BEM CASADO COM DOCE DE LEITE DE LATA | DANI NOCE

Preheat the oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the milk and vanilla extract until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Grease and flour a muffin tin or small cake molds.

Pour the batter into the molds, filling them about 2/3 full.

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the molds for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, slice each cake in half horizontally and fill with dulce de leche.

Dust the filled cakes with powdered sugar before serving.

Spice Level:

Dietary