Dulce de Leche cake?!
Answers: I have made this from a mix, but would like to find a recipe so I can make it from scratch.
Ingredients
(18 ounce) box yellow cake mix
1 (14 ounce) can sweetened condensed milk
1/3 cup caramel ice cream topping
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/3 cup chopped pecans or almonds, toasted
DIRECTIONS
Prepare cake mix according to directions for a 13 x 9 baking pan, cool completely in pan on wire rack.
Place sweetened condensed milk in a large, microwave safe bowl. Micro on med. for 4 minutes, stirring half way through.
Reduce to med-low power, micro for 16 to 24 minutes, whisking every few minutes, until thick and light caramel color.
Stir in caramel topping. Cool for 15 minutes.
Spread evenly over cake, cool completely.
Beat whipping cream in a large mixing bowl until soft peaks form. Add sugar and vanilla, beat until stiff peaks form.
Spoon over cake, sprinkle with nuts.
Refrigerate for 1 to 2 hours.
---->you should try making a tres leches cake! so delicious!
1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan
For topping mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)
To finish:
Whipped cream, to cover cake
5 ounces sweetened coconut
Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.
OPTIONAL: Add macadamia nuts, cherries and/or pineapple
PAN DE TRES LECHES
1 can sweetened condensed milk
1 can evaporated milk
1 cup whole milk
1 white cake mix (any kind)
1 16 oz Cool Whip whipped topping
any type of canned pie filling or sliced bananas/stawberries
Mix the cake mix according to package directions. Bake cake and leave in pan to cool.
While cooling, mix together the three milks.
Poke small holes in cake wih fork then pour combined milk over the cake.
Add sliced bananas or canned blueberry pie filling to the top of cake. Spread whipped cream over fruit like frosting.
Chill a few hours before serving.
NOTE: It's very important to chill for several hours so that the cake can set.
ALFAJOR CAKE (BOLIVIAN)
4 c. flour
3 tsp. baking powder
1 c. milk
1 tsp. salt
3/4 pkg. unsalted butter (3/4 c.)
4 eggs
1/4 c. sugar
FILLING:
1 can dulce de leche (caramelized condensed milk, 9 oz.)
Grated coconut
Preheat oven to 350 degrees F. or 200 degrees C. Mix flour, salt and baking powder with the butter. Add the eggs mixed with sugar and milk. Divide the dough in 8 equal pieces. Roll each piece very thin. Cut into plate-sized rounds by placing a plate on the top of the dough and cutting around it with a knife.
Grease the baking sheet and sprinkle with flour. Bake for 10 minutes. When ready, cover each piece with caramelized condensed milk and the grated coconut. Stack the pieces on top of the other.
Dulche de Leche Ice Cream Cake
1/2 cup plus 2 tablespoons sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
6 eggs, at room temperature
1 teaspoon vanilla extract
1 quart Homemade Dulce de Leche Ice Cream, recipe follows, slightly softened
Chocolate sauce, optional topping
Position a rack in the lower third of the oven and preheat oven to 375 degrees F. Grease a 17 by 11-inch jellyroll pan, and spread with parchment paper, leaving a 2-inch overhang on the short sides. Grease the paper and set aside.
Into a small bowl, combine the cake flour with the baking powder and salt.
Whip the eggs until foamy, then add the sugar and continue to beat until the eggs are airy and have tripled in volume, 4 to 5 minutes. Add the vanilla extract. Sift about one third of the flour mixture into the batter, folding carefully with a rubber spatula. Sift and fold in the remaining flour in 2 more additions without over mixing.
Gently pour the batter down the center of the prepared pan, spreading evenly with a spatula. Bake until the cake springs back when pressed with a finger, 5 to 7 minutes.
Gently lift the cake off of the pan and let rest on a rack for 5 minutes. Turn the cake out onto a sheet of wax paper and slowly pull away the parchment paper.
Spread the softened ice cream in an even layer over the surface of the cake, leaving a 1/2-inch border along the top and bottom. Starting with the end closest to you, begin rolling up tightly. Wrap in the wax paper, then in plastic wrap, and freeze until firm.
Carefully unwrap the cake and set on a serving platter. Drizzle, if desired, with the chocolate sauce and serve.
Homemade Dulce de Leche Ice Cream:
Homemade Dulce de Leche, recipe follows
2 cups heavy cream
1 cup milk
1/2 cup sugar
6 large egg yolks
In a medium heavy saucepan, combine 3/4 cup of the dulce de leche, the cream, milk, and sugar. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. When the ice cream is nearly completely thickened, pour in the remaining 1/4 cup dulce de leche to create a swirl in the ice cream. Transfer to an airtight container and freeze until ready to serve.
Yield: about 1 quart
Homemade Dulce de Leche:
1 quart milk
1 cup sugar
1 vanilla bean, split in half and seeds scraped
1 teaspoon baking soda
2 tablespoons water
In a large heavy saucepan, combine the milk, sugar, vanilla bean and seeds and bring to a gentle simmer over medium heat, stirring to dissolve the sugar. When the milk begins to get foamy on top, stir to incorporate the foam.
In a small bowl, dissolve the baking soda in the water, and add to the milk mixture. Reduce the heat to low and cook uncovered at a bare simmer. Let cook, stirring occasionally without working the foam into the milk. After 1 hour remove the vanilla bean. Continue cooking, skimming occasionally, until tan, very thick, and reduced to about 1 cup, 1 1/2 to 2 hours. (The milk will continue to darken as it cooks.)
Strain into a clean container and let cool. Cover and refrigerate until ready to use. (The dulce de leche will thicken as it cools, and will keep refrigerated for up to 2 weeks.)
Yield: about 1 cup
HOPE YOU ENJOY!!
Chris
1st make the dulce de leche (milk caramel)
Directions:
1) Get a large pot
2) Place a can of sweetened condensed milk inside the pot
3) Add water to completely cover the can, plus 2-3 inches.
4) Simmer for 3-4 hours
5) The can must always be completely covered in water.
5) Let the can cool for 3-4 hours
The cake part..2 tsp. butter
1 tbsp. plus 2 cups flour
2 tsp. baking powder
1 1?2 tsp. fine salt
6 eggs, at room temperature, separated
1 1?4 cups sugar
1?2 cup whole milk
1 1?2 tbsp. dark rum
1 tbsp. vanilla extract
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk
1 cup heavy cream
1 can dulce de leche (milk caramel)
1. Heat the oven to 350°. Grease a 9" × 13" baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside.
2. Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.
3. Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
4. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.
5. Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.