Homemade cake with dulce de leche
Preparation containing sweetened condensed milk cream.
- 8 eggs
- 8 tablespoons sugar
- 8 tablespoons ground walnuts
- 3 tablespoons flour
- 1 knife tip of baking powder dissolved in a little water
- Cream 1:
- chocolate cream ½ cup
- Cream 2
- 1 can of sweet milk (prepared from DeLatte milk cream - 397g)
- 1 butter (room temperature)
- Cream 3
- 2 egg whites
- 140 g sugar
- 3 tablespoons sugar
- 40 g walnut kernels
Preparation time: over 120 minutes
RECIPE PREPARATION Homemade cake with dulce de leche:
After separating the egg whites from the yolks, they are beaten with sugar. Add in turn the yolks, ground walnuts, baking powder and flour. Bake over medium heat for 40 minutes (in a pan greased with butter / lard / oil and flour), until the top comes off the edge of the pan. After cooling, spread the chocolate cream over the counter.
1 can of sweet milk is mixed with 1 butter at room temperature and placed on top of the chocolate cream.
Beat 2 egg whites with 140 g of sugar and put on top of the cream with dulce de leche.
For the icing, caramelize 3 tablespoons of sugar and mix with 40 g of walnut kernels. Everything is placed on a slightly damp plate so as not to stick. After cooling, grind and place on top of the egg whites.
Keep cool. Good appetite!!
Sweet sin cake
Sweet sin cake recipes: how to cook sweet sin cake and the tastiest recipes for fasting sweet corn, fasting gingerbread, sweet corn fasting recipe, puff pastry with sweet cheese and raisins, rigoleta cake, iuliana cake, radio cake, fabulous cake, fast cake, royal cake.
Sweet sin cake
Sweets, Countertop cakes: 8 egg whites, 10 tablespoons full of sugar, 2 tablespoons of food starch, 10 tablespoons full of cream ground walnuts: 1/2 liter of milk, 5 tablespoons of food starch, 3 plates of vanilla sugar + 1 vial of essence vanilla, 220 grams of sugar.
Sweet cow cheese cake
Sweets, Cakes 350 g flour, 150 g margarine or butter, 100 g powdered sugar, 1 whole egg, 1 baking powder, 2 tablespoons sour cream, 1 kg sweet cow cheese
Peaches, Cherries, Plums is a recipe taken from France and is absolutely delicious, easy to make and quick to taste. 3 eggs 60 gr flour 90 gr sugar (I put a little more I like a little sweeter) 45 gr melted butter a little salt 250 gr fat cream 800 gr seasonal fruit (I.
Sweet cow cheese cake
2 eggs 570g sweet cottage cheese 150g powdered sugar 100ml liquid cream 200ml warm milk 2 tablespoons flour an envelope vanilla pudding vanilla essence a few berries for decoration
Cake with sweet cheese and caramel
Sweets, Cakes 500 gr plain biscuits 50 gr butter 50 ml milk 250 gr sweet cheese (cream cheese) 250 gr caramel 100 gr condensed milk 1 sachet and a half gelatin 100 gr sweet cream 1 vanilla essence for caramel: 250 gr sugar 50 gr butter 20 ml milk
Cake with urda and raisins
Sweets, Top cakes: 2 eggs, 13 tablespoons sugar, 13 tablespoons oil, a pinch of salt, 1 teaspoon baking soda, flour as much as the filling: 700 gr sweet urda, 3 eggs, 150 gr sugar, 200 gr raisins, lemon peel, 1 egg for greased cake, margarine for greased tray
Pasta cake with sweet and orange cheese
Sweets, Cakes 500 g pasta, 500 g sweet cheese, 3 oranges, 2 eggs, 1/2 cup milk, 2/3 cup sugar, 1 teaspoon vanilla essence, 1 teaspoon orange essence, 50 g of butter, 1 cup of raisins
Cold cake with Dulce de leche
Glaze for a round tray of 24 cm 250 gr petite-beure biscuits 200 gr bitter chocolate 1/2 glass of sweet milk (it is a paste made of milk with sugar and glucose tastes like caramel) 125 gr whipped cream for cream 1 pudding with a taste of.
