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This Peruvian dessert is a delicate jelly roll cake filled with dulce de leche. The perfect ending to a celebratory feast.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Spray 15 x 10-inch jelly roll pan with nonstick cooking spray; line with parchment paper.
BEAT eggs in medium mixer bowl on medium speed until creamy and thick.
ADD granulated sugar one tablespoon at a time. Continue beating for about 5 to 7 minutes. Mixture should be thick and creamy. Add vanilla extract, grated orange peel and salt. Beat for 10 seconds.
SIFT flour into the egg mixture, carefully folding in with a spatula. Pour into prepared jelly roll pan; spread evenly with a spatula.
BAKE for 12 to 15 minutes or until cake springs back when pressed. Remove from oven; let rest for 5 minutes.
LAY out a clean kitchen towel that’s larger than the jelly roll pan; sprinkle with 2 tablespoons powdered sugar.
FLIP cake onto towel, gently peel off parchment paper and roll cake in towel starting from short side. Set aside; cool completely for 2 hours.
UNROLL cake; cut off rough borders with a sharp serrated knife.
WARM dulce de leche in a small saucepan over medium-low heat, stirring constantly, for about 3 minutes or until a thick pourable consistency has been reached.
POUR dulce de leche over cake, spread evenly with a spatula. Roll cake without towel and transfer to a small platter or large serving plate. Refrigerate for 1 hour.
SPRINKLE with remaining 2 tablespoons powdered sugar. Slice with sharp serrated knife or unflavored dental floss and serve with berries.
|Calories from Fat||40|
|Total Fat 4.5g||7%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 24g||8%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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