DULCE DE LECHE TORTE (_VOLADOR_)
This layered dessert gets its name, _volador_, from the way the edges of the pastry "fly up" as they bake. The combination of thin, crackly pastry with creamy _dulce de leche_ is unbeatable in its simplicity. Don't worry if the torte doesnt slice neatly-it's meant to be an informal dessert, the kind that invites guests to swipe crumbs from the serving platter and dip them into stray puddles of _dulce de leche_. It's too good to let a single bite go to waste.
Provided by Lillian Chou
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F with rack in middle. Generously brush a large baking sheet with vegetable oil.
- Stir together yolks, milk, and salt.
- Put flour in a large bowl and make a well in center. Add yolk mixture to well and gently stir with a fork, gradually pulling in flour closest to egg mixture to make a paste. Knead in all of remaining flour with your hands to form a dough (dough will be very firm).
- Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.
- Flatten dough into a disk, then quarter and form each quarter into a ball.
- Keeping remaining dough covered with a kitchen towel (not terry cloth), firmly roll out 1 piece on a clean surface into a 12-inch round, lifting and turning dough as necessary. (Dough will be slightly sticky but will lift up easily; round will be very thin with uneven edges.)
- Transfer to baking sheet and bake until edge is golden and curls up, about 5 minutes. Carefully turn over and bake until cooked through and both sides are golden in some spots (lift to check), 3 to 4 minutes more. Transfer to a rack to cool.
- Repeat with remaining dough. (Pastry will overlap on racks.)
- Stir together dulce de leche and water in a bowl. If mixture is not spreadable, warm in a small heavy saucepan over medium-low heat, whisking until smooth. Thin with additional water if necessary.
- Arrange 1 pastry layer on a serving plate and spread evenly with 2/3 cup filling. Repeat with 2 more pastry layers and remaining filling, stacking layers.
- Dust remaining pastry layer with confectioners sugar and arrange on top.
- To serve, cut or crack torte into portions using 2 large spoons.
DULCE DE LECHE LAVA CAKE RECIPE BY TASTY
Here's what you need: doce de leite, butter, egg yolks, eggs, flour, butter, flour, ramekins
Provided by Tasty
Categories Bakery Goods
Time 30m
Yield 4 cakes
Number Of Ingredients 8
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!
Nutrition Facts : Calories 510 calories, Carbohydrate 39 grams, Fat 33 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams
DULCE DE LECHE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories dessert
Time 6h5m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Use a can opener to poke 2 small holes in the top of can.
- Fill a small pot with 4 inches of water. Place can in water, then add or remove water so that the top of the can sits 1/4-inch above the waterline. Bring water to a simmer and let simmer for 6 hours. Top off water occasionally so that it remains at the same basic level. Don't worry if a small amount of the can's contents bubble up and cloud the water during the simmering process.
- Let can cool, then open and skim off top 1/4-inch of condensed milk. What remains below should be a thick creamy, delicious caramel sauce. Serve with fresh fruit such as bananas, berries, star fruit, etc.
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
EASY DULCE DE LECHE
Use this simple recipe to make our Alfajores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 1
Steps:
- Empty milk into the top of a double boiler or a heatproof bowl over a pan of simmering water. Cover with a tight-fitting lid. Cook, stirring every 10 to 15 minutes, until milk is thick and amber in color, about 5 hours. Remove from heat and beat with a wooden spoon to smooth out. Transfer to a clean bowl, and refrigerate, covered, several hours or up to 3 days.
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