Ingredients
Scale
For the Filling:
- 2 (15 oz) cans of sweetened condensed milk or store-bought dulce de leche
- ½ cup (4 oz) unsalted butter, at room temperature
- ½ cup (4 oz) cream cheese, at room temperature
- 1 teaspoon vanilla extract (alternatively, ½ to 1 teaspoon of rum, brandy, or cognac for a more sophisticated flavor)
For the Assembly:
- 2 packages of thin wafer layers (typically 9 sheets per package)
Instructions
- Prepare the Filling Let the butter and cream cheese soften at room temperature. This step is critical. Mixing cold dairy ingredients can result in a lumpy texture. Once softened, place them into a large mixing bowl. Add the cooled dulce de leche and vanilla extract (or your preferred flavoring).
- Blend Until Smooth Use a hand mixer or stand mixer to blend everything together until you get a smooth, spreadable filling. The texture should be creamy but firm enough to hold between the wafer layers.
- Set Up Your Workspace Lay out your wafer sheets on a clean surface. You’ll be assembling three mini “cakes,” each made of six layers. An offset spatula or the back of a spoon will help you spread the filling evenly.
- Layer the Cake Place the first wafer sheet on your work surface. Spread a thin, even layer of the filling over the entire surface, making sure to reach the edges. Press the next wafer on top. Repeat until you have six layers. Leave the top layer unfrosted. Repeat the process to create three stacks total.
- Compress the Cakes Once you’ve assembled the three cakes, stack them one on top of the other. Cover with parchment paper or plastic wrap, then place a heavy cutting board or baking sheet on top to weigh them down. Let them rest for at least two hours, preferably longer, to allow the filling to set and the layers to adhere properly.
- Cut and Serve After the resting period, trim the edges of the cakes for a clean look. Then cut them into squares, triangles, diamonds, or any shape you prefer. A serrated knife works best for clean cuts.
Notes
- Ingredient Temperature Matters Always use room-temperature butter and cream cheese. Cold ingredients won’t blend properly and can create lumps that affect both the look and taste of your cake.
- Use a Gentle Hand Wafer sheets are delicate. Spread the filling carefully to avoid cracking them. Applying too much pressure can cause the bottom layers to break.
- Keep It Thin Don’t overfill each layer. A thin spread of the dulce de leche mixture is all you need. Overfilling can cause the cake to slide or become too rich.
- Plan Ahead This dessert is ideal for making in advance. In fact, it tastes better after sitting overnight, as the flavors meld and the texture softens slightly.
- Substitute Smartly If you don’t have an Instant Pot, you can boil unopened cans of condensed milk in a deep pot of water for 2.5 to 3 hours. Just ensure the cans stay fully submerged throughout the process.
- Storage Store leftover cake in an airtight container in the refrigerator. It will keep well for up to a week. You can also freeze individual pieces and thaw them in the fridge overnight.
- Prep Time: 30 minutes
- Cook Time: 35 minutes (for Instant Pot dulce de leche)