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Condensed Milk Ice Cream

12 April , ,

OMG, what an ice cream. It was one of the recipes that most left me amazed at the result of all times. I saw the recipe on The Cookie Shop, who found the recipe at the New York Times. I always wanted to try some ice cream recipes, but like the most of them neede an ice cream machine I never got to make ice cream, although it is my favorite dessert. Until I saw this recipe and I was amazed with the simplicity and minimal amount of ingredients and as I had all the ingredients at home I ran to make it. Unbelievable, in 5 min was ready to go to the freezer and wait for the next day. In the morning I ran check the result and did not believe, it was the creamier ice cream I ever had, I was amazed. But despite all this fascination with the recipe there is a downside, as the main ingredient is condensed milk, this ice cream is quite sweet. As much as the first spoonful is sublime, you can not eat more than one at a time. So if you want to make it, the best thing is eat the ice cream with a less sweet side dish, like a fruit or dark chocolate syrup. But whether or not you are a ant like me, because this recipe is so easy, is very worthwhile to try it.

Condensed Milk Ice Cream

Ingredients:

1 cup cold heavy cream
2 teaspoon pure vanilla extract
1 (14-ounce) can cold sweetened condensed milk.

Directions:

In a mixer, whip heavy cream just until it begins to thicken. Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form.

Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.

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Pound Cake with Pineapple and Dulce de Leche Filling

22 September , , , , , ,

Pound Cake with Pineapple and Dulce de Leche FillingThis month here at home is the birthday’s month, each week it has an anniversary, so I’m going to make a cake in each week, until everybody get tired of…haha. After my brother’s chocolate cake, yesterday I made my father’s birthday cake, and the only cake he likes it is the pound cake with dulce de leche filling, so to be a little different I also decided to place a pineapple filling. I can only say that it was so delicious, I really think that in each cake that I make I’m getting better and better. The cake was super soft and the fillings delicious. Recipe approved and recommended.

Pound Cake with Pineapple and Dulce de Leche Filling 2I didn’t have problems with the fillings (problem that normally I have… hehe), and the cake was a beautiful, everybody loved. For the pound cake I used the same prescription of the one that I made with peach, but modified the amount of some ingredients. I also made half of the filling , because I used a 20cm round pan.

Pound Cake with Pineapple and Dulce de Leche Filling 3A home-made form of dulce de leche is sometimes made by boiling a can of sweetened condensed milk for about 2 hours (or 45 minutes in a Pressure cooker), particularly by those living in countries where it cannot be bought ready-made.

Pound Cake with Pineapple and Dulce de Leche Filling

Ingredients:

Cake:

2 cups all-purpose flour
1 and 1/2 cups sugar
1 cup milk
5 egg yolks
5 egg white s
1 tbsp unsalted butter
1 tbsp baking powder
1 tsp vanilla essence
1/2 tsp cream of tartar

Filling:

300g dulce de leche

Filling 1:

1/2 chopped pineapple
1/4 cup sugar
1/2 cup water
1/2 can sweetened condensed milk
2 tbsp butter
150g heavy cream

Topping and Filling 3:

250gr heavy cream
2 tbsp sugar

Directions:

Cake:
Preheat oven to 350ºF/180ºC. Grease two 8 inch Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the butter with the sugar until smooth. Add the egg yolks one by one and beat. Slowly add the flour, milk, vanilla and baking powder. In a clean bowl, whip the egg whites with the cream of tartar until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Divide the mixture evenly between two 8 inch greased round pan. Bake for 35 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature.

Filling:
Bring pineapple, water and sugar to boil. Cook until gets clear and bright; remove from heat and cool. Sift the pineapple and reserve the syrup.

In a saucepan over medium heat, heat the condensed milk and butter. Beat with a whisk until the mixture thickens. Remove from heat and add the heavy cream. Let cool to room temperature.

Frosting:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with some of the pineapple syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread the dulce de leche filling evenly on top of the layer. Top with a second layer of cake. Spread the filling 1 evenly over it with some chopped pineapple. Top with the third layer and spread the filling 3(don’t use a lot because you’ll need some to cover the cake). Top with the fourth layer. Chill in the refrigerator for 2 hours. Spread the entire cake with the frosting. Led to the refrigerator until serving time.

