Dulce de Leche Cake
From: Better Homes and Garden
- 2-layer-size white cake mix
- 3/4 c
- butter, softened
- 5 medium
- 1/2 c
- 2 Tbsp
- finely shredded orange peel
- recipe dulce de leche cream
- recipe whipped cream frosting
- recipe caramelized sugar drizzle (optional)
- 14 ounce can sweetened condensed milk
- 13.4 ounce can dulce de leche**
- 1/3 c
- 2 Tbsp
- cold water
- 1 tsp
- unflavored gelatin
- 1 1/2 c
- whipping cream
- 3 Tbsp
- 1 Tbsp
- orange-flavor liqueur (optional)
DULCE DE LECHE CREAM
CARAMELIZED SUGAR DRIZZLE (OPTIONAL)
WHIPPED CREAM FROSTING
If your springform pan does not have a tight fit, line the outside of the pan with foil. If you don't have a 10-inch springform pan, divide batter between two greased and floured 9-inch round baking pans. Bake according to timings on cake-mix package.
Look for dulce de leche in the ethnic section of your supermarket or at Mexican specialty markets.
In a large saucepan combine sweetened condensed milk and dulce de leche. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a bowl. Cover; cool for 5 minutes.
In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle over frosted cake.
In a large saucepan bring about 1 inch of water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the 2 tablespoons cold water and unflavored gelatin. Let stand for 2 minutes. Place measuring cup in the boiling water in saucepan. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from saucepan; set aside. Cool for 5 minutes. In a chilled large bowl beat whipping cream, sugar, and, if desired, orange-flavor liqueur with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture into the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight).