Layered Dulce De Leche Dessert Recipes
LAYERED DULCE DE LECHE DESSERT
Turn into a home pastry chef with this Layered Dulce de Leche Dessert. Top one luscious layer after the other and freeze for a dulce de leche dessert you'll want to make every week.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Line 9x5-inch loaf pan with foil, with ends of foil extending over sides. Chop 4 wafers; set aside. Arrange 12 of the remaining wafers on bottom of prepared pan.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Spread 1/3 of the pudding mixture over wafers in pan; top with 12 of the remaining wafers and 2 Tbsp. caramel topping; repeat layers. Cover with remaining pudding mixture. Sprinkle with chopped wafers; press gently into pudding mixture.
- Freeze 4 hours or until firm. Use foil handles to lift dessert from pan; remove foil. Place dessert on plate. Let stand 15 min. to soften slightly before serving.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 4.3769 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
DULCE DE LECHE CAKE
The cake is tender and moist, and it's not too sweet to help balance out with the frosting. The frosting is delightful, it has that caramel flavor from the dulce de leche, and the optional rum complements the caramel's vanilla notes wonderfully. The hazelnuts added a great crunch factor and adds a subtly nutty flavor.
Provided by Jasmine
Categories Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 669 calories, Carbohydrate 83.7 g, Cholesterol 123.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 411.1 mg
LAYERED DULCE DE LECHE DESSERT
Make and share this Layered Dulce De Leche Dessert recipe from Food.com.
Provided by Manami
Categories Frozen Desserts
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Chop 4 of the wafers; set aside.
- Line a 9x5" loaf pan with foil, with ends of foil extending over sides of pan.
- Arrange 12 of the remaining wafers in single layer on bottom of prepared pan; set aside.
- Pour milk into large bowl; add dry mixes and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
- Gently stir in the whipped topping. Spoon one third of the pudding mixture over wafers in pan; top with 12 of the remaining wafers and 2 tablespoons of the caramel topping.
- Repeat layers of pudding mixture, wafers and caramel topping. Cover with remaining pudding mixture and sprinkle with chopped wafers; press wafers gently into pudding mixture.
- Freeze 4 hours or until firm.
- Lift dessert from pan, using foil handles; remove foil.
- Place dessert on serving platter and let stand 15 minutes to soften slightly before cutting into 12 slices.
- Drizzle dessert slices lightly with additional Kraft caramel topping just before serving, if desired.
- Store leftover dessert in freezer.
Nutrition Facts : Calories 188.2, Fat 9.6, SaturatedFat 5.7, Cholesterol 3.6, Sodium 102.2, Carbohydrate 24.3, Fiber 0.5, Sugar 4.4, Protein 2
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