Dulce De Leche Cake - cooking recipe

Ingredients

1 can (14 oz) sweetened condensed milk
14 tbsp (1 3/4 sticks) butter, softened
1 3/4 cups granulated sugar
2 tsp vanilla extract
4 None eggs, separated
2 1/3 cups self-rising flour
1 cup light cream, at room temperature
None None FOR THE BUTTERCREAM FROSTING
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 1/2 cups powdered sugar
2` tsp vanilla extract
3 tbsp light cream
1 tbsp white icing color
None None FOR THE FLOWERS
8 oz ready-to-roll white fondant
None None Food colors of choice (we used pink, yellow and green)

Preparation

Preheat the oven to 350\u00b0F. Line two 9-inch round cake pans with parchment paper.
For the dulce de leche, bring a medium saucepan of water to a boil. Reduce heat to low to create a gentle simmer. Submerge unopened can of condensed milk in water; cover and simmer for 2 1/2 hours. (You may need to add water along the way. Do not let water level drop below the level of the can.) Carefully remove can from the pan. Cool before opening.
Beat butter and 1 1/2 cups of the sugar in large bowl with electric mixer for 10 mins until pale and creamy, scraping sides of bowl occasionally. Add vanilla and egg yolks, one at a time, beating to combine. Beat in half of flour to combine, then half of cream. Repeat with remaining flour and cream.
Beat egg whites in clean bowl with clean beaters, until foamy. Gradually beat in remaining 1/4 cup sugar. Beat for a few minutes until thick and glossy.
Fold half of egg white mixture into batter using metal spoon to incorporate. Gently fold in remaining egg white mixture. Pour batter into prepared pans.
Bake for 40 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
For the frosting, beat butter in large bowl with electric mixer for 10 mins until pale and creamy. Add powdered sugar and vanilla; beat on low speed to combine. Increase speed to high and beat for 10 mins until almost white. Add cream and white icing color; beat to combine.
For the flowers, divide fondant into 4 portions. Add a drop or two of food color to each and roll in your hands to disperse color. Take a small piece of one color and roll into a ball. Using scissors cut in half but not all the way through, then snip each half in half again to create 4 petals. Repeat with remaining fondant. You should get 20 flowers out of each portion. Place on tray to set while you finish the cake.
To assemble, halve cakes horizontally with serrated knife. Place 1 cake round on serving platter and spread with 1/3 can of boiled dulce de leche. Repeat with remaining layers. Frost sides and top of cake with frosting. Decorate with flowers. Refrigerate until ready to serve.