Baking powder, Rum essence, Rum dough: 500 g flour 150 g margarine 150 g powdered sugar 1 egg 1 baking powder 4-5 tablespoons sour cream filling: 750 g sweet cottage cheese 12 tablespoons caster sugar grated peel from a lemon essence rum 2 packets of vanilla sugar 2 tablespoons sour cream 3 eggs 100 g.
Cake icing: 225 g unsalted butter 300 g sugar 4 eggs 1 teaspoon vanilla essence 315 g flour 65 g cocoa powder 1/2 teaspoon cinnamon powder 1 teaspoon baking soda 1 teaspoon salt 80 g semi-sweet chocolate flakes (chopped chocolate.
Bavarian Christmas with caramel and gingerbread
Sweets, Pudding for 6-8 people: 200g sugar 1l milk 10 yolks 8 sheets of gelatin 6 pieces of gingerbread 300ml liquid cream, sweet
Blueberry cake, an explosion of taste and color
Sweets, Cakes 450g blueberries 1 lemon - juice 150g powdered sugar a cake top 200g cream cheese 250g mascarpone 3 tablespoons marsala, madeira or sweet sherry 50g fried, chopped almonds
Eggs for 3 sheets - 500 gr white flour - 130 gr raw sugar - 3 tablespoons filled with lard - 4 egg yolks -1 salt powder - 1/2 sachet baking powder - 4-5 tablespoons sweet milk for cream: - 1 sheet of the 3 baked - 150 gr fatty butter - 130 gr raw sugar.
Yogurt, Gris 450 g cottage cheese a little salt 3 eggs 300 g yogurt 1 cup semolina 5-6 tablespoons vanilla and orange sugar
a sheet of pie or foie gras 1 l milk 200 g sugar (I put only 120 g and it was sweet enough) 5 eggs 250 ml vanilla essence cream (or other flavor) 100 g flour or cornstarch.
Coffee flavored cake
for countertop: 4 eggs, 100ml milk, 150g butter, 200g sugar, 350g flour, 50g cocoa, 2 tablespoons instant coffee, a baking powder. for cream: 200g sweet cheese, 100g sugar, 2 eggs, a vanilla essence.
Gingerbread, the Ideal Cake for the Winter Holidays
Sweets, Cakes, Christmas 1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups flour 1 1/2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ginger 1/2 grated cloves 1/2 teaspoon salt 1 cup hot water
Sweets, 3 banana cakes, a pack of hob-nobs biscuits (or other digestive biscuits that crumble easily), 250 ml liquid cream, 4 tablespoons butter, a box (400ml) condensed milk or a box of sweet milk
6 eggs, countertop icing: - 200 g melted butter - 50g brown sugar - 6 eggs - 400 g flour - 3 tablespoons cocoa - 5 tablespoons milk - 1 sachet baking powder coconut cream: - 500 ml milk - 5 tablespoons gray - 100 g butter - 80 g sugar - vanilla essence - 200 g coconut.
Summer cake with cherries
- 300g pitted cherries - 32 biscuits - 500ml cooking cream> 32% - 3 yolks - 3 tablespoons sugar - 250 - 300ml coffee - 20ml disarono or a very aromatic spirit drink - 100g household chocolate - 50ml sweet fatty milk - 250g.
Sponge cake with pumpkin
Powdered sugar, Cinnamon, Gray 2 kg grated pumpkin. 1 glass of flour. 1 gray glass. 1 old glass. 4 tablespoons milk powder. 100 gr butter. 50 ml of sweet milk (whoever wants can put more milk, but the cake must stay longer in the oven). pumpkin sugar (each.
Cake with jam and potato leaves
Sweets, Cakes 2 potatoes, 400g flour, 250g margarine (or 150ml oil and 100ml water, for an e-version), 250g sugar (I put 150g and it was sweet, enough), 1 baking powder, 1 tbsp cocoa, a jar of jam, nuts
Pistachio cake with sweet milk
Top gelatin 3 egg whites - 90 gr 160 gr milk 1 teaspoon vanilla extract 100 gr ground pistachio 100 gr flour 5 gr baking powder 1 teaspoon matcha powder 100 gr butter 140 gr cream sugar 300 gr condensed milk 300 gr cream cheese 4 gr gelatin 2-3.
