DULCE DE LECHE CREPE CAKE
Provided by Food Network Kitchen
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crepes: Combine the milk, eggs, flour, cocoa powder, granulated sugar, vanilla and salt in a blender and process until smooth. Refrigerate the batter 30 minutes.
- Lightly brush a 10-inch nonstick skillet with melted butter and place over medium heat. Add a scant 1/4 cup of batter and quickly swirl the pan to coat the bottom. Cook until set on top and golden on the bottom, about 30 seconds. Carefully lift the edge of the crepe with a rubber spatula, then flip with your fingers and cook 20 more seconds. Invert the crepe onto a plate. Repeat with the remaining batter to make 14 to 18 crepes, brushing the skillet with more butter as needed. Stack the finished crepes on the plate and let cool completely. (The crepes can be made up to 1 day ahead; let cool, then wrap the stack in plastic wrap and refrigerate.)
- Make the filling: Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy. Add 2 3/4 cups confectioners' sugar in 2 batches, beating until smooth and fluffy. Add the dulce de leche and beat until combined. (The filling can be made up to 1 day ahead; cover with plastic wrap and refrigerate, then beat for a few minutes with a mixer before using.)
- Assemble the cake just before serving: Place 1 crepe on a platter or cake stand. Spread with a scant 1/4 cup of the filling, then top with another crepe. Repeat with the remaining filling and crepes, ending with a crepe on top.
- Beat the heavy cream and the remaining 1 tablespoon confectioners' sugar in a stand mixer fitted with the whisk attachment until stiff peaks form. Spread on top of the cake and drizzle with dulce de leche. Serve immediately.
DULCE DE LECHE CREAM CAKE
Make and share this Dulce De Leche Cream Cake recipe from Food.com.
Provided by babygirl65
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 553.2, Fat 32, SaturatedFat 13.2, Cholesterol 119.4, Sodium 386.3, Carbohydrate 61.4, Fiber 0.8, Sugar 39.2, Protein 7.3
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
DULCE DE LECHE TRES LECHES CAKE
Bake an incredibly moist Dulce de Leche Tres Leches Cake for your next party! The deep caramel flavor of dulce de leche enhances the tres leches in the cake.
Provided by My Food and Family
Categories Home
Time 2h3m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
- Mix 2 Tbsp. dulce de leche and water until blended; reserve for later use. Blend remaining dulce de leche with evaporated milk and sour cream in blender until smooth. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour.
- Microwave reserved dulce de leche mixture on HIGH 10 sec.; stir. Cool. Frost cake with COOL WHIP; drizzle with reserved dulce de leche mixture.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 40 g, Fiber 0 g, Sugar 29 g, Protein 6 g
DULCE DE LECHE LLAMA CAKE
Make and share this Dulce De Leche Llama Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the Oven to 375°F Grease and line 2 10'x14" jelly roll pans with baking parchment.
- Break the eggs into a large bowl and add the sugar. Whisk on a high speed until the mixture is pale a nd thick and falls off the whisk in long strands.
- Lightly sieve in the flour and baking powder, in small amounts, folding gently between each addition, making sure that the flour is completely mixed inches.
- Divide between the tins and bake for 15 minutes until golden and firm to the touch.
- Leave to stand for a couple of minutes.
- Sprinkle a tablespoon of caster sugar over each tea towel and invert the sponge onto it. Peel off the baking parchment. Trim the sides of the sponge and then roll up along the longer side with the tea towel. Leave on a wire rack to cool completely.
- When cool unroll the sponges. Cut them in half along the shorter side. Divide the dulce de leche between them and sprinkle over the coconut. Roll up one and then place it onto the other sponge and roll up again. Repeat with the rest of the sponge. Trim to neaten, cover in plastic wrap and place in the fridge for 1-2 hours.
- When you are ready to assemble the cake, place the butter into a large bowl. Whisk on high until the butter is light and fluffy. Gradually add the powdered sugar, beating well each time. Finally beat in the vanilla and cream.
- Spoon the buttercream into a piping bag fitted with a large "grass" nozzle.
- Take the sponge out of the fridge and remove the plastic wrap. Place it on its end onto a serving plate.
- Crumb coat the sponge with a little of the buttercream - a thin layer all over.
- Roll out the white fondant and cut out a face using a template. Roll out the pink fondant and cut out 2 small circles.
