In honor of the EPCOT Food and Wine Festival that is currently happening but I cannot attend (sob), today's Dulce de Leche recipe comes from the land of Argentina. It's a great dessert that will satisfy your sweet tooth but isn't made with chocolate. It's also incredibly easy and quick to make.
5. While the cake is cooling, grab a small saucepan, and combine Dulce de Leche Cream, coconut milk, and whole milk and bring to a boil. Set aside to cool slightly. (Try not to slurp this up immediately. I dare you.)
6. Cut the sponge cake into 1" inch cubes. Pour the warm Dulce de Leche Cream over the sponge cubes. Garnish each serving with a teaspoon of toasted almonds on top. Refrigerate for two hours and serve chilled.
Oh right, it's take the picture THEN eat a huge chunk of it. My bad.