Preheat the oven to 200 degrees C. Grease a 17cm cake tin and line with baking paper.
In a mixing bowl, beat together the eggs and sugar for about 5 to 7 minutes until pale and creamy. Add the flour, almonds and baking powder then stir to mix. Transfer to to the prepared cake tin.
Bake in the preheated oven for 25 minutes until a skewer inserted into the centre comes out clean. Avoid opening the door during cooking, this will prevent the cake from sinking in the centre. Remove from the oven and transfer to a wire rack to cool completely.
Once the cake is completely cool, slice in half horizontally. Place the base cake layer on a serving plate then spread half of the dulce de leche on top. Place the second cake layer on top then spread the remaining dulce de leche over the top of the cake. Slice and serve.