Cake with wafer sheets and nuts
Sweets, Cakes 1 pack wafer sheets 340g butter 400g brown sugar (you can reduce the amount if you find it too sweet or use white sugar) 400ml milk 200g dark chocolate 200g plain biscuits 200g nuts
Yolks, Gray dough ingredients 180 gr sugar 2 yolks 200 gr butter at room temperature 1 tsp teaspoon baking soda 3/4 sachet baking powder 100 ml milk 1 sachet vanilla sugar flour as it contains (450 gr approximately) filling ingredients 500 gr. cheese.
Cake with sheets and cream
Sweets, Cakes for sheets: 3 eggs 3 tablespoons oil 6 tablespoons sugar 1 sachet of ammonia flour for cream: 1 l milk 4 tablespoons starch 4 tablespoons cocoa 1 rum essence 6 tablespoons icing sugar: 1 dark chocolate 1/2 white chocolate 4 -5 tablespoons sour cream.
dough: & bull400 g flour & bull250 g butter & bull150 g sugar & bull2 tablespoons cocoa & bull1 yolk & bull1 sachet baking powder & bull1 salt powder filling: & bull500 g sweet cheese & bull150 g sugar & bull3 eggs & bull1 sachet vanilla sugar & grated bullcoaja.
Cake with ricotta, walnuts and honey
Sweets, Cakes 2-3 sheets of puff pastry - prepared as in the recipe here · arpis flour · 50 g sweet cream, · 100 g sugar · 350 g ricotta cheese, · nuts, · honey, · cinnamon
Sweets, Cakes 3 sheets of cake with vanilla 200 g blueberries 300g whipped cream + 100 g for garnish 150 g sugar 1 sachet gelatin 1 sachet vanilla sugar
500 gr apricot 200 gr flour 150 gr sugar 2 medium eggs 150 gr butter 100 ml sweet milk 1 teaspoon baking powder 1/2 teaspoon baking soda 1 sachet vanilla sugar vanilla essence 1 tray 24/24 or silicone molds
Cake with plums and cheese
Sweets, Cakes 300 gr biscuits 200 gr butter 2 tablespoons cocoa 6 eggs 600 gr sweet cheese 2 sachets vanilla sugar 350 gr sugar + 4 tablespoons sugar 200 ml liquid cream 125 gr fat yogurt 600 gr plums optional chocolate topping
Lasagna with spinach and sweet urda
Pasta and pizza 250g fresh lasagna sheets 1 liter besamel sauce 400g frozen spinach 200g sweet urda 2 onions oil, 1 tablespoon sweet pepper paste 4-5 tablespoons sour cream salt 1/4 teaspoon hot pepper paste 150g grated cheese
Delicious strawberry cake
Sweets, Top cakes: 5 eggs, 5 tablespoons sugar, 5 tablespoons flour, a tablespoon of oil, a pinch of salt, cream essence: 300 g sour cream, 200 g sweet cottage cheese, 150 g powdered sugar, a sachet of gelatin, 300 g strawberries + 200 g sugar decoration: whipped cream and about 20.
Gray 200g coconut 500g semolina 2 sachets of baking powder 3 sachets of vanilla sugar 750g whipped cream or yogurt 150g melted butter. for syrup: 2 glasses (250ml) with water 2 glasses of sugar (or 11/2 if you do not like very sweet) the juice of 2 lemons.
Cheese and nutella pie
Sweets, Cakes 7 sheets of pie filling 6 whole eggs 1 egg white 1,500 g sweet cow cheese 350g cherries or jam cherries 300g sweet cream 1 large sachet of powdered sugar for spreading sheets 100g sweet cream - at room temperature 100g nutella - at.
