Dulce de leche cake with figs and hazelnuts

Dulce de leche cake with figs and hazelnuts is a lacto ovo vegetarian main course. One serving contains 823 calories, 16g of protein, and 30g of fat. For $1.87 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 8. A couple people made this recipe, and 29 would say it hit the spot. If you have hazelnuts, unsalted butter, baking soda, and a few other ingredients on hand, you can make it. It is brought to you by In Simones Kitchen. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Overall, this recipe earns a good spoonacular score of 61%. Users who liked this recipe also liked Russian Dulce De Leche Waffle Cake and Instant Pot Dulce De Leche, Banana Bread Cookies with Hazelnuts and Dulce de Leche, and Figs, Cheese and Dulce de Leche Tarts (Pasteles de Brevas, Queso y Arequipe).

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 190 C (375 F) and grease your baking tin (20 cm) well and dust with flour.Combine the eggs, and yogurt and dulce de leche in a bowl and mix well.Combine the flour, cacao powder, baking powder, baking soda and salt in another bowl.Combine the butter and the sugar together in your mixing bowl and cream with an electric mixer on medium speed until fluffy, which should take about 3 minutes, scrape down the sides of the bowl once or twice where necessary.With the mixer turning on medium speed, pour your egg mixture into the bowl in a slow stream, again scraping down the sides where needed.Turn the mixer on it's lowest speed and add your flour mixture, 1/2 cup at the time, scraping down the sides of the bowl after each addition or when needed.Mix in your figs, your hazelnuts and the green tea until just combined, Do not overmix.pour the batter into your prepared baking tin and smooth the surface with a rubber spatula. Bake the cake until it is firm and a wooden skewer comes out clean when put into the center. This took about 50 minutes in my oven.Let cool for 5 minutes and then invert onto a wire rack to cool of completely.Spread a layer of dulce de leche over the top of the cake once it is cooled and sprinkle the top with hazelnuts and dried figs.

 

Step by step:

1. Preheat your oven to 190 C (375 F) and grease your baking tin (20 cm) well and dust with flour.

2. Combine the eggs, and yogurt and dulce de leche in a bowl and mix well.

3. Combine the flour, cacao powder, baking powder, baking soda and salt in another bowl.

4. Combine the butter and the sugar together in your mixing bowl and cream with an electric mixer on medium speed until fluffy, which should take about 3 minutes, scrape down the sides of the bowl once or twice where necessary.With the mixer turning on medium speed, pour your egg mixture into the bowl in a slow stream, again scraping down the sides where needed.Turn the mixer on it's lowest speed and add your flour mixture, 1/2 cup at the time, scraping down the sides of the bowl after each addition or when needed.

5. Mix in your figs, your hazelnuts and the green tea until just combined, Do not overmix.pour the batter into your prepared baking tin and smooth the surface with a rubber spatula.

6. Bake the cake until it is firm and a wooden skewer comes out clean when put into the center. This took about 50 minutes in my oven.

7. Let cool for 5 minutes and then invert onto a wire rack to cool of completely.

8. Spread a layer of dulce de leche over the top of the cake once it is cooled and sprinkle the top with hazelnuts and dried figs.

Nutrition Information:

covered percent of daily need