I made that recipe once. It is HEAVENLY.

I honestly don't know the difference or comparison between cajeta & dulce de leche. I do know that the cajeta is very viscous so if the dulce de leche isn't thick enough, it might not work. I don't think it's as much about the flavor or sweetness as it is about the viscosity.

Cajeta is traditionally made with both, cow's milk and goat's milk. But sometimes, sheep's milk is also used.

To add to the confusion, the silky smooth and rich caramel 'Dulce de Leche,' also goes by the name of Cajeta in some Latin American countries.

Goat's milk lends a slightly tangy note to the caramel. But if you have an aversion to goat's milk, substitute cow or sheep's milk. Or, you could purchase ready-made Dulce de Leche found in most Latin American and Mexican markets.

In a dessert such as the one you're making, either caramel would be suitable.

Sol

Thank you. I think I will use the Dulce de Leche. I'd hate to bite into such a beautiful cake and taste goat!
Jane

"I'd hate to bite into such a beautiful cake and taste goat!"

Oh Jane, that made me laugh so hard...I would not like to taste goat in cake either!!
Hope it comes out yummy. I love Dulce de Leche.

/tricia

Laugh if you will, but in the interest of full disclosure, I must say my aversion to goats stems from a rather traumatic childhood experience. My father brought home a goat that a co-worker had given him, in the back of the family station wagon, which from that day forward smelled like goat. If that wasn't bad enough, this goat, who's name was Agnes, decided that for her first snack in her new home, she would eat the brand new, hot pink, streamers from the handlebars of my bike!