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In a large saucepan, bring milk to a boil over medium-high heat. Cut vanilla bean in half and pour the seeds in the milk. Place the pan in an ice bath and stir constantly until dulce de leche is cold.
In between each layer of cakes lies a creamy dulce de leche frosting. The frosting is also used to ice the cake, which is then topped with roasted hazelnut and/or chocolate sprinkles. If you have decided to make this dulce de leche cake recipe (and you really should!), these tips and tricks will help guide you along the way. Sift in your flour.
This recipe takes tres leches cake to the next level by adding a layer of dulce de leche once the other three milks have fully soaked into the cake. A touch of lime zest adds a zippy bit of contrast.
Previous reviewers’ frustration with this recipe is probably the fault of a certain vagueness in the directions. Dulce de leche is essentially a jelly based on milk instead of fruit juice; the liquid needs to be reduced to about half its original volume.
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