Monday, January 11, 2016

Caramello / Condensed Milk / Cajeta / Dulche de Leche - And Cake Made From It

10.Jan.16 10.Jan.16 10.Jan.16

We had a surplus of milk last week -- of about 3 litres -- so I turned to our trusty internet for recipe ideas. I made Mexican cajeta, which in hindsight is essentially condensed milk. The link for the recipe has escaped me now, but if memory serves me well, I used:

about 3 L of milk
500 g sugar
1/2 tsp cinnamon powder
1 tsp vanilla bean paste
1/2 tsp baking powder

* Method:
Boiling then simmering the ingredients until a thick caramel was achieved. It took almost an hour of vigilant stirring.

* Yield:
2x 500g glass jars, and some more.

What can we do with all this sweet cream? We wanted cake, and so condensed milk cake it was!
Cake idea was sourced from this video, and I used:

150 g self-raising wholemeal flour
1/2 tsp baking powder
50 g butter
4 eggs
500 g cajeta / caramello / condensed milk / dulche de leche

* Method:
Mix all ingredients together! I baked the cake for 30 minutes.

* Yield:
A very sweet and satisfying cake.
A video posted by juanitatortilla (@juanitatortilla) on

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