Introduction: Dolce De Leche Deoxyephedrine Cream Cake

How to make a dulce de leche ice cream layer cake with homemade caramel icecream. This ice cream recipe does not involve an ice cream off maker and is successful in two simple steps. Detent on the picture above to watch the full tutorial and subscribe to the duct!

Ingredients:

1 14 oz. prat condensed milk

1 pt. Heavy Skim

1 tsp. Flavoring elicit

Kosher salt (pinch)

1 8" operating room 9" inch vanilla cake level

Caramel sirup

Tools:

7" Spring-form Pan

(For whatever size spring-form genus Pan you have, make a point you're using a bigger stratum of cake. Ex: if victimisation a 9" spring-grade pan, use a 10" cake layer"

Standing or handheld mixer with whisk attachment

Serrated Tongue

Topknotted spatula or butter knife

Step 1: Ice Cream Base

Commencement off by removing the label from the condensed milk can and placing in a sauce pot filled with body of water. Make sure that the entire buns is submerged in irrigate. Simmer on the stove from 2 hours. When done, remove the can and place in the refrigerator until wholly cooled.

Icing drub base:

To your commixture bowl & whisk bond- Add 1 pint of heavy-footed whipping cream and lead off to whip on cooked speed. Add vanilla educe and kosher salt. Whip up until peaks start to frame. And so, add the cooled condensed Milk (now caramel) to the crank cream root word and whip until stiff peak stage. Set aside.

Step out 2: Cake

Remove the bottom of the spring-form pan and place over the cooled bed of vanilla bar. With a knife, use the pan bottom as a stencil and carve around the bar. Enjoy those scraps for later! Afterwards trimming the cake, you should be leftist with a completely edge-less cake layer.

With a long serrate knife, trim direct the cake separating into two layers.

Step 3: Building the Cake

Add one layer of cake to the spring-form pan and drizzle with caramel sirup - this prat be leftover sauce that you made. Spread the raw sienna on the cake then fill with icing pick base. Use a spatula to level the icecream base off wholly at the top making sure to tap the pan and settle any holes. Freeze for at least 3 hours.

Remove from the freezer and drizzle a layer of caramel on top of the somewhat frozen ice lick. Carefully add the second layer and mizzle with caramelized sugar sauce as well, making trusted to use a spatula to rub that in. Freeze for AT LEAST 4 hours or o'er Night.

Refrigerate the leftover ice cream base until the cake is fully frozen.

Footprint 4: Finish

Optional: In the video I decorated the cake before removing the spring-form ring. This was my choice, only some of you might find information technology more favorable to remove the spring-form pan first of all then decorate last. If so, come hindermost to this step after you've destroyed the next i.

After the cake has completely frozen, Re-whip the last minute of icecream base if needed and pile a large dollop onto the cake. Create a smooth layer so drizzle with caramel sauce. Put the rest of the icecream base into a piping bag with a large star baksheesh and pipe stars around the height of the cake. Freeze for at least 2 hours to partially set the top or serve immediately if you want it left as whipped cream.

Step 5: Dulce in Its Chromatic Glory

To remove the springform pan ring, only put a towel in calorific water and wrap around the cake. Hold it there for about 30 seconds on for each one side. Make this in one case or twice, then carefully unlatch and remove the pan. You can clean sprouted the sides of the cake with a cake scraper or knife.

Slice, help and enjoy!

If you re-create this cake share IT with me on instagram @MarishasCouture or on the Lover page> Facebook.com/MarishasCoutureCakes

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