DULCE DE LECHE CREPE CAKE
Provided by Food Network Kitchen
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
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.
HOW TO MAKE DULCE DE LECHE
This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h5m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
- Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
- Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g
DULCE DE LECHE
The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy." In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden, but you can make your own in under an hour. Use it to make our Pumpkin Bread Pudding.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. To store, let cool and refrigerate in an airtight container, up to 2 weeks.
Nutrition Facts : Calories 127 g, Fat 3 g, Protein 3 g
DULCE DE LECHE CAKE
Browned butter creates the "wow" in a caramel-frosted cake jump-started with a cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 37 g, TransFat 1/2 g
DULCE DE LECHE CAKE WAFFLE
Provided by Aaron McCargo Jr.
Time 40m
Yield 4 servings
Number Of Ingredients 8
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.
DULCE DE LECHE CAKE
This is an easier version of this cake. It is made with ice cream. It is SO SO GOOD. Hurts my teeth just thinking about it!!
Provided by babygirl65
Categories Frozen Desserts
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Slice pound cake into two layers. Soften ice cream until spreadable. (not melting, just soft).
- Place bottom layer of pound cake in a foil-lined pan the same size as the cake.
- Place two cups of Dulce de Leche ice cream over the layer and spread evenly.
- Top with remaining pound cake layer and press gently over the ice cream.
- Cover the cake with foil and freeze for 30 minutes or more.
- Remove frozen ice cream cake from foil lined pan and place on a cake platter. Ice cake with thawed whipped topping.
- Sprinkle cake with chopped pecans and shredded coconut.
- Keep in freezer until ready to serve.
- Can use Angel Food cake if you prefer. I have use both and prefer pound cake because of the density of the cake.
Nutrition Facts : Calories 211.9, Fat 20.1, SaturatedFat 12.2, Cholesterol 22.8, Sodium 43.9, Carbohydrate 7.8, Fiber 2.8, Sugar 3.6, Protein 2.5
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