Ingrédients pour Dulce Argentino Aka Really Yummy Caramel Roll Cake
- Eggs
- Self Rising Flour
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Condensed Milk
- Sweet Vermouth
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Comment préparer Dulce Argentino Aka Really Yummy Caramel Roll Cake
- Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch baking sheet.
- In a large bowl, beat 6 large egg whites until stiff peaks form.
- Gradually add 1 cup granulated sugar to the egg whites, beating until glossy and stiff peaks remain.
- In a separate bowl, whisk together 6 large egg yolks, 1 teaspoon vanilla extract, and 1 cup all-purpose flour until just combined.
- Gently fold the egg yolk mixture into the whipped egg whites until just incorporated. Be careful not to deflate the egg whites.
- Pour batter onto the prepared baking sheet and spread evenly.
- Bake for 7-10 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the baking sheet.
- Starting from the short end, tightly roll the cake with the help of the towel. Let it cool completely.
- Meanwhile, prepare the dulce de leche: In a double boiler (or a heatproof bowl set over a pot of simmering water), combine 1 (14-ounce) can of sweetened condensed milk and 2 tablespoons of water.
- Cook over low heat, stirring occasionally, for 60-75 minutes, or until the mixture is thick and a rich caramel color. Do not let the mixture boil.
- Remove from heat and stir in 1 tablespoon of vermouth (optional). Let the dulce de leche cool completely.
- Once the cake is completely cool, carefully unroll it and spread the cooled dulce de leche evenly over the surface.
- Re-roll the cake and dust with powdered sugar before serving. Refrigerate for at least 30 minutes to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
114g
Fat
17g
Carbs
10g
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