- Melt the black candy in the microwave, pour them into the small piping bag and pipe on the llama's eyes and nose. Leave for few minutes to set in the fridge. Make two ears out of some more of the pink and white fondant and secure them onto cocktail sticks, leaving half of the stick poking out of the end so that you can attach them to the cake.
- Stick the face onto the cake near the top.
- Pipe "fur" all of the llama. Add the macaroon pompoms around the top of the head and base of the neck. Finally, stick on the ears.
Nutrition Facts : Calories 273.7, Fat 22.1, SaturatedFat 13.3, Cholesterol 145.9, Sodium 59, Carbohydrate 15.4, Fiber 0.2, Sugar 10.3, Protein 4.1
MARBLE DULCE DE LECHE AND CREAM CHEESE POUND CAKE
Dulce de leche and cream cheese and pound cake, oh my! Hard to believe all this scrumptiousness can fit in a 9x5 pan!
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spray a pound cake 9 "x 5" pan with nonstick spray.
- In a large bowl, with a mixer at low speed mix the oil, dulce de leche, and sugar.
- Add eggs one by one. Beat until mixture looks well-blended.
- Add vanilla and mix.
- In a separate bowl mix flour, baking powder and cinnamon. Fluff with a fork.
- Add dry ingredients to the wet and stir until a thick batter form.
- In another bowl beat cream cheese, egg, sugar and milk until it looks like a thick paste.
- Place 1/3 of the cake batter into the pan. Add on top half of the cream cheese mixture, then another third of the batter, the rest of the cream cheese mixture and finished with the cake batter.
- Cut through batters with knife several times for marble effect.
- Bake for 60-65 minutes until golden and when a toothpick inserted into the center comes out clean.
- Leave to cool completely before removing from pan, slice and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Butter and flour ramekins and place on a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg on high speed in a medium bowl until doubled in volume and eggs hold a slight ribbon, which should take about 3 1/2 minutes. Add dulce de leche and beat until well blended, then gradually add 2 1/2 Tbsp. flour. Divide batter among ramekins.
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- Preheat your oven to 400 degrees F. Line a baking sheet ( approx. 15x12 inches) with parchment paper.
- Separate the eggs. Cream together egg yolks, water and sugar until thick and lighter in colour. In a separate, clean bowl beat the egg whites with salt until stiff. Whisk together flour and cornstarch to combine. Spread egg whites over yolk mixtures. Sift the flour mixture over top and fold in carefully.
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- In a very large bowl beat cake mix, butter, eggs, and the water with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more (batter will be thick). Stir in orange peel. Spread batter in prepared pan. Bake about 40 minutes or until a wooden skewer inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes (cake may sink slightly during cooling). Loosen cake from side of pan; remove side. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on wire rack.
- Using a long serrated knife, cut the cake in half horizontally to make two layers. Place one layer, cut side up, on a serving platter. Slide pieces of waxed paper underneath the cake layer on all sides to catch drips. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream on top of layer. Top with the second cake layer, cut side up. Press down lightly. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream over cake. Cover and chill overnight. If necessary, cover and chill any remaining Dulce de Leche Cream.
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- Make sure your roasting pan will fit in the center rack of your oven (adjust racks if needed) and preheat oven to 425F (220C).
- Pour condensed milk into a glass, oven-proof 9.5-10" pie plate¹. Cover tightly with foil, but don't wrap the foil below the pie plate (make it easy for yourself to lift the foil after cooking to check if the dulce de leche is ready, you don't want the foil touching the water or difficult to remove).
- Place the pie plate in a roasting pan and add enough water so that the water is about ½" above the level of the condensed milk (you do not want the water to get into the pie plate, but it should be higher than the level of milk).
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- Preheat oven to 350°F. Wrap 3 layers of aluminum foil around the outside of a 9-inch springform pan with 3-inch-high sides. Grease pan with butter. Combine graham crackers, 1/4 cup sugar, and salt in a food processor and pulse until crumbly. Add melted butter, and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven just until golden brown, about 15 minutes. Let cool completely. Reduce oven temperature to 325°F.
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- Beat butter for 5 minutes until fluffy. Gradually add the dulce de leche and then the vanilla while beating continuously. The buttercream will be grainy at first. Add the powdered sugar 1 cup at a time while beating the mixture until the buttercream turns from grainy to smooth and the consistency is spreadable.
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