Cocoa 1 pack of wafer sheets 400 gr cocoa biscuits 200 gr ground walnuts 300 gr raw sugar 200 gr butter 50 gr cocoa 400 ml sweet milk 3 lg rum (brandy) 50 gr coconut 100 gr ground almonds
dough: - 400 g flour - 200 g butter - 120 g sugar - 3 egg yolks - sour cream (as much as the dough requires 1-2 tablespoons) - 1 tablespoon baking soda quenched with lemon juice - salt a knife tip filling: - 1 kg of cheese cows or urda - 3 yolks - sugar after.
Easter with sweet cheese
cake dough. filling: 800 gr. sweet cheese, 3 eggs, 100 gr. sour cream, lemon peel, rum essence, 8 tablespoons sugar.
Sweets, Candies, Figurines 300 g wholemeal biscuits 250 g dulce de leche, 200 g chocolate dulce de leche: 3 l boiled milk 800 g sugar,
Cheesecake and Slit
Sweets, Cakes for top: 6 eggs, 4 tablespoons flour, 4 tablespoons sugar, 1 baking powder, 90 ml oil, 2 tablespoons cocoa cream: 500 g sweet cheese 200 g powdered sugar 1 packet butter for icing: 2 vanilla puddings 1 l orange slice
Kiwi and pudding cake
Sweets, Cakes 250 gr. butter, 200 gr. sugar, salt (a knife tip), 4 eggs, 375 gr. flour, 1 baking powder, 100 gr. sweet milk, 50 gr. household chocolate, 700 gr. kiwi fruit, 1 kiwi pudding (vanilla), 150 gr. white wine, 50 gr. sugar, 250-300 gr. liquid cream
Potato, Sweet paprika, Beef sparrow carrots 3.2 kg onion 1.1 kg red kapia pepper 0.8 kg, carrots 0.5 kg oil 0.1 l & nbspuncture 0.3 kg & nbsppiper salt & nbspfruits bay paprika sweet pasta gulas eggs 3 pieces potatoes 2.5 kg parsley leaves
Raisin and chocolate cake
Sweets, Cakes 400 gr cake sheets, 1 kg cocoa cream, 200 gr raisins or candied fruit, 400 gr household chocolate
After Eight Cake in Philips Multicooker
Yogurt 300gr flour 60 gr coconut flakes 200 gr sugar 1 sachet baking powder 180gr yogurt 80 ml oil 130 ml mint syrup 3 eggs 1 tablespoon vanilla extract 125 gr dark chocolate with mint for. garnish: 200 g sweet cream 50g powdered sugar 3 drops of dye.
Cake With Shock
Sweets, Cake 400ml shocked for the counter: 35g of corn, sifted 35g flour, sifted 3 eggs potassium bitartrate 90g vanilla sugar powdered sugar shock flowers (optional) to serve
French Lemon Cake
Sweets, Cakes, Cake for cake: 75g butter 3 eggs 2 lemons - peel and juice 200g sugar 75g sour cream 150g flour 1 teaspoon baking powder for icing: 75g powdered sugar 1 lemon - juice
Sweet cheese pies
1 packet of pie sheets 400 g creamy sweet cheese 100 g sugar 2 sachets vanilla sugar 1 teaspoon grated lemon peel
Sweets, Cakes 520g mix for angel cake 400g coconut cream 400g condensed milk 450g whipped cream, whipped 230g coconut flakes
Sarmale in sweet cabbage from & quot Flory
Meat dishes a sweet cabbage head a smoked pork leg top 250 gr rice 500 gr minced meat 6 large onions a bottle of broth 2 bundles of dill a bunch of green thyme a bunch of parsley a bunch of green onion tails one spoon.
Sweet cheese and raisin pies
Sweets, Cakes 550 g flour 200 ml milk 50 g margarine 5 tablespoons sugar 2 sachets vanilla sugar 3 tablespoons oil 1 sachet yeast 1 egg salt for filling: 600 g sweet cheese millet 3 eggs 5 tablespoons sugar 2 sachets vanilla sugar vanilla essence rum raisins ptr.
Sweet milk cake
Before Christmas I bought condensed milk, a lot of condensed milk because I took advantage of the promotion, you buy 5, you get 12, so I have to use it for something. And I used it successfully for this cake. Along with the cake, I put to work the set of cake trays that I took not long ago and that does its job very well. I have to tell you that you can't buy a baked cake top in a single tray and then slice it with the baked cake top in 2-3 equal trays, respectively each sheet is baked individually.
