Homemade cake with dulce de leche
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Preparation containing sweetened condensed milk cream.
- 8 eggs
- 8 tablespoons sugar
- 8 tablespoons ground walnuts
- 3 tablespoons flour
- 1 knife tip of baking powder dissolved in a little water
- Cream 1:
- chocolate cream ½ cup
- Cream 2
- 1 can of sweet milk (prepared from DeLatte milk cream - 397g)
- 1 butter (room temperature)
- Cream 3
- 2 egg whites
- 140 g sugar
- 3 tablespoons sugar
- 40 g walnut kernels
Preparation time: over 120 minutes
RECIPE PREPARATION Homemade cake with dulce de leche:
After separating the egg whites from the yolks, they are beaten with sugar. Add in turn the yolks, ground walnuts, baking powder and flour. Bake over medium heat for 40 minutes (in a pan greased with butter / lard / oil and flour), until the top comes off the edge of the pan. After cooling, spread the chocolate cream over the counter.
1 can of sweet milk is mixed with 1 butter at room temperature and placed on top of the chocolate cream.
Beat 2 egg whites with 140 g of sugar and put on top of the cream with dulce de leche.
For the icing, caramelize 3 tablespoons of sugar and mix with 40 g of walnut kernels. Everything is placed on a slightly damp plate so as not to stick. After cooling, grind and place on top of the egg whites.
Keep cool. Good appetite!!
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Sweet milk cake
Before Christmas I bought condensed milk, a lot of condensed milk because I took advantage of the promotion, you buy 5, you get 12, so I have to use it for something. And I used it successfully for this cake. Along with the cake, I put to work the set of cake trays that I took not long ago and that does its job very well. I have to tell you that you can't buy a baked cake top in a single tray and then slice it with the baked cake top in 2-3 equal trays, respectively each sheet is baked individually.
The cake comes out much more evenly, the top grows taller and overall, the cake is tall, easy to fill, easy to decorate. Now let's see what the sweet de leche thing is. You can find the recipe here and you practically need a can of condensed milk, a nail, a hammer and a saucepan with water. Once the sweet milk is prepared (I left it to boil longer because it must be thick enough for the cake cream), let it cool completely before using it for the cream.
Ingredients for a 20-slice cake:
& # 8211 180ml hot black coffee
& # 8211 60g cocoa
& # 8211 2 teaspoons ground cinnamon
& # 8211 250ml flour
& # 8211 2 teaspoons tent dust
& # 8211 a salt knife tip
& # 8211 170g soft butter
& # 8211 250g sugar
& # 8211 3 eggs
& # 8211 180ml whipped milk or yogurt
& # 8211 vanilla to taste
Preheat the oven to 180 degrees and line 2 trays with a diameter of 26 cm with baking paper (or butter and flour). Then, in a large bowl, mix the coffee, cocoa, cinnamon and vanilla until we have a homogeneous cream. Then add the whipped milk and mix again. Separately, froth the butter and sugar for 5 minutes with the mixer on high speed. Then add the eggs, one by one, stirring after each one.
Sift the flour together with the salt and baking powder and in the butter and egg foam, add alternately 1/3 of the cocoa mixture, then 1/3 of the flour, mixing very well after each one. Divide the crust obtained equally into the 2 trays, then put them in the oven. Bake for 30-35 minutes or until the toothpick test passes. While the top is in the oven, prepare the syrup: melt 200g of sugar in a saucepan and when it is caramelized, put 150 ml of water and a vial of rum essence. We will have a sweet and fragrant syrup. We put the first top (after we let it cool completely on a plate) and we syrup it with ½ of syrup.
For the cream, mix 200g cream cheese, dulce de leche and 200ml whipped cream (the cream must be very strong). We mix them all until the cream is homogeneous and we put a generous layer of cream over the first top. We place the second top, we syrup it with the rest of the syrup and we cover the whole cake in the remaining cream. For decoration, we used white chocolate coins, but they are not mandatory, in terms of decoration it is your only choice.
The top is very consistent, so the syrup is absolutely necessary. But you can also use a syrup other than burnt sugar, such as almond syrup or simply syrup from a fruit compote. The cake has an aroma similar to that of gingerbread and caramel cream, because after all this sweet milk is a kind of caramel, it completes the tops very well. From the same composition you can bake 3 tops instead of 2, for a taller cake. Now I leave you with the final pictures, which I hope are successful enough to arouse your interest in this cake completely and utterly special. You're welcome!
