TRES LECHES CAKE WITH DULCE DE LECHE
This classic moist Mexican cake is soaked in 3 different milks, but this one comes with a twist: it is has an extra layer of dulce de leche!
Provided by Fioa
Categories World Cuisine Recipes Latin American Mexican
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
- Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
- Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
- Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
- Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
- Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 42.1 g, Cholesterol 130.9 mg, Fat 15.5 g, Fiber 0.2 g, Protein 9.1 g, SaturatedFat 8.5 g, Sodium 180.6 mg, Sugar 35.5 g
DULCE DE LECHE CHOCOFLAN
Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a tiered two-desserts-in-one showstopper. This Mexican staple is often served at birthday parties and other celebrations, but comes together easily enough to enjoy as a sweet treat at home.
Provided by Genevieve Ko
Categories snack, cakes, dessert
Time 2h30m
Yield 12 servings (one 10-inch cake)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
- Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
- In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
- Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
- Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
- Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
- Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.
COCONUT TRES LECHES CAKE
Tres Leches Cake, popularized in many Latin countries, is one of my favorite cakes; sweet, super moist and rich, but not heavy. It's typically made with a yellow or white cake that gets soaked with three types of milk: evaporated milk, sweetened condensed milk and whole milk or cream, and topped with fluffy whipped cream. I wanted to make a non-dairy version, so I went with a blend of almond and coconut milk and topped it with coconut whipped topping. It gives this cake a tasty and unique flavor twist. I also opted for a box cake mix for the batter to save time. I hope you love it as much as I do!
Provided by Katie Lee Biegel
Categories dessert
Time 11h35m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
- In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
- Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
- Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.
POUND CAKE WITH DULCE DE LECHE FILLING
I just played around with my original pound cake recipe and developed this decadent dessert. A touch of irish cream, toasted almonds and dulce de leche make a regular pound cake an outstanding dessert that will leave you wanting more! And it is also perfect for b-day cakes!
Provided by TatiLu
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat you oven to 350°F.
- Cream butter and margarine with sugar.
- While the butters and sugar cream mix in separated bowl flour an baking powder.
- In an other bowl mix orange juice, vanilla and irich cream.
- Pour egg yolks into the butter mixture, one at a time.
- Mix in the dry ingredients and the wet ingredients alternating.
- In a separate bowl, wisk the egg whites until they form soft peeks.
- With a large spoon (wooden spoon or spatula) mix in the egg whites into the mixture.
- Pour into the pan and bake for 40 to 50 minutes.
- As soon as it comes out of the oven unmold it. (this will avoid over cooking).
- Let it cool for 30 mins, and divide it using a nylon thread.
- The nylon thread technic, is very easy and accurate for us who are not too handy with the serrated knife. Just mark with toothpicks the midpoint on the side of your cake in 4 spots.
- With a long string of nylon thread, holding it tight, place your right hand in one of the toothpicks and move the left hand around marks passing the thread thru the cake.
- In a skillet toast the almonds for 5 mins, until they are crunchy.
- Safe a 1/4 cup of dulce de leche and pour it onver one side of the cake
- sprinkle almonds over, and top it with the other side of the cake.
- Enjoy.
Nutrition Facts : Calories 145.9, Fat 2.9, SaturatedFat 0.5, Cholesterol 52.9, Sodium 63.4, Carbohydrate 26.3, Fiber 0.8, Sugar 13.7, Protein 3.9
PUMPKIN CHEESECAKE TOPPED CHOCOLATE BUNDT CAKE W. DULCE DE LECHE
This is a recipe I made up, so try at your own risk ;). Just kidding. It actually works. I've tested it twice and so have a few friends. This cake gets moister the longer it sits, so it's a good make ahead if you like really moist cakes.
Provided by Claire312
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
- In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
- While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth - if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
- In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
- By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips.
- Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
- Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
- Before serving, drizzle with dulce de leche or caramel sauce.
- Store cake in refrigerator.
Nutrition Facts : Calories 465, Fat 28.2, SaturatedFat 16.2, Cholesterol 124.6, Sodium 372.1, Carbohydrate 51.1, Fiber 3.4, Sugar 37.3, Protein 7.5
DULCE DE LECHE ICEBOX CAKE
Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking. All it needs after that is time to chill, making it ideal for hot days. This version combines store-bought sandwich cookies with dulce de leche whipped cream for a cookies-and-cream meets salted caramel flavor. If you'd like, garnish with crumbled cookies.
Provided by Laurie Ellen Pellicano
Categories cakes, dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Line a 9-by-5-inch loaf pan with a double layer of plastic wrap, pressing it into the corners and leaving several inches of overhang on each side.
- In a large bowl and with an electric mixer, beat together the heavy cream, crème fraîche and salt on medium-high until stiff peaks form, 3 to 5 minutes. Transfer 2 cups of the whipped cream to a medium bowl and stir in the sugar. Add the dulce de leche to the remaining whipped cream in the large bowl and beat on medium-high for 1 to 2 minutes until stiff peaks form. Season to taste with more salt.
- Using a spoon, flick small dollops of both cream mixtures across the bottom and sides of your lined pan. Using a spatula, smooth it into a ¼-inch layer along the edges and bottom.
- Cover the bottom with 8 cookies, gently pressing them into the cream. Flick more small dollops of both cream mixtures across the surface of the cookies, then smooth the surface.
- Press a row of cookies upright along the long edge of the pan. Generously scoop the whipped creams using the cookies, alternating flavors, and press them upright against the vertical row. Continue forming rows until the pan is full. Tap the pan against the counter to settle the cookies into the cream. Cover the cookies by flicking the remaining cream across the surface, then smooth it out.
