Pound Cake With Dulce De Leche Filling Recipes

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.

TRES LECHES CAKE WITH DULCE DE LECHE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Separate the eggs, putting the whites in one large bowl and the yolks in another.
• Add the cream of tartar to the whites, and beat with an electric mixer on medium-high until soft peaks form, about 3 minutes. Reduce the speed to low, and gradually add 1/3 cup of the sugar. When all the sugar is in, turn the speed back up to medium-high and continue to beat until stiff, glossy peaks form, about 4 minutes.
• Add the remaining sugar and 1 tablespoon of the vanilla to the bowl with the yolks, and beat with the electric mixer until the mixture is pale yellow and very thick and a bit of the batter dropped on top of the rest sits there for a few seconds before sinking in, about 5 minutes. Sift the flour, baking powder and salt over the mixture, and fold until blended. Fold in about 1/3 of the whites until the batter has lightened in texture. Fold in the remaining whites in two additions until smooth and no streaks of white remain. Pour the batter into an ungreased 10-inch tube pan.
• Bake until the cake is browned and the top springs back to the touch, about 35 minutes. Immediately turn the pan over onto a cooling rack, and let the cake cool completely in the pan. Run a thin spatula around the outside edge and the inside ring; gently working around the cake, pull with a spatula until it releases from the pan. Scrape out the crumbs from the bottom and sides of the pan (it doesn't have to be totally clean, but you don't want the crumbs to absorb the soaking milks), then put the cake back in the pan.
• Using a long skewer, poke holes all over the top of the cake (around 60 is good), going all the way to the bottom of the pan. Whisk together the sweetened condensed milk, evaporated milk, cream and remaining 1 teaspoon vanilla in a medium bowl. Slowly pour the mixture over the cake, letting it run down the sides of the cake, making sure the cake is well coated. (It may seem like a lot of liquid, but be sure to use it all so the cake is moist throughout.) Cover and refrigerate for at least 6 hours or overnight.
• One hour before serving, remove the cake from the refrigerator and let stand at room temperature to warm slightly.
• For the frosting: Meanwhile, bring a few inches of water to a simmer in a medium saucepan. Set a large stainless-steel bowl over it (do not let the bowl touch the water); add the sugar, egg whites, 1/4 cup cold water, vanilla, cream of tartar and salt, and whisk until the ingredients are combined. Then, with the bowl still over the simmering water, beat with an electric mixer on medium-high speed until thick, glossy, stiff peaks form, 5 to 7 minutes. Remove the bowl from the heat, and let stand a few minutes.
• To assemble: Run a thin spatula around the outer edge and the inside rim of the pan, gently pulling to release the cake. Turn it out onto a rimmed serving plate. Generously frost the top, the sides and the inside ring, using a small offset spatula or spoon. Microwave the dulce de leche in a small microwave-safe dish until it's loose enough to drizzle, about 8 seconds. Drizzle the cake with the dulce de leche, letting it gently drip down the sides.

DULCE DE LECHE ICEBOX CAKE

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.

DULCE DE LECHE BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together cake and pudding mixes, sour cream, oil, dulce de leche, beaten eggs, and water. Stir in the toffee bits and pour batter into a Bundt pan sprayed with non-stick cooking spray.
• Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
• Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with caramel glaze.
• Heat the butter, milk, and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve sugar, then remove from the heat. Drizzle over the cake.

HOW TO MAKE DULCE DE LECHE

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.

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.

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.