This is a dulce de leche cake that is supposed to be filled and iced in a dulce de leche cream... My first attempt at the cake (which is a rather complicated recipe by my standards) didn't go so well. The beaten eggs deflated and the cake layers looked very similar to crepes! My second attempt went a little better though.
Then I started on the cream... the Dulce de Leche was easy to make, although it took over two hours! The recipe instructs you to let it cool (which I did) and then combine it with chilled whipped cream and beat until fluffy... this was a problem. The dulce de leche hardens when it cools and when you add it to chilled cream, it turns the consistency of concrete. Then when you turn the mixer on, you are treated to a lovely clunking noise and whipped cream dripping off of your ceiling (not exactly what I'd had in mind to say the least!). I considered re-heating the caramel but that would likely have curdled the cream. I put it in the microwave for a few seconds to soften it but as soon as the dulce de leche hit that cold cream again, it would once again go rock hard.
At the end of the day, I managed to get a little bit of the dulce de leche to mix into the cream and then I fished the rest of the hardened dulce de leche out of the cream with a strainer and had lightly flavored Dulce de Leche cream. I then warmed the remainder of the Dulce de Leche and spread it over each cake layer before icing it with the cream. The cake turned out ok but I will not be making this one again!
The cake was covered in fondant and decorated with green and blue polka dots and a gumpaste bow. My second word of advice here is do not cover a
cream-covered cake in fondant! It's my second attempt to date and it makes the fondant very difficult to work with!
This blog will follow my adventures with cake, pastry and all things sweet!