Dulce de Leche Birthday Cake.

PARA LER EM PORTUGUÊS CLIQUE AQUI.

Bruno’s B-day was last week. Since he was a baby, her mother used to by a meringue strawberry shortcake, and it will be allways his favorite cake!
But the old lady that used to make the cake retired last year, so I decided to make his birthday cake by my own. It was my first time making a birthday cake without any help. And it worked out so nice! I know the decoration wasn’t so beautiful, but now I’m already taking cake decoration classes to fix it!
Bruno gave me three options, the strawberry cake, chocolate and peanut butter cake or, meringue dulce de leche cake.
As I didn’t compete with “the” strawberry cake and wasn’t in a mood for chocolate, I choose the dulce de leche one, and it turned out delicious!
I was a little afraid to make it too sweet, because of the meringue and the Dulce the leche, but I think I could find the balance!
And the better is that Bruno loved it!

Bruno’s Birthday Cake:

Sponge Cake:
4 eggs
200g sugar
200g all-purpose flour
Pre-heat the oven on 180ºC. Sift the flour. Set aside. Beat the eggs for 10 minutes. Add the sugar and beat for more 2 hours. Add the flour slowly. Bake in a 20cm springform for 30 minutes, or until light golden.
To fill the cake:
1 can sweetened condensed Milk.
500g heavy cream.
50g meringue
Put the condensed milk can in a pan and cover with water. Let it boil for 2 hours. When cold, open the can and divide.
Mix one half of dulce de leche (cooked condensed milk) with 200g heavWhen cold, open the can and divide.
Mix one half of dulce de leche (cooked condensed milk) with 200g heavy cream.
Crunch the meringue.



Lemon syrup:
250g sugar
200ml milk
40ml rum (I omitted)
1 lemon peel
Mix all the ingredients and let to boil for 15 minutes.

Assemble the cake:



Place cake on work surface flat-side down. Using a serrated knife, cut cake horizontally into 3 layers. Place the first layer on a cardboard cake round. Brush with the syrup. Coat with the dulce de leche. Top with second layer. Brush with simple syrup. Spread the heavy cream and dulce de leche misture over cake. Sprinkle with crushed meringue. Top with remaining layer of cake. Brush the assembled cake with simple syrup. Let it rest in the fridge for at least 2 hours (is better to stay in fridge overnight) Beat the heavy cream and coat the cake with it.

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