You know how there’s always someone at a gathering who drops
the bomb by saying, “Me meetha ni khati. (I don’t eat sweets.)”. Well, I
don’t get such people. What do they have against sugar/sweet stuff? In my
opinion, anyone who can’t handle a bit of a sweet thing isn’t worth my time or
attention. It’s just as simple as that. All my friends are people who love
eating, and they love eating sugary stuff. Hand one a pack of Galaxy Minies and
they’d start dancing (albeit awkwardly) with joy.
I came by this post a few days back about a bunch of Brazilian
dishes that should be tried out. And the one that caught my eye turned out to
be layer-after-layer of pure sugary pleasure. It takes a little time to make,
and since it has a lot of layers, you have to spend some time on your feet and
there are a lot of dirty dishes in the sink in the end. But trust me, it’s all
worth it.
The original recipe didn’t call for it but I added a cheesecake
layer in the middle just to balance out the dulce de leche on top. Turned
out amazing, if I don’t say so myself. :-P
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| 8 Layers of Awesome |
Ingredients
Dulce De
Leche
1 (14 ounce) can sweetened condensed milk (lowfat or fat-free okay)
1 (14 ounce) can sweetened condensed milk (lowfat or fat-free okay)
Cookie
Layer
3 (7 ounce) packs Marie biscuits or plane tea biscuits
1 cup milk (I use skim or fat-free half & half)
3 (7 ounce) packs Marie biscuits or plane tea biscuits
1 cup milk (I use skim or fat-free half & half)
Cheesecake
Layer
1 sachet Whip Cream or 1 cup Whip Cream
½ cup Milk
1 cup Heavy Cream
6 Kiri Cheese squares
1 sachet Whip Cream or 1 cup Whip Cream
½ cup Milk
1 cup Heavy Cream
6 Kiri Cheese squares
Pavé
1 teaspoon vanilla extract
7 tablespoons granulated sugar
4 ounces butter or 4 ounces margarine
4 egg yolks
1 cup heavy cream
1 tablespoon cocoa powder
Maraschino cherries, for decoration
1 teaspoon vanilla extract
7 tablespoons granulated sugar
4 ounces butter or 4 ounces margarine
4 egg yolks
1 cup heavy cream
1 tablespoon cocoa powder
Maraschino cherries, for decoration
Directions
1. Remove label from condensed milk can. Place UNOPENED can
in a large saucepan and cover it with water. Boil for 1 to 1. 5 hours, making
sure that the top of the can is always covered with at least a half-inch of
water to prevent an explosion (if the water level becomes too low, just add
some more hot water to the pan until can is sufficiently covered). Remove can
from water with tongs or a strainer and set aside to cool. Allow can to come to
room temp before opening (WARNING: hot can is under pressure and will spray
you if opened).
2. With a mixer, beat the butter/margarine and sugar until well-mixed (3-5 min.
depending on strength of your mixer). Add yolks, one by one, beating well after
each addition. Add cocoa powder. Beat in vanilla extract and heavy cream (beat
only until mixture is homogeneous and fluffy- it will become grainy if over-mixed).
3. In another bowl, empty the sachet of whip cream, pour in the milk and beat
until peaks form. Pour in the heavy cream and beat until well-mixed. Then put
in the Kiri squares and beat until the cheese is mixed in with cream.
4. Pour milk or half-and-half in a shallow dish for moistening cookies.
5. In a 2-quart glass casserole or 8x8" dish, dip cookies one by one and
form a layer to cover the bottom of the casserole. Next, spread half of the
butter-cream mixture over the cookies. Top with a layer of softened cookies.
Spread the whole cheesecake mixture. Top with another layer of moistened
cookies and rest of the butter-cream mixture, ending with a layer of moistened
cookies. Spread entire can of room-temp dulce de leche over the dessert.
6. Sprinkle with roasted peanuts, and decorate with maraschino cherries that
have been patted dry.
7. Refrigerate for 4 hours or overnight to allow layers to fully blend.
