This dulce de leche cake is incredibly soft and moist, with a rich buttercream frosting that adds a touch of caramel and a hint of hazelnuts. This cake is also known as "Golden Key," a nod to the famous Russian caramel candy of the same name. If you love caramel, you'll adore this Ribat Halav cake.
PREPARATION TIME
1 1/2 hours
WORKING HOURS
30 minutes
INGREDIENTS
For the cake:
2 cups (250 g) of flour
2 teaspoons of yeast
1 teaspoon of baking soda
1 cup (200g) of sugar
10 oz (280 g) of Ribat Halav
4 large eggs
1/2 teaspoon of salt
1 1/4 cups (285 gr) of Shamenet cream (original Hamoutsa)
For the syrup:
1/4 cup (60 ml) of water
1/4 cup (60 ml) of milk
1 teaspoon of instant coffee
1/4 cup (50 g) of sugar
1 tablespoon of liqueur/rum *optional
For the cream:
340g of Ribat Halav
230g of softened butter
240 ml of Nutrifil
225 g Cream Cheese (Philadephia, Mascarpone, New York)
40g of roasted and coarsely ground hazelnuts
PREPARATION
1. Make the cake: Preheat the oven to 175°C. Line three 18cm round cake tins with baking paper, grease with butter, and dust with flour. Set aside.
2. In a large bowl, whisk the eggs and sugar until doubled in volume, about 5 to 6 minutes. In another bowl, combine the original Shamenet with the baking soda, then add to the egg mixture and beat until combined. Add the dulce de leche and beat until incorporated.
3. Sift the flour, yeast and salt and add to the batter. Stir until combined. Do not overmix.
4. Divide the batter among the prepared pans. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 to 10 minutes. Unmold and let cool completely. Trim the tops of the cakes (round them off). Cut the trimmings into small cubes and bake at 200°C (390°F) for 10 minutes, or until golden brown. Set aside for later use.
5. Prepare the syrup: In a small saucepan, heat water, milk (or soy milk), sugar, coffee, and alcohol. Bring to a boil until the sugar is dissolved, then set aside.
6. Prepare the cream: In a large bowl, beat the butter until smooth. Add the dulce de leche (Ribat Halav) and beat until incorporated. In a separate bowl, whip the heavy cream (Mascarpone or Philadelphia) until stiff peaks form, then gently fold it into the butter and Ribat Halav mixture. Transfer to a piping bag (optional).
7. Assembly: Place the first cake layer (cut side up) in the center of the tray and soak it with syrup. Spread a layer of cream over the top and sprinkle with 1-2 tablespoons of chopped hazelnuts. Repeat: Place the second cake layer, soak it with syrup, spread another layer of cream, and sprinkle with hazelnuts. Place the third cake layer (cut side down) and soak it with syrup. Spread the remaining cream over the top and sides of the cake.
8. Place the leftover baked cake in a food processor and process into small crumbs. Decorate the cake with the crumbs.
9. Refrigerate for at least 3 hours before serving.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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