Heavenly Mango Dulce de Leche Layers Recipe is a Delight in light clouds of cream, sweet mango slices, milky caramel, and buttery chiffon cake. we will make it again. Adopted from Rachelle Santos
Prep 26, minutes, cooking: 25 minutes, Serve 1
Ingredients:
1 (300-ml) can condensed milk
1/4 cup sugar
1/4 cup water
1/2 tablespoon rum or lemon juice (optional)
1 1/2 cups whipping cream
1 whole store-bought taisan cake, sliced into 2 x 1/2 x 1/2–inch rectangles
2 to 3 ripe mangoes, sliced thinly, for garnish
Add Granolas to the side of a cake
Method:
Make the dulce de leche: Remove label of condensed milk and place unopened can in a pressure cooker. Fill with water until can is fully submerged. Pressure-cook for 20 minutes. Let cool before opening the can. In a small saucepan, make sugar syrup by combining sugar and water.
Bring to a boil and cook until sugar dissolves; cool. Add rum or lemon juice if desired and mix well. Using an electric mixer with the whisk attachment, whip the cream until stiff but not dry.
Transfer to a pastry bag with a large round or star tip. Set aside. To assemble, dip taisan cake lightly in sugar syrup just to moisten the cake. Place a spoonful of dulce de leche in a goblet.
Add 2 to 3 pieces of taisan cake then add another spoonful of dulce de leche. Top with 3 slices of mango then pipe with whipped cream.
Add another layer of taisan cake, dulce de leche, and mangoes.
Cover with whipped cream and garnish with mango slices.
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| Heavenly Mango Dulce de Leche Layers |