The cake comes out much more evenly, the top grows taller and overall, the cake is tall, easy to fill, easy to decorate. Now let's see what the sweet de leche thing is. You can find the recipe here and you practically need a can of condensed milk, a nail, a hammer and a saucepan with water. Once the sweet milk is prepared (I left it to boil longer because it must be thick enough for the cake cream), let it cool completely before using it for the cream.
Ingredients for a 20-slice cake:
& # 8211 180ml hot black coffee
& # 8211 60g cocoa
& # 8211 2 teaspoons ground cinnamon
& # 8211 250ml flour
& # 8211 2 teaspoons tent dust
& # 8211 a salt knife tip
& # 8211 170g soft butter
& # 8211 250g sugar
& # 8211 3 eggs
& # 8211 180ml whipped milk or yogurt
& # 8211 vanilla to taste
Preheat the oven to 180 degrees and line 2 trays with a diameter of 26 cm with baking paper (or butter and flour). Then, in a large bowl, mix the coffee, cocoa, cinnamon and vanilla until we have a homogeneous cream. Then add the whipped milk and mix again. Separately, froth the butter and sugar for 5 minutes with the mixer on high speed. Then add the eggs, one by one, stirring after each one.
Sift the flour together with the salt and baking powder and in the butter and egg foam, add alternately 1/3 of the cocoa mixture, then 1/3 of the flour, mixing very well after each one. Divide the crust obtained equally into the 2 trays, then put them in the oven. Bake for 30-35 minutes or until the toothpick test passes. While the top is in the oven, prepare the syrup: melt 200g of sugar in a saucepan and when it is caramelized, put 150 ml of water and a vial of rum essence. We will have a sweet and fragrant syrup. We put the first top (after we let it cool completely on a plate) and we syrup it with ½ of syrup.
For the cream, mix 200g cream cheese, dulce de leche and 200ml whipped cream (the cream must be very strong). We mix them all until the cream is homogeneous and we put a generous layer of cream over the first top. We place the second top, we syrup it with the rest of the syrup and we cover the whole cake in the remaining cream. For decoration, we used white chocolate coins, but they are not mandatory, in terms of decoration it is your only choice.
The top is very consistent, so the syrup is absolutely necessary. But you can also use a syrup other than burnt sugar, such as almond syrup or simply syrup from a fruit compote. The cake has an aroma similar to that of gingerbread and caramel cream, because after all this sweet milk is a kind of caramel, it completes the tops very well. From the same composition you can bake 3 tops instead of 2, for a taller cake. Now I leave you with the final pictures, which I hope are successful enough to arouse your interest in this cake completely and utterly special. You're welcome!
- For the countertop:
- 3 eggs
- 3 tablespoons sugar
- 2 tablespoons oil
- 3 tablespoons flour
- 4 tablespoons ground walnuts
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- For the cream:
- 1 can of sweetened condensed milk (400 g)
- 2-3 tablespoons evaporated / condensed milk
- 200 ml sour cream for whipped cream
- 1 sachet of vanilla sugar
- 5 g gelatin
Ingredients Spiral cookies with dulce de leche
- 250 gr. butter with 82% fat at room temperature
- 140 gr. granulated sugar
- 1 egg yolk
- 2 tablespoons vanilla extract
- 300 gr. flour
- 4 tablespoons sweet milk
Preparation Spiral cookies with dulce de leche
- In a large bowl, place the butter at room temperature and the sugar.
- Mix the two ingredients with a wooden spoon.
- Add the yolk and vanilla extract and mix the composition lightly.
- Add the flour, sifted in the rain.
- Mix the composition, you need to quickly knead the dough with your hands towards the end to ensure that the ingredients are well blended. But be careful not to overdo it! No fragile dough should be kneaded in excess, because the gluten network in the flour will develop and we will get an unpleasant consistency in the finished product.
- Wrap the dough in cling film and let it cool for 20 minutes.
- Powder the work surface with flour or spread with baking paper. I used a silicone sheet, convenient because it has a ruler on the edges that helps me see the size of the two sides of the dough.
