nw2s

This is my version of a couple of different cakes we had when we were in Argentina. I’d link to the cafes, but Barb’s not here and I have no idea which places they were. It’s a little involved, but worth it. It’s essentially a yellow bundt cake with butter rum sauce poured over it and served topped with dulce de leche whipped cream. MMMmmm… it’s in the oven right now.

Cake

• 426g all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt

• 1 c butter
• 396g sugar
• 4 tbsp powdered buttermilk
• 4 eggs
• 1 c water (subst. real buttermilk or plain milk + lemon juice depending on availability)
• 2 tsp vanilla

Combine dry ingredients and set aside. Cream sugar and butter. Add powdered buttermilk. Beat eggs in a bowl and add vanilla. Slowly add egg mixture, allowing to incorporate completely. Alternate adding dry ingredients and water until just combined. If you can’t find the powdered buttermilk which is super handly to have around, use real buttermilk, or worst case, use milk with some lemon juice, as you need a little extra acid.

Grease a bundt pan – with melted butter to work into all the crevaces. Bake at 325 for 55-65 minutes.

Butter Rum Sauce

• 1 c sugar
• 0.25 c water
• 0.25 c butter
• 3 (or so) tbsp dark rum

While the cake’s in the oven, combine the sauce ingredients in a small saucepan. Bring to a boil and take off the heat. If you want more of the alcohol flavor, don’t add the rum until you take it off the heat. I like the rum taste, but don’t like the alcohol, so cook most of it off.

While the cake is still warm, poke it with a skewer (a lot) and pour the sauce over it. Allow it to soak in for an hour or two and then turn the cake over to allow it to fall out of the pan. If you have a torch, a hit with that will help, otherwise let it sit as long as you can stand it and the give it a few good shakes. Don’t try too hard or it’ll come apart.

Dulce de Leche Mousse

• 1.75 c whipping cream
• 12 oz dulce de leche
• 1 tbsp dark rum
• 4 tbsp butter
• 1 tsp gelatin powder

Chill bowls, cream, and mixing implements thoroughly beforehand.

Gently melt the butter and add the rum and dulce de leche to soften. Allow to cool a bit.

Combine 1/4 c cream and gelatin in a small metal bowl or measuring cup to allow the gelatin to dissolve. Genltly warm on a burner to complete, but do not bring to a boil. Stir into the dulce de leche.

In a mixer, beat the cream to medium peaks. I never can tell… do it till it looks good and tasty. Combine some of the whipped cream with the dulce de leche mixture to lighten. Then fold in that into the whipped cream in two stages. Don’t over mix, if it’s not perfectly combined, that just adds character.

Allow to chill covered for at least 8 hours before you get your grubby hands in it.

Serve the cake slices with heaping portions of the mouse. Sleep well.