Tarta de dulce de leche
We where brunching in Veronica, Buenos Aires when some friends shared this super sweet and super tasty cake with us. Una tarta ricissimo! Something in between a Snickers and a Bounty on a flan base. Dulce de leche (sweets of the milk) is a traditional latin american confection from milk and sugar. In every bakery you can find different pastreys filled with it, or in the supermarket, classical in a half or one liter bucket. So why not to make a cake from it.
You need the following ingredients
|for the dough:||for the dulce de leche:|
It is preferable to start with the dulce de leche so it can cool down while you prepare the flan base.
Add the butter, sugar, vanilla sugar and salt to a coated pan and let it melt. Add the milk and condensed milk and mix until everything is dissolved. put the heat on the minimum and let it cook for around 1 hour make sure to mix the ingredients at least every 5 minutes so nothing can burn. To test if the dulce de leche is done take a bit out and pour it on a plate. If it gets solid its done. Take the pan from the heat and let it cool down.
If you are too lazy for that you can as well just buy a pack of dulce de leche, for this recipe you need ca. half a liter. Another way is to take a can of sweetened condensed milk and boil it for around 2 hours until it becomes caramel.
During the boiling process of the dulce the leche you can already start to prepare the dough for the cake. For that you separate the eggs and beat the egg white. Mix the yolks with the sugar and melt the butter together with the chocolate. Mingle the chocolate butter with the yolk sugar mix, hazelnuts and flour. Stir in the beaten egg whites. Pour the dough in a buttered baking tin, preheat the oven to 220° and bake it for 20 minutes.
Let the cake cool down and add the dulce de leche. Use a knife for soothing the surface and add the coco flakes on top. Put your masterpiece to the fridge and let it cool down for around one hour.
Cut into pieces and serve. Buen provecho!