Golden Key Cake
User Reviews
4.8
3,894 reviews
Excellent
Golden Key Cake
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Dulce de Leche Cake will be the “golden key” to your heart! Moist layers of caramel soaked sponge cake are separated by caramel cream and finished with a sprinkling of hazelnuts. YUM.
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Ingredients
Sponge Cake
- 4 eggs
- 1 cup sugar
- 10 oz sour cream
- 14 oz dulce de Leche
- 1 tsp baking soda
- 1 tsp lemon juice
- 2 cups flour
- 2 tsp baking powder
Cake Soak
- 1 cup heavy whipping cream
- 4 oz condensed milk
Dulce Del Leche Cream
- 1 cup unsalted butter room temperature
- 14 oz dulce de Leche
- 16 oz heavy whipping cream very cold
- 2 cups hazelnuts roasted
Instructions
Sponge Cake
- Beat the eggs and sugar together until the mixture has tripled in volume.
- In a separate bowl, whisk the sour cream and dulce de leche together until well combined.
- Fold the sour cream mixture into the beaten eggs.
- In a small bowl, combine the baking soda and lemon juice. Mix it into the batter.
- Combine the flour and baking powder, then fold it into the batter in thirds. Take care not to overmix.
- Grease two 9-inch cake pans with cooking spray. Distribute the batter evenly among the cake pans and spread it out into a smooth layer.
- Bake the cakes at 350°F for 30 minutes. Use a toothpick to check if the cake is baked — it should emerge clean or with only a few crumbs. Allow the cakes to cool completely, then cut each one in half horizontally so you have four layers total.
Cake Soak
- Whisk together the heavy whipping cream with the sweetened condensed milk. Set aside.
Dulce De Leche Cream
- Beat together the softened butter and dulce de leche until creamy.
- In a separate bowl, whisk the cold heavy cream until soft peaks form. Avoid overbeating.
- Gently fold together the dulce de leche mixture and whipped cream.
Layering the Cake
- Place one cake layer on the serving platter and brush it with the cake soak. Spread on the dulce de leche cream, then sprinkle on a handful of chopped hazelnuts. Add the second cake layer, then repeat the process with the soak, cream, and hazelnuts. Repeat until all the cake layers are used up.
- Decorate the outside of the cake with the remaining dulce de leche cream, then press chopped hazelnuts onto the sides and add whole hazelnuts on top.
Nutrition Information
Show Details
Calories
645kcal
(32%)
Carbohydrates
45g
(15%)
Protein
9g
(18%)
Fat
49g
(75%)
Saturated Fat
25g
(125%)
Cholesterol
168mg
(56%)
Sodium
276mg
(12%)
Potassium
363mg
(10%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
1391IU
(28%)
Vitamin C
2mg
(2%)
Calcium
176mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 49g | 75% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 168mg | 56% |
| Sodium | 276mg | 12% |
| Potassium | 363mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 1391IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
3,894 reviews
Excellent
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