I was recently reading Wendy's easy recipe on making your own Dulce de leche ("DDL") from condensed milk. I was hooked and immediately made two tins of DDL the very next day! I tried the DDL with cupcakes (din post it here, but recipe modified from my Nutella Cupcakes by replacing 2 tbsp of Nutella spread with same amount of DDL). Yields very soft cupcakes, but cannot really taste the DDL. I also used the DDL as spread on toast - quite tasty and not too sweet.
And today, I make a DDL chocolate sponge cake. My cake decoration skills are really basic, so I keep it simple by dusting it with cocoa powder and arrange some Maltesers chocolate balls around the edge. I am very happy with the results. The moist and soft spongy cake goes very well with the light DDL whipped cream. It is not very sweet and tasted like Tiramisu cake, probably cos I brush the sponge with some coffee and rum syrup.
(A) Whisk together:
4 eggs (55g each with egg shell), room temperature
100g caster sugar
A pinch of salt
(B) Sift together:
80g top flour
20g cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
(C) Mix together:
1/2 tsp rum essence
50ml milk, room temperature
50ml corn oil (or melted butter)
1) Whisk (A) together on maximum speed till tripled in volume - about 5 minutes. Switch to low speed and whisk for another minute to two.
2) Gently fold in sifted flour mixture from (B).
3) Carefully fold in the liquid mixture from (C) and mix well till you have a shiny batter.
4) Pour the batter into a lined 8" round pan and bake in preheated oven at 175C for about 35 to 40 minutes.
Dulce de leche cream (modified from Wendy)
250ml diary whipping cream, cold from fridge
100g DDL, cold
2/3 tsp gelatin powder + 1 tbsp water (melt together and leave to cool)
1) Place the mixing bowl (for whipping the cream) in the freezer. Get ready some iced cubes.
2) Put the DDL into the cold mixing bowl. Sit the mixing bowl in a bigger bowl filled with iced cubes + cold water.
3) Pour in a little whipping cream and whisk to combine with the DDL. Pour in the remaining whipping cream and whisk on high speed till soft peak. Pour in the melted gelatin and continue to whisk till stiff peak.
4) Use immediately, or keep in fridge while you gather the remaining ingredients.
Dulce de leche spread
4 heaped tablespoon DDL
1 to 2 tbsp strong black coffee (w/o sugar)
Coffee and rum syrup:
4 to 5 tbsp strong black coffee (w/o sugar)
3 tbsp rum (or coffee liquor)
1) Trim and slice cake into 3 even layers.
2) Place 1 layer onto the cake board. Brush with syrup and spread half the DDL spread. Spread 1/4 of the DDL cream. Repeat with another layer of cake, syrup, DDL spread and DDL cream.
3) Place the top layer of cake. Brush with syrup and cover the whole cake with DDL cream.
4) Dust the top with cocoa powder and arrange some chocolate balls around the edge.