Maria Luisa cake

When I came across this cake, I just loved the name and knew I'd love to make one! So, today was the day that I finally met (or made...) my Lady Maria Luisa... (does anyone know who that is, by the way?)

This cake is similar to Victorian sponge cake since it is filled with jam. However, there is one thing that makes this popular Colombian treat unique... Yes! Dulce du leche! Oooh, once again.., my favourite milky caramel has come into play! (See home made dulce de leche) With the raspberry jam, I've spread a generous amount of dulce de leche.

A slightly denser sponge with a hint of orange juice..., melt-in-mouth icing sugar followed by intensive kick of jam and caramel....Humm, what a treat! Absolutely delicious!

To see the recipe, visit The World of Sweets Recipes, Colombia.

Ultimate custard ice cream

There are so many things we can do with those left out egg yolks after making macaroons or chiffon cakes, and sometime, those yolks with a look of "use me up!" gives me great ideas:)

This time, I opted for a simple custard... but it wasn't just custard, it was for my ultimate custard ice cream! I've always wanted to make really rich cream-brulee-like ice cream, so the time has come!

I've made the custard with brown sugar for a change from normal white sugar, which worked well and gave the custard a good body. Hum, looking already good:) Since I still had dulce de leche from the other day, (remember Torta de hojas I made?) I mixed it in the custard and made lovely marble. Wooow, I could already see it was going to taste amazing.... I even had a spoonful before putting it in the freezer... cheeky...;)

Having waited whole afternoon, I finally got it out for dinner. The texture wasn't rock -hard like the ones you sometimes get, but so smooth that I could serve it straight from the freezer. The taste... oh..man..! This is what I call "The ultimate custard ice cream"! Yum yum yum...

Ingredients;

Corn starch 15g

Brown sugar 120g

Water 80ml

Egg yolk 2

Single cream 160ml

1. Boil sugar and water in a sauce pan. When the sugar is fully melted, turn the heat off.

2. Mix corn starch, egg yolk and cream together. Add them into 1.

3. Put 2 back on a low heat and mix well.

4. When the mixture has become creamy and shiny, turn the heat off. Let it cool.

5. Add dulce de leche in 4 and mix roughly to make marble.

6. Put 5 in the freezer to set.

Torta de hojas

"Cake of leaves"...., Torta de hojas is a Chilean treat that has a stack of cookie-like layers and a rich caramel filling between the layers.

I've always interested in making this cake, but I've sort of avoided trying it until now, knowing it's a very time-consuming recipe. However, today I finally made my mind up and went in the kitchen to start a long prep session. Fun fun fun...:D

First of all, because my oven isn't big enough to fit all the layers at once, I had to run 4 sessions to bake all 8 layers..., which took me... about an hour.
Then, while I was baking the layers, I made the caramel filling, dulce de leche. Since I've made it before, I was thinking... "it shouldn't be too hard, but it just takes time...". Ok..., I was wrong. It was pretty tough to watch out the caramel and the stuff in the oven at the same time, but I was doing well....yes..., until the dulce de leche made a little explosion... Luckily, it wasn't major and there were only few drops of caramel on the hob... phew...
All in all, I finished the prep in 3 hours or so, which was what I consider as a success!
The only part left was to stack the layers! Yes, this is the bit I've waited for! The authentic torta de hojas uses brandy between the layers, but I avoided it this time as I didn't want the cake to be alcoholic. I also mixed whipped cream in the filling so that it's more spreadable and lighter to eat;)

Here we go... it's looking pretty, no?

To see the recipe, visit The World of Sweets Recipes, Chile.

Alfajores

Crumbly and buttery Argentinian biscuit, Alfajores. Home-made dulce de leche is sandwiched between them.

When I was making the cookie dough, I was a little worried whether they were going to stick together. But after a few hours rest in the fridge,  it seem to be settled nicely.

When I was just about to cut it into a round shape, I realised I didn't have cookie cutter...;( So, I used the edge of a champagne glass, and look! it worked surprisingly well:)

With my sweetie dulce de luche, they are a perfect match with a strong cup of coffee or tea.

Dulce de Leche

I've wanted to make this for ages but I always thought it would be difficult and a hard work.
However, tonight, my heart was set for a kind of cooking that requires patience, so I told my self... "why not try this..."

Actually, to make Dulce de Leche is not too difficult. All you need is a patience since it takes time for milk to thicken and turn into caramel colour.

After an hour of work, I tasted the smooth milky caramel... I was like..."What the...! this is too delicious....! It's already late in the night. I shouldn't have too much sugar. I should put this away somewhere I can't reach..." In other words, please try it... Dulce de Leche will go well with cakes, icecream, bread, cheese... pretty much anything...

Ingredients;

Milk 400ml

Sugar 100g

Baking soda 1/2 tsp

Vanilla extract 1tsp

Salt pinch

1. Add milk, sugar, baking soda and salt in a pan, and bring it to boil.

2. Turn the heat to medium and keep stirring until the mixture thickens and turns into caramel colour.

3. Cook until the mixture is smooth caramel sauce consistency. Poor in a bowl and cool it in the fridge.

Dulce De Leche