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  • Writer's pictureNava

No bake dulce de leche cake

I made this cake for last week’s Friday night dinner, it’s by far the most decadent cake I have ever made, and I honestly thought everyone would only take a sliver. Boy, was I wrong! Everyone tucked into it with gusto, including yours truly, actually with a little too much gusto and the little bit that didn’t get eaten, I took it home and demolished it before going to bed with a big smile on my face.

It’s a bit of a process to make this cake but it’s easy to put together. You can make it a couple of days in advance and that way, dessert is out of the way.

It’s rich, it’s sweet, it’s decadent and it’s worth every bite!!

Dulche de leche


2 cans of sweetened Condensed milk

Dulce de leche

Method (you can prepare this days or weeks in advance)

Remove labels from the cans and place the cans of sweetened condensed milk in a pot of water, bring to the boil. Reduce heat and simmer for 3-3 ½ hours making sure cans are always covered with water!

I simmer for 3 hours because the colour and taste after three hours is HEAVENLY.

It’s dark brown with a very thick texture which is why I add the caramel. I find after two hours it still tastes just like sweet condensed milk.



50 ml water

200 gm caster sugar

125 ml pure cream

80 gm butter

Dark caramel

For a darker caramel just use 80 ml of the cream which gives you a stronger caramel flavour and darker colour



Stir the sugar and 50mls water in a saucepan over medium heat until sugar dissolves, bring to the boil and cook until caramel in colour about 6-8 minutes. Remove from the heat and add butter and stir. Add cream continue to stir and be careful the hot caramel will spit. Stir until combined.

Allow caramel to cool down the pour into a clean glass jar with a lid.

Dulce de le che and caramel mixture


Mix 2/3 cup of the caramel you made and the two cans of prepared dulce de leche

Cream layer


600 ml thickened cream

3 teaspoons vanilla extract

1 packet instant pudding vanill

25g (1 packet 0vanillin sugar

125g (1/2 cup) milk


To get the cream to form firm peaks place the whisk in the freezer 15 minutes before whipping. It will whip quickly and beautifully.

Place all ingredients in the bowl of a handheld mixer or in the bowl of a standalone mixer

and whip ingredients on high for 2-3 minutes until firm peaks form.

Place in the fridge until ready to use.

Biscuit layer


2 ½ packets Arrnot’s milk coffee biscuits or any plain rectangular biscuits

Dipping sauce


1/2 cup milk

1 tablespoon Dulce de leche mixture

Mix milk with Dulce de leche until thoroughly combined


Line a square baking tin (23cmx23cm) with a loose bottom with baking paper.

I put a little oil on and around the tin to help the baking paper to stick so it will stay in place.

Arrange 15 biscuits on the bottom of the cake tin. (see photo)

You will need to cut a little off the end of one row per layer of biscuits to get them all to fit. (see photo)

Brush the biscuits (generously) with dipping sauce using a basting brush

spoon ½ -¾ cup of Dulce de leche mixture over the biscuits and spread evenly (I used ¾ cup, it’s sweet)

Spoon 1 ½ cups of whipped cream on top of Dulce de leche and spread evenly.

Arrange 15 biscuits on top of whipped cream and Repeat process until your cream has finished.

Your last layer should be Dulce de leche (you should have 4 layers)


Place in the freezer for a couple of hours

Then take it out and begin to decorate.

If you’re not going to decorate, just take it out of the freezer an hour before serving, remove from the cake tin and place on desired serving plate.

White chocolate ganache for the decoration (optional)


190 gm (1 cup) white chocolate chips

80 ml (1/3 cup) thickened cream


Place white chocolate chips in a heatproof bowl and set aside.

Pour cream into a saucepan over medium heat watch for bubbles to start to form around the edge and for the cream to start to simmer, when that happens pour the cream over the white chocolate and whisk until a smooth consistency is formed.

Allow ganache to cool down and transfer into a piping bag with a very small round nozzle. Squeeze the bag, letting a drop of ganache fall onto the dulce de leche, and using a skewer, drag the ganache from the middle to create a tear-shaped design.

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