Instructions
- Preheat the oven to 250°C / 480°F. Grease and flour your baking pan.
- In a large bowl, beat the margarine, sugar, eggs, and lemon zest until creamy and light.
- Add cream essence and vanilla extract, mixing until fully incorporated.
- Gradually fold in the flour and milk using a wooden spoon, mixing in an enveloping motion to maintain a light texture.
- Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
- For the dulce de leche: place the can of condensed milk in a water bath for 2 hours. Let it cool completely before opening carefully.
- Once the cake is cool, slice horizontally with a nylon thread to create even layers.
- Spread dulce de leche between each cake layer. When stacking, cover the outside of the cake with remaining dulce de leche.
- Optional: use a pastry bag to create decorative patterns with any remaining dulce de leche.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (including dulce de leche preparation)
- Servings: 12–16
- Difficulty: Medium
Variations & Substitutions
- Use caramel sauce or soft toffee instead of condensed milk for a different flavor.
- Add chopped nuts between the layers for crunch.
- Incorporate a hint of cinnamon in the cake batter for a warm spice note.
- Substitute margarine with unsalted butter for a richer taste.
Serving Suggestions
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