Dulce de Leche Trifle
Prep
25 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and creamy dessert featuring layers of caramelized dulce de leche, moist sponge cake, and fresh berries.
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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