This is a really lovely rich caramel cake. It is basically a sponge with Dulce de leche and ground almonds which is then sandwiched together with a rich buttery icing made with the dulce de leche.
It is lovely for Afternoon Tea and a little goes a long way !
Heat the oven to 180 C ( 350F) Gas mark 4 and butter two 18cm ( 7in) cake tins
Cream the butter until soft in food mixer or in a large bowl. Add the sugar, vanilla extract, 3 tablespoons or a little less than half a tin of dulce de leche and beat together until the mixture is creamy and light. This will take about five minutes.
Whisk the eggs together in a bowl and add to your mixture slowly beating all the time. Add in the almonds and then fold in the sifted flour until combined.
Divide the mixture between the two tins and bake for 25/30 minutes or until a skewer inserted into the top comes out clean. Allow to cool for ten minutes in the tins on a wire tray. Then remove and allow to go completely cold.
Make the filling and icing for the cake by beating the softened butter, dulce de leche and vanilla extract until smooth and then add in the icing sugar and mix until smooth.
Place one of your cooled cakes on a serving plate and spread half of the icing over it. Place the other cake on top and spread the remaining icing on top. Decorate with chocolate eggs or just as it is. Enjoy !