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Dulce de Leche Cake

This caramel goodness might be the whole reason dessert was invented.



  • 600 grams of flour
  • 2 teaspoons of sodium bicarbonate
  • 360 grams of butter
  • 200 grams of sugar
  • 4 egg yolks
  • 1 teaspoon of vanilla essence
  • 500 grams of dulce de leche

Let's get Cooking...

  1. Sift the flour and the sodium bicarbonate. Form a crown and in the center place the butter and sugar.
  2. Using the tip of your fingers form a sandblasted.
  3. Add the egg yolks, the vanilla essence and for a dough without kneading.
  4. Cover with plastic paper and refrigerate during 30 minutes.
  5. Stretch 2/3 of the dough on a floured surface and cover a 28 centimeters tart mold (diameter) with it.
  6. Fill with the dulce de leche.
  7. Stretch the remaining dough and cut 1.5 centimeters wide strips. Make the classic cross hatching pattern with the strips.
  8. Bake in the oven at 350°F for 30 minutes.
  9. Let it cool before serving.