by Pallavi Purani

Eggless cake with Dulce de Leche and pears

I had posted about the Nestle cake mix that I used to make a sponge.

I assembled it with a rich Latin American Caramel called Dulce de Leche and some fine slices of Poached pear.

For Dulce de Leche:

1 can…………………. Condensed Milk.

Boiling water [Enough to keep the cooking going for 4 hours.

Print Recipe
Eggless cake with Dulce de Leche and pears
I had posted about the Nestle cake mix that I used to make a sponge.
Servings
Servings
Instructions
  1. Open the lid of the condensed milk can for about 1/3-1/
  2. Place the can in a shallow pan of boiling water for 3 hours.
  3. Keep adding boiling water to maintain constant level.
  4. Stir once after every 1 hour. I used a knife to do so.
  5. Once you see a toffee color concoction in the tin, it is ready to be moved to a bowl.
  6. It can be a bit lumpy, butĀ a quick whisk shall let you get rid of the lumps.
  7. Empty in a glass container and use it for almost 2-3 months even if it is not kept in fridge.
  8. For Poached Pears:
  9. I used thisĀ  classic recipe to poach 1 medium-sized pear.
  10. Once cooked well. I sliced it fine and used a kitchen paper towel to soak excess water.
  11. For Sponge:
  12. I did this
  13. To Assemble:
  14. Once cooled on the wire rack, cling wrap the cake and put it in the fridge for a couple of hours.
  15. Take it out after the chilling time and slice it half to form a layer.
  16. Let it thaw for about 15-20 min in the room temperature.
  17. Spread the caramel generously and place sliced pears in it.
  18. Cover with the other layer of the cake.
  19. Add the caramel on the top as well and add the pears.
  20. You may add chocolate shavings too.
  21. I am adding this to Bake Fest#6 at Sumee's Blog:
  22. A Brain Child of Vardhini's kitchen
  23. And at.
  24. at I Love Baking
  25. Happy Baking.
  26. Cheers,
  27. Pallavi.
  28. P.S- Hope to give another entry by next week. Creating a lovely cake for the DH's 30th Birthday. <
Recipe Notes



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