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–+ servings

Torta de Dulce de Leche

A rich and creamy Argentine dessert made with layers of dulce de leche and a light sponge cake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: Argentinian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Cake Base
  • 4 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
Filling
  • 1 can dulce de leche about 14 oz
  • 1 cup heavy cream whipped
Topping
  • 1/4 cup chocolate shavings for garnish

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a baking pan.
  2. In a mixing bowl, whisk the eggs and sugar until light and fluffy.
  3. Add the melted butter and vanilla extract, mixing well.
  4. Sift together the flour and baking powder, then gently fold into the egg mixture until just combined.
  5. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Let the cake cool completely before removing from the pan.
Assemble the Torta
  1. Once cooled, slice the cake in half horizontally to create two layers.
  2. Spread a layer of dulce de leche on the bottom layer, then top with half of the whipped cream.
  3. Place the second layer of cake on top and repeat with the remaining dulce de leche and whipped cream.
  4. Garnish the top with chocolate shavings.
  5. Refrigerate for at least 2 hours before serving to set.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

For an extra touch, you can add a layer of nuts or fruit between the dulce de leche and whipped cream.

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