DULCE De LECHE Cake

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I’ve been promising this recipe for Dulce De Leche Cake for a while, and I’ve finally taken the pix.  Dulce de Leche is a thick caramel make from condensed milk, and the easy-to-make was given July 8, 2017 (and is searchable).   This is my version of Dulce De Leche, it’s VERY sweet, so cut small portions.    It does create a great “sugar rush”, so a suitable end for a luncheon for “Ladies who Lunch”….. lol

Dulce de Leche Cake cut, ready to serve

 

Ingredients

for the cake

  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1/4 cup dulce de leche (recipe given earlier)
  • 3 large eggs
  • 1 teaspoon Heilala pure vanilla extract
  • 1/2 cup vegetable oil
  • 2 1/2 cups plain (all purpose) flour (can replace 2 Tablespoons with cornflour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk

for the frosting

  • 1 1/2 cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche (recipe given earlier)

Directions

The cake:

  • preheat oven to 325 degrees. Grease and line 2 x 23 cm (9” – 10”) cake pans.
  • Beat the butter, sugar and dulce de leche to a cream (with paddle attachment of a stand mixer).
  • Slowly add the eggs and mix until light and fluffy.
  • Add in the vanilla and oil, beat until combined
  • Into a separate bowl, sift the flour, baking powder, and salt.
  • Add the dry ingredients gradually to the creamed mixture,at low speed.
  • When the flour is JUST combined into the wet ingredients, add the milk.
  • Evenly distribute batter into the two cake pans, and bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before turning out onto a cooling rack.
  • The frosting:
  • Mix butter, icing sugar, vanilla & 2 Tablespoons of dulce, whip until light and fluffy for about 8-10 minutes. (The remaining cup of dulce de leche will be used to assemble the cake.
  • Assembly:
  • Cut cakes evenly down the middle so you have four thin layers of cake.**
  • Begin with the first layer of cake – spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  • Buttercream spread on cake, edge raised to contain inner dollop of Dulce de Leche

     

  • Place the next layer on top, spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  • Continue until the top layer.

The finished “naked” Dulce de Leche Cake

  • The cake sides can be left “naked” as shown, and the top spread or piped with buttercream, then drizzled with slightly warmed dulce de leche. Only slightly warmed, mind, or it may melt the buttercream.
  • The sides can be spread with buttercream, if preferred.
  • ** Note: I baked the cake batter in 3 cake pans, so did not need to cut the cakes into layers. The middle one is browner, as it was steel, compared to the other pans being aluminium – but it looks effective.

Further note:  This is a VERY sweet cake, so it may not be to everyone’s taste, but it is delicious for special occasions.

The cake is beautiful (light and moist)  and could easily be modified.  I’ve tried it using the same basic recipe, but adding a little lemon juice (less than half a lemon) and the zest of one lemon, a lemon-flavoured buttercream, and a raspberry puree – great, too

Slice of Dulce de Leche Cake – moist, sweet

Dulce de Leche Cake cut, ready to serve

DULCE De LECHE Cake
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the cake
  • 1 cup unsalted butter, softened
  • 1½ cups white sugar
  • ¼ cup dulce de leche (recipe given earlier)
  • 3 large eggs
  • 1 teaspoon Heilala pure vanilla extract
  • ½ cup vegetable oil
  • 2½ cups plain (all purpose) flour (can replace 2 Tablespoons with cornflour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • For the frosting
  • 1½ cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche (recipe given earlier)
Method
  1. The cake:
  2. Preheat oven to 160 C (325 F) degrees. Grease and line 2 x 23 cm (9” – 10”) cake pans.
  3. Beat the butter, sugar and dulce de leche to a cream (with paddle attachment of a stand mixer).
  4. Slowly add the eggs and mix until light and fluffy.
  5. Add in the vanilla and oil, beat until combined
  6. Into a separate bowl, sift the flour, baking powder, and salt.
  7. Add the dry ingredients gradually to the creamed mixture,at low speed.
  8. When the flour is JUST combined into the wet ingredients, add the milk.
  9. Evenly distribute batter into the two cake pans, and bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before turning out onto a cooling rack.
  10. The frosting:
  11. Mix butter, icing sugar, vanilla & 2 Tablespoons of dulce, whip until light and fluffy for about 8-10 minutes. (The remaining cup of dulce de leche will be used to assemble the cake.
  12. Assembly:
  13. Cut cakes evenly down the middle so you have four thin layers of cake.**
  14. Begin with the first layer of cake – spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  15. Place the next layer on top, spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  16. Continue until the top layer.
  17. The cake sides can be left “naked” as shown, and the top spread or piped with buttercream, then drizzled with slightly warmed dulce de leche. Only slightly warmed, mind, or it may melt the buttercream. The sides can be spread with buttercream, if preferred.
  18. ** Note: I baked the cake batter in 3 cake pans, so did not need to cut the cakes into layers. The middle one is browner, as it was steel, compared to the other pans being aluminium – but it looks effective.
  19. Further note: This is a VERY sweet cake, so it may not be to everyone’s taste, but it is delicious for special occasions.
  20. The cake is beautiful (light and moist) and could easily be modified. I’ve tried it using the same basic recipe, but adding a little lemon juice (less than half a lemon) and the zest of one lemon, a lemon-flavoured buttercream, and a raspberry puree - great, too

 

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TURKISH MANDARIN CAKE – easy, exotic, delicious!

