlheavy cream
- 300 ggranulated sugar
- 200 gfresh berries(mixed berries (strawberries, blueberries, raspberries))
- 1 mlvanilla extract
- 150 gall-purpose flour
- 50 gbaking powder
- 20 gsalt
- 100 gunsalted butter(melted)
- 4 eggegg whites(beaten until frothy)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease and flour a 20cm round cake pan.
Tip: To ensure the cake releases easily, don\u2019t skip the flouring step.
- 2
In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
Tip: Monitor the temperature to avoid burning the dulce de leche.
- 3
Remove the saucepan from the heat and carefully whisk in the dulce de leche. Let it cool slightly.
Tip: Be patient, as the dulce de leche will thicken as it cools.
- 4
In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the melted butter and beaten egg whites.
Tip: Don\u2019t overmix the batter, as it can lead to a dense cake.
- 5
Gradually pour the wet ingredients into the dry ingredients and mix until just combined.
Tip: The batter should still be slightly lumpy.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the cake is evenly coated with the batter.
- 7
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool completely before assembling the trifle.
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