Marble Dulce De Leche And Cream Cheese Pound Cake Recipes

CREAM CHEESE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY

Steps:

• Crush cookies and mix with butter.
• Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
• Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
• Spread mixture over pie crust.
• Refrigerate the pie for at least 4 hours or overnight. (If you're in a hurry, you could also freeze the pie for 1-2 hours.)
• Top with strawberries, cut, and serve.
• Enjoy!

CONDENSED MILK POUND CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch loaf pan and line the bottom with parchment paper.
• Using an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes. Add condensed milk and mix until incorporated.
• Add eggs, one at a time, beating well and scraping down the sides of the bowl with a rubber spatula between additions. Beat in vanilla seeds and vanilla extract (save pod for vanilla sugar or vanilla extract); scrape down the sides of the bowl.
• Sift flour, baking powder and salt into a bowl. Add to butter mixture, then beat until just incorporated.
• Scrape half the batter into prepared pan. Dollop two-thirds of the dulce de leche over batter. Top with remaining batter, then dollop with remaining dulce de leche. Plunge a small offset spatula or long toothpick into batter and swirl to create marbling.
• Bake until golden at the edges, firm to the touch in the center and a toothpick inserted into center of cake (avoiding dulce de leche) comes out without any wet batter clinging to it, 55 to 70 minutes. Rotate the cake after 20 minutes to ensure even baking.
• Transfer cake to a wire rack to cool for at least 20 minutes before running a butter knife or offset spatula along the edges of the cake pan to loosen the cake, then unmolding. Serve warm or let cool.

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.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

DECADENT MARBLE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 10 inch tube pan and lightly dust with flour.
• Melt the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of hot water. Set aside.
• With an electric mixer, cream the butter, cream cheese and vanilla until smooth.
• Add sugar beat until light and fluffy, approximately 5 minutes.
• Add the eggs two at a time.
• Gradually incorporate the flour mixture on low speed.
• Pour half of the batter into the prepared pan.
• Stir the chocolate into the remaining batter and then pour into the plan.
• With a metal spatula or knife, swirl the two batters to create a marbled effect.
• Bake, 60-75 minutes, or until cakes tests done. Cover with foil halfway through the baking.
• Let stand for 15 minutes.
• Turn out the cake onto a wire rack to unmold.
• To serve, sift together grated chocolate and confectioners' sugar. Dust on top of cake.

DULCE DE LECHE CAKE

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.

POUND CAKE WITH DULCE DE LECHE FILLING

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.

MARBLE DULCE DE LECHE AND CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350°F.
• Spray a pound cake 9 "x 5" pan with nonstick spray.
• In a large bowl, with a mixer at low speed mix the oil, dulce de leche, and sugar.
• Add eggs one by one. Beat until mixture looks well-blended.
• Add vanilla and mix.
• In a separate bowl mix flour, baking powder and cinnamon. Fluff with a fork.
• Add dry ingredients to the wet and stir until a thick batter form.
• In another bowl beat cream cheese, egg, sugar and milk until it looks like a thick paste.
• Place 1/3 of the cake batter into the pan. Add on top half of the cream cheese mixture, then another third of the batter, the rest of the cream cheese mixture and finished with the cake batter.
• Cut through batters with knife several times for marble effect.
• Bake for 60-65 minutes until golden and when a toothpick inserted into the center comes out clean.
• Leave to cool completely before removing from pan, slice and serve.