I wasn’t excited about this cake, but I should have been. It’s a real winner! It involves several components, and the flavors go together beautifully.
I made the little chiffon cakes in silicon cupcake pans. The fluffy batter is flavored with a little instant espresso. After baking, they’re brushed with a Kahlua syrup, also flavored with instant espresso.
The whipped cream topping is flavored with Dulce de Leche, caramelized sweetened condensed milk. I’ve never used dulce de leche before, but I’m a big fan of the ice cream flavor. The recipe includes instructions for caramelizing a can of sweetened condensed milk. Our grocery store only had evaporated milk, not sweetened condensed milk, but on the same aisle, they had something that appeared to be dulce de leche. When I used the translator app on my phone, the label said, “ready cooked sweetened mass.” I decided to go with that. This dessert was a big hit at our dinner party Friday night.
We’re ding a road trip tomorrow and won’t be back until Sunday evening. Time may be the deciding factor for my free choice cake.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted to join in.