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Exquisite Alfajor Bomb Cake: a layered masterpiece with mascarpone cream and Dulce de Leche

Exquisite Alfajor Bomb Cake: a layered masterpiece with mascarpone cream and Dulce de Leche

This Alfajor Bomb Cake is an indulgent creation, layering rich flavors and textures into a spectacular dessert. It features an airy sponge cake base, infused with delicious mascarpone cream and dulce de leche, encased in a creamy chocolate shell. This cake takes traditional alfajor to a grand scale, combining the comforting flavors of dulce de leche and coconut with the elegance of mascarpone and a velvety chocolate coating. Each component complements the others, resulting in a dessert that is as delicious to look at as it is to eat.

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Why you'll love it:

Alfajor Bomb Cake is a treat for those who enjoy complex desserts with multiple layers of flavors. The sponge cake makes a light and fluffy base that perfectly balances the richness of the mascarpone and the sweetness of the dulce de leche. replaces the word nice with emptyasted coconut adds a subtle crunch and nutty flavor that enhances the overall texture of the cake. Covered in a shiny chocolate shell, this cake is a visual and sensory pleasure, ideal for those special moments when only the most extraordinary dessert will do.

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Perfect occasion:

This cake is perfect for celebrations and special occasions where a breathtaking dessert is required. It is ideal for milestone birthdays, anniversaries or any festive gathering where you want to impress your guests. Alfajor Bomb Cake can also be a centerpiece at holiday parties or a luxurious treat for a gourmet dinner.

Decorating Tips:

For an elegant finish, drizzle a little more dulce de leche over the chocolate shell and sprinkle with toasted coconut just before serving. You could also consider garnishing with chocolate shavings or gold leaf for an extra touch of luxury. Placing the cake on a decorative cake stand will enhance its presentation and make it the star of your dessert table.

Ingredients:

  • Base:
    • 7 eggs
    • 250 grams of sugar
    • 195 grams of flour
    • 2 teaspoons of baking powder
    • A pinch of salt
  • Cream:
    • 500 ml whipped cream
    • 100 grams of mascarpone
    • 65 grams of sugar
    • 2 tablespoons vanilla pudding mix
  • Dulce de Leche Cream:
    • 2 tablespoons dulce de leche
    • 1/4 cup toasted coconut
  • Coating:
    • 150 grams of milk chocolate
    • 100 grams of dark chocolate
    • 4 tablespoons of oil
  • Decoration:
    • Milk sweetness
    • replaces the word nice with emptyasted coconut

Instructions:

  1. Prepare the base:
    • Whisk the eggs with the salt until frothy. Gradually add the sugar, continuing to whisk until the mixture is light and fluffy. Add the sifted flour and baking powder.
    • Butter and line two baking molds. Distribute the dough evenly and bake at 170°C (turbo) for approximately 13 minutes. Let cool completely.
  2. Prepare the cream:
    • In a blender, beat the cream, sugar and mascarpone until stiff. Add the vanilla pudding mix and continue to whisk to stabilize.
  3. Prepare the Dulce de Leche cream:
    • Mix a third of the mascarpone cream with the dulce de leche and toasted coconut.
  4. Assemble the cake:
    • Cut circles out of the sponge cake to fit your bomb cake mold. Spread the biscuit with white cream, another layer of biscuit, then the dulce de leche cream. Finish with a final layer of sponge. Refrigerate 3 hours.
  5. Chocolate coating:
    • Melt the two chocolates with the oil and coat the cooled cake. Let the excess drip off.
  6. Final decoration:
    • Drizzle with dulce de leche and sprinkle with toasted coconut.

Enjoy this luxurious, layered dessert!

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