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Orange Cake with Coconut Filling

22 September , , , , , ,

orange cake coconut fillingSince that I saw this recipe on a magazine I decided to make this cake, it is simple, fast and with that delicious orange with coconut taste. But I’ll confess a thing, I let it burn a little bit, but nobody noticed it because I hid everything with the topping… hehe.orange cake coconut filling 2

Orange Cake with Coconut Filling

Ingredients:

Cake:
4 eggs (separeted)
2 cups sugar
1 cup orange juice
2 cups all-purpose flour
1 tbsp baking powder

Filling:
1 can sweetened condensed milk
2 tbsp butter
1 tsp corn starch
200ml coconut milk
100 g grated coconut
150g whipping cream

Topping:
300 ml heavy cream
2 tbsp sugar
Orange zest

Directions:

Cake:
Preheat oven to 200°C. Grease a pan. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the orange juice, the flour and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

Filling:
In a saucepan over medium heat, heat the condensed milk, butter, grated coconut and the corn starch dissolved into the coconut milk. Beat with a whisk until the mixture thickens. Let it cool.

Topping:
Beat the heavy cream with the sugar until it forms peaks.

To Assemble the Cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut the cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Place the bottom layer on a round of cardboard and set it on the wire rack. Spread the filling evenly on top of the layer.Top with a second layer of cake. Spread the the topping evenly over the entire cake. Led to the refrigerator until serving time. Decorate with orange zest.

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Strawberry and Coconut Bonbon

21 September , , , , ,

chocolate strawberry bonbonAs I had some strawberries from my brother’s birthdar cake, my sister gave me the idea to make bonbons. They are delicious, it’s a great combination the strawberry, withe the coconut and chocolate, if you never had it, you need to taste it as soon as possible.

Strawberry and Coconut Bonbon

Ingredients:

20 strawberries without leaves and stems;
1 can sweetened condensed milk;
1/2 tbsp butter;
3 tbsp grated coconut;
500 g dark chocolate;

Directions:

In a saucepan over medium heat, heat the condensed milk, butter and the coconut. Beat with a whisk until the mixture thickens. Cover the strawberries with the saucepan mixture and reserve.

Melt the chocolate in double boiler, dip the strawberries into the hot chocolate mixture. Use a wooden pick to dip the bonbon. Place on aluminum foil to dry into the refrigerator.

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Chocolate Cake with Strawberry Filling

19 September , , , ,

chocolate cake strawberry fillingNow my new tradition is to try to make all the birthday cakes of my house instead of buying. So, last week I made my brother’s cake, he wanted a chocolate cake with strawberry filling and I found the recipe at Nestlé site. The cake was delicious, nobody believed that it was me that had made the cake, so I think that it was a compliment…hehe.

chocolate cake strawberry filling 2The filling was also delicious, but a tip, don’t cut the strawberries very small because they will lose water, and this cake cannot stay for a long time in the refrigerator, it must be eaten in the same day.

chocolate cake strawberry filling 3

Chocolate Cake with Strawberry Filling

Ingredients:

Cake:

5 eggs
1/2 cup of sugar
1 cup all purpose flour
3 tbsp cocoa powder
1/2 tbsp baking powder

Topping and Filling:

395g sweetened condensed milk
400ml of milk
1/2 cup corn starch
100g dark chocolate
300g whipping cream
300g strawberry

Directions:

Cake:
Preheat oven to 200°C. Grease a pan. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the flour, cocoa and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

Topping and Filling:
Separate some strawberries for decoration, cut in slices the remain and reserves.In a saucepan over medium heat, heat the condensed milk, milk and corn starch. Beat with a whisk until the mixture thickens. Remove from heat and add the chocolate and stir until melted. When cold add the whipping cream.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Place the bottom layer on a round of cardboard and set it on the wire rack. Spread half of the filling evenly on top of the layer(don’t use a lot because you’ll need some to cover the cake) with the chopped strawberries. Top with a second layer of cake. Spread the rest of the filling evenly over the entire cake. Led to the refrigerator until serving time.

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