INGREDIENTS
- Dulce de leche pudding:
- – Butter 270 g.
- – Mascabo sugar 300 g.
- – Dulce de leche 300 g.
- – Eggs 5 items.
- – Vanilla essence 5 g.
- – Flour 0000 500 g.
- – Baking Powder 20 g.
- – Jerez-port 150 g.
- – Dulce de leche for tripping 300 g.
- Cowl and filling:
- – 360 cc of milk cream.
- – 270 gr widespread sugar.
- – 35 g of bitter cacao.
- – Salt 1 pinch.
- -Zest of 1 giant orange.
- – 500 g of semi-marble topping.
- – 200 g of chilly butter.
Moist dulce de leche cake, lined in chocolate and orange
PROCEDURE:
Dulce de leche pudding:
1. Preheat the oven to baking temperature (170ºC).
2. Blanch the butter along with the sugar and cream.
3. Then add the dulce de leche and eggs, and emulsify.
4. Add the essence and sift the dry components. Incorporate alternating with the port.
5. Pour into three 18 cm diameter molds and sprinkle the dulce de leche. Bake for 25 minutes at 170ºC.
6. To verify the cake is prepared, prick it with a skewer or knife and it ought to come out dry.
Cowl and filling:
1. Place heavy cream in a pot, stir sugar, then sifted cocoa, zest and salt.
2. Convey to a boil till it bubbles, then take away and pour over the chopped chocolate. Let it relaxation and stir. Lastly, chilly butter, when the temperature drops.
3. Relaxation for 8 hours.
4. Then mood at room temperature. And use with sleeve or as extra
you prefer it
