Dulce de leche Tiramisu cake is a well loved classic cake with a twist. This cake is replaced with sponge cake for lady fingers and with creamy dulce de leche frosting. Always perfect dessert for any occasion.
Ingredients for cake:
1 1/3 cups sugar
1 1/3 cup flour sifted
4 ozs. cream cheese
1/4 cup powdered sugar
1 can (8 ozs) cooked condensed milk or dulce de leche
17.5 ozs. mascarpone cream
1 cup heavy whipping cream
3/4 cup coffee
1/2 cup Kahlua liqueur
toasted hazelnuts (optional)
On high speed beat eggs with sugar.
When the batter is stiff and light, add flour and mix it gently and well on low .
Pour the batter into 10 ”* round baking pan and bake for about 35-40 minutes.
Let the cake cool.
*if using 9” reduce to 7 eggs,1 1/4 cup sugar and flour.
In Stand/hand mixer beat cream cheese with dulce de leche.
Add mascarpone cream and beat not more then a minute, just until well combined.
In a separate bowl beat together heavy whipping cream with powdered sugar.
Gently fold in whipped cream into dulce de leche cream.
In a small bowl or spray bottle combine coffee with kahlua liqueur.
Divide the sponge cake in half.
Soak the bottom layer with coffee mixture.
Spread good amount of frosting.
If desired, sprinkle toasted crushed hazelnuts.
Soak the other half of sponge cake, and place it on top of the bottom layer.
Spread frosting all over the cake reserving some frosting for decoration.
Decorate as desired. Dust with cocoa powder.