La Danita
Indulge in the tropical elegance of *La Danita*, a luscious dessert that combines the buttery richness of a tender cake with the creamy decadence of dulce de leche, whipped cream, and vibrant tropical fruits. This show-stopping treat starts with a moist orange-infused cake base, layered with silky dulce de leche and crowned with fluffy whipped cream. Artfully topped with juicy slices of mango, pineapple, and kiwi, plus a touch of fresh mint for garnish, *La Danita* not only looks stunning but bursts with refreshing and decadent flavors. Perfect for entertaining, this dessert is as easy to make as it is impressive. Prep it ahead of time for a chilled treat that ensures every bite is a celebration of sweet, fruity bliss.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 3 whole large eggs
- 0.5 cups milk
- 0.25 cups freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 cup tropical fruits (e.g., mango, pineapple, kiwi)
- 0.25 cups mint leaves (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the bowl as needed.
Mix in the vanilla extract, orange juice, and milk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is cool, slice it horizontally into two even layers using a serrated knife.
Spread half of the dulce de leche evenly over the bottom layer of the cake. Place the top layer on and spread the remaining dulce de leche over the surface.
In a separate bowl, whip the cream and powdered sugar together until soft peaks form.
Spread the whipped cream gently over the top of the cake as a final layer.
Arrange the sliced tropical fruits decoratively over the whipped cream topping.
Garnish with fresh mint leaves and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve chilled. Enjoy your La Danita dessert!
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 577.0 g | 210% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 405.8 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1206 mg | 93% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2374 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
