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.
Tomatoe tart or tarte tatin with tomatoes, pizza margherita with puff pastry dough, I don’t really know how you want to call this beauty, but you will find tomatoes simmered in caramel, baked with the dough on top and then turned upside down. Sprinkle with additional mozzarella, pine nuts and basil, and you can dig into this summery dish. I had the audacity of eating the entire thing in one go, approved of it and therefore decided to put it on the blog.
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.
My mom loves flan, which can be best described as a dense custard dish with a caramel topping. Originally it is from Spain and became very popular in all of Latin America. There are two good reasons to make flan. A) it comes together in a jiffy, it seriously can be done in ten minutes, the rest is taken care of by the oven and fridge and b) you will need to make it in advance. It has to chill in the fridge for a few hours or overnight, so this is perfect for any celebration. For that reason I thought that this flan, as unusual as it may seem, will be perfect for Mother’s Day. Barely any work, very diffiult to screw up, yet so delicious, maybe you can make it for your mom as well?
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.
Finally some cookies on the blog again. I haven’t posted a recipe for 9 (!) months, can you believe that? This is extra crazy because of course there were cookies in our house during those nine months, believe me. I find it sad that Germans tend to bake cookies only for the season, there even is a special word for these cookies, instead of Kekse you will say Plätzchen. But I ignore that, for me cookies can be eaten all year long. We had brownie cookies, my favorite chocolate chip cookies and Nutella chocolate chip cookies, recently we have had vegan pumpkin chocolate chip cookies or pumpkin cookies with cream cheese frosting.
I was not aware that the British Queen actually celebrated her 70th anniversary as a Monarch on February 2, 2022. Having reigned for 70 years, that is rare, as far as I understand she has broken all records. Obviously the Brits are celebrating, new stamps are being issued, there is going to be a tree in front of Buckingham Palace created out of 350 local British trees; yes, we all need to dress up for this special occasion and be on our best behavior. The Brits also announced a baking competition open to all people residing in the UK 8 years or older. The Platin Pudding was asked to be created. Apparently more than 5,000 people submitted a recipe. The winner is Jemma Melvin with a Lemon Swiss roll trifle with Amaretti. It is very time-consuming as all five different components are made from scratch. You can check her recipe here.
Chocotorta is a cake from Argentina that is typically served on birthdays. Usually it does not require for you to turn on the oven as it basically contains store-bought cookies (called “chocolinas” in Argentina), the caramel cream dulce de leche, and cream cheese. If you have these ingredients at hand, you can already prepare a simple chocotorta. I included a chocolate ganache on top of this, but that is optional. However, my recipe below also includes making the cookies from scratch and for that reason we are going to turn on the oven after all.
Warning, you will only be able to eat a small piece of this decadent toffee cake with dates. I find the combination of sweet dates with sticky toffee sauce so endearing. This is rich, this is soulfood. The cake layers are sweetened with dates, the buttercream contains toffee sauce and of course the whole cake needs to be soaked in toffee sauce. I decided to sprinkle this cake with a little bit of coarse salt to cut the sweetness a bit. This is a prefect cake for a gloomy November day or any day that needs some comfort food.
Does this pumpkin mousse caramel cake count as cream cheese cake? I don’t believe so as it definitely tastes more like mousse than anything and you may even serve it as an icebox cake. But be it as it may, I find this cake delicious, if you like pumpkin and caramel, this cake is for you. We will use a Biscoff cookie crust and these already give a nice crunchy and caramel flavor. The filling contains a lot of pumkin and then we are going to top if all off with additional caramel.