Best Dulce De Leche Llama Cake Recipes

TRES LECHES CAKE WITH DULCE DE LECHE GLAZE

Steps:

• Preheat the oven to 325°F and set a rack in the middle position.
• In a medium bowl, whisk together the egg yolks, oil, water and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, ¾ cup of the sugar, and the baking powder; mix on low speed for 20 seconds to combine. Add the egg mixture to the flour mixture and beat (start slow to combine then increase to medium for stand mixer/medium-high for hand mixer) for one minute to aerate it slightly. Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more. Set aside.
• In a clean, dry mixing bowl, combine the egg whites and salt. Using the whisk attachment or beaters, whip the egg whites (on medium speed for a stand mixer/medium-high speed for a hand mixer) until they are white, foamy, and beginning to hold a very soft peak, 40 to 60 seconds. Increase the speed (medium-high for stand mixer/high for hand mixer) and gradually add the remaining ¼ cup of sugar in a slow stream. Continue whipping the mixture until it is shiny and holds stiff peaks, 2 to 3 minutes.
• Using a large rubber spatula, add ¼ of the egg white mixture into the batter and mix thoroughly. Add the remaining egg whites to the lightened batter and gently fold until the batter is uniform. Do not over-mix. Scrape the batter into an ungreased 9x13-in glass or ceramic baking dish (do not use metal) and smooth the top (note that it's very important NOT to grease the pan). Bake the cake for 45 to 50 minutes, or until it is set and golden.
• Let the cake sit on the stovetop for 1 to 2 minutes, until the cake settles (you want it to deflate just slightly, so that the top of the cake is level with rim of the pan), then invert four glasses onto the countertop and invert the cake pan onto them, positioning one in each corner of the pan. (A chiffon cake needs to hang upside down to cool or it will collapse and fall.) Let cool for 1 hour.
• Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at ½-in intervals.
• Prepare the soaking liquid: in a large bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream and rum. Slowly pour or spoon the soaking liquid over the cake, tilting the pan every so often to help it absorb evenly. Be patient: this process takes about 10 minutes. If the cake is slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Don't worry if it looks like a mess; it all gets covered with the glaze anyway. Place the cake in the refrigerator, uncovered, to chill for at least 8 hours or overnight.
• Once the cake has chilled, make the glaze: in a medium microwave-safe bowl, combine the dulce de leche, rum and water. (Note: If you want a really boozy cake, change the proportions in the glaze to 3 tablespoons water and 2 tablespoons rum). Heat for 30 to 60 seconds in the microwave to soften the dulce de leche, then whisk until completely smooth. Let the mixture cool to room temperature, then spread over the cake, swirling artistically with an offset spatula or butter knife. Place the cake back in the refrigerator until ready to serve. Serve with fresh fruit, if desired.

DULCE DE LECHE LLAMA CAKE

Steps:

• Preheat the Oven to 375°F Grease and line 2 10'x14" jelly roll pans with baking parchment.
• Break the eggs into a large bowl and add the sugar. Whisk on a high speed until the mixture is pale a nd thick and falls off the whisk in long strands.
• Lightly sieve in the flour and baking powder, in small amounts, folding gently between each addition, making sure that the flour is completely mixed inches.
• Divide between the tins and bake for 15 minutes until golden and firm to the touch.
• Leave to stand for a couple of minutes.
• Sprinkle a tablespoon of caster sugar over each tea towel and invert the sponge onto it. Peel off the baking parchment. Trim the sides of the sponge and then roll up along the longer side with the tea towel. Leave on a wire rack to cool completely.
• When cool unroll the sponges. Cut them in half along the shorter side. Divide the dulce de leche between them and sprinkle over the coconut. Roll up one and then place it onto the other sponge and roll up again. Repeat with the rest of the sponge. Trim to neaten, cover in plastic wrap and place in the fridge for 1-2 hours.
• When you are ready to assemble the cake, place the butter into a large bowl. Whisk on high until the butter is light and fluffy. Gradually add the powdered sugar, beating well each time. Finally beat in the vanilla and cream.
• Spoon the buttercream into a piping bag fitted with a large "grass" nozzle.
• Take the sponge out of the fridge and remove the plastic wrap. Place it on its end onto a serving plate.
• Crumb coat the sponge with a little of the buttercream - a thin layer all over.
• Roll out the white fondant and cut out a face using a template. Roll out the pink fondant and cut out 2 small circles.
• Melt the black candy in the microwave, pour them into the small piping bag and pipe on the llama's eyes and nose. Leave for few minutes to set in the fridge. Make two ears out of some more of the pink and white fondant and secure them onto cocktail sticks, leaving half of the stick poking out of the end so that you can attach them to the cake.
• Stick the face onto the cake near the top.
• Pipe "fur" all of the llama. Add the macaroon pompoms around the top of the head and base of the neck. Finally, stick on the ears.

