Dulce de Leche
1 can condensed milk
1 cup Greek yoghurt
2 cups plain flour
2 cups caster sugar
6 egg whites
350g butter, softened
1 tbsp vanilla extract
1 tsp dulce de leche
¼ cup bourbon
125g butter, softened
1 ½ cups icing sugar
1 tbsp bourbon
1 tbsp milk
1 cup pistachios, crushed
To make the dulce de leche, preheat the oven to 220°C.
Pour the condensed milk into a small baking dish and cover tightly with foil. Place the dish into a larger oven-proof dish/baking tray and fill the larger dish with boiling water until it comes ⅔ up the sides of the smaller dish.
Cook for at least 1 ½ hours until golden and thickened. Set aside. *You can also use store-bought dulce de leche if available.
Preheat the oven to 170°C.
Grease 3 20cm round springform cake tins and line the bases with baking paper.
Place all the cake ingredients – except for the milk – into the bowl of an electric mixer and beat to combine. With the motor running, gradually pour in the milk, and continue beating until combined.
Divide the cake batter evenly between the three cake tins. Place in the oven to bake for 35-45 minutes or until a skewer comes out clean when inserted into the centre. Allow to cool before removing from their tins.
To make the buttercream, beat the butter and sugar together until creamy. Gradually add the milk and bourbon and continue to beat until combined.
Place one of the cakes on a flat surface and spread over a thin layer of dulce de leche, followed by a layer of buttercream. Repeat the process with the remaining cakes.
Spread the dulce de leche and buttercream over the surface of the stacked cakes using a pallet knife until completely coated. Dust the sides with crushed pistachios. Using a piping bag, pipe small buttercream mounds on to the top of the cake and sprinkle more pistachios on top.
Place the cake in the fridge to set for at least 30 minutes before serving.