Dulce De Leche Crepe Cake Recipes

Steps:

• Trim the crusts from the pound cake, then slice lengthwise 1/4 inch thick.
• Stack 3 pound cake slices, spreading dulce de leche in between each. Repeat with the remaining pound cake and dulce de leche.
• Cut the stacked pound cake slices into 1-inch squares. Dip one side of each square into the melted white chocolate, then sprinkle with the cocoa powder. Refrigerate until set.

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.

Steps:

• In a medium bowl, whisk the flour with the granulated sugar and salt.
• Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
• Heat a 10-inch nonstick skillet and lightly brush with melted butter.
• Pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side.
• Pour any excess batter back into the bowl.
• Cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute.
• Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots.
• Transfer the crêpe to a baking sheet lined with wax paper.
• Repeat with the remaining batter, brushing the skillet with butter only as needed.
• In a medium saucepan, bring 1 cup of the cream to a boil.
• Remove the pan from the heat and add the chocolate and cinnamon.
• Let stand for 5 minutes, then whisk until smooth.
• Whisk in 2 of the egg yolks.
• In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
• Preheat the oven to 350°.
• Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper.
• Fit a crêpe in the bottom of the pan, pressing to flatten it.
• Halve 2 crêpes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crêpe; the rounded part of the halved crêpes will hang over the edge of the pan a bit.
• Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe.
• Top with another crêpe, pressing to flatten it.
• Spoon a slightly heaping 1/2 cup of the dulce de leche filling on top, spread it to the edge and top with a crêpe.
• Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe.
• Any leftover crêpes can be frozen between sheets of wax paper for later use.
• Fold the overhanging crêpes over the top.
• Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
• Bake the torte for 1 hour, or until puffed.
• Remove the foil and let cool for 1 hour.
• Remove the parchment and run a knife around the edge of the pan.
• Invert a plate over the pan and then invert the torte onto the plate.
• Remove the pan and parchment paper and let cool completely.
• Sift confectioners' sugar over the torte just before serving.
• MAKE AHEAD The baked torte can be refrigerated for up to 2 days.
• Reheat slightly in a 350° oven.

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.

Steps:

• OVEN METHOD:.
• Pour 1 can condensed milk into 9 inch pie pan.
• Cover with aluminum foil.
• Put in large pan, roaster pan.
• Fill large pan with boiling water.
• Bake at 425°F for 1 hour or until thick and caramel colored.
• Beat until smooth.
• MICROWAVE METHOD: Pour 1 can condensed milk into 2 quart glass measuring cup.
• Cook on 50% power for 4 minutes (stir every 2 minutes until smooth) Then cook on 30% power for 20-25 minutes or until thick and caramel colored.
• Stir every 4 minutes for first 15 minutes, then every 2 minutes during the last 6-10 minutes.
• Put in refrigerator covered.
• Can be eaten over ice cream, with fruit, cake, cookies or with a spoon.