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]
- Open the lid of the condensed milk can for about 1/3-1/4
- Place the can in a shallow pan of boiling water for 3 hours.
- Keep adding boiling water to maintain constant level
- Stir once after every 1 hour. I used a knife to do so.
- Once you see a toffee color concoction in the tin, it is ready to be moved to a bowl.
- It can be a bit lumpy, but a quick whisk shall let you get rid of the lumps.
- Empty in a glass container and use it for almost 2-3 months even if it is not kept in fridge.
For Poached Pears:
I used this classic recipe to poach 1 medium-sized pear.
Once cooked well. I sliced it fine and used a kitchen paper towel to soak excess water.
I did this.
- Once cooled on the wire rack, cling wrap the cake and put it in the fridge for a couple of hours.
- Take it out after the chilling time and slice it half to form a layer.
- Let it thaw for about 15-20 min in the room temperature.
- Spread the caramel generously and place sliced pears in it.
- Cover with the other layer of the cake.
- Add the caramel on the top as well and add the pears.
- You may add chocolate shavings too.
I am adding this to Bake Fest#6 at Sumee’s Blog:
A Brain Child of Vardhini’s kitchen.
P.S- Hope to give another entry by next week. Creating a lovely cake for the DH’s 30th Birthday. ❤