Dulce De Leche Cake Food

DULCE DE LECHE TRES LECHES CAKE

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.

DULCE DE LECHE CAKE

Steps:

• Preheat oven to 350 degrees with the baking rack in the middle. For a rectangular cake: Line 2 large 12" x 18" or 15" x 21" baking sheet pans lined with parchment or silicone mats & set aside (alternatively butter and flour the sheet pans). For a round cake - butter and flour three 8-inch round cake pans*
• Mixture 1: In a bowl of a stand mixer whip together 4 eggs, 1 cup sugar, and ½ tsp salt for ~10 minutes. Eggs should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear.
• Mixture 2: When the eggs are almost done whipping, in a medium bowl whisk together 1 cup sour cream, 1 can dulce de leche and 1 tsp of baking soda until no lumps of dulce de leche are seen. The mixture will increase in volume from the baking soda, so make sure to use big enough bowl.
• Combine: Fold the two mixtures together, being careful not to overmix and deflate the batter.
• Add the dry: Sift in 2 cups of flour and 2 teaspoons of baking powder, then fold the batter until fully incorporated. Do not overmix or the cake will be tough.
• Pour & Bake: Divide the batter between the 2 prepared baking sheet pans (or 3 rounds ones for a round cake) into an even layer. Bake for ~9 minutes for the rectangular pans or ~12 min for round cake pans, or until the top is lightly golden and springs back when touched, or when the toothpick inserted into the middle comes out clean. Remove from the oven, allow to cool for 5 minutes, then invert onto a cooling rack to cool completely.
• Roast: Preheat oven to 325F° with the baking rack in the center.Place the hazelnuts onto a rimmed baking sheet and bake for about 15 minutes, tossing the nuts about every 4 minutes and tasting to see if they're roasted to your liking. Remove from the oven and allow to cool completely.
• Skin the hazelnuts: Add the nuts to a ziplock bag and keep shaking and rubbing the hazelnuts between the palms of your hands until the skin is removed. Next, shake the bag so that hazelnut skins sink to the bottom of the bag, and remove the nuts to a separate bowl, discarding the skins. Leave 20 or so hazelnuts whole, chop the rest of the nuts with a sharp knife to a medium size, or pulse a few times in the food processor, or add to a ziplock bag and crush with a rolling pin.
• Combine the evaporated milk and the dulce de leche with a whisk or an immersion blender until smooth. Pour into a squirt bottle if available.
• If using heavy whipping cream instead of whipped topping, whip the cream with a mixer until medium peaks and refrigerate.
• Whip 8 oz of cubed room temperature butter and 8 oz cubed cream cheese for about 4-5 minutes or until the mixture is very fluffy. Scrape down the bowl several times throughout. Add the dulce de leche in 2 additions and whip after each until just incorporated.
• Fold in the refrigerated whipped cream (or whipped topping) into the caramel cream in two additions.
• Flip each cake upside down and peel off the parchment paper or the silicone mat from the back. Cut the rectangular cakes widthwise into two equal pieces (you will have 4 cake layers now). For the round cakes use a long serrated knife to split each cake layer in half, horizontally (giving you 6 total layers).
• Reserve about 2 cups of cream and set aside (1 1/2 cups for a round cake)Place a dab of frosting onto the serving plate. Now top with the fist cake layer and press to adhere. Layer the cake by soaking each layer with the soaking syrup, then spreading some caramel cream and sprinkling some chopped hazelnuts. Repeat the process with the rest of the layers.
• Add the final layer, then use 1 1/2 cups of the reserved caramel cream (1 1/4 cups for round) to cover the top and sides of the cake.
• Cover the cream with chocolate flakes by sprinkling the top and pressing it against the sides. OR prepare chocolate ganache and pour it over the top of the cake.
• Use the remaining cream ( 1/2 cup for rectangular or 1/4 cup for round) to pipe on cake top and decorate with whole roasted hazelnuts (use chopped hazelnuts for round version).
• Refrigerate the cake for about 2-3 hours before serving. Serve cold or room temperature.

DEVIL'S FOOD CHOCOLATE CAKE WITH DULCE DE LECHE FROSTING

Steps:

• For the cake: Preheat oven to 350 degrees F. Grease 2 9-inch cake pans.
• Sift flour, cocoa powder, baking soda, and salt into a mixing bowl; set aside. In a separate bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk, and coffee and whisk until combined.
• In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour, or until a wooden toothpick inserted in the center comes out clean. Let cakes cool.
• For the frosting: Beat cream to soft peaks. Set aside. Beat together dulce de leche, cream cheese, vanilla and salt in a stand mixer fitted with the paddle attachment until well combined. Fold in the whipped cream, cover with plastic wrap and keep room temperature until ready to use.
• To assemble the cake: Once the cake is completely cool, put one layer on a serving plate and put a healthy dollop of frosting on top. Spread the frosting to the edge then place the other cake layer on top and frost.

