Humm…irresistible! This cake is very popular on special occasions. Don’t forget to try it!

Dough Ingredients

  • 1 cup (tea) sugar
  • 5 large eggs
  • ½ cup (tea) oil
  • ½ cup of milk
  • 1 and ½ cup (tea) sifted wheat flour
  • 1 tablespoon of baking powder

Filling Ingredients

  • 2 cans of dulce de leche
  • ½ cup (tea) whey-free cream

Dough Preparation Method

  1. Grease and flour a small rectangular or round pan measuring 26 cm in diameter. Reserve.
  2. Preheat the oven to 180ºC.
  3. Using a mixer, beat the eggs with the sugar for approximately 8 minutes or until they double in volume.
  4. Add the oil and milk and stir well.
  5. Gently add the flour and yeast.
  6. Place the dough in the pan and bake for approximately 35 minutes.

Filling preparation method

  1. In a small bowl, place the ingredients.
  2. Mix until you obtain a homogeneous cream.


  1. Cut the cake into three parts.
  2. Always check Mom’s Tips at the end of every recipe.
  3. Place part of the dough on a cake plate.
  4. Drizzle with basic syrup.
  5. Add a portion of filling.
  6. Lay out the other part of the dough, pour over the syrup and add another part of the filling.
  7. Finish with dough, syrup and filling.
  8. Decorate to taste and refrigerate for at least 2 hours.

Mom Tips

Dulce de leche = 790 grams

To obtain dulce de leche, cook cans of condensed milk (without label) in a pressure cooker for 40 minutes.

To moisten dough – Basic syrup: 2 cups of water; 1 cup of sugar; 1 bunch of cinnamon, about 2 cloves.
Stir and bring to a boil. Turn off and let cool. Then strain and flavor. It can be with Rum, or essence of your choice, or just the syrup.
Sauces can be soft. You can reduce the amount of cinnamon and cloves.
Important: moisten and do not soak the cake whatever syrup you use.

If you prefer, the cake can be topped with homemade whipped cream (recipe here) or industrialized.


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