{"id":1725,"date":"2018-10-03T16:45:58","date_gmt":"2018-10-03T16:45:58","guid":{"rendered":"https:\/\/lilyscookingandhome.com\/2018\/10\/03\/nutty-dulce-de-leche-cake\/"},"modified":"2018-10-03T16:45:58","modified_gmt":"2018-10-03T16:45:58","slug":"nutty-dulce-de-leche-cake","status":"publish","type":"post","link":"https:\/\/lilyscookingandhome.com\/nutty-dulce-de-leche-cake\/","title":{"rendered":"Nutty Dulce De Leche Cake"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lilyscookingandhome.com\/wp-content\/uploads\/2018\/10\/img_3031.jpg\" class=\"wp-image-1720 size-full\" height=\"4032\" width=\"3024\"><\/p>\n<p>Ingredients:<\/p>\n<p>Cake:<\/p>\n<ul>\n<li>6 eggs<\/li>\n<li>1 cup sugar<\/li>\n<li>1 tea spoon of vanilla extract<\/li>\n<li>1 cup of flour<\/li>\n<li>1 cup of toasted ground walnuts ( I used my food processor for this )<\/li>\n<\/ul>\n<p>Chocolate ganache:<\/p>\n<ul>\n<li>1 cup of heavy whipping cream<\/li>\n<li>1\/2 cup of milk<\/li>\n<li>3\/4 cups of chocolate chips<\/li>\n<\/ul>\n<p>Dulce de leche cream:<\/p>\n<ul>\n<li>1 can of dulce de leche<\/li>\n<li>2 sticks of softened butter ( room temperature, not microwaved)<\/li>\n<li>2 scoops of cool whip ( about 1\/3 of the box ) not frozen but refrigerated<\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ol>\n<li>Make sure your eggs , butter are at room temperature before you start baking.<\/li>\n<li>Toast walnuts in the oven and let them cool. Use a food processor to pulse them into a ground consistency.<\/li>\n<li>Beat six eggs till doubled in size. About five minutes.<\/li>\n<li>Lower the speed and slowly add your one cup of sugar.<\/li>\n<li>Change the speed to high and beat for additional 3-4 minutes.<\/li>\n<li>Sift one cup of flour into the batter, use a spatula to mix it.<\/li>\n<li>Add toasted ( cooled) walnuts and mix lightly with a spatula.<\/li>\n<li>I used 8 inch individual pans to bake my layers.  I baked 5 layers total.  You  can use two taller 8 inch baking pans and than cut into 4-5 layers.<\/li>\n<li>Dived the batter evenly between baking pans.<\/li>\n<li> I baked four layers together at 350 for 15 min. And than baked my fifth layer for 15 min. If you are using two 8 inch spring form baking pans you need to bake it at 350 for 30 min or until toothpick clean.<\/li>\n<\/ol>\n<p>Chocolate ganache:<\/p>\n<ol>\n<li>In a sauce pan heat your milk and heavy cream till hot but not boiling.<\/li>\n<li>Remove form the heat and stir in your chocolate chips till all the chocolate is dissolved.<\/li>\n<\/ol>\n<p>Cream:<\/p>\n<ol>\n<li> At low speed beat butter just until it&#8217;s all combined.<\/li>\n<li>Add one can of dulce de leche and beat till all incorporated.<\/li>\n<li>Add couple scoops of cool whip ( not heavy cream )  beat till cream is combined and no butter lumps. Do not beat your cream for long you will over beat it and it will deflate<\/li>\n<\/ol>\n<p>Assembling Cake:<\/p>\n<ol>\n<li>Place one player on a flat surface or cart board. Drizzle chocolate ganache all over.<\/li>\n<li> Spread cream on top. Look at your layers you wanna make sure you have enough for all the layers.<\/li>\n<li>Top it with another cake layer and repeat the steps with chocolate ganache and cream for all the layers.<\/li>\n<li>Cover the whole entire cake with cream.<\/li>\n<li>You can use back of a knife or if you have a flat cake decorating spatula, scrape any cream from the sides of the cake so it will look even and no cream drips.<\/li>\n<li>Freeze for 15-20min<\/li>\n<li>Remove cake from the freezer, using a spoon lightly drip chocolate ganache. I start form all the edges and than work my way to the center.<\/li>\n<li>You can stop here or you can go one step further.<\/li>\n<li>&#8220;Optional&#8221; beat ready to whip topping ( bought it at cash and carry )<\/li>\n<li>Use a piping bag with a 1M piping tip.  Press down and pull up and to the side to decorate the cake I&#8217;m pretty waves. ( or you can decorate how ever you would like )<\/li>\n<li>Top with some chocolate candies or leave it as is.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lilyscookingandhome.com\/wp-content\/uploads\/2018\/10\/img_3034.jpg\" class=\"size-full wp-image-1722\" height=\"4032\" width=\"3024\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lilyscookingandhome.com\/wp-content\/uploads\/2018\/10\/img_3035.jpg\" class=\"wp-image-1721 size-full\" height=\"997\" width=\"560\" srcset=\"https:\/\/lilyscookingandhome.com\/wp-content\/uploads\/2018\/10\/img_3035.jpg 560w, https:\/\/lilyscookingandhome.com\/wp-content\/uploads\/2018\/10\/img_3035-169x300.jpg 169w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/p>\n<p>[wpvideo SmbPMEvk ]<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lilyscookingandhome.com\/wp-content\/uploads\/2018\/10\/img_3033.jpg\" class=\"size-full wp-image-1724\" height=\"4032\" width=\"3024\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Cake: 6 eggs 1 cup sugar 1 tea spoon of vanilla extract 1 cup of flour 1 cup of toasted ground walnuts ( I used my food processor for this ) Chocolate ganache: 1 cup of heavy whipping cream 1\/2 cup of milk 3\/4 cups of chocolate chips Dulce de leche cream: 1 can [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":2317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[93],"tags":[102,103],"featured_image_src":"https:\/\/lilyscookingandhome.com\/wp-content\/uploads\/2018\/10\/cropped-img_3033-600x400.jpg","featured_image_src_square":"https:\/\/lilyscookingandhome.com\/wp-content\/uploads\/2018\/10\/cropped-img_3033-600x600.jpg","author_info":{"display_name":"Lily\u2019s Cooking &amp; Home","author_link":"https:\/\/lilyscookingandhome.com\/author\/lilyscookingandhome\/"},"_links":{"self":[{"href":"https:\/\/lilyscookingandhome.com\/wp-json\/wp\/v2\/posts\/1725"}],"collection":[{"href":"https:\/\/lilyscookingandhome.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lilyscookingandhome.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lilyscookingandhome.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/lilyscookingandhome.com\/wp-json\/wp\/v2\/comments?post=1725"}],"version-history":[{"count":0,"href":"https:\/\/lilyscookingandhome.com\/wp-json\/wp\/v2\/posts\/1725\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lilyscookingandhome.com\/wp-json\/wp\/v2\/media\/2317"}],"wp:attachment":[{"href":"https:\/\/lilyscookingandhome.com\/wp-json\/wp\/v2\/media?parent=1725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lilyscookingandhome.com\/wp-json\/wp\/v2\/categories?post=1725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lilyscookingandhome.com\/wp-json\/wp\/v2\/tags?post=1725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}