Dulce de leche and Meringue Cake Recipe

ByFoodsDiary Staff

The dulce de leche and meringue cake, in addition to being a delicacy for lovers of sweet desserts, is a classic and a wild card for any occasion. Ideal for family gatherings or for a delicious snack with friends.

The Chilean meringue cake recipe is very easy to make and requires few ingredients that you should surely have at home. So, if you have a dinner or meeting later and want to delight your guests, this article brings you dessert! Shall we start?

Ingredients to make Dulce de leche and meringue cake:

For the mass:

  1. 120 grams of Butter
  2. 100 grams of Sugar (½ cup)
  3. 2 units of egg yolks
  4. 170 grams of leavening flour
  5. 70 grams of cornflour
  6. 1 Teaspoon vanilla extract
  7. 1 teaspoon of sweet red wine

for coverage

  1. 400 grams of Dulce de leche confectioner
  2. 2 units of egg whites
  3. 125 grams of Sugar
  4. 1 Teaspoon vanilla extract

How to make Dulce de leche and meringue cake:

  • To make this delicious dulce de leche and meringue tart, we must begin by pouring the butter (previously melted), the sugar and the egg yolks into a bowl (we will reserve the whites to later make the meringue of our tart). Beat for 3 minutes.
  • Add the essence of vanilla and any sweet red wine you have at home. Mix for just a few seconds with a whisk or fork to combine the ingredients and perfume the mixture of the dulce de leche meringue cake.

Tip: If you have a sweet wine for dessert, it would be ideal.

  • Add the flour and cornstarch, and mix with a whisk until all the ingredients are integrated, and begin to form the dough for our Chilean cake with meringue.

Tip: If you don’t have a whisk, you can use a fork.

  • At first, the mixture will look like a kind of sand in texture, but continue mixing and you will see how the dough for the dulce de leche cake with meringue gradually takes shape.
  • Sprinkle a little flour on the table and dump the preparation on it to use your hands and handle the dough better. Knead with your hands until ready.
  • Grease a tart pan and spread the Chilean torta dough with meringue on it. Cover the surface and edges.
  • Prick the base of the dulce de leche tart dough and meringue with a fork to prevent it from puffing up. Bake in the oven, previously heated to 180°C, for approximately 30 minutes, or until the dough is golden.
  • While the dulce de leche pie dough is baking, you can prepare the meringue. To do this, place the egg whites (reserved previously) in a bowl together with the sugar and the vanilla essence. Beat for 10 minutes, until reaching the snow point, that is, when lifting the mixer, peaks form on its surface and on the blades.

Trick: Use medium speed to do it.

  • Once our cake is ready, remove it from the oven. Let cool and add the dulce de leche first and then the meringue. And ready to enjoy an exquisite dulce de leche and meringue cake!

Trick: You can simply pour the meringue over the dulce de leche or use a sleeve and decorate a little.

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