Belgian Teacake – Dulce de Leche
Reverse the bottom of tin such that it's flat at the edges.
Apply butter with a brush or by hand.
Place a sheet of baking paper at the bottom.
Take to the fridge while we prepare the dough.
Pre-Heat oven to 175°C - 345°F (Fan)
Place Flour, Sugar, Butter and Eggs (Lightly Beaten) in the food processor. Spread the ingredients evenly around for best blending. Blending at most 2 minutes.
The dough should still be crumbly and you will be able to feel the sugar granules when you grab it.
Grab your tin out of the fridge. Place 2/3 of the dough in the tin, spread it around with a spoon or spatula. Make the edges slightly higher which will prevent the dulce de leche from spilling later.
Pour the dulce de leche on top of the dough. Make sure you leave space at the edges.
Grab your remaining 1/3 of dough and place it in small chunks starting from the outward edges working your way in.
Take to the oven for 35 minutes.
Let rest 1 hour before serving. It can be served warm or cold. With whipped cream on the side for an extra point.
Optional - Sprinkle 1 tsp of icing sugar on top.