Restaurants›The Kitchen Restaurant›Mystery Cake Recipe

Mystery Cake Recipe

Inspired by The Kitchen Restaurant
Time2h
Serves8

Dulce de Leche “Cake” with Semolina Cake, Milk Caramel Custard, Vanilla Nectarines and Crème Fraiche.

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Ingredients

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Cake and Custard

Method

Baking and Assembly

1

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2

Mix Dry Ingredients

In a bowl, whisk together semolina, all-purpose flour, baking powder, and sugar.

3

Cream Butter and Eggs

In another bowl, cream the butter until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

4

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

5

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6

Make Milk Caramel Custard

In a saucepan, heat 2 cups of milk over medium heat. In a separate bowl, whisk together cornstarch and 1/4 cup of milk. Once the milk is hot, stir in the cornstarch mixture and dulce de leche. Cook while stirring until thickened, then remove from heat.

7

Prepare Nectarines

Slice the nectarines and toss them in a little sugar to enhance their sweetness.

8

Assemble the Cake

Once the cake has cooled, slice it in half horizontally. Spread a layer of milk caramel custard between the layers, then top with sliced nectarines and a dollop of crème fraîche.

9

Serve

Cut into slices and serve immediately, garnished with extra crème fraîche and nectarines if desired.