Ingredients
Two-tone sponge cake (25 × 30 cm pan)
- 5 eggs
- ¾ cup sugar (about 150 g)
- ¾ cup all-purpose flour (about 120 g)
- 1 tbsp cocoa powder
- ¾ tsp baking powder
- 15 g vanilla pudding powder (without sugar – for flavor)
Creamy caramel filling
- 500 g heavy cream (30–36%, well chilled)
- 255 g dulce de leche (caramel fudge)
- 1 packet whipping cream stabilizer (optional, e.g. Dr. Oetker)
- 3 tbsp powdered sugar
Caramel layer with peanuts
- 255 g dulce de leche (the rest of the can)
- 80–100 g salted peanuts
Instructions
Two-tone sponge cake
1. Separate egg whites from yolks. Beat the whites with a pinch of salt until stiff.
2. Gradually add sugar, then yolks one by one, mixing well.
3. Mix the flour with baking powder and pudding powder. Gently fold into the egg mixture.
4. Divide the batter into two parts – add cocoa to one.
5. Pour alternating spoonfuls of light and dark batter into the pan, making larger “spots” for a cow-like pattern 🐄.
6. Bake at 180°C (350°F) for about 25–30 minutes. Let cool completely, then slice into 2 layers.
Creamy caramel filling
1. Whip the chilled heavy cream with powdered sugar and stabilizer until stiff.
2. Gradually add the caramel fudge, mixing slowly until smooth
3. Chill in the fridge for at least 30 minutes.
Assembling the cake
1. Place the first sponge layer on a tray. Spread half of the creamy caramel filling.
2. Add half of the dulce de leche and sprinkle with salted peanuts
3. Cover with the second sponge layer.
4. Spread the rest of the creamy caramel filling.
5. Top with the remaining dulce de leche and sprinkle again with peanuts.
6. Chill for a few hours, preferably overnight.
✨ Result: a fluffy two-tone sponge with a hint of vanilla pudding, creamy caramel filling, rich dulce de leche and crunchy salted peanuts. A simple but spectacular cake that melts in your mouth 💛
