This Colombian cake is inspired
by the iconic Torta Maria Luisa.
It is a stunning cake that marries
almonds, orange and dulce de
leche.
The Cake 🎥
YOU WILL NEED
ALMOND CAKE MIX
WET INGREDIENTS
3 large eggs (about 189g, weighed with shell)
1 cup mild extra-virgin olive oil (200g)
1 cup plain yogurt (8oz, 226g)
2 tablespoons juice and zest from an orange
1 teaspoon orange blossom water
INSTRUCTIONS
- Preheat oven to 325°F. Grease two 9-inch baking pans and line them with parchment paper.
- Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
- Add the yogurt, orange juice and zest and orange blossom water. Mix on
low speed until just combined. - Add the almond cake mix and mix on low until well combined.
- Divide the batter evenly between the two prepared pans and bake for 25-30 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pans for 5-10 minutes before unmolding.
The Cream
YOU WILL NEED
INGREDIENTS
1½ cups cold heavy cream (360g)
½ cup cold Dulce de Leche (120g)
2 tablespoons powdered sugar
INSTRUCTIONS
- Beat the cold Dulce de Leche for a minute on medium speed.
- Add the cold heavy cream and powdered sugar and continue beating on
medium speed until thick and creamy. - Allow cakes to cool completely before frosting.
- Sandwich the cakes together with the dulce de leche cream. If desired,
sprinkle powdered sugar over cake just before serving.