- For the countertop:
- 3 eggs
- 3 tablespoons sugar
- 2 tablespoons oil
- 3 tablespoons flour
- 4 tablespoons ground walnuts
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- For the cream:
- 1 can of sweetened condensed milk (400 g)
- 2-3 tablespoons evaporated / condensed milk
- 200 ml sour cream for whipped cream
- 1 sachet of vanilla sugar
- 5 g gelatin
Ingredients Spiral cookies with dulce de leche
- 250 gr. butter with 82% fat at room temperature
- 140 gr. granulated sugar
- 1 egg yolk
- 2 tablespoons vanilla extract
- 300 gr. flour
- 4 tablespoons sweet milk
Preparation Spiral cookies with dulce de leche
- In a large bowl, place the butter at room temperature and the sugar.
- Mix the two ingredients with a wooden spoon.
- Add the yolk and vanilla extract and mix the composition lightly.
- Add the flour, sifted in the rain.
- Mix the composition, you need to quickly knead the dough with your hands towards the end to ensure that the ingredients are well blended. But be careful not to overdo it! No fragile dough should be kneaded in excess, because the gluten network in the flour will develop and we will get an unpleasant consistency in the finished product.
- Wrap the dough in cling film and let it cool for 20 minutes.
- Powder the work surface with flour or spread with baking paper. I used a silicone sheet, convenient because it has a ruler on the edges that helps me see the size of the two sides of the dough.
- Shape the dough into a square of about 30 cm of dough that is spread with a whisk.
- Grease the dough with 4 tablespoons of sweet milk cream (made from caramelized condensed milk, the recipe here).
- Roll the dough with the filling inside, in the shape of a roll.
- Wrap the roll obtained in cling film and refrigerate for at least 30 minutes.
- During this time, turn on the oven and preheat to 180 ° C.
- Lay a baking tray with parchment paper for baking. Remove the dough from the refrigerator and remove from the foil. Slice the dough, thus obtaining the spiral pieces like a snail shell shell, which are placed in the baking tray with the cut up.
- Bake the cookies for 12 & # 8211 15 minutes, practically, until the edges of the cookies turn golden or golden brown, if you like more browned.
- Place on the cooling grill as soon as they are removed from the oven. If you don't do it right away, the caramel will stick to the parchment.
- Allow to cool and then store in airtight metal cans.
Perfect next to a cup of warm milk.
Let one last tip be useful: you can buy from here, with online order, ready caramelized condensed milk.
- For the countertop:
- 300 g flour
- 150 g sugar (powder)
- 50 g cocoa
- 1 baking powder
- 400 g yogurt (3.5% fat)
- 3 eggs
- 100 ml oil
- esenta de rom
- For the cream:
- 400 g Dulce de Leche (click on the link to see how it is prepared)
- 500 g mascarpone
- 200 ml sour cream for whipped cream
- 1 tablespoon powdered sugar
- 1 sachet of vanilla sugar
- For the glaze:
- 100 g chocolate
Nua Cake with Dulce de Leche
Beat the eggs well with the sugar and vanilla flavor until they become frothy. Add oil and milk, then sifted flour and baking powder. Beat well until it becomes a homogeneous dough.
If you find the composition a little soft, as it seemed to me, add a little more flour. I put 2 more grated tablespoons of flour.
Line a cake pan diam. 22 cm. with baking paper or grease it with butter and line with flour. Pour the composition, level, and on top put with a spoon from place to place condensed milk cream (dulce di leche) or another cream that you like.
Bake in the preheated oven at a temperature of 170-180 °, about 40-45 minutes. Test with the toothpick.
When it cools down a bit, remove it from the pan. Before serving, decorate with pleasure with powdered sugar.
Torta Nua is a cake that was fashionable last year on all Italian sites and blogs. Nua cake is made with a pandispan dough over which is placed from place to place with a tablespoon of custard. vanilla pastry chef. then bake in the oven. There are versions of the dough that was originally made with oil and cream. Nua with chocolate cream, vanilla and cocoa, Nutella, lemon, coconut, ricotta.
I saw a picture of these cookies about two weeks ago, on a French blog, and I kept thinking about them. As I already told you that I think you never know enough recipes for cookies and small cookies for the holiday dishes, I thought that this year these beauties could successfully make their place among the other little delicacies with which I will pamper my guests. Compared to the recipe I was inspired by, the only difference is the cream, which in my case is a sweet milk (condensed milk caramel cream). I will not insist on the cream recipe either, because the author of the recipe used a cream bought from the market, I think everyone can use nutella, for example, with very good results. The cookies are very fragile and fine, I remember alfajores (Argentine biscuits with corn starch) and the decorating idea is simply brilliant, in my opinion.
