Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, dulce de leche “ant hill” cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Dulce De Leche “Ant Hill” Cake is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Dulce De Leche “Ant Hill” Cake is something which I have loved my entire life. They’re nice and they look wonderful.
Children will delight in this unique cake that's formed into the shape of an ant hill. This Russian favorite is fun to make with the kids, too! Great recipe for Dulce De Leche "Ant Hill" Cake. Ant Hill cake (Sarang Semut Cake) in Indonesia is a very popular dessert.
To begin with this particular recipe, we must first prepare a few ingredients. You can have dulce de leche “ant hill” cake using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Dulce De Leche “Ant Hill” Cake:
- Take 5 Eggs
- Make ready 150 g All purpose Flour
- Take 150 g Tapioka Starch
- Prepare 500 g Granulated Sugar
- Make ready 500 ml Hot Water
- Take 100 ml Sweetened Condensed Milk
- Make ready 100 ml Dulce De Lecke
- Prepare 200 g Butter (melted)
- Take 1 Tsp Vanilla Extract
- Take 1 Tsp Baking Powder
- Prepare 1 Tsp Baking Soda
- Get 1/2 Tbsp Cinnamon Powder
This delicious cake is perfect for Christmas and holiday season or just for sweet weekend mornings with a cup of tea. Dulce de Leche Cake is one of the best caramel cakes out there. It has dulce de leche in the cake, soaking syrup and the cream, and the hazelnuts add a very pleasant crunch. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan.
Steps to make Dulce De Leche “Ant Hill” Cake:
- Preheat your oven to 350°F/180°C. Mix together the dry ingredients, whisk them well and then set it aside. In a saucepan over low heat, caramelize the sugar until it turns dark, golden brown.
- Slowly and carefully pour the hot water into the caramel. Then stir it until the caramel dissolves into the water and becomes a thin syrup. Remove it from the heat and set it aside to let it cool completely. In a separate bowl, lightly beat the eggs (do not over whip the eggs) then add in the condensed milk, dulce de Leche and 1 tsp of vanilla extract. Then mix gently.
- Then add in the dry ingredients and melted butter and continue to mix it well.
- Lastly, add in the caramel syrup and mix it well. If the batter looks clumpy, you can pass it through a sieve to remove the clumps. Pour the batter over a cake pan with a strainer. Bake it for about 50 minutes to 1 hour or check if it’s ready by using the toothpick method.
- Remove cake from the oven and allow it to cool to room temperature. Cut the cake and see the tunnels of the Ant hill. Enjoy! 😉
It has dulce de leche in the cake, soaking syrup and the cream, and the hazelnuts add a very pleasant crunch. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely. The sweet (dulce) cream-soaked cake is one of Sue Torres' favorite ways to end a Mexican meal. Although the cake can be served right away, she says it's even better the next day. "Just be careful.
So that’s going to wrap this up with this special food dulce de leche “ant hill” cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
