Choose one method below.

If starting with sweetened condensed milk (not pre-made dulce de leche), you can make it at home.

Stovetop Method – Unopened Cans

Remove the labels from 2 cans of dulce de leche/sweetened condensed milk cans of sweetened condensed milk. Place them in a deep pot and cover with water by at least 3 inches. Bring to a gentle simmer and cook over low heat for 2 hours, keeping the cans fully submerged at all times.

⚠️ Important: Do not allow the water level to drop below the cans. Exposed cans can build pressure and burst.

Remove carefully and allow to cool completely at room temperature, or cool faster in a pot of cold water. Do not open while hot.

Stovetop Method – Canning Jar

Pour the sweetened condensed milk into a heat-safe canning jar and seal tightly with a lid. Line the bottom of the pot with 3–4 layers of paper towels or a folded kitchen towel to prevent the glass from touching the pot.

Place the jar inside, cover with water by at least 3 inches, and simmer gently for 2 hours. Remove and cool completely before opening.

Egg Yolks & Sour Cream: In the bowl of a stand mixer fitted with a paddle attachment, mix 3 egg yolks and 1/4 cup sour cream until combined.

Baking Soda + Vinegar: In a small cup, mix 1 tsp baking soda with 1 tsp white vinegar. Stir until the foam subsides, then add to the egg mixture.

Butter: Add 1 1/2 cups unsalted butter and mix for about 30 seconds, just to combine.

Flour: Add 3 cups all-purpose flour (add 1/2 cup more if needed), mixing until a dough forms.

Divide the dough into:

• 10 balls for a 10-inch round cake

• 4 balls for a 12×9-inch rectangular cake

Wrap in plastic and refrigerate for 30–60 minutes.

Coffee & Cocoa: Dissolve 2 Tbsp instant coffee in 2 Tbsp hot water to dissolve . Stir in 2 Tbsp cocoa powder to bloom, then set aside to cool.

Whip Butter: Whip room-temperature 1 lb unsalted butter until pale and fluffy, about 5 minutes, scraping down the bowl as needed.

Add dulce de leche: Add 2 cans of dulce de leche/sweetened condensed milkin 2–3 additions, mixing just until incorporated. Do not overwhip.

Coffee & Cocoa: Add the cooled coffee mixture and carefully fold to incorporate.

Set aside 1 cup of frosting for covering the sides of the cake later.

Add to a pastry bag: Transfer the remaining frosting to a zip-top bag or pastry bag.

For easy filling, drape the bag over a large pitcher or measuring cup and pour in the cream. Twist the end closed and refrigerate until ready to use.

(do this 20 minutes before ready to roll out the dough)

Fit the mixer with a whisk attachment.

Add 7 egg whites to a clean, grease-free bowl and whip until frothy, about 30 seconds. With the mixer running, gradually add 2 cups white granulated sugar in a steady stream.

Continue whipping for 15–20 minutes, until glossy and holding stiff peaks.

Preheat oven to 375 °F with the rack centred.

Rolling the Dough

The dough must be rolled paper-thin, so secure the rolling surface to prevent shifting.

Round Layers

Work with one dough ball at a time. Place a damp towel on the counter, set a 10-inch round pan upside down on top, and roll the dough directly onto the back until paper-thin.

Rectangular Layers:

Set a 12x18-inch pan upside down on top of the damp towel, and roll the dough directly onto the back until paper-thin.

OR Lightly mist the counter with water and press down a sheet of foil (about 12×20 inches). Roll one dough ball out to 12×18 inches, very thin and almost transparent.

Add Toppings

Spread 1/10 of the meringue (or ¼ for rectangular) evenly over the dough.

Sprinkle with the same proportion of chopped walnuts.

If rolled on foil, slide a baking sheet underneath. Otherwise, transfer directly to the oven.

Bake

at 375°F for 6 minutes, then reduce to 225°F and bake 15–16 minutes more. The cake beneath the meringue should be golden, not pale or burnt.

Repeat with remaining dough and meringue.

Cool the Layers

Remove from the oven and cool completely. Handle gently — the layers are very fragile.If a layer cracks, don’t worry; it can still be assembled.

Prep:

Snip off the end of the Zip-lock bag with the frosting and pipe a small dollop of frosting onto the serving platter.

Slide a flat baking sheet under the first layer and transfer it on top. Press gently to adhere.

Pipe the dulce de leche cream

Pipe 1/10 of the frosting (¼ for rectangular) in a zigzag pattern, spacing lines about ½ inch apart. Add the next layer and pipe frosting in the opposite direction. Continue layering, alternating zigzag directions. Finish by inverting the top layer meringue-side down.

Tip (Rectangular Cake): Cut the assembled cake in half crosswise. Pipe frosting onto one half in the same zigzag pattern, then use a baking sheet to transfer the second half on top. You should now have an 8-layer 12"x9" cake. Handle gently.

Note: Inverting the top layer creates a smooth surface for frosting. Traditionally, the cake is left meringue-side up, with the nut-studded meringue as the decoration. The sides are simply trimmed and pressed with chopped nuts.

Finish & Decorate

Trim the sides to make them even with a serrated knife. Chilling the cake for 1–2 hours before trimming makes this easier.

Cover the sides of the cake with the reserved cream and press with chopped nuts.

Fill in the sides of the cake with the reserved 1 cup of dulce de leche cream.

Cover the cake completely with 16 oz Cool Whip or whipped heavy cream, evening out the sides and top and preparing it for the chocolate ganache covering.

Combine 3/4 cup heavy cream, 2 tbsp corn syrup , and 3/4 cup dark chocolate chips. Let sit 2 minutes, then stir until smooth.

Pour the prepared chocolate ganache on the top center of the cake. Using an offset spatula, gently guide it outward in a spiral to cover the top, letting it naturally drizzle down the sides.

Refrigerate the cake covered under a cake dome until ready to serve.