hey guys so many of you have been
enjoying my overload cake series and
today we're making this amazing dulce de
leche version we're making everything
from scratch today including this glossy
delicious
dulce de leche and of course the milky
caramel sponge this cake is so good and
comforting you'll love it so for this
recipe you will need dulce de leche my
initial idea was to buy it however I
couldn't find it anywhere so I decided
to make my own and I'm so happy I did
because the store-bought does not come
even close to this
this is everything I'm sure some people
will say to just boil a can of condensed
milk for two hours you can certainly do
that however because this is a baking
channel I thought it would be really fun
to make it from scratch and show you how
to make it with fresh ingredients and
you'll also cut down on the cooking time
as well so large and tall saucepan
you're going to add the whole milk and
sugar and you'll also need some baking
soda which helps with the Browning and
salt do not skip the salt it balances
out the sweetness and really brings out
that delicious milk caramel flavor give
this a good stir and if you're new to my
channel make sure to subscribe and click
that notification bell I post new videos
every week now if you're impatient and
you want a shortcut well you can do is
take some sweetened condensed milk open
it up pour it into a saucepan and bring
it to a boil as is and cook this until
it starts to brown essentially dulce de
leche is just caramelized sugar and milk
and if you choose to do it this way you
will cut down drastically on the cooking
time okay so back to our mixture your
flame should be on low medium until the
sugar fully - stops once the sugar
dissolves you can turn your flame to
medium and bring this to a gentle boil
now do not walk away because initially
this mixture will start to rise as you
can see and when this happens just give
it a stir
to stop it from boiling over you'll see
some foam will start to form I do like
to remove it it's not necessary however
if you want a glossy and shiny milk
caramel do remove it now this needs to
be on a constant boil for about an hour
to an hour and a half it really depends
on your flame keep an eye on it and stir
it every 5 to 10 minutes and eventually
this mixture will start to change color
and reduce down here you can see it
starts to thicken around the sides of
the pan so make sure you you know you
mix those as well and you want to
continue cooking this until it goes from
a light amber color to a deep amber
mine's ik exactly an hour and 20 minutes
but as I said it really depends on your
flame besides turning a deep amber color
you'll know it's ready because it will
have reduced down quite a lot at that
point turn off your stove and let this
sit for 10 minutes I do want to show you
guys the texture and the consistency of
this mixture because it will not be
thick it will actually be quite runny
and this is how you want it to be
because as it cools it will thicken do
not take it farther than this or it will
become hard in the fridge now this
stores beautifully if you want to make
it a month in advance maybe you know
it's a cold rainy day you got nothing to
do make it it's delicious
and you can use it in so many ways
you're going to pour this a liquid
heaven into a heatproof save bowl or
measuring cup and pop it in the fridge
overnight or like I said up to a month
ok so fast-forward to the day after I'm
so excited to show you how this looks
it's shiny glossy and it will have
thickened beautifully it's so good guys
at this point you can taste it try it
and it's ready to use
ok so on to making the dulce de leche
cake which is super easy in this bowl I
have some butter oil and vanilla now you
can go about those two weeks for a
sweetener you can either use brown sugar
or do it later I do want to mention that
I did design this cake sponge to not be
too sweet because we will be adding
dulce de leche as a topping the only
I'm saying this is because if you eat
the cake you know by itself without
anything you'll notice it's not sweet
and it's meant to be that way kind of
like pancakes pancakes you know by
themselves aren't really sweets because
you're going to add syrup and that's
exactly how this cake is you're going to
mix these ingredients until combined
I've also gone ahead and added two eggs
and once those are incorporated you can
add your sifted dry ingredients I did
sift mine prior to filming the video and
the milk make sure you don't over mix
the batter as soon as you don't see any
more lumps of flour stop mixing you're
going to transfer your batter and your
buttered and floured cake pan or in my
case too deep dish's
like my other overload cakes this cake
is meant to be assembled and served in
the same pan or a dist bake the cakes or
cake in a preheated oven at 180 degrees
Celsius or 350 Fahrenheit for around 25
minutes as usual do the toothpick test
if it comes out clean the cake is ready
you're going to let the cakes cool
completely and then you can smother
these with dulce de leche like I said
the cake sponge itself is not sweet
however if you don't like straight up do
to the later what you can do is dilute
it with some heavy cream you can add as
much as you like however because this is
YouTube to make it cinematic I'm going
to add quite a lot add some chocolate
chips on top and get ready to enjoy one
of the most delicious desserts if you
book salted caramel if you love dulce de
leche you must make this this is so
creamy and soft and the homemade dulce
de leche really takes this cake to
another level
 
