2 cups sugar
2 cups sour cream
2 cups flour
2 tsp. baking soda
2 Tbsp. crushed walnuts or raisins
2 cans condensed milk
1 cup water
2 Tbsp. sugar
1 Tbsp. Coffee Liqueur (any other Liqueur will work) (optional)
For the Dulce de Leche-filling:
Place cans of condensed milk in to a pot cover with water and boil for 3.5-4 hours turning from side to side and adding more water. Let them cool at room temperature for 4-5 hours. (I boil them a day before I make my cake)
Or you can use store-bought Dulce de Leche.
For the cake:
Preheat oven to 350°F.
In large bowl, mix/beat eggs, sugar and sour cream with electric mixer on low speed 30-45 seconds, scraping bowl constantly. In separate bowl combine together flour and baking soda -add that in to the egg mixture- beat on low until just mixed. Pour into 2-9’ round, (sprayed with cooking spray) baking pans. Bake until a toothpick inserted near the center comes out clean, for about 40 to 45 minutes. Let it cool.
For the Syrup:
Combine water with sugar in small saucepan, bring to boil, cook for 1-2 minutes, turn it off and let it cool. After it’s cooled add Liqueur. Set aside.
Assembling the cake:
Combine 2 cans of cooked and cooled condensed milk in a bowl, mix until it becomes smooth- creamy texture.
Carefully slice each of the two cooled cakes in half to make four layers. Spray all layers evenly with syrup.
Set one cake layer on a flat serving dish/ cake plate. Generously spread about 2-3 Tbsp. of the Dulce de leche on top.
Top with another cake layer and spread with another 2-3 Tbps. Of the Dulce de leche. Repeat with rest of the layers.
Apply rest of the Dulce de leche on top and sides of the cake.
Decorate with crushed walnuts, any shapes of chocolate, or shaved chocolate. Refrigerate for 3-4 hours, better overnight.
If you wish to get updates or follow the recipes, feel free to Subscribe via Email. You can also follow us through our Facebook page. Thanks for visiting!