Cold cake with Dulce de leche

Cold Cake with Dulce de Leche

I propose a delicious and simple recipe, perfect for warm days or to delight your guests with an elegant and tasty dessert. The cold cake with Dulce de leche is a wonderful combination of textures and flavors, featuring a crunchy base, a smooth cream, and a decadent chocolate glaze. This recipe is not only a treat for your taste buds but also an easy way to learn no-bake dessert preparation techniques.

Total preparation time: 4 hours (including cooling time)
Preparation time: 30 minutes
Cooling time: 3 hours
Number of servings: 10-12

Ingredients:

For the cake base:
- 250 g Petite-Beurre biscuits (or any other type of plain biscuits)
- 200 g dark chocolate
- ½ cup Dulce de leche (about 150 g)
- 125 g whipping cream
- 100 g butter

For the vanilla cream:
- 1 packet of vanilla pudding mix
- 500 g whipping cream
- 2 tablespoons Dulce de leche

For the glaze:
- 125 g whipping cream
- 120 g dark chocolate

Preparation:

1. Preparing the base: Start by melting the dark chocolate together with the whipping cream and butter in a saucepan over low heat. Stir constantly to achieve a smooth mixture without lumps. It is important not to let the mixture boil, but to melt slowly to preserve the chocolate's flavor.

2. Adding the biscuits: Once the chocolate is completely melted, add ½ cup of Dulce de leche and mix well. Then, fold in the crushed biscuits. Make sure the biscuits are well coated with chocolate. This step is crucial as the cake base will provide texture and structure to the dessert.

3. Forming the base: Allow the mixture to cool slightly, then grease a round baking dish with a diameter of 24 cm with butter to prevent sticking. Pour the biscuit mixture into the dish and level it well with a spatula. It is important for it to be even so that the cake can be cut nicely.

4. Preparing the vanilla cream: In a separate bowl, beat the pudding mix with the whipping cream and the two tablespoons of Dulce de leche until you obtain a fluffy cream. This will add a creamy and flavorful layer to your cake.

5. Assembling the cake: Pour the vanilla cream over the biscuit base, ensuring it is evenly distributed. Refrigerate the cake for an hour so that the layers set.

6. Preparing the glaze: In a small saucepan, bring the whipping cream to a boil, then add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture becomes smooth. Allow the glaze to cool slightly before pouring it over the vanilla cream.

7. Finishing the cake: Once the glaze has cooled, carefully pour it over the cream layer, ensuring it is evenly spread. You can decorate the cake with a few drops of Dulce de leche or chocolate shavings for a playful look.

8. Final cooling: Return the cake to the refrigerator for another 2-3 hours until it is fully set. It is essential to wait this time to enjoy a cake with a perfect texture.

9. Serving: Cut the cake into slices and serve it cold, alongside a cup of coffee or a fragrant tea. You can also add fresh fruits like strawberries or raspberries for a delicious contrast.

Suggestions and tips:

- Ingredient substitutions: If you don't have Dulce de leche, you can use caramel or hazelnut spread for a different flavor. Petite-Beurre biscuits can be replaced with digestive biscuits or any other type of plain biscuits.

- Calories and nutritional benefits: This cake contains calorie-rich ingredients, but it also offers nutritional benefits through the dark chocolate content, which is full of antioxidants. A standard serving has about 350-400 calories, but the delight is worth it!

- Frequently asked questions:
- Can I make it a day in advance? Yes, the cake keeps well in the refrigerator and becomes even tastier the next day.
- How can I prevent the cake from sticking to the pan? Make sure to grease the pan well with butter and use parchment paper for added safety.
- Can it be frozen? While it can be frozen, the texture of the glaze may suffer, so I recommend consuming it fresh.

This cold cake with Dulce de leche is a perfect choice for any occasion, from a picnic in the park to a festive meal. I wish you good cooking and, above all, to enjoy every slice!

 Ingredients: For a 24 cm round tray 250 g Petite-Beure biscuits 200 g dark chocolate 1/2 cup dulce de leche (a paste made from milk with sugar and glucose, tasting like caramel) 125 g whipped cream For the cream 1 vanilla pudding 2 tablespoons dulce de leche 500 g cream for whipping For the glaze 125 g whipped cream 120 g dark chocolate