Buenos Aires, Argentina, one of the original Food and Wine Festival booths to debut in 1996 featured this delicious dessert in 2007.
1/2 cup sugar
3/4 cup all-purpose flour, sifted
1/4 cup unsalted butter, melted
3/4 cup Dulce de Leche Cream
3/4 cup unsweetened coconut milk
1 cup whole milk
2 tbsp toasted slivered almonds, for garnish
- Preheat oven to 300°F and generously butter 8- inch cake pan. Beat eggs and sugar until thick and pale in color. Fold the flour into the egg mixture in 3 batches, adding the melted butter with the last batch. Spread batter into prepared pan and bake for 30 minutes, or until golden brown. Set the cake aside to cool on a wire rack.
- In a small saucepan, combine Dulce de Leche Cream, coconut milk, and whole milk and bring to a boil. Set aside to cool slightly.
- Cut the sponge cake into 1" inch cubes and divide them among 6 ramekins. Pour the warm Dulce de Leche Cream over the sponge cubes in each ramekin.
- Garnish each serving with a teaspoon of toasted almonds on top. Refrigerate for two hours and serve chilled.
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