Sunday, August 28, 2011
HCB: Coffee Chiffonlets with Dulce de Leche Whipped Cream
I have a confession to make.
I have no idea what Dulce de Leche is.
Don't get me wrong. I have had it. Mostly in ice cream. Haagen Daaz comes to mind.
I know it's sweet and caramel-y.
But I have no idea what's in it.
Apparently, it is baked condensed milk.
And it is delish.
Now, having the oven on for 1 1/2 hour at 450 degrees in the middle of the summer, where the temperature outside was 100 degrees, is no picnic. Thank goodness for AC, tank tops, and scrunchy. In that order.
All joking aside, this cake is pretty easy to make. First mix the instant espresso (I used Starbucks') and water in a bowl. In another bowl, combined the egg yolks, oil, and vanilla. Then in the mixer bowl combined all the dry ingredients. Add into it the coffee mixture and the egg mixture. Then I made the meringue and folded it in.
While the cake was baking, I made the syrup. I had leftover Kahlua from previous cake. I was very happy that I could finish the little bottle, instead of having it sat in the pantry for the next decade.
Cake done, cooled, and syrup-ed, I made the Dulce de Leche whipped cream. The condensed milk that was baked for 1 1/2 hour in the oven has been cooling for a while. The whipped cream is pretty straightforward as well, combined the Dulce de Leche with the whipping cream. Whip until stiff peak. Then proceeded to decorate the cake.
Me: "How was the cake today?"
Hubby: "It was really good."
Me: "Oh, good, I liked it too."
Me: "What's the score?"
Me: "Oh really?" (sounding surprised)
Hubby: "Hm.. okay, maybe 7.25. Let's not exaggerate."