Mexican Dessert Recipes
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Lemon Layered Cake with Dulce de Leche
This delicious lemon cake is filled and topped with homemade dulce de leche. Dulce de leche is like caramel and it is made with either cow's milk or goat's milk. Goat's milk is more popular that cow's milk in Peruvian and Mexican dulce de leche recipes.
Another way of making dulce de leche is to remove the label from a can of sweetened condensed milk and boil it in a pan of water for a couple of waters, adding more water each time the level goes down so that the pan is always covered in water. Then you need to transfer the can to a pan of cold water. The problem with this method is that occasionally the cans of condensed milk can explode because of the heat so making dulce de leche from scratch is a safer option.
If you have some dulce de leche left over or if you want to double the recipe (you can serve dulce de leche, toast, or pancakes too), transfer it to a clean glass jar. It will keep for up to two weeks in the refrigerator. This delicious layered cakes recipe is very simple and the dulce de leche goes beautifully with the lemon flavor. The white chocolate curls make the perfect decoration too.
Dulce de Leche Filled Lemon Layered Cake
Ingredients -
1 ¾ cups white sugar
3 ½ cups sifted cake flour
1 cup milk
6 eggs
¼ cup softened butter
¼ cup light brown sugar
1 teaspoon lemon juice
¼ teaspoon salt
1 teaspoon lemon juice
Zest from 1 lemon
2 teaspoons baking powder
3 oz white chocolate curls
For the Dulce de Leche:
4 cups milk
1 ¼ cups white sugar
¼ teaspoon baking soda
1 teaspoon vanilla essence
Preparation:
First, make the dulce de leche.
Stir the ingredients together in a heavy pan and bring the mixture to a boil.
Keep stirring it until the sugar melts.
Turn the heat down and simmer the dulce de leche over a very low heat until it is thick.
This will take between an hour and an hour and a half.
Preheat the oven to 350 degrees F.
Grease a pair of 9 inch round cake pans and line them with greased wax paper or parchment.
Mix the baking powder with the salt and flour.
Beat the white sugar with the white sugar and butter in a bowl until the mixture is well blended, then beat in the eggs one at a time.
Stir in the lemon zest and juice, then add the flour mixture and milk gradually, stirring all the time.
Transfer the batter into the prepared cake pans and tap them sharply on the counter to get rid of any air bubbles in the mixture.
Bake for half an hour or until a toothpick inserted in the middle of the cakes comes out clean.
Let the cakes cool in their pans for 10 minutes, and then unmold them on to a wire rack.
Spread half the dulce de leche over one cake and top it with the other one.
Spread the rest of the dulce de leche over the top and sprinkle the white chocolate curls all over the cake.
(Serves 10)
Photo Description:
This lemon layered cake is filled and topped with rich, smooth homemade dulce de leche and white chocolate curls are used as an attractive garnish. You can buy white chocolate curls or make your own, using a bar of very cold white chocolate and a sharp knife. This lemon layered cake is light and fluffy and the dulce de leche is really sweet and sticky. You can buy readymade dulce de leche if you prefer but homemade dulce de leche is especially good.