DULCE DE LECHE CAKE

Steps:

• Preheat oven to 350 degrees with the baking rack in the middle. For a rectangular cake: Line 2 large 12" x 18" or 15" x 21" baking sheet pans lined with parchment or silicone mats & set aside (alternatively butter and flour the sheet pans). For a round cake - butter and flour three 8-inch round cake pans*
• Mixture 1: In a bowl of a stand mixer whip together 4 eggs, 1 cup sugar, and ½ tsp salt for ~10 minutes. Eggs should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear.
• Mixture 2: When the eggs are almost done whipping, in a medium bowl whisk together 1 cup sour cream, 1 can dulce de leche and 1 tsp of baking soda until no lumps of dulce de leche are seen. The mixture will increase in volume from the baking soda, so make sure to use big enough bowl.
• Combine: Fold the two mixtures together, being careful not to overmix and deflate the batter.
• Add the dry: Sift in 2 cups of flour and 2 teaspoons of baking powder, then fold the batter until fully incorporated. Do not overmix or the cake will be tough.
• Pour & Bake: Divide the batter between the 2 prepared baking sheet pans (or 3 rounds ones for a round cake) into an even layer. Bake for ~9 minutes for the rectangular pans or ~12 min for round cake pans, or until the top is lightly golden and springs back when touched, or when the toothpick inserted into the middle comes out clean. Remove from the oven, allow to cool for 5 minutes, then invert onto a cooling rack to cool completely.
• Roast: Preheat oven to 325F° with the baking rack in the center.Place the hazelnuts onto a rimmed baking sheet and bake for about 15 minutes, tossing the nuts about every 4 minutes and tasting to see if they're roasted to your liking. Remove from the oven and allow to cool completely.
• Skin the hazelnuts: Add the nuts to a ziplock bag and keep shaking and rubbing the hazelnuts between the palms of your hands until the skin is removed. Next, shake the bag so that hazelnut skins sink to the bottom of the bag, and remove the nuts to a separate bowl, discarding the skins. Leave 20 or so hazelnuts whole, chop the rest of the nuts with a sharp knife to a medium size, or pulse a few times in the food processor, or add to a ziplock bag and crush with a rolling pin.
• Combine the evaporated milk and the dulce de leche with a whisk or an immersion blender until smooth. Pour into a squirt bottle if available.
• If using heavy whipping cream instead of whipped topping, whip the cream with a mixer until medium peaks and refrigerate.
• Whip 8 oz of cubed room temperature butter and 8 oz cubed cream cheese for about 4-5 minutes or until the mixture is very fluffy. Scrape down the bowl several times throughout. Add the dulce de leche in 2 additions and whip after each until just incorporated.
• Fold in the refrigerated whipped cream (or whipped topping) into the caramel cream in two additions.
• Flip each cake upside down and peel off the parchment paper or the silicone mat from the back. Cut the rectangular cakes widthwise into two equal pieces (you will have 4 cake layers now). For the round cakes use a long serrated knife to split each cake layer in half, horizontally (giving you 6 total layers).
• Reserve about 2 cups of cream and set aside (1 1/2 cups for a round cake)Place a dab of frosting onto the serving plate. Now top with the fist cake layer and press to adhere. Layer the cake by soaking each layer with the soaking syrup, then spreading some caramel cream and sprinkling some chopped hazelnuts. Repeat the process with the rest of the layers.
• Add the final layer, then use 1 1/2 cups of the reserved caramel cream (1 1/4 cups for round) to cover the top and sides of the cake.
• Cover the cream with chocolate flakes by sprinkling the top and pressing it against the sides. OR prepare chocolate ganache and pour it over the top of the cake.
• Use the remaining cream ( 1/2 cup for rectangular or 1/4 cup for round) to pipe on cake top and decorate with whole roasted hazelnuts (use chopped hazelnuts for round version).
• Refrigerate the cake for about 2-3 hours before serving. Serve cold or room temperature.

DULCE DE LECHE LAVA CAKES

Steps:

• Preheat the oven to 425 degrees F. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.
• Microwave the dulce de leche and butter together in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour until you have a smooth batter. Divide between the prepared ramekins.
• Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand for 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with the ice cream.

DULCE DE LECHE LAVA CAKE RECIPE BY TASTY

Steps:

• In a medium bowl, mix Doce de Leite and melted butter.
• In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture.
• Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
• Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about ¼ inches (6 mm) from the top.
• Bake the cakes for 425˚F (220˚C) for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it.
• Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.
• Enjoy!

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.