Get a large cutting board and put one of the waters on it. Spread with the dulche de leche, top with another later, and spread that with Nutella. Alternate spreading the layers with dulce de leche and nutella. Put in the refrigerator with a plate on top to weigh the cake down for at least an hour. While you are waiting, let the butter get soft, then cream it with the vanilla and almond extract. Slowly add the powdered sugar and beat until you have a nice frosting.
Remove the cake from the refrigerator. Have a large plate ready, and put four pieces of wax paper to catch the drippings while you are frosting the cake,
Frost the cake, top and sides, then put blueberries around the top, one for each person.
Refrigerate for at least one hour before serving.
This cake is best eaten without a fork, just pick up the piece like you would a large water cookie and bite into it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (50%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 33.2mg||10 %|
|Sodium 50.3mg||2 %|
|Potassium 146.2mg||4 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 22.3g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 197
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