Argentine Caramel Gateau

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 3 x 23cm|9" cake tins and line the bases with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and creamy.

Gradually beat in the eggs and milk, alternately with a spoonful of flour, until blended.

Sift in the remaining flour, cinnamon, baking powder and salt and mix well. Gently stir in the vanilla.

Spoon into the tins and bake for 25-30 minutes until golden and springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.

For the syrup: heat the sugar and water in a pan until the sugar has dissolved. Increase the heat and bring to a boil. cook until reduced by half. Remove from the heat and stir in the vanilla. Set aside to cool.

For the dulce de leche cream: whisk together the cream and dulce de leche until thick.

Invert 1 cake onto a serving plate and brush with the syrup. Spread with a layer of the cream. Repeat with the remaining syrup, cream and cake layers, ending with cream.

For the milk crumbs: heat the oven to 140°C (120° fan) 275°F gas 1. Line a large bakingtray with non-stick baking paper.

Mix together the milk powder, flour, sugar, cornflour and salt in a bowl. Add the butter and stir with a fork until clusters form. Spread mixture evenly on the baking tray. Bake for about 10 minutes, until dry and crumbly but still pale. Cool on the baking tray.