DULCE CAKES RECIPES

Steps:

Steps:

• Preheat oven to 345 degrees F. Butter four 6-inch pans. In a saucepan over medium heat, melt the butter and stir.
• Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer it to the fridge to bring it to room temperature.
• Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals.
• Sift the dry ingredients together in a large bowl, including sugar. Beat the wet ingredients together in a medium bowl. Add the wet to the dry and mix until just combined. Divide the mixture evenly into the buttered cake pans.
• Add damp baking strips. Bake for about 30 to 35 minutes or until the centers are springy to the touch.
• Let the layers cool in the cake pans for about 4 minutes, then dump them out onto a wire cooling rack.
• In a stand mixer fitted with a paddle attachment, beat butter on low speed until fluffy. Sift the confectioners sugar.
• Add a few cups of sugar and beat. Add the remaining. Reserve about 1 to 2 cups of the white buttercream for the piped rope.
• Add the dulce de leche and mix until it reaches the right consistency. If it’s softer, add more confectioners sugar. Add salt.
• To pipe the rope pattern, transfer the reserved white buttercream to a piping bag fitted with an 869 tip or an open star tip. Transfer the rest of the dulce de leche buttercream to a piping bag.
• Pipe buttercream and a drizzle of pure dulce de leche between each layer. Pipe a layer to the sides. Smooth with a bench scraper and offset spatula until completely smooth.
• Chill the cake for about 25 to 35 minutes or until the buttercream is stiff. Add another layer of buttercream.
• Smooth with a bench scraper and offset spatula. With the white buttercream, pipe up and pull out diagonally.
• Repeat the process with a small overlap to create a rope look.
• Serve and enjoy.