CHEESE AND DULCE DE LECHE CREAM CARAMEL CAKE

INGREDIENTS

SABLÉE DOUGH

  • 250 g of Milkaut Profesional Butter
  • 85 g of icing sugar
  • 50 g of glucose
  • 1 egg
  • 3 g of salt
  • 500 g of pastry flour

DULCE DE LECHE BAVAROISE

  • 275 ml of Milkaut Profesional Cream 44%
  • 200 ml of whole milk
  • 50 g of yolk
  • 50 g of sugar
  • 7 g of unflavoured gelatin
  • 35 ml of water
  • 160 g of Milkaut Profesional Dulce de Leche for Pastry

CHEESE CREAM CARAMEL

  • 250 ml of whole milk
  • 160 g of condensed milk
  • 460 ml of Milkaut Profesional Cream 39%
  • 5 eggs
  • 95 g of sugar
  • 125 g of Milkaut Profesional Crematto
  • 315 g of Milkaut Profesional Cream Cheese

DULCE DE LECHE CRISPY TOP

  • 500 g of Milkaut Profesional Dulce de Leche for Pastry
  • 300 g of icing sugar
  • 70 g of cornstarch

MILKAUT SOLUTIONS

PROCESS

SABLÉE DOUGH

Cream the Milkaut Profesional Butter with the icing sugar and glucose until light and fluffy.
Gradually incorporate the dry ingredients and salt, with no kneading. Roll out the dough between two sheets of parchment paper and chill. Once firm, use this to line your chosen tarttin.

DULCE DE LECHE BAVAROISE

Prepare a cream anglaise, then pour it over the Milkaut Profesional Dulce de Leche for Pastry. Add in the gelatin that has been previously hydrated. Mix until smooth. Allow the mixture to cool before folding in the whipped cream already beaten to soft peaks. Pour this into a mold that is slightly smaller in diameter than your tart. Freeze.

CHEESE FLAN

Heat whole milk, Milkaut Profesional Cream 39% and sugar. Out of the heat, Integrate condensed milk, eggs, Milkaut Profesional Crematto and Milkaut Profesional Cream Cheese.
Use the food processor to achieve a smooth texture and sieve. Pour over the cooked dough and cook at 100 °C for about 30 min until firm. Cool.

DULCE DE LECHE CRISPY TOP

Mix the Milkaut Profesional Dulce de Leche for Pastry with icing sugar and cornstarch.
Transfer this mixture into a piping bag fitted with a plain nozzle. Pipe strands of the mixture onto a plate lined with butter paper, dust with icing sugar, and allow it to dry for 24 hours.

ASSEMBLY

Lay the cheese cream caramel on the baked dough and bake at a temperature of 100 °C for about 30 minutes, until it gets firm. Allow it to cool thoroughly. Then, layer the dulce de leche bavaroise on top and garnish with the dulce de leche crispy top.

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MILKAUT SOLUTIONS

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