- Enclose the loaf in the plastic overhang and freeze until completely firm, at least 6 hours. The cake will keep frozen for up to 1 month. To serve, unwrap the top of the loaf, invert the loaf onto a platter, remove the pan and plastic and slice with a serrated knife.
More about "dulce de leche bundt cake food"
DULCE DE LECHE POUND CAKE - THE SPICED LIFE
From thespicedlife.com
Cuisine CakesCategory Dessert
- Pre-heat the oven to 350 F. Generously spray a 10 cup bundt pan (have some mini loaf pans handy in case you have extra batter--this recipe may or may not have been intended for a 12 cup bundt pan--if you linked to the recipe you will notice it claims a 6 cup bundt pan which is definitely not right) with nonstick baking spray. Set aside.
- Reserve approximately 1/4 cup of the dulce de leche in a microwavable container and set aside.
- Cream the butter on medium low speed until smooth. Add the brown sugar and cream again, then add the bulk of the dulce de leche (all but the 1/4 cup). Cream until it is smooth; scrape down the sides as necessary.
DULCE DE LECHE BUNDT CAKE - SWEET LIFE
From sweetlifebake.com
Reviews 1Category DessertServings 12Estimated Reading Time 3 mins
DULCE DE LECHE BUNDT CAKE RECIPE | MAGNOLIA DAYS
From magnoliadays.com
4.2/5 (9)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
DULCHE DE LECHE BUNDT CAKE - THE BIG SWEET TOOTH
From thebigsweettooth.com
DULCE DE LECHE BUNDT - FOOD LIBRARIAN
From foodlibrarian.com
DULCE DE LECHE CAKE (GOLDEN KEY CAKE) - LET THE BAKING …
From letthebakingbegin.com
DULCE DE LECHE CAKE {IN A BUNDT PAN} – MISS OVERBALLE
From missoverballe.com
FOODIE FIGHTS #2: APPLE-BEER BUNDT CAKE WITH DULCE …
From crumbblog.com
DULCE DE LECHE APPLE CAKE - PIES AND TACOS
From piesandtacos.com
DULCE DE LECHE CAKE WITH A DARK CHOCOLATE GLAZE
From thetoughcookie.com
DULCE DE LECHE CHEESECAKE RECIPE - MARCELA …
From foodandwine.com
DULCE DE LECHE CAKE - BETTER HOMES & GARDENS
From bhg.com
TRES LECHES BUNDT CAKE - A CLASSIC TWIST
From aclassictwist.com
DULCE DE LECHE SWIRL POUND CAKE - SUGARHERO
From sugarhero.com
DULCE DE LECHE BAKED CHEESECAKE - THE BIG SWEET TOOTH
From thebigsweettooth.com
HOW TO MAKE DULCE DE LECHE | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
DULCE DE LECHE CAKE - ETSY
From etsy.com
CHOCOLATE BUNDT CAKE WITH DULCE DE LECHE - SALTY GINGER
From saltyginger.com
DULCE DE LECHE SWIRL POUND CAKE #BUNDTAMONTH | BAKER STREET
From bakerstreet.tv
APPLE SPICE BUNDT CAKE WITH CREAM CHEESE FILLING - THE SUGAR …
From thesugarcoatedcottage.com
TRES LECHES CAKE WITH DULCE DE LECHE RECIPE - SUE TORRES - FOOD …
From foodandwine.com
DULCE DE LECHE – MO'S BUNDT CAKES
From mosbundtcakes.com
DULCE DE LECHE BUNDT CAKE
From pinterest.ca
MOLTEN DULCE DE LECHE CAKES - BROWN SUGAR FOOD BLOG
From bsugarmama.com
BROWN BUTTER VANILLA DULCE DE LECHE CAKE - TOPPED WITH HONEY
From toppedwithhoney.com
DULCE DE LECHE ANGEL FOOD CAKE BUNDT-TINIS! - YOUTUBE
From youtube.com
TASTE - DULCE DE LECHE CHOCOFLAN CAKE | TASTE
From tastecooking.com
MO’S DULCE DE LECHE BUNDT CAKE - BLAKELY BACKYARD
From blakelybackyard.com
TRES LECHES BUNDT CAKE - MAMA'S ON A BUDGET
From mamasonabudget.com
TRES LECHES CAKE WITH DULCE DE LECHE FROSTING - FOOD NETWORK …
From foodnetwork.ca
BRIGADEIRO CAKE WITH DULCE DE LECHE - MORE MOMMA!
From moremomma.com
TRES LECHES CAKE - THE WASHINGTON POST
From washingtonpost.com
DULCE DE LECHE BUNDT CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DULCE DE LECHE BUNDT CAKE
From pinterest.ca
MEXICAN HOT CHOCOLATE BUNDT CAKE WITH DULCE DE LECHE GLAZE
From devamadeo.com
CORNMEAL BUNDT CAKE WITH DULCE DE LECHE SAUCE - TRAVEL COOK TELL
From travelcooktell.com
DULCE DE LECHE AND COFFEE CAKE | LA LECHERA
From goodnes.com
BAKING THE DULCE DE LECHE SWIRL BUNDT CAKE FROM @ITSHOLLYMANG’S …
From tiktok.com
BEYOND CHEESECAKE: DAIRY DESSERTS FOR SHAVUOT - AISH.COM
From aish.com
15 RECIPES MADE WITH DULCE DE LECHE | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love