Preparation time: 01:30 hours
Cooking time: 00:15 hours
Total Time: 01:45 hours
Number of servings: 36 pieces
Degree of difficulty: environment
- 1 or
- 1 yolk
- 125 grams of melted and cooled butter
- 90 grams of powdered sugar
- 1 teaspoon vanilla extract
- 80 grams of corn starch (gustin)
- 200 grams of flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 200-250 grams of spreadable cream of your choice (I used leche dulce prepared at home from a can of condensed milk)
- 100 grams of sesame seeds or coconut flakes
- decoration: 1 egg yolk, 1 tablespoon of milk, 1 teaspoon of instant coffee
From the beginning I want to tell you that if you don't have it at home or you don't like the rather intense taste of sesame seeds, you can finish the biscuits with coconut flakes, grated chocolate, etc. As for the cream, the possibilities are endless. The biscuits are adaptable and are quite easy to make.
1. Melted butter, 1 whole egg and 1 egg yolk together with powdered sugar and vanilla mix in a bowl until smooth (picture 1).
2. Add the starch mixed homogeneously with the baking powder and incorporate.
3. Add flour, 1 tablespoon at a time (picture 2), until a dough is formed which must still be milky, but homogeneous.
4. Wrap the dough in cling film and refrigerate for an hour (picture 3).
5. After the rest time has elapsed, sprinkle the work surface with flour and spread the dough in a sheet with a thickness of about 4 mm., Which is cut into as equal shapes as possible. You can use the pastry roll, a special shape for cookies or the knife.
6. Dissolve the instant coffee in a tablespoon of milk, add the yolk and mix.
7. Put the biscuits in the tray covered with baking paper (2 trays will result) and half of the biscuits formed are greased on top with the mixture of yolk and coffee. With a fork, different models are greased on the surface of the biscuits.
8. Bake for 13-15 minutes in the preheated oven at 180 degrees, watching carefully, it should not brown, it will just start to color on the edges (as in the last picture & # 8211 the biggest & # 8211 from the assembly below).
The baked biscuits are left to cool, then grease those without decoration with cream.
If you want to prepare sweet milk at home & # 8211 I would say the most delicious caramel cream & # 8211 the procedure is very simple: you need a can of sweetened condensed milk, which you put in a pot and cover with cold water (to be enough water). Put the pot on the fire and cook for 3 hours. Leave the can to cool in water, then open it and the best caramel cream is ready to use.
Cover the cream-smeared biscuits with the decorated halves, spread a little cream all around and coat the edges with sesame seeds, coconut flakes, ground walnuts, grated chocolate, etc. If you use sesame seeds, it is good to fry them in a fat-free pan for 2-3 minutes, stirring constantly, just enough to develop their flavor and color a little.
They are absolutely delicious and, as is the case with the vast majority of biscuits, it seems that the next day they are even better.
I think that, as beautiful as they are, if they are beautifully packaged in a box or a cellophane bag, they can be a beautiful holiday gift.
Cheesecake and dulce de leche
I made the cake with cheese and dulce de leche and I didn't even get to eat more than one slice. I shared it with friends and everyone asked for the second portion and I didn't escape until I shared the recipe.
Dulce de leche or dulceţă de leche in Romanian is a kind of caramel cream, the delicious result of condensed milk. Adi has already written the steps in this article to obtain a canned leche de leche. I recommend that you prepare it the day before.
Top: 350 gr biscuits, 150 gr melted butter, 2 tablespoons sugar
Cream: 800 gr spreadable cheese (cream cheese), 60 gr sugar, 1 can of 500 gr dulce de leche (recipe here), 150 gr cream, 3 eggs, 1 teaspoon natural vanilla extract, 4 tablespoons flour
All ingredients preferred at room temperature.
Grind the biscuits in the food processor as finely as possible.
Add melted butter and sugar and mix. If you do not have a food processor, crush the biscuits with the blender.
Place the mixture in a 23 cm tray, level the base and form the walls. To obtain a uniform countertop, a flat glass is used, resulting in a right angle between the walls and the base. Put in the freezer until the cream is ready, about 5-10 minutes.
Preheat the oven to 170 degrees. For the cream, mix the spreadable cheese for 1 minute, then add the sugar and mix well. For the next step, incorporate ¾ canned leche, followed by cream, vanilla extract and flour. At the end, add the eggs one by one, stirring after each one, until the cream is homogenous.
Put the cream on the counter and bake for about 55 minutes at 170 degrees. In the middle it should tremble a little, not be stiff. If it browns on top, you can cover it with aluminum foil.
It will grow a little and if it cracks, it's not a bath. Once cooled, it will leave and you will have a flat cheesecake. Allow to cool completely. Heat the rest of the dulce de leche (put the can in a saucepan with water and put on medium heat), so it will be easy to spread over the cheesecake. Add the layer of dulce de leche and refrigerate for at least 3 hours.