Dulce De Leche and Banana Cream Cheese Cake

I made this cake using all the leftovers ingredients I have in the fridge. I have some leftover dulce de leche left from the Argentinean Bread Pudding and also some cream cheese. Since there are some over-ripe bananas on the kitchen counter I decided to incorporate it into the cake too. While baking the house was filled with the fragrant aroma of banana and DDL. I really miss that smell as I didn’t do any cake baking for over a month. As for the taste of the cake, it turns out really moist, buttery and delicious. It tastes even better the next day.

Argentinean Bread Pudding/Budin De Pan

Every restaurant in Argentina will have its own version of bread pudding. Their bread pudding or budin de pan differs from the American version mostly in terms of texture. The Argentine version has a moist, creamy and smoother texture, rather than large chunks bread since the bread cubes are completely broken down before mixing it with the eggs and it will usually have a caramel topping just like flan. Since the bread pudding has very little sugar in it they usually serve them with dulce de leceh or caramel sauce that gets drizzled on the tableside.

Carlos just loves this type of bread pudding and my SIL gave me this recipe to try out and it turns out pretty well. The next time I make this again I need to double up the caramel topping as Carlos complaint that it was a bit too little.

Sponge Cake with Dulce De Leche Cream

I made this cake for my neighbor for her birthday a few months ago. It is just a simple sponge cake with Dulce De Leche cream frosting. This is the same frosting I used for Carlos birthday cake . Everyone seems to like this frosting a lot when they tasted Carlos cake so I used it again for Nancy’s cake. Thanks to Wendy for sharing the frosting recipe. Sorry I can’t show you how the cake looks like on the inside as I forgot to ask Nancy to take a picture of it.

Ingredients:
Source: My Kitchen Snippets

6 egg yolks
30 gram sugar
60 ml fresh milk
60 ml melted butter
120 gram cake flour
¼ tsp salt
6 egg whites
70 gram sugar

Dulce De Leche Chiffon Cake

When I went to the Latin store I will usually get a few jars of DDL. I used a jar for Carlos birthday cake and there were some leftover from it and decided to used it for Chiffon Cake. This was the first time I bake chiffon cake with it and I love the outcome of it. The cake has a nice fragrant of DDL and not too sweet. Even Carlos who never likes chiffon cake eats it. Do you think I convert him into liking chiffon cake? I don’t think so. If you ask me it is not the chiffon cake he likes but it is more of the DDL I drizzle on top ha ha… For this cake I used the Rainbow Chiffon Cake recipe but with very slight changes.

Ingredients A:

8 egg yolks
120 gram Dulce De Leche
20 gram corn flour
180 gram cake flour
1 tsp baking powder
½ tsp salt
100 ml vegetable oil
100 ml milk

Classic Yellow Cake with Dulce De Leche Frosting

I made this cake for Carlos birthday a few weeks ago. I asked him what cake he likes for his birthday and all he wants is a simple yellow cake with Dulce De Leche Frosting. Carlos (from Argentina) grew up eating DDL with all his dessert so it is his all time favorite. But for me when I heard DDL I already can imagine how sweet the cake will taste which I am not a big fan of, but since it is his birthday I can’t say no to his request. Then I remember seeing Wendy made frosting out of fresh cream and DDL and decided to use that.