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Dulce de leche mousse cake

Dulce de leche mousse cake, it will not be the lightest in the world but as for its taste there will be no doubt that it is among the best. A powerful recipe, but from time to time I guess almost all or all of us give us a treat and now that the blissful state of alarm is finally over we will celebrate it in a big way, be careful that the danger is still there.

Although the recipe is long and with many ingredients if you follow it at the foot of the letter you will see that it is not at all complicated and our mycook robot simplifies everything so much that you don’t have to be lazy when cooking.

It does not know anything cloying and the mixture with banana is super rich so cheer up and try it.

Dulce de leche
mousse cake Sweet milk mousse cake rich, fresh and nothing cloying.

Cuisine: Spanish
Type of recipe: Dessert
Rations: 8-10
Preparation time:
Cooking time:
Total time:
For the base:
  • 200 gr biscuits
  • 125 gr butter
  • 1 teaspoon cinnamon
For mousse:
  • 5 gelatin leaves
  • 125 gr milk 200 gr
  • ripe banana (I put 2)
  • 250 gr of dulce de leche
  • 500 gr of cream to assemble
For topping:
  • 100 gr of biscuits
  • 20 gr of crocanti almond
  • 50 gr
for the base:
  1. Crush the biscuits 30 seconds speed 5-7-10.
  2. Meanwhile, melt the butter in the microwave and add it to the jar. Mix 10 seconds at progressive speed 5-7-10.
  3. Spread on the base of the mold. Get in the fridge.
For mousse:
  1. Soak gelatin leaves 5 minutes.
  2. Assemble the cream, putting the butterfly, for 40 seconds at speed 5.Do not have to be very firm. Take out and book.
  3. Without washing the jar add and heat the milk 1 minute at 90° speed 2.
  4. Add the drained gelatin and mix 1 minute speed 4.
  5. Pour the dulce de leche and chopped bananas and mix everything 3 minutes at speed 6.
  6. Get out into a bowl.
  7. Mix with whipped cream in several batches.
  8. Pour on the biscuit base and refrigerate 4 hours minimum
For topping:
  1. Crush the cookies 30 seconds at speed 5 (do not have to remain as powder).
  2. Melt the butter in the microwave and add it to the jar along with the crocanti almond. Mix 30 seconds at speed 3.
  3. Sprinkle over the mousse.
If you have a removable mold of 20-22 cm will look perfect for you.

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