Try these recipes of Dulce de leche desserts made simple

Here’s the twist to the tale of Dulce de leche! Indeed it is a Latin American favorite, and now it can be yours too. We have the simple dulce de leche sandwich cookies coated with coconut, Alfajores, and the delicious Argentinian chocolate cake called Chocotorta. If you have been wanting to try dulce de leche desserts for a while now, now you can have a taste of some right in your kitchen! You can skip the expensive method of acquiring dulce de leche from a specialty store by making it at home too.

1. Alfajores (Makes 24 cookies)

Ingredients

• 230 gm unsalted butter, room temperature
• 150 gm granulated sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 200 gm corn flour
• 200 gm all-purpose flour
• ⅛ tsp salt
• ¼ tsp baking powder
• 100 gm powdered sugar, sifted
• 1 can Dulce de Leche (approx 400 gm)

Instructions

1. Preheat the oven to 180°C and stick parchment paper on a baking sheet.
2. Sift flour, cornstarch, baking powder, and salt into a bowl. Give it a mix and set aside.
3. Take a bowl and use a stand mixer fitted with the paddle attachment, or a handheld electric mixer, to whip the butter and sugar until creamy.
4. Add egg yolks one by one, mixing in, after adding each. Then add vanilla extract and lemon zest, and mix again.
5. Gradually add the contents of the flour bowl, preferably in three parts into the butter-egg bowl and mix after adding each part, until combined well.
6. Transfer the dough onto a floured work surface and roll into a ball. Cover with plastic wrap and chill for at least one hour.
7. Remove the dough from the fridge and let it out to come to room temperature, then knead for a couple of minutes until it's easy to handle.
8. Divide the dough into two balls. Roll out each ball, using as little flour as possible, to about 6 mm thickness.
9. Cut the dough using a small round cookie cutter and transfer to the lined baking sheet.
10. Bake for 10-12 minutes. Transfer to a cooling rack and allow to cool completely.
11. Using a spoon or piping bag, fill the center of half the cookies with dulce de leche. Place the remaining cookies on top to create sandwiches.
12. Dust with powdered sugar before serving.

1. Chocotorta (Makes 16 servings)

Ingredients

For the chocolate biscuit layers:

• 225 gm salted butter, room temperature
• 500 gm brown sugar, lightly packed
• 2 eggs, cold
• 360 gm all-purpose flour
• 120 gm unsweetened cocoa powder
• 1 tbsp baking powder
• 1 tsp salt
• 180 ml strong coffee (for soaking)

For the Dulce de Leche filling:

• 455 gm cream cheese, room temperature
• 400 gm dulce de leche
• 1 tsp vanilla extract

For the topping:

• 285 gm dulce de leche

Instructions

1. Preheat the oven to 180°C. Grease and line a square 8x3-inch baking pan with baking spray and parchment paper, leaving extra overhanging on the sides, for easy removal later.
2. Using a stand mixer with paddle attachment, or a handheld mixture, cream the butter and brown sugar at high speed until pale and airy, scraping down the bowl as needed.
3. Add eggs next, and beat at high speed until well combined and fluffy.
4. Add cocoa powder, salt, and baking powder. Beat at low speed until well combined.
5. Add flour and beat at low speed until just combined. It should resemble soft cookie dough.
6. Divide the biscuit dough into five parts and spread one part into the prepared pan.
7. Bake for 8-10 minutes until the edges are set and the center puffs up. The center should feel like a very soft cookie when poked.
8. Remove from oven, poke holes throughout the cookie, with a fork, and let cool in the pan for a few minutes.
9. Remove using the parchment paper and place on a cooling rack. Repeat for remaining layers.
10. For the filling, mix cream cheese with dulce de leche first, then add salt and vanilla, mixing until smooth.
11. To assemble, line the pan with parchment paper in both directions for easy removal.
12. Place the first biscuit layer in the pan. Brush with 2-3 tablespoons of coffee.
13. Spread about 200 grams of dulce de leche filling on top. Repeat layering with remaining biscuits and filling.
14. Spread the remaining dulce de leche on top and refrigerate for at least four hours. Serve the dessert chilled.