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.
Until today.
Apparently, it is baked condensed milk.
Who knew?!?
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.
Tasting impressions:
Me: "How was the cake today?"
Hubby: "It was really good."
Me: "Oh, good, I liked it too."
Me: "What's the score?"
Hubby: "7.5."
Me: "Oh really?" (sounding surprised)
Hubby: "Hm.. okay, maybe 7.25. Let's not exaggerate."
Wow, Jenn, those are extraordinarily cute!!
ReplyDelete"Tasty morsel" seems to fit them nicely, but it has an air of understatement about it, too, because they are far cuter than that.
Maybe "Lip smacking tasty morsels."
--ak
Jenn.. you just discovered Dulce de Leche?!?!?! Chica were have you been???? By the way, most latin market sell it already made, no need to raise the temperature of your house by cooking the condense milk...
ReplyDeleteif you have trouble finding it, let me know, I will be happy of sending you a couple cans of the stuff your way...
And seriously you are taking better and better pictures.... you are working it girl - brava!
This look amazing. I will try and make them for my bf who loves dulce de leche!
ReplyDeleteAnne, I like the "lip smacking tasty morsels" name. Sounds awesome :).
ReplyDeleteMonica, yes I just discovered it. I have been... hm... missing out on the latin food fun I guess :). Thanks for the offer on sending dulce de leche!!! I think I'm good for now :). And thanks also for the photo compliments! It means a lot coming from you.
Jess, thanks for stopping by. Do make dulce de leche. It's better than the store bought stuff.
I love the dulce de leche swirls on your chiffonlets! Yummy photos; that background fabric is perfect.
ReplyDeleteThose cakes look beautiful and so appealing. I just want to pop one of those in my mouth. Jenn, does the condensed milk just change colour when baked or does it also get a bit thicker? Just curious. I too have had a life to date minus dulce de leche.
ReplyDeleteECL, thanks for commenting on the background fabric. I wasn't sure what to use it for when I bought it but now I'm happy that I did!
ReplyDeleteMelissa, the condensed milk does get a bit thicker. It wasn't very noticeable though. You'd notice the color change more. I hope you make this cake for your free choice, then you can say "life plus dulce de leche :)"
I'm so into the rosette swirls, and I really like your background too. You're photo skills are really coming along!!
ReplyDelete:)
Patricia
Hooray for new discoveries! Dulche de Leche is one of my favorite flavors - and these little cakes look so cute =)
ReplyDelete