- Shape the dough into a square of about 30 cm of dough that is spread with a whisk.
- Grease the dough with 4 tablespoons of sweet milk cream (made from caramelized condensed milk, the recipe here).
- Roll the dough with the filling inside, in the shape of a roll.
- Wrap the roll obtained in cling film and refrigerate for at least 30 minutes.
- During this time, turn on the oven and preheat to 180 ° C.
- Lay a baking tray with parchment paper for baking. Remove the dough from the refrigerator and remove from the foil. Slice the dough, thus obtaining the spiral pieces like a snail shell shell, which are placed in the baking tray with the cut up.
- Bake the cookies for 12 & # 8211 15 minutes, practically, until the edges of the cookies turn golden or golden brown, if you like more browned.
- Place on the cooling grill as soon as they are removed from the oven. If you don't do it right away, the caramel will stick to the parchment.
- Allow to cool and then store in airtight metal cans.
Perfect next to a cup of warm milk.
Let one last tip be useful: you can buy from here, with online order, ready caramelized condensed milk.
- For the countertop:
- 300 g flour
- 150 g sugar (powder)
- 50 g cocoa
- 1 baking powder
- 400 g yogurt (3.5% fat)
- 3 eggs
- 100 ml oil
- esenta de rom
- For the cream:
- 400 g Dulce de Leche (click on the link to see how it is prepared)
- 500 g mascarpone
- 200 ml sour cream for whipped cream
- 1 tablespoon powdered sugar
- 1 sachet of vanilla sugar
- For the glaze:
- 100 g chocolate
Nua Cake with Dulce de Leche
Beat the eggs well with the sugar and vanilla flavor until they become frothy. Add oil and milk, then sifted flour and baking powder. Beat well until it becomes a homogeneous dough.
If you find the composition a little soft, as it seemed to me, add a little more flour. I put 2 more grated tablespoons of flour.
Line a cake pan diam. 22 cm. with baking paper or grease it with butter and line with flour. Pour the composition, level, and on top put with a spoon from place to place condensed milk cream (dulce di leche) or another cream that you like.
Bake in the preheated oven at a temperature of 170-180 °, about 40-45 minutes. Test with the toothpick.
When it cools down a bit, remove it from the pan. Before serving, decorate with pleasure with powdered sugar.
Torta Nua is a cake that was fashionable last year on all Italian sites and blogs. Nua cake is made with a pandispan dough over which is placed from place to place with a tablespoon of custard. vanilla pastry chef. then bake in the oven. There are versions of the dough that was originally made with oil and cream. Nua with chocolate cream, vanilla and cocoa, Nutella, lemon, coconut, ricotta.
I saw a picture of these cookies about two weeks ago, on a French blog, and I kept thinking about them. As I already told you that I think you never know enough recipes for cookies and small cookies for the holiday dishes, I thought that this year these beauties could successfully make their place among the other little delicacies with which I will pamper my guests. Compared to the recipe I was inspired by, the only difference is the cream, which in my case is a sweet milk (condensed milk caramel cream). I will not insist on the cream recipe either, because the author of the recipe used a cream bought from the market, I think everyone can use nutella, for example, with very good results. The cookies are very fragile and fine, I remember alfajores (Argentine biscuits with corn starch) and the decorating idea is simply brilliant, in my opinion.
Preparation time: 01:30 hours
Cooking time: 00:15 hours
Total Time: 01:45 hours
Number of servings: 36 pieces
Degree of difficulty: environment
- 1 or
- 1 yolk
- 125 grams of melted and cooled butter
- 90 grams of powdered sugar
- 1 teaspoon vanilla extract
- 80 grams of corn starch (gustin)
- 200 grams of flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 200-250 grams of spreadable cream of your choice (I used leche dulce prepared at home from a can of condensed milk)
- 100 grams of sesame seeds or coconut flakes
- decoration: 1 egg yolk, 1 tablespoon of milk, 1 teaspoon of instant coffee
From the beginning I want to tell you that if you don't have it at home or you don't like the rather intense taste of sesame seeds, you can finish the biscuits with coconut flakes, grated chocolate, etc. As for the cream, the possibilities are endless. The biscuits are adaptable and are quite easy to make.
