For the filling, in an electric mixer, beat the cream with sugar until a whipped cream is formed.
Add dulce de leche and beat until smooth. Separately, mix the syrup components.
In a square baking dish, make a layer of dulce de leche, a layer of cake moistened with syrup, another layer of moist cake, and another layer of moist cake, ending with a layer of dulce de leche.
Refrigerate for 2 hours. To make the icing, mix the chocolate with the cream and cover. Make the threads with white chocolate. Refrigerate for another 2 hours and it is ready.