We love our traditional pineapple bizcocho filling, but this Dulce de leche cake filling is possibly the second most popular one. Easy to make, and it can be used for other desserts, to spread on fruit, or as a sauce topping for your frozen desserts. Let's show you how to make it.
By - Reviewed: . Original: Feb 3, 2003
Why we ❤️ it
Dulce de leche (milk fudge) is one of those Pan-American dishes. And like most of those dishes we share, it comes with many names and in many versions.
It is most commonly used as part of other desserts: in between cake layers, as a caramel sauce drizzled over some desserts, or as a fruit topping. Among others.
What is dulce de leche?
The best known dulce de leche worlwide is a type of fudge made typically by slow-cooking condensed milk until the sugar caramelizes, which gives its distinct flavor and taste. In the Dominican cuisine, we use this one as a common filling for the Dominican cake.
There is also a Dominican dulce de leche, which is a soft candy and served as dessert or as a treat.
Quipes and ingredients.
Dulce de leche filling ideas
Here are some ideas to use dulce de leche in your dessert preparations:
- Bizcocho domicano de dulce de leche: Start by making our wonderful Dominican bizcocho, and use dulce de leche as filling. Our recipe has many other choices for filling, and videos of each part and steps.
- Chocolate dulce de leche cake: Make a chocolate cake recipe and cut it in half and make a layer of dulce de leche in the middle.
- Dulce de leche cheesecake: If you love cheesecake, you'll love this super-easy, dulce de leche no-bake cheesecake. It's spectacular, does not require an oven, and is so much faster to make.
- Dulce de leche sauce: Make it into a sauce by adding a bit of water, and you can drizzle it over any dessert, or as a sauce like in this flan-like coffee panna cotta.
- Chocolate chip dulce de leche mug cake: Try this awesome, quick chocolate chip mug cake, and make it better by drizzling it with some dulce de leche.
- Cupcakes: Try this filling in these lovely dulce de leche cupcakes.
Top tips
- Cooking methods: You can make dulce de leche with canned sweetened condensed milk in three ways: By boiling it, baked in a bain-marie (hot water bath), or cooked in a pressure cooker. For this recipe, I chose the most affordable, simple, and safe way to make it.
- Cooling: Once cooked, make sure to let the can come to room temperature before opening it to avoid burning yourself.
- Vanilla: Adding a tablespoon of vanilla extract makes it all the more special, so stir it in once you get it out of the can.
- What to do if the dulce the leche is too thick: If you find the dulce the leche is too thick when it comes out of the can, heat a small saucepan with 2 tablespoons of water, remove the saucepan from the heat, and spoon in the dulce de leche stirring it.
The residual heat from the pan will help combine with the water. Add another tablespoon of water if you think it needs to be more liquid. - What to do if the dulce the leche is too thin/runny: Scoop the dulce de leche into a small saucepan and heat over low heat. Stir constantly and scrape the sides to prevent it from scorching.
Once it reaches the consistency you prefer (remember it will get thicker once cooled again), remove it from the heat and keep stirring until it comes to room temperature.
About this recipe
While it Mermelada de piña (relleno de piña) is the most common filling for Bizcocho dominicano, Dulce de leche made with condensed milk is neither uncommon and nearly as popular.
Cooks and bakers will always make theirs at home.
Recipe
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Dulce de Leche Cake Filling Recipe
Ingredients
- 2 cans condensed milk, (large, 14 oz each)
Instructions
1. Place cans in water
- Place the cans, unopened, in a medium-sized pot. Pour in enough water to cover the cans, plus an inch.Cover the pot.
2. Cook leche condensanda
- Boil over low heat for 3 hours, rotating the cans every half hour to cook uniformly (or 35 minutes over low heat in a pressure cooker, counting from the moment it starts to whistle)⚠️ If you're making it in a regular pot, add water as it becomes necessary to maintain the cans covered, and make sure never runs dry.
3. Cooling
- Remove the cans from the water and cool to room temperature⚠️ Cooling before opening is a must as a safety issue, you can get burn opening the can while still hot.Once cooled, remove lid, pour the fudge into a bowl and stir to obtain a smooth cream.
4. Store or use
- Use it as filling or sauce with your preferred dessert, or store in the refrigerator in an airtight glass container for up to two weeks.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More Dominican cake fillings
You can find here all the most popular Dominican cake fillings, which you can make at home for a better and more authentic flavor. The traditional one is the Pineapple Dominican cake filling, and many prefer the Guava Dominican cake filling, and many love the mild, creamy, adult flavor of the Crema pastelera Dominican cake filling.
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