Ingredients
- 300 g flour
- 600 ml milk
- 4 eggs
- 2 tablespoons sugar
- Pinch of salt
- 500 g dulce de leche
- 200 ml whipping cream
- Butter for the pan
Step-by-step
Using a different robot? Switch it here:
- Put the flour, milk, eggs, sugar and salt in the mixing bowl and mix 20 sec, speed 5.
- Let the batter rest 15 min.
- Cook thin crepes in a pan with butter, one at a time, and let cool.
- Wash the mixing bowl, fit the butterfly whisk and whip the cream 2 min, speed 3.5, keeping an eye on it.
- Assemble the cake alternating crepe, a layer of dulce de leche, and repeat.
- Cover the top with whipped cream and refrigerate 2 hours before serving.
Tips
- The crepes should be thin and even.
- Chilling helps the cake slice more cleanly.
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