Dulce de Leche Tiramisu Cake

Beat the eggs with the sugar on high speed until the mixture is stiff, pale, and light.

Add the sifted flour and mix gently on low speed just until well combined so the sponge remains airy.

Pour the batter into a 10-inch round baking pan and bake for about 35-40 minutes.

Let the sponge cake cool completely. If using a 9-inch pan, the source recommends reducing the batter to 7 eggs, 1 1/4 cups sugar, and 1 1/4 cups flour.

For the cream, beat the cream cheese with the dulce de leche until smooth.

Add the mascarpone and beat only until combined, no longer than about 1 minute.

In a separate bowl, whip the heavy whipping cream with the powdered sugar until thick.

Gently fold the whipped cream into the dulce de leche and mascarpone mixture.

Combine the coffee and Kahlua liqueur in a small bowl or spray bottle.

Slice the cooled sponge cake horizontally in half to make two layers.

Soak the bottom cake layer evenly with part of the coffee mixture.

Spread a generous amount of frosting over the soaked layer.

If desired, sprinkle toasted crushed hazelnuts over the frosting.

Soak the second cake layer with the remaining coffee mixture and place it on top of the first layer.

Spread frosting over the top and sides of the cake, reserving some for decoration.

Decorate as desired and dust with cocoa powder before serving.