Dulce de Leche is present in all of cuisines of Latin America. From Chile to Venezuela, Argentina to Brazil. In fact, there is an unofficial rivalry between who invented dulce de leche: Argentineans from the region of La Paila claim the glory, and we Brazilians, also fight for the title. It is true, especially to the state of Minas Gerais, in the heart of Brazil’s dairy country. As I am from Rio, I never paid that much attention. Perhaps, this kind of competition matters very little to most cooks—myself included—as it is what you can do with dulce de leche that matters most. Like this Roulade! Indulge!
Serves 6 to 8
For the Cake:
5 eggs, separated
¾ cup (105g) flour, sifted
½ cup + 1 tablespoon (125g) sugar
To Soak the Cake:
1 cup coconut milk, heated and cooled (to soak the cake)
1 teaspoon vanilla extract
For the Filling:
2 cups (600g) store bought dulce de letche
½ cup (40g) unsweetened grated coconut
For the Glaze:
½ cup heavy cream
5.3 oz (150g) (about ½ cup) dulce de leche
Equipment: 12X18X1 inch sheet cake pan greased with butter, lined with parchment paper and greased again (do not let the paper go up the sides of the pan). Have a clean kitchen towel and sugar handy.
- Prepare the Cake: Pre-heat the oven to 350˚F. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of salt and start beating until the whites start to foam and rise. Gradually add the sugar and beat until they become a firm meringue reaching soft peaks, about 4 minutes.
- In another bowl, lightly whisk the yolks together. Gently scoop one third of the meringue and fold with the yolks. Now scrape the lightened yolks onto the meringue, and fold everything together using a large rubber spatula. Mix in the flour, and fold carefully, rubbing the sides and the bottom center of the mold, making sure there are no pockets of flour. The cake will deflate a little—that’s normal, but it should still look fluffily.
- Pour the cake batter onto the prepared sheet pan, and spread out evenly with an off set spatula. Bake in the oven until it looks very lightly golden brown, and uniformly puffed, about 12-16 minutes. (Attention: If you over bake, even by a few minutes, the cake will dry out and become un-rollable.)
- Meanwhile, Prepare the Coconut Milk: In a small saucepan bring the coconut milk to a low boil then let it cool completely. Whisk in the vanilla extract.
- Remove the cake from the oven and let it rest 2 minutes inside the pan while you prepare the wet towel: wet a kitchen towel completely, twist, and remove excess water. Stretch on a clean counter. Invert the cake onto the towel, remove the pan, and carefully peel off the parchment paper. If the edges are slightly dry, trim it. Let it cool at room temperature.
- Soak the Cake: Brush the cake with coconut milk.
- Spread the Filling: In a bowl, mix together the dulce de leche with the coconut.
- Using an off set spatula, spread the filling across the entire cake.
- Roll the Cake: Using the towel to help you, gently lift and roll the cake, starting with the long side farthest from you and finish so that the seam is on the bottom. Trim the two outer sides to make a clean cut. Transfer to a rack.
- Glaze the Cake: Put the dulce de leche in a bowl. In a medium saucepan heat the heavy cream; pour onto the dulce de leche and whisk well. Pour over the rolled cake and carefully transfer to a rectangular plate. Serve at room temperature.