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1
Preheat the oven to 350u00b0F. Line two 9-inch round cake pans with parchment paper.
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2
For the dulce de leche, bring a medium saucepan of water to a boil. Reduce heat to low to create a gentle simmer. Submerge unopened can of condensed milk in water; cover and simmer for 2 1/2 hours. (You may need to add water along the way. Do not let water level drop below the level of the can.) Carefully remove can from the pan. Cool before opening.
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3
Beat butter and 1 1/2 cups of the sugar in large bowl with electric mixer for 10 mins until pale and creamy, scraping sides of bowl occasionally. Add vanilla and egg yolks, one at a time, beating to combine. Beat in half of flour to combine, then half of cream. Repeat with remaining flour and cream.
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4
Beat egg whites in clean bowl with clean beaters, until foamy. Gradually beat in remaining 1/4 cup sugar. Beat for a few minutes until thick and glossy.
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5
Fold half of egg white mixture into batter using metal spoon to incorporate. Gently fold in remaining egg white mixture. Pour batter into prepared pans.
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6
Bake for 40 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
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7
For the frosting, beat butter in large bowl with electric mixer for 10 mins until pale and creamy. Add powdered sugar and vanilla; beat on low speed to combine. Increase speed to high and beat for 10 mins until almost white. Add cream and white icing color; beat to combine.
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8
For the flowers, divide fondant into 4 portions. Add a drop or two of food color to each and roll in your hands to disperse color. Take a small piece of one color and roll into a ball. Using scissors cut in half but not all the way through, then snip each half in half again to create 4 petals. Repeat with remaining fondant. You should get 20 flowers out of each portion. Place on tray to set while you finish the cake.
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9
To assemble, halve cakes horizontally with serrated knife. Place 1 cake round on serving platter and spread with 1/3 can of boiled dulce de leche. Repeat with remaining layers. Frost sides and top of cake with frosting. Decorate with flowers. Refrigerate until ready to serve.
