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Akis' Tasty Ways
4 ideas for recipes with dulce de leche

Caramel cake

  • Preheat the oven to 150ο C (300ο F) set to fan.
  • In a bowl add 400 g dulce de leche, 4 medium eggs, and whisk well until homogenized.
  • Add salt, 150 g self-rising flour, and whisk well.
  • Transfer the mixture to a pastry bag and fill a silicone mold with rectangular cups. 
  • Bake for 25-30 minutes. Alternatively, transfer the mixture to a 10x30 cm loaf tin and bake it for 40-45 minutes.
  • Let it cool, wrap it candy-style with wrapping paper, and serve.

Caramel chocolates

  • Add 400 g dulce de leche into a bowl and whisk it until fluffy.
  • Add 300 g melted chocolate couverture and mix softly with a silicone spatula.
  • Transfer to a 20x20 cm baking pan lined with parchment paper and press it well.
  • Refrigerate for 3-4 hours, until the mixture is chilled and set.
  • Cut into 1 cm pieces and dip them into a bowl with 50 g cocoa powder. Make sure to cover their whole surface and serve.

Caramel ice cream

  • Add 400 g dulce de leche into a bowl and whisk it until fluffy.
  • Add 50 g salted peanuts, 300 g heavy cream beaten into whipped cream, and mix softly with a silicone spatula. Transfer to a pastry bag.
  • Spread 1/3 of the mixture into a 10x30 cm loaf tin and then spread the 1/3 of 100 g toffee. Follow the same process for two more layers.
  • Cover with plastic wrap and gently bang the loaf tin on your kitchen counter to spread the mixture evenly.
  • Transfer to the freezer for 8-10 hours to chill well.
  • Serve with melted chocolate and savory pretzels.

Caramel liqueur

  • Add 400 g dulce de leche into a bowl and whisk it until fluffy.
  • Add 500 g tsipouro, salt, and whisk well until homogenized. If you don’t want to add tsipouro, you can add vodka.
  • Ideally, you should pass the mixture through a sieve in case there are any caramel pieces left.
  • Dip the rim of the glasses in dulce de leche, in salted finely chopped peanuts, fill the glasses with the liqueur, and serve.
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