Dulce de leche is the Nutella of Latin America. I may sound like a broken record, but I don’t get tired of saying this. Dulce de leche is made from sweetened milk and becomes caramel. Just as here in Germany Nutella is spread on bread, you may just eat it by the spoonful or make a lot of baked goods with it, dulce de leche is used the same in Latin America. Yes, I do have fond memories of smearing dulce de leche onto bread. Jam could only be cut (and is called dulce de membrillo), so I spread dulce de leche on my bread and topped it off with some cheese. Yes, I know this sounds crezy, but I loved it. Yes, of course there is already a recipe on my blog for dulce de leche, check out how to make dulce de leche in this blog article. Essentially, we are going to boil sweetened condensed milk for long enough in unopened cans until they become caramel. This usually takes about 3 1/2 hours, so today I am going to introduce a quicker version, making it in a frying pan. This will take about 30-40 minutes. So if you are restrained timewise, this may be for you, but this dulce de leche is more liquid than the one from the can.
Banana pudding from the south is a layer dessert, you will have vanilla wafers (basically vanilla cookies), custard, bananas, and meringue on top. Usually this dessert is served in a casserole. However, since it is only the two of us and because I had never made this dessert before, I decided to serve this pudding in dessert glasses. I also reduced the amount and ended up liking a recipe for only four dessert glasses. If you like a creamy dessert with bananas, this is a recipe you should try. Of course we are going to make the custard ourselves, it is really not as hard as you may think.
Today you will get the best cheesecake from San Sebastian from the Basque country in the north of Spain. This tarta de queso is the same recipe as from the restaurant La Viña. It contains five ingredients: cream cheese, eggs, heavy cream, sugar, and a bit of flour. As the cake is baked at high heat (200-210 degrees Celsius), it has a caramelized (or burnt) surface and thus looks a lot like crème brûlée. Inside though it is extra creamy. As all ingredients only need to be mixed, it is pretty fool-proof and thus perfect for beginners. You may enjoy this cake plain or you can serve with some fruits and/or a fruit sauce. Below recipe is similar to the one from the restaurant, I only reduced the amount of sugar. Feel free to increase the amount if you wish to.
Today is national Donut Day or Doughnut Day and I am going to celebrate it with donuts from Argentina or Uruguay. They are called bolas de fraile or berlinesas. In Germany donuts are called Berliner, Berliner Pfannkuchen, Kreppl, or Krapfen as this probably already explains where “berlinesas” are from. Apparently, German immigrants took this delicious donut to Argentina. However, one main difference is the filling. Whereas German Berliner are filled with strawberry jam or jelly traditionally, Argentinians will rely on their beloved dulce de leche, which is a caramel made from sweetened milk. A small difference is also how these are dusted with sugar, in Germany you will traditionall dust only the top part with icing sugar whereas in Argentinia regular sugar is used to roll the entire ball in it. Be it as it may, I hope you will enjoy these sweet little yeast treats, which are fried, filled with dulce de leche and rolled in sugar. Regardless of whether Germans brought them or not (another name is bolas de fraile, which literally translates as “balls from Monchs”), these little donuts will for sure sweeten your day.
I am going to teach you about empanadas today, these are the famous turnovers from Latin America. Empanadas are, I dare say, THE snack of Latin America. Empanadas do require quite a bit of work, first you have to prepare the dough and then the filling, then you need to fill and seal each empanada before it is baked or fried. As many dishes, empanadas are originally from Spain. However, Spanish empanadas have little resemblance with the empanadas from Latin America. Spanish empanadas are similar to a pie. The empanada from Galicia for example is big and round, like a pie, usually filled with chicken and champignons. Often the pie topping has some braided elements and is decorated in some kind of way. This is very different from the empanadas from Latin America. In this article we will have a look at how empanadas are made in Latin America. Of course I will give a lot of recipes at the end of this article.
Let’s celebrate! It has been five years ago that I had a horrible bike accident including brain bleeding. You can check the details here. As I didn’t have any permanent damage thankfully, I want to celebrate with chocolate and invite you guys, we will attempt original Sachertorte! In 2014 I was fortunate enough to eat real Sachertorte in the Café Sacher in Salzburg. The below picture is one of the first pictures I took with my Sony camera and I am still proud of the shot. I mean, considering that I knew very little of photography, I would say it is a great shot! Sachertorte is a chocolate sponge cake that contains butter. Traditionally you will glue together the two cake layers with apricot jam and cover everything with a chocolate glaze. The cake is served with unsweetened whipping cream on the side. Of course I already have a recipe for Sachertorte on the blog. However, recently I got inspired to try again and make a version as close as possible to the original. Once I watched the movie “Sachertorte” on Amazon (a nice little romantic comedy in my opinion), I was hooked. In said movie the main character eats Sachertorte every day in the Sacher Café in Vienna in the hopes of meeting his sweetheart that mentioned she would celebrate her birthday in the cafe at 4pm. So I did some research. Obviously the recipe from the Sacher hotel was a big help. But, and I quote, I have to say that even the hotel Sacher mentions that “This is only an approximation of the original recipe, which of course must remain a tightly-kept secret.”
Today I am finally going to introduce another bundt cake, it has been way too long. This is a traditional German cake, marble cake, with a little twist as it has chrries in it. Currently the cherry trees are blossoming in Munich. I simply had to take advantage of this beauty and take pictures of this marble cake with cherries with some cherry blossoms. It does not mean, however, that you can only serve this coffee cake in spring. Actually, this cake is delicious all year around as the cherries are from a jar. With a little imagination you may even see the cherry tree imitated in the marbled cake. I tried to create swirls that way, but I guess I didn’t succeed fully. Anyway, I promise you, it tastes great!
Today I am taking part in the German blogger event called kulinarische Weltreise (culinary travels troughout the world). Today’s stop: Chile. I knew immediately what I wanted to make. Brazo de reina! This literally translates as a “queen’s arm”. More commonly known as a Swiss roll or sponge roll. What distinguishes the Chilean roll from others is the filling. Manjar, or often known as dulce de leche, is a caramel made from sweetened milk. I do understand why you would think of a queen when you prepare this, this caramel definitely has some royal characteristics. So be pepared for a light and fluffy roll filled with sweet and delicious caramel spread.
We were served torrijas at a Spanish wedding. I was quite surprised that this rather simple dessert aka French toast was actually served at a wedding. Just like for French toast, you will dunk old bread in milk first and then dip it in eggs before you fry it with some olive oil in a frying pan. However, wehn we were served these torrijas at the wedding, my hubby got so excited, he managed to eat two servings despite the fact that we had been served an endless amount of courses beforehand. I am sure the simple French toast was made extra special, the milk was replaced with heavy cream and homemade bread used. Spanish torrijas are normally served during lent, you try to offer something filling even if it may be plain and simple.
Brazilians love a proper and decadent dessert. This chocolate cake with Brigadeiro filling (this is a confect), is definitely a calorie bomb. A small woman would probably devour two days of calories or so if eating one piece. I don’t know, but I know that this ain’t healthy or low in calories. I made this cake originally for a birthday of a Brazilian. I used the smallest cake pan I had. Because you won’t be able to eat much more than a tiny piece. This is a cake for all chocolate lovers. Sweetened condensed milk is a staple in Brazilian cuisine, especially in any cake. Brigadeiro is a small ball, made of sweetened condensed milk, butter and other dairy products and cocoa or chocolate. The balls are rolled in chocolate shavings (see pictured below). This chocolate cake has a Brigadeiro filling and frosting. The only difference is that it is slightly looser so that you can use it as a filling or frosting. The whole cake had to be covered in chocolate shavings as well, of course.