Learn how to make this delicious Dulce de Leche Cake Roll! Creamy, sweet, and delicious, it'll have you coming back for more.
I feel like I've talked about our vacation to Paraguay quite a bit already and think it's time that I finally share some pictures with you. This will be the first installment of probably 3 because our trip had 3 parts to it and I need some time to get organized - and I also don't want to overload you with too many (food-unrelated) pictures at once.
First thing's first though - cake. This Dulce de Leche-filled cake roll is inspired by a little treat that was part of the breakfast buffet at our first hotel in Asuncion (Paraguay's capital). Baked sweets were a breakfast staple just like cereal, eggs + sausage, or fresh bread.
Dulce de Leche Has Returned To My Cooking Arsenal!
I can't believe how long I hadn't baked with Dulce de Leche. I am so glad South America reminded me of this stuff which is practically liquid gold!
We bought a container of Dulce de Leche in Paraguay, but by the time I got around to baking this cake roll, Konrad had used up most of it for his breakfast toast. So I made my own using sweetened condensed milk.
(Naomi from Baker's Royale has a quick tutorial for 3 ways of making Dulce de Leche from sweetened condensed milk. I was familiar with the method of boiling the can from before, so this time I tried the 'water bath baking'. It worked out perfectly (and it somehow makes me feel better than cooking something in a tin can for many hours).
Paraguay - Recovery in Asuncion
It took about 25 hours and 4 different flights to get from Calgary to Asuncion, Paraguay's capital. From Asuncion, it is still about a 7-hour bus ride to get to Loma Plata, the small German town where Konrad was born and grew up in - but we both needed a breather and my swollen pregnancy legs required some recovery time.
We booked into the Hotel Westfalenhaus and spent a couple days of pure relaxation, getting used to the heat, sitting by the pool, and getting pampered with mani/pedi and a massage.
Zoo and Botanical Garden
Not far from the hotel is the zoo as well as the botanical garden. Konrad had faint memories of visiting here as a 6-year-old just before moving away from Paraguay. A re-visit was in order.
The zoo houses a variety of native and other animals (not that I could tell one from the other - to me they were all alike).
Rhea - a South American flightless bird (similar to an ostrich or emu)
Well, hello there!
I must say, after a very long and snowy winter in Calgary, it was so refreshing to see everything green and blooming. I wanted to take pictures of every single flower I came across!
No elephants in the zoo, but this tree trunk comes pretty close.
Definitely wouldn't mind hanging out in this blooming gazebo all the time!
Dulce de Leche Goodness Is Here
Back at the hotel, we were also spoiled with fantastic food. We noticed a big love and focus on meat, beef especially - and we had our fair share. All the fresh fruit tasted so intensely delicious since it actually had a chance to ripe before being picked.
Join me for more food and travel pictures from Paraguay later this week.
And this is the breakfast sweet that inspired today's cake roll recipe. Actual Dulce de Leche is a little darker and thicker than the substitute made from sweetened condensed milk - although both taste amazing.
Dulce de Leche Cake Roll
- 4 eggs separated
- 3 tablespoons water
- ⅓ cup sugar
- pinch of salt
- ⅔ cup unbleached all-purpose flour
- ½ cup cornstarch
- about 1 ½ cups Dulce de Leche
- powdered sugar for dusting
- Preheat your oven to 400 degrees F. Line a baking sheet ( approx. 15x12 inches) with parchment paper.
- Separate the eggs. Cream together egg yolks, water and sugar until thick and lighter in colour. In a separate, clean bowl beat the egg whites with salt until stiff. Whisk together flour and cornstarch to combine. Spread egg whites over yolk mixtures. Sift the flour mixture over top and fold in carefully.
- Spread batter onto prepared baking sheet and back for 10 minutes. Generously sprinkle a tea towel with powdered sugar. Turn cake layer onto tea towel and roll up with the towel from the long side. Let fully cool.
- Carefully unroll the cooled cake layer and spread the inside with Dulce de Leche. Roll back up and tightly cover with plastic wrap. Refrigerate for at least 2 hours to let the cake roll firm up and soak in some of the moisture in the filling.
- When ready to serve, dust with powdered sugar and slice.
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Dulce de leche cake typically consists of layers of sponge or chiffon cake that are filled and frosted with dulce de leche, a rich and sweet caramel-like sauce made from sweetened milk.
The Queen's Arm (Brazo de Reina) is a traditional Chilean dessert made of a thin layer of sponge cake that is filled with dulce de leche or jam, rolled into a log shape, and often dusted with powdered sugar.
Bakery dulce de leche is a type of dulce de leche commonly used in bakery products, such as cakes, pastries, and cookies. It is a sweet caramel-like filling or topping that adds a rich and creamy flavor to various baked goods.
The "arm of the queen" refers to the dessert Brazo de Reina, which is a type of rolled cake or jelly roll that is popular in various Latin American countries, including Chile. It is typically filled with dulce de leche, fruit jam, or other sweet fillings.