Dule de Leche is now world famous. Everyone knows the story, the gauchos would be out moving cattle and wanted something sweet to have. So they would boil a tin of condensed milk, wait until it had cooled and then devour the sugar sweet milky caramel.
When it came to think of a dessert to have with our Argentine meal I wanted to create something which represented what the gauchos had. Often they were out in the wilderness but more often than not they returned to rich farms where dairy products were in abundance hence the use of the cheeses.
These little cakes are soft, creamy and slightly cheesey. The dulce de leche in the centre makes a pleasant surprise. Best of all they are quite quick and easy to make.
Ingredients – makes 6 cakes
2 eggs
50g caster sugar
125g ricotta
125g mascarpone
75g Doves Farm Plain Flour
¼ tin of Dulce de Leche
1. Place the eggs, caster sugar, ricotta cheese, mascarpone cheese, and flour in a bowl and mix together.
2. Line a 6 hole metal muffin tin with individual sheets of grease proof paper. Make sure each sheet is slightly bigger than the hole.
3. Put approximately one tablespoon of mixture into each hole. Try and flatten it slightly.
4. Place ¼ teaspoon of dulce de leche on top of each cake, in the middle.
5. Now place another tablespoon of mixture on top of the dolce de leche
6. Flatten the mix slightly, push down any spikes with a clean, wet finger.
7. Place the muffin tin into a larger oven proof dish and fill the larger dish with water so that it comes up halfway to the muffin tin.
8. Place this in the oven at 200 degrees for 20 minutes until the cakes are slightly puffed and risen.
9. Remove the cakes with their paper on and leave to cool on a wire rack until cool
10. Remove the paper and place a tablespoon of dolce de leche on each cake
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