DULCE DE LECHE

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 CAKE WAFFLE

Steps:

• Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
• In a large bowl, add the cake mix and prepare the batter according to the package instructions.
• Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.
• When you're ready to serve the waffles, remove from the oven and place 1 onto a warmed plate. Top with 2 scoops ice cream, some bananas, drizzle with the caramel sauce and top with the walnuts and whipped cream. Repeat with remaining ingredients.

CHOCOLATE DULCE DE LECHE STUMP CAKE

Steps:

• Preheat the oven to 350˚. Brush the bottom and sides of two 8-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Whisk the vegetable oil, buttermilk and vanilla in a large liquid measuring cup.
• Beat the granulated sugar and eggs in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until very fluffy and light, 4 to 5 minutes. Reduce the speed to medium and beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined, stopping to scrape down the bowl occasionally. Divide the batter evenly between the prepared pans.
• Bake until the tops of the cakes are firm and spring back when gently pressed and the sides begin to pull away from the pan, about 45 minutes. Transfer to a rack and let cool 15 minutes, then run a thin spatula around the cakes to loosen and invert onto the rack to cool completely.
• Meanwhile, make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the dulce de leche until well combined. Reduce the mixer speed to low and beat in the confectioners' sugar until combined, then increase the speed to medium high and beat until the frosting is thick and fluffy, about 1 more minute. Refrigerate until the frosting is slightly firm but still spreadable, about 1 hour.
• Trim the domed tops of the cakes with a long serrated knife to make them level, if necessary. Cut each layer in half horizontally to make 4 thin layers. Put 1 layer on a cake plate and spread with a heaping 1/2 cup frosting all the way to the edges. Repeat with 2 more cake layers, then top with the remaining cake layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect). Refrigerate until set, about 1 hour. Reserve the remaining frosting.
• Mix the cocoa powder and hot water in a small bowl until smooth. Add 1/2 cup of the remaining frosting and stir well to combine. Refrigerate the chocolate frosting and remaining dulce de leche frosting along with the cake.
• Cover the cake with the remaining dulce de leche frosting. Using a small offset spatula, add swipes of the chocolate frosting in concentric circles over the top of the cake, plus some swipes around the sides of the cake. Use a large offset spatula to smooth the chocolate frosting into the dulce de leche frosting, slightly marbling the two. Run the tines of a fork around the top of the cake in concentric circles. Refrigerate until set, at least 30 minutes or overnight.
• Meanwhile, make the chocolate curls: Run the palm of your hand on one side of the chocolate block to soften slightly. Working over a piece of parchment paper, scrape along the softened side with a paring knife or a wide vegetable peeler to make about 2 cups large chocolate shavings. Freeze on the parchment until set, 10 minutes.
• Remove the cake from the refrigerator. If the frosting is too hard, let stand until softened, about 15 minutes. Gently press the chocolate shavings into the sides of the cake.

DULCE DE LECHE CREPE CAKE

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 LLAMA CAKE

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.

DULCE DE LECHE CREAM CAKE

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.

DULCE DE LECHE ICE CREAM CAKE

Steps:

• Line a deep, square or oblong dish (freezer safe) with one of the sliced loaf cakes.
• Spread with 3 cups of dulce de leche ice cream.
• Sprinkle with half of the pecan dust.
• Repeat with another layer, cake, ice cream and dust.
• Cover and freeze for 4 hours or overnight.

'CHOCO-FLAN' DULCE DE LECHE CAKE

Steps:

• Heat oven to 375ºF.
• Beat cake mix, water, sour cream, oil and 3 eggs with mixer until blended. Blend remaining eggs, cream cheese, rompope, sugar and cinnamon in blender until smooth.
• Spoon dulce de leche into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; cover with cake batter. Gently drop spoonfuls of cream cheese mixture over batter. Cover with foil sprayed with cooking spray (sprayed side down).
• Place tube pan in shallow pan. Add enough water to shallow pan to come halfway up side of tube pan.
• Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean. Transfer fluted pan to wire rack; cool dessert completely. (Do not remove from pan.) Refrigerate 2 hours.
• Loosen dessert from sides of pan with knife. Invert dessert onto plate; gently remove pan. Serve dessert topped with COOL WHIP.

DULCE DE LECHE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
• In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.