Dulce de Leche Mousse Cake
A simple and delicate dessert for sharing on any special occasion. Its star ingredient: dulce de leche, also known as arequipe or cajeta.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 1 package María cookies, (base)
- 100 grams almonds, toasted and ground (base)
- 50 grams sugar, (base)
- 100 grams margarine, melted (base)
- 100 grams almonds, (praline)
- 100 grams sugar, (praline)
- 300 grams chantilly cream, (mousse)
- 300 grams dulce de leche, (mousse)
- 1 teaspoon vanilla essence, (mousse)
- 1/4 cups water, (mousse)
- 1 tablespoon unflavored gelatin, (gelatin) (mousse)
Preparation
45h
0 mins
Low
- Base: Crush the cookies and incorporate the other ingredients. Moisten well and place in a springform pan. Bake in the oven for 15 to 20 min at 180 °C.
- Praline: If you don't have a silpat, place aluminum foil on a heat-resistant tray or plate and grease it with vegetable oil (about 1 tablespoon). This is to prevent the paper from sticking. Place the sugar in a pan and make a caramel until it takes on an amber color. Add the almonds and coat them with the caramel. Pour the mixture onto the tray and let it cool before crushing it with a kitchen hammer or food processor.
- Mousse: Soak the unflavored gelatin in water and microwave in 20-second intervals until it melts and becomes transparent. Whip the cream with the dulce de leche. Add the hydrated gelatin and the essence.
- To assemble the cake: Once the base has cooled, place a layer of mousse on top, then add the praline, and finally another layer of mousse. Refrigerate for at least 4 hours. Unmold and enjoy!!!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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