Dulce De Leche Cake

• Dulce de leche filling:
• 1 quart whole milk
• 1 cup sugar
• 1 vanilla bean, split in half and seeds scraped
• 1 tsp. baking soda
• 2 tbsp. water
• Cake:
• 2 cups unbleached all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 12 tbsp. (1-1/2 sticks) unsalted butter, at room temperature
• 1-1/2 cups sugar
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup milk
• 5 egg whites, at room temperature
• Frosting:
• 12 tbsp. (1-1/2 sticks) unsalted butter
• 1 package (16 oz.) confectioners sugar
• 1/2 cup heavy cream, plus more if needed
• 1 tbsp. pure vanilla extract
• pinch of salt
• sliced almonds, optional for garnish

1. Filling:
2. In saucepan, combine the milk, sugar, vanilla bean, and seeds and bring to a gentle simmer over medium heat, stirring to dissolve the sugar. When the milk begins to get foamy on top, stir to incorporate the foam.
3. In bowl, dissolve baking soda in the water, and add to the milk mixture.
4. Reduce heat to low and cook uncovered at a bare simmer. Let cook, stirring occasionally without working the foam into the milk. After 1 hour remove van. bean.
5. Cook until tan, very thick, and reduced to about 1 cup, 1-1/2 to 3 hours depending on the heat of your stove. Strain into clean container and let cool. Cover and refrigerate.
6. Cake:
7. Position rack in the middle of oven at 350u0b0F. Butter and flour two round cake pans each 9 in. in diameter and 1-1/2 in. deep.
8. In a bowl, sift together the flour, baking powder, and salt.
9. In a lg bowl, using an electric mixer set on medium-high speed, beat the butter until light.
10. Gradually add sugar, beating until well blended. Beat in vanilla and almond extracts.
11. Reduce speed to low and, dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.
12. In a lg bowl, using ammixer fitted with dry beaters and set on high speed, beat the egg whites until stiff peaks form.
13. Gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans.
14. Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool.
15. Frosting:
16. Melt butter over medium-high heat until nut-brown, about 8 minutes. Remove pan from heat and pour butter into bowl, leaving any burned sediment behind; let cool.
17. In the bowl of a mixer fitted with paddle attachment, add confectioners sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth.

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Taken from www.epicurious.com/recipes/member/views/dulce-de-leche-cake-52358541 (may not work)