Have you ever tried dulce de leche? It is a miracle of a caramel spread found in the ethnic section of most grocery stores. It is delicious on chocolate graham crackers or just on a spoon.
When I came across this recipe, I was excited to try it, if for no other reason than it takes about a half an hour from start to finish.
Beat 1 cup of sugar and 6 egg whites together.
After a few minutes, you will get some nice peaks form.
Add in the yolks, flour and vanilla; stir until it's all combined.
Pour into a parchment lined (this is important!) jelly roll pan. Bake at 350 for about 11 minutes. The cake will be springy when touched.
While the cake is still warm, remove it from the pan and spread on the dulce de leche.
The heat from the cake will melt this just enough for you to be able to spread it out to the edges.
Roll up longways, using the parchment paper to help lift the edges.
Slice into one inch rolls.
I'm still on the fence with this one. It was good, but kind of bland. I think the cake was the problem. It didn't complement the caramel filling so much as compete with it. I think if I were to make this again, I would maybe use a tad less sugar.
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Arrollado con Dulce de Leche
1 cup self rising flour
1 cup sugar
6 eggs (separated)
1 t. Vanilla
One can dulce de leche, 13.4 ounces
Beat egg whites until fluffy add sugar until soft peaks form, then add egg yolks, flour, and vanilla. Line an 11x15x1 inch jelly roll pan with parchment paper, be sure a little over laps to assist with rolling later. Spray lightly with Pam. Spread batter evenly in pan and bake at 350° for 10-12 minutes or until golden and cake springs back when touched. Remove from oven and while still hot, drop spoonfuls of dulce de leche over top of cake. Wait a minute then spread evenly. Grabbing the long end of the paper, start rolling the cake toward you while pulling the paper free. Once rolled tight, wrap with the parchment paper and let cool. Once cooled slice and place on pretty platter and sprinkle with powdered sugar. Serves 10-12.