Cake Ideali

Cake Ideali combines walnut biscuit layers with a dulce de leche cream filling.


  • 4 eggs
  • 200 g sugar
  • 2 tbsp honey
  • 1 tsp baking soda
  • 1 tsp white wine vinegar
  • 200 g walnuts, chopped, more to decorate
  • 400 g all-purpose wheat flour
  • 200 g unsalted butter, softened
  • 400 g dulce de leche


  1. Lightly grease a jelly roll pan and line it with parchment paper. Place the eggs and sugar in a large bowl and whisk using a mixer until pale. Add honey. In a little glass combine the baking soda and the vinegar. Mix well and add to the ingredients in the bowl. Add chopped walnuts and stir well. Add sifted flour and mix to combine.

  2. Place the dough mass onto the floured working surface and continue to knead with your hands until homogenous. Add more flour if needed. Divide the dough into 3 or 4 equal parts. Roll out each piece of dough and bake them in preheated oven (200 °C), for 6-8 minutes. Invert the cake onto a wire rack and carefully peel away the parchment paper. Set aside to cool completely.

  3. In a large bowl beat softened butter until smooth. Add the dulce de leche and combine well. Stack the baked layers one on top of the others and trim the edges. Crush the trimmings by hand. Place the first cake onto a serving plate and cover it with cream. Place the next cake over the cream layer and repeat the process until all layers are staked and topped with the cream. Sprinkle the cake with the crushed trimmings and chopped walnuts. Before serving refrigerate the cake for 2-3 hours.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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