Dreamy Dulce de Leche Cake
A silky, rich dessert featuring a crisp, buttery cookie crust that serves as the foundation for a luxurious caramel heart. This recipe focuses on the perfect two-ingredient cookie crust for an 8-inch springform pan.
Ingredients
Cookie Crust
- 200 g Maria cookies or plain tea biscuits
- 100 g unsalted butter, melted
Instructions
- Crush the cookies into fine crumbs. You can use a food processor or put them in a zip-top bag and crush them with a rolling pin. Make sure there are no large chunks left or the crust will crumble when you cut the cake.
- Mix with the melted butter until the mixture resembles wet sand. Stir with a fork or your hands. The butter should coat every crumb completely. Squeeze a handful; it should hold its shape without dripping butter.
- Press firmly into the bottom and sides of an 8-inch springform pan. Start with the sides. Use the bottom of a measuring cup or a flat glass to press the crumbs. That creates a dense, even layer. Work slowly so the edges are not too thick. You want the crust to reach about two-thirds up the sides so the dulce de leche stays mostly inside.
- For a baked version, bake at 350 degrees Fahrenheit, which is 180 degrees Celsius, for 10 minutes. The crust should be slightly golden and smell toasty. For a no-bake version, refrigerate for 20 minutes. The chilled butter hardens the crumbs into a solid shell.
- Set aside to cool completely. You must never pour a warm filling onto a warm crust; the butter could melt and the crust would fall apart. If you bake it, let it rest for at least 15 minutes before you fill it.
Notes
Ingredient Tips and Substitutions: Maria cookies have a unique dry sweetness and snap. They are the classic choice in Latin American and Spanish baking. If you cannot find them, you can use vanilla wafers or graham crackers. Keep in mind that graham crackers are often drier than Maria cookies, so you might need an extra tablespoon of melted butter if the mixture feels too crumbly. For a gluten-free option, use any plain gluten-free tea biscuit. The texture may be slightly more delicate, so press gently into the pan. If you want a nuttier note, replace 50 grams of the cookies with finely ground toasted almonds or pecans. The butter must be unsalted. Salted butter can push the crust into savory territory, especially once you add the sweet dulce de leche filling later.
Common mistakes to avoid: Under-processing the cookies results in a crust that falls apart. Pressing the crust too loosely won't hold its shape after removing the springform ring. Adding too much butter makes the crust greasy. Do not rush the cooling process.
Storage: Store the baked or no-bake crust wrapped tightly at room temperature for up to one day. In the fridge for up to three days before adding the filling. Freeze for up to two months. Once assembled, keep in the refrigerator and let sit for six minutes at room temperature before serving.