I had my first taste of dulce de leche cakes this week, on two separate occasions. I'm in LOVE.
The first was at Animal (West Hollywood/Los Angeles) and the other was at Parkway Grill (Pasadena/Los Angeles). The one at Animal was served as a square cake slice and was the most light, yet decadent cake I'd ever eaten. The one at Parkway Grill was a cupcake - the cake was considerably more dense and had almost a pudding in the middle consistency.
Both were delicious, yet different in their own right. I'd love to replicate either - and would love to know what makes one cake more light, and the other more 'pudding' - is the ratio of condensed milk and/or when it's added? On either, I wasn't crazy about the topping/frosting, but the cake part was to die for!
I've never made this kind of cake before and can't wait to try. Any recipes and/or advice on what makes the cake more light or dense/pudding-ish would be appreciated!