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Heavenly Mango Dulche De Leche Layer Cake

Don't let the title of this Heavenly Mango Dulche De Leche Layer Cake recipe fool you.  The base of the cake utilizes a store-bought chiffon or angel food cake.

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Prep Time: 10 | Cook Time: 30 | Ready In: 40
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Heavenly Mango Dulche De Leche Layer Cake

1 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 chiffon 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

Cooking Process:

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 cake then add another spoonful of dulce de leche. Top with 3 slices of mango then pipe with whipped cream.

Add another layer of cake, dulce de leche, and mangoes.

Cover with whipped cream and garnish with mango slices.

Nutritional Information:

There are nutritional values recorded for this Heavenly Mango Dulche De Leche Layer Cake recipe.