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Recipe of Mousse Cake of Dulce de Leche
Recipe

Mousse Cake of Dulce de Leche

45h
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A simple and delicate dessert to the palate to share in any special occasion. Its star ingredient: the dulce de leche also known as arequipe or cajeta.
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Ingredients

12 portions
  • 1 package Marie biscuit, (base)
  • 100 grams almond, Toasted and ground (base)
  • 50 grams sugar, (base)
  • 100 grams margarine, melted (base)
  • 100 grams almond, (praline)
  • 100 grams sugar, (praline)
  • 300 grams chantilly cream, (mousse)
  • 300 grams dulce de leche (caramel), (mousse)
  • 1 teaspoon vanilla extract, (mousse)
  • 1/4 cups Water, (mousse)
  • 1 tablespoon unflavored gelatin, (grenetina) (mousse)

Preparation

Base: Crush the cookies and add the other ingredients. Moisten well and place on a removable mold. Take to the oven between 15 and 20 min at 180 ° C.
Praliné: If you do not have silpat, on a tray or heat-resistant dish, place aluminum foil and grease with vegetable oil (approx 1 tablespoon) This is to avoid sticking the paper. Place the sugar in a pan and make a caramel until it turns amber. Add the almonds and bathe them with the caramel. Place the preparation in the tray and let cool and then crush with a kitchen hammer or food processor.
Mousse: Hydrate the unflavored gelatin in the water and microwave 20 to 20 sec. Until melted and transparent. Beat the cream with the dulce de leche (arequipe) 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. Take to the refrigerator at least 4 hours. Unmold and enjoy !!!

PRESENTATION

It can also be presented in glasses alternating layers of cookies and mousse.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Becky Palestino
13/03/2013 13:09:43
Facil Espero hacerla el fin de semana

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