Postre En Capas De Dulce De Leche Recipes

Steps:

• Pica 4 galletas; reserva. Forra con papel de aluminio un molde para pan de 9x5 pulgadas, extendiendo los bordes del papel sobre los lados del molde. Forma con 12 de las galletas restantes una sola capa en el molde que preparaste; reserva.
• Vierte la leche en un tazón grande. Añade la mezcla de pudín en polvo. Bate esto con un batidor de varillas durante 2 minutos o hasta que esté bien mezclado. (La mezcla quedará espesa.) Suavemente incorpora la cobertura. Pon con una cuchara un tercio de la mezcla de pudín sobre las galletas en el molde; cubre esto con 12 de las galletas restantes y 2 cucharadas de la salsa de caramelo. Repite las capas de mezcla de pudín, galletas y salsa de caramelo. Cubre todo esto con la mezcla restante de pudín. Espolvoréalos con las galletas picadas; presiónalas suavemente sobre la mezcla de pudín.
• Congela el postre durante 4 horas o hasta que esté firme. Levanta el postre del molde, usando el excedente de papel en los costados del molde; quita el papel. Déjalo reposar por 15 minutos para ablandarlo levemente antes de cortarlo en 12 rebanadas antes de servir. Guarda el postre que sobre en el congelador.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
• Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
• Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
• Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
• Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
• Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
• Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
• Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

Steps:

• Agrega el agua hirviendo al polvo de la gelatina en un tazón grande; revuélvelo 2 min. hasta que se termine de disolver. Incorpora las fresas; apártalas. Bate el polvo del pudín con la leche en un tazón mediano durante 2 min. utilizando un batidor de varillas; incorpora 1 taza de COOL WHIP.
• Calienta el dulce de leche en el microondas en un tazón apto para tal uso a potencial ALTA de 20 a 30 segundos o hasta que esté lo suficientemente fluido para revolverlo y verterlo. Coloca la mitad del bizcocho en un tazón para servir transparente de tamaño grande. Ponle encima capas de la mitad de las fresas y de la mezcla de pudín; rocíalo con el dulce de leche.
• Ponle el resto del bizcocho, de la mezcla de fresas, de la mezcla de pudín y del COOL WHIP. Decóralo con los rizos de chocolate. Refrigéralo 2 horas.