Dulce de leche, lucuma, and raspberry cake

Home / Products / Recipes /  Deserts & Marmalade  / Dulce de leche, lucuma, and raspberry cake


  • 3 packages of saltine crackers
  • 1 packet lucuma pulp (14 oz)
  • 1 lb dulce de leche
  • 2 ½ cup raspberries
  • 1 tsp powdered sugar

12 servings


Fist, mix the lucuma pulp with the dulce de leche.

Crush the crackers into big pieces with your hands.

Use a 6-inch diameter springform pan or similar.

Start the assembly of the cake: first put a layer of crushed cookies, then the lucuma-dulce de leche mixture, another layer of crushed cookies, press well. Add the raspberries, repeat alternating the dulce de leche and-lucuma mixture with the raspberries and cookies.

Press well, cover with plastic wrap and refrigerate for 2 hours, or overnight, and add some weight on top so that it becomes more compact.

Decorate with dulce de leche and crushed cookies. Add powdered sugar and raspberries on top of the cake.