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Baked cake with dulce de leche and mascarpone cream topped with piped cream, chopped nuts, and a chocolate decoration.

Baked Cake with Dulce de Leche and Mascarpone Cream

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A soft layered baked cake made with a light sponge, milk-soaked cake layers, a dulce de leche mascarpone filling, and a smooth dulce de leche topping.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 3 hours
Total Time 3 hours 55 minutes
Course: Cake, Dessert
Cuisine: Homemade
Ingredients Method Video Notes

Ingredients
  

For the cake layers:
  • 4 eggs
  • 120 g sugar
  • 120 g flour
  • 1 tsp baking powder
  • 1 tsp vanilla sugar
  • 1 pinch salt
  • 100 ml milk for soaking the cake layers
For the filling:
  • 250 g dulce de leche
  • 400 ml heavy cream cold
  • 250 g mascarpone cheese
For the topping:
  • 100 g dulce de leche
Optional decoration:
  • whipped cream
  • sliced or chopped almonds

Method
 

  1. Preheat the oven to 180°C. Prepare a 16–18 cm cake pan by lining the bottom with baking paper.
  2. In a large mixing bowl, beat 4 eggs with 120 g sugar until the mixture becomes pale, thick, and fluffy.
  3. In a separate bowl, mix 120 g flour, 1 tsp baking powder, 1 tsp vanilla sugar, and 1 pinch salt.
  4. Add the dry ingredients to the egg mixture and gently fold them in with a spatula until no dry streaks remain.
  5. Pour the batter into the prepared cake pan and bake at 180°C for 20–25 minutes, or until the cake is lightly golden and the center springs back when touched.
  6. Let the cake cool completely. Once cooled, cut it into 2 even layers.
  7. To make the filling, mix 250 g mascarpone cheese with 250 g dulce de leche until smooth.
  8. Add 400 ml cold heavy cream and beat until the filling becomes thick, smooth, and spreadable.
  9. Divide the filling into 2 equal parts.
  10. Place the first cooled cake layer into a pan or cake ring. Soak it with part of the 100 ml milk.
  11. Spread the first half of the filling over the cake layer.
  12. If desired, drizzle 2 tablespoons of dulce de leche melted over a double boiler on top of the filling.
  13. Place the second cake layer on top and soak it with the remaining milk.
  14. Spread the second half of the filling over the second layer.
  15. Melt 100 g dulce de leche over a double boiler until spreadable, then pour or spread it over the top of the cake.
  16. Chill the cake in the refrigerator for 2–3 hours before serving.
  17. If desired, decorate with whipped cream and almonds before serving.

Video

Notes

  • Beat the eggs and sugar well so the sponge stays light.
  • Fold the dry ingredients in gently to keep the batter airy.
  • Use cold heavy cream for the filling.
  • Do not over-soak the cake layers with milk.
  • Chilling helps the cake set properly and gives cleaner slices.

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