Golden Key Cake
User Reviews
4.8
Golden Key Cake
Description
Golden Key Cake is constructed from a sponge base made by aerating eggs and sugar, folded with a mixture of sour cream and dulce de leche. Baking soda activated by lemon juice gives a subtle lift, and the flour combined with baking powder creates a light texture. After baking two layers and splitting them, a soak of heavy cream and condensed milk adds moisture to each layer, preventing dryness and enhancing richness.
The layered assembly is completed with a dulce de leche cream made by beating butter, dulce de leche, and cold heavy whipping cream to create a fluffy, smooth frosting that complements the cake's tender crumb. Roasted hazelnuts add texture contrast and a toasty note to the creamy topping.
This cake suits occasions where a showy, multi-layered dessert is welcome. Its moist crumb and sweet caramel flavor balance well with coffee or tea. The soaking liquid ensures the cake stays moist over time, making it suitable for preparing ahead. Cutting the layers horizontally increases surface area, allowing the soaking mixture and frosting to permeate the dessert thoroughly, ensuring consistent richness and texture throughout.
Ingredients
Sponge Cake
- 4 egg
- 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 butter room temperature, unsalted
- 14 oz dulce de leche
- 16 oz heavy whipping cream very cold
- 2 cups hazelnut 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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