1. Melted butter, 1 whole egg and 1 egg yolk together with powdered sugar and vanilla mix in a bowl until smooth (picture 1).
2. Add the starch mixed homogeneously with the baking powder and incorporate.
3. Add flour, 1 tablespoon at a time (picture 2), until a dough is formed which must still be milky, but homogeneous.
4. Wrap the dough in cling film and refrigerate for an hour (picture 3).
5. After the rest time has elapsed, sprinkle the work surface with flour and spread the dough in a sheet with a thickness of about 4 mm., Which is cut into as equal shapes as possible. You can use the pastry roll, a special shape for cookies or the knife.
6. Dissolve the instant coffee in a tablespoon of milk, add the yolk and mix.
7. Put the biscuits in the tray covered with baking paper (2 trays will result) and half of the biscuits formed are greased on top with the mixture of yolk and coffee. With a fork, different models are greased on the surface of the biscuits.
8. Bake for 13-15 minutes in the preheated oven at 180 degrees, watching carefully, it should not brown, it will just start to color on the edges (as in the last picture & # 8211 the biggest & # 8211 from the assembly below).
The baked biscuits are left to cool, then grease those without decoration with cream.
If you want to prepare sweet milk at home & # 8211 I would say the most delicious caramel cream & # 8211 the procedure is very simple: you need a can of sweetened condensed milk, which you put in a pot and cover with cold water (to be enough water). Put the pot on the fire and cook for 3 hours. Leave the can to cool in water, then open it and the best caramel cream is ready to use.
Cover the cream-smeared biscuits with the decorated halves, spread a little cream all around and coat the edges with sesame seeds, coconut flakes, ground walnuts, grated chocolate, etc. If you use sesame seeds, it is good to fry them in a fat-free pan for 2-3 minutes, stirring constantly, just enough to develop their flavor and color a little.
They are absolutely delicious and, as is the case with the vast majority of biscuits, it seems that the next day they are even better.
I think that, as beautiful as they are, if they are beautifully packaged in a box or a cellophane bag, they can be a beautiful holiday gift.
Cheesecake and dulce de leche
I made the cake with cheese and dulce de leche and I didn't even get to eat more than one slice. I shared it with friends and everyone asked for the second portion and I didn't escape until I shared the recipe.
Dulce de leche or dulceţă de leche in Romanian is a kind of caramel cream, the delicious result of condensed milk. Adi has already written the steps in this article to obtain a canned leche de leche. I recommend that you prepare it the day before.
Top: 350 gr biscuits, 150 gr melted butter, 2 tablespoons sugar
Cream: 800 gr spreadable cheese (cream cheese), 60 gr sugar, 1 can of 500 gr dulce de leche (recipe here), 150 gr cream, 3 eggs, 1 teaspoon natural vanilla extract, 4 tablespoons flour
All ingredients preferred at room temperature.
Grind the biscuits in the food processor as finely as possible.
Add melted butter and sugar and mix. If you do not have a food processor, crush the biscuits with the blender.
Place the mixture in a 23 cm tray, level the base and form the walls. To obtain a uniform countertop, a flat glass is used, resulting in a right angle between the walls and the base. Put in the freezer until the cream is ready, about 5-10 minutes.
Preheat the oven to 170 degrees. For the cream, mix the spreadable cheese for 1 minute, then add the sugar and mix well. For the next step, incorporate ¾ canned leche, followed by cream, vanilla extract and flour. At the end, add the eggs one by one, stirring after each one, until the cream is homogenous.
Put the cream on the counter and bake for about 55 minutes at 170 degrees. In the middle it should tremble a little, not be stiff. If it browns on top, you can cover it with aluminum foil.
It will grow a little and if it cracks, it's not a bath. Once cooled, it will leave and you will have a flat cheesecake. Allow to cool completely. Heat the rest of the dulce de leche (put the can in a saucepan with water and put on medium heat), so it will be easy to spread over the cheesecake. Add the layer of dulce de leche and refrigerate for at least 3 hours.