September 29, 2009

Recipe: Dulce de Leche - Epcot Food and Wine Festival

In honor of the EPCOT Food and Wine Festival that is currently happening but I cannot attend (sob), today's Dulce de Leche recipe comes from the land of Argentina. It's a great dessert that will satisfy your sweet tooth but isn't made with chocolate. It's also incredibly easy and quick to make.

4 eggs
1/2 cup sugar
3/4 cup all-purpose flour (sifted)
1/4 cup unsalted butter, melted
3/4 cup Dulce de Leche Cream
3/4 cup unsweetened coconut milk
1 cup whole milk
2 tablespoons toasted slivered almonds, for garnish

1. Preheat oven to 300°F and generously butter 8- inch cake pan.
2. Beat eggs and sugar until thick and pale in color.

3. Fold the flour into the egg mixture in 3 batches, adding the melted butter with the last batch.

4. Spread batter into prepared pan and bake for 30 minutes, or until golden brown. Set the cake aside to cool on a wire rack. The result will look like this:

5. While the cake is cooling, grab a small saucepan, and combine Dulce de Leche Cream, coconut milk, and whole milk and bring to a boil. Set aside to cool slightly. (Try not to slurp this up immediately. I dare you.)

6. Cut the sponge cake into 1" inch cubes. Pour the warm Dulce de Leche Cream over the sponge cubes. Garnish each serving with a teaspoon of toasted almonds on top. Refrigerate for two hours and serve chilled.

Oh right, it's take the picture THEN eat a huge chunk of it. My bad.