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Torta de dulce de leche with strawberries and cream recipe
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Prep Time:
120 minutes
Cook Time:
115 minutes
Total Time:
235 minutes
Sumptuous peach and strawberry trifle with luscious cream, adorned with rich buttercream and vibrant edible flowers.
Ingredients:
  • 395g can sweetened condensed milk
  • 5 eggs
  • 155g (3/4 cups) caster sugar
  • 4.40 gm vanilla extract
  • 150g (1 cup) plain flour
  • 4.00 gm baking powder
  • 1 quantity Swiss meringue buttercream
  • Pink liquid or gel food colouring, to tint
  • 410g peach slices in syrup, drained, syrup reserved
  • 300ml thickened cream
  • 12 strawberries, hulled, thinly sliced
  • Fresh flowers, wired, taped, to decorate
Instructions:
  • To make creamy dulce de leche, start by preheating your oven to 220C/200C fan forced. Pour condensed milk into a 750ml (3 cup) baking dish, then place the dish in a larger baking dish. Fill the larger dish with enough boiling water to reach halfway up the sides of the smaller dish. Cover the small dish with foil and bake for 1 hour and 30 minutes until it turns golden. Once done, whisk it until smooth and set it aside.
  • Preheat your oven to 180C/160C fan forced. Line the base and sides of two 20cm round cake pans with baking paper. In a stand mixer with a whisk attachment, whisk eggs, sugar, and vanilla for 8-10 minutes until pale and creamy.
  • First, sift flour and baking powder into a bowl, then repeat the sifting process over the egg mixture. Use a large metal spoon to gently fold until fully combined. Divide the cake mixture among prepared pans and smooth the surface. Bake for 20 minutes until the cakes leave the sides of the pans and spring back when lightly touched. Allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Carefully slice each cake horizontally with a serrated bread knife to create 4 even cake layers.
  • In a bowl, combine the buttercream with 1-2 drops of food coloring to achieve a peach hue. Mix thoroughly. Spoon about 1 cup of the tinted buttercream into a piping bag with a 1.5cm nozzle. Then, slice each peach into thirds lengthwise. In a separate bowl, whip the cream with electric beaters until firm peaks form.
  • On a serving platter or cake board, pipe a tablespoon of buttercream in the center. Place a cake layer cut-side up on top and gently press down. Pipe a ring of buttercream around the edge as a barrier. Brush the cake with some peach syrup. Spread one-third of the dulce de leche inside the buttercream dam using an offset palette knife. Layer one-third of the peach slices and strawberries. Add one-third of the whipped cream and spread to cover the fruit. Repeat layering with the remaining cakes, buttercream, syrup, dulce de leche, peach, strawberry, and cream to create 3 layers, ending with the final cake cut-side down.
  • Spread the remaining buttercream generously on top and sides of the cake using a palette knife. Use the rounded end of the palette knife to create a decorative swirl pattern. Finish by decorating with flowers.

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