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This recipe for TURKISH MANDARIN CAKE always transports me back in my memory to a hot Autumn day on the Turkish coast near Ephesus, looking out to the sea and seated at a little hole-in-the-wall cafe, eating a cake like this one.   But here I am, late Winter in the Bay of Plenty, New Zealand, and it’s the aroma of this TURKISH MANDARIN CAKE that’s making the memories come alive.  This cake is divine – moist, exotic and suitable for an afternoon tea or a sumptuous dessert.  And yet, it’s sooooo easy to make – all done in the bowl of a kitchen food processor!

The cooked cake, after the syrup is poured over, and the segments arranged -but the cake is still in the paper-lined tin, to allow the syrup to soak in well.

There have been some frosts this winter, but all the local gardens have an abundance of citrus fruits:  limes, lemons, grapefruit, tangelos and mandarins and it’s the mandarins I was given that I used for this cake.  You’ll love it.  It’s easy, exotic, and delicious!

I hope you got the most important things?

  • it’s EASY
  • it’s exotic
  • it’s delicious
  • you’ll love it!

And yes, I’ve been busy, and I still have that Dulce de Leche cake to do for you, so here’s this TURKISH MANDARIN CAKE to tempt you, and another post giving a peek at some of the cake decorating I’ve been doing.. in my “spare” time!

TURKISH MANDARIN CAKE

Cake

4    mandarins (such as Satsumas), simmered for 30 minutes, then cooled and chopped into chunks

3    large eggs

1    teaspoon Heilala vanilla extract

1/2   cup plain greek-style yoghurt

50 gm  melted butter

2/3rd cup sugar

1 + 1/2 cup plain flour

2 teaspoons  baking powder

1/4 cup poppy seeds

Syrup/candied segments for decoration

3 mandarins (such as satsumas), juiced and zested

1/2 cup good honey

2  mandarins (such as satsumas), carefully segmented, with all pith removed.

Method:

Preheat an oven to 160C (325 F). Grease and line the bottom of a 22cm cake tin with a removable bottom.

Put the chopped mandarins into a kitchen food processor, and pulse until they are a smooth pulpy consistency.

Add the eggs, vanilla, yoghurt, butter and sugar, pulsing again until well combined.

Add the flour, baking powder and poppy seeds, pulsing very briefly to combine.

Gently ladle the mixture into your tin, smooth the top and bake for 40-45 minutes (or until a skewer comes out clean).

Turkish Mandarin Cake, cooked and making skewer holes for the syrup to soak into.

Make the syrup and candied segments:

To make the syrup, place the juice, zest and honey in a saucepan or a frying pan.

Melt the honey and bring to a simmer. Place the mandarin segments into the mixture and gently simmer until they are sticky and glossy, and the syrup is thickening,

The mandarin segments simmering in the syrup

Remove the segments with a slotted spoon, and place onto a piece of baking paper.

Use a thin skewer to make multiple holes all over the cake, right through to the base.

With the remaining syrup pour over the cake in the tin while the cake is still warm.

The divinely exotic Turkish Mandarin Cake, ready to serve

Serve with in slices, with yoghurt or lightly whipped cream on the side, or serve as a dessert, with ice cream.

TURKISH MANDARIN CAKE
Author: 
Recipe type: cake, dessert
Cuisine: International - Turkish, Mediterranian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Turkish Mandarin Cake is moist, it's EASY,  it's exotic, it's delicious, and suitable for afternoon teas or for dessert - you'll love it!
Ingredients
  • Cake
  • 4 mandarins (such as Satsumas), simmered for 30 minutes, then cooled and chopped into chunks
  • 3 large eggs
  • 1 teaspoon Heilala vanilla extract
  • ½ cup plain greek-style yoghurt
  • 50 gm melted butter
  • ⅔rd cup sugar
  • 1 + ½ cup plain flour
  • 2 teaspoons baking powder
  • ¼ cup poppy seeds
  • Syrup/candied segments for decoration:
  • 3 mandarins (such as satsumas), juiced and zested
  • ½ cup good honey
  • 2 mandarins (such as satsumas), carefully segmented, with all pith removed.
Method
  1. Preheat an oven to 160C (325 F). Grease and line the bottom of a 22cm cake tin with a removable bottom.
  2. Put the chopped mandarins into a kitchen food processor, and pulse until they are a smooth pulpy consistency.
  3. Add the eggs, vanilla, yoghurt, butter and sugar, pulsing again until well combined.
  4. Add the flour, baking powder and poppy seeds, pulsing very briefly to combine.
  5. Gently ladle the mixture into your tin, smooth the top and bake for 40-45 minutes (or until a skewer comes out clean).
  6. To make the syrup, place the juice, zest and honey in a saucepan or a frying pan.
  7. Melt the honey and bring to a simmer. Place the mandarin segments into the mixture and gently simmer until they are sticky and glossy, and the syrup is thickening,
  8. The mandarin segments simmering in the syrup
  9. Remove the segments with a slotted spoon, and place onto a piece of baking paper.
  10. * Use a thin skewer to make multiple holes all over the cake, right through to the base.
  11. * With the remaining syrup pour over the cake in the tin while the cake is still warm.
  12. * Serve with in slices, with yoghurt or lightly whipped cream on the side, or serve as a dessert, with ice cream.

 

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