Triple Layer Dulce de Leche Cake

Ah, 26. This is supposedly the year that you’re out of the quarter life crisis. This is the year where you are suppose to have everything together. The year that most people expect you to know everything. Well, this is probably not the case for most millennials. Well, it’s probably only me.

The past year has been quite a roller coaster. I have definitely learned a lot about myself. I learned that I am able to do things that I am uncomfortable with, such as traveling alone or picking up a new hobby. Anyways, enough about me. This year, I decided to make my own cake again. I’ve made this cake a few times before but it is usually a process.


Dulce de Leche:


-4 cans of sweetened condensed milk

  1. Remove the labels of the cans
  2. Fill your crock pot with the sweetened condensed milk.
  3. Then slowly pour warm water into the crock pot. Make sure to fill the crock pot with water that is above the cans of condensed milk. This is important to prevent a possible mishap in the kitchen.
  4. Set the crock pot on high and let it sit for 2 to 3 hours. Check on it from time to time to ensure that the waterline is above the cans.
  5. Once done, let it cool off and serve as you wish.


You may find the cake recipe here

(Note: I added one can of dulce de leche into the cake mix rather than 1/4 cup, as it states in the recipe.)

Dulce de Leche Buttercream:

-3/4 can Dulce de Leche

-1 1/4 cups of granulated sugar

-1/3 cup of water

-5 large white eggs (room temperature)

-4 sticks of unsalted butter (cut into small cubes)

-pinch of cream of tartar

  1. In a small saucepan, boil the sugar and water to make a syrup.
  2. In a bowl of an electric mixer with a fitted whisk with a speed of 2-4, beat the egg whites until a foam forms. Add a pinch of cream of tartar to the egg whites and increase the speed of your mixer to 4-6 until stiff peaks form.
  3. With the mixer running, slowly pour the sugar water into the bowl and mix for about 3 minutes. Include the butter in the mixture, piece by piece, until the mixture turns into a smooth and spreadable mixture.

Milk Crumble:

(Note: I used the Momofuku Milk Bar recipe for the Milk Crumble)

-1/2 cup milk powder

-1/4 cup flour

-2 tablespoons cornstarch

-2 tablespoons sugar

-1/2 teaspoon salt

-4 tablespoons butter, melted

-1/4 cup milk powder

-3 ounces white chocolate, melted

  1. Heat oven to 250 Degrees Fahrenheit
  2. Combine the milk powder, flour, cornstarch, sugar, and salt in a bowl.
  3. Add melted butter and toss, with spatula, until the mixture starts to form clusters
  4. Place and spread the mixture on a silat or parchment lined baking sheet and bake for 20 minutes. Let cool.
  5. Once cooled, place the mixture into a bowl and add the rest of the milk powder and toss together.
  6. Pour the melted white chocolate over the crumbs and toss until the crumbs are glazed. Continue tossing for 5 minutes or until the white chocolate hardens and is no longer sticky.


Cake Assembly:

Once everything has been prepared, it’s time to assemble the cake. I used a 6 inch cake ring to help with the assembling of the cake.

  1. Using acetate film, line the 6 inch cake ring.
  2. Take the first layer of cake and place it inside the cake ring
  3. With a spatula, spread a dollop of dulce de leche on top of the cake
  4. With a separate spatula, spread some of the dulce de leche buttercream
  5. Lightly sprinkle the milk crumb on top of the dulce de leche buttercream layer. Once layered, take the next cake layer and place on top of the milk crumble layer.
  6. Repeat until the last layer of cake has been laid and repeat steps 3-5 for the last layer.
  7. Add fruits (in this case I used strawberries) around the cake for decoration.
  8. Once done, place the cake in the fridge for 2 hours and let it cool. After the cake has cooled, you  may take the film around the cake and place it on a serving plate.

I decided to leave my cake “naked” (i.e not frost the outside of the cake). You may frost the outside of the cake with the dulce de leche buttercream frosting that was made. This cake can be stored in the fridge for a week or the freezer for one month before it goes bad.


Ariel’s Bra (AKA Madeleines)

What to do when you’re bored and you have a lot of butter in the fridge? Make Madeleines of course.

Anyways, I’ve been wanting to make Madeleines for a long time so I decided to trek to the outlet mall and purchase a Madeleine baking pan. These Madeleines somewhat remind me of Princess Ariel’s bra. I’m renaming them Ariel’s bra rather than Madeleines.


French pastries can be quite difficult at times but the results of it are amazing. Often times, it consists of a lot of butter. Madeleines are no exception to the buttery goodness. Surprisingly, Madeleines are not difficult to make and are fairly easy.


These Madeleines will keep for days but around my family, it only lasted within hours. They are best paired with a cup of tea. The daintiness of the pastry is great for an afternoon snack or even eaten in the morning.


For these Madeleines, I baked them with a Nutella filling as well as a cookie butter filling. The fillings make the madeleines moist (side note: like everyone else, I don’t like using this word) and is more tasteful. I sound like a complete snob about this, but you have to try it to believe it.


Not only are these Madeleines great with tea, but it’s even better with ice cream and sometimes use the pastry to make an ice cream sandwich (Woah I’m getting way ahead of myself and might be going a bit crazy). Anyways, these are a great treat for yourself or for others, but mostly for yourself.


Madeleines Recipe:

-2/3 cup granulated sugar

-3 large eggs

-1/2 teaspoon salt

-1 cup of flour

-10 tablespoons of butter, melted

-powder sugar for garnish (optional)

-Nutella for filling (optional)

  1. Place the sugar, eggs, and salt in a mixing bowl and whip on medium-high speed until very pale and thick. Add the flour and melted butter alternately, folding gently so the batter loses as little volume as possible.
  2. Preheat the oven to 375 degrees F.  Grease a madeleine pan generously, and lightly dust with flour, knocking off any excess.  Scoop the batter into the prepared pan (1 tablespoon per well for standard-sized madeleines, 1/2 teaspoon per well for mini-madeleines).  Bake standard-sized madeleines for 12-14 minutes, mini-madeleines for 8-9 minutes, or until lightly golden around the edges.
  3. Cool in the pan for several minutes, then transfer to a wire rack to cool completely.  Dust with powdered sugar, for garnish (optional).

With Nutella Filling

  1. Follow steps 1. Then proceed to step 2 with only a half scoop of the madeleine batter. Then take a scoop of Nutella and place it in the middle of one madeleine. Repeat till all Madeleine molds have a dollop of Nutella. Then take a half scoop of the Madeleine batter and cover each Madeleine so that the Nutella is completely engulfed with the batter.
  2. Proceed with steps 2-3 for baking instructions.


These Madeleines will definitely be a hit at a small party or even just a night in. Hope you enjoy!