Dulce de leche eclair cake

Love eclair cake? Then you'll like this no-bake dulce de leche éclair cake that goes for the gold! Irresistibly delicious cake it's a must-try dessert.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 20

Total Time 30

Ingredients

Instructions

Line 20x20x6 cm mold with cling film, leaving a surplus to the sides.
Layer a third of the cookies at the bottom of the prepared mold. Set aside.
In a large mixing bowl, pour the dulce de leche, mixing well until smooth.
In a medium bowl, mix cornstarch with milk. Stir until the cornstarch is fully dissolved.
Pour the cornstarch mixture over the dulce de leche, stirring until well combined.
Pour in the milk and whisk well until combined.
In a medium saucepan, add cream.
Add vanilla to the dulce de leche mixture and whisk until well combined.
Pour the dulce de leche mixture over the cream.
Cook the mixture over medium heat, stirring constantly, until it thickens.
Remove from the heat and pour half of the dulce de leche custard filling over the cookies and spread evenly.
Repeat the layers, ending with a layer of cookies on top.
Refrigerate the eclair cake for at least 4 hours or overnight to allow it to set.
In a small saucepan, heat cream until it just begins to simmer. Do not let it boil.
Cut the dark chocolate into small pieces.
Add the chocolate to the hot cream. Let the chocolate sit in the hot cream for a minute, then stir until smooth and glossy.
Pour the ganache over the top layer of cookies, spreading it evenly.
Refrigerate the eclair cake for at least 2 hours to allow the chocolate ganache to set.
Once set, cut into squares and serve chilled this delicious Dulce de Leche Éclair Cake!

Notes

Mix Cornstarch Well: Make sure the cornstarch is completely dissolved in the milk before adding it to the dulce de leche. This helps keep your custard smooth.

Watch the Heat: When cooking the custard, keep the heat on medium and stir constantly to prevent burning. If it thickens too fast, lower the heat to keep it silky.

Cool the Custard: Let the custard cool a bit before spreading it on the cookies. This makes it easier to spread and keeps the cookies from getting too soft.

Layer the Cookies: Lay the cookies evenly, covering the entire mold. This gives your cake structure and a nice balance of flavors.

Chill the Cake: Chill the cake for at least 4 hours, or overnight. This lets the flavors blend and softens the cookies to a cake-like texture. For the ganache, refrigerate for an extra 2 hours to set and shine.

Slice the Cake: To get neat slices, use a sharp knife warmed in hot water. Clean the knife between cuts to keep the layers looking nice.

Nutrition