Dulce de leche roulade (rocambole de doce de leite)

Rocambole de doce de leite is one of the foods that reminds me so much of home and family, especially Mum. You prepare it by baking a simple, light sponge cake, then rolling and filling it with doce de leite (dulce de leche).

Credit: Olga Bennett

• serves

  8

• prep

  25 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp unsalted butter
• 3 eggs
• 150 g (1 cup) plain flour
• 220 g (1 cup) caster sugar
• 2 tsp ground cinnamon

Doce de leite

• 395 g can sweetened condensed milk

Cooling time 30 minutes

Instructions

Preheat oven to 180°C. Place 3 tablespoons of melted and cooled unsalted butter, 3 lightly beaten eggs, 150 g (1 cup) plain flour and 220 g (1 cup) caster sugar in a bowl and mix to combine. Pour into a greased 31 cm x 21 cm x 2 cm pan and bake for 15 minutes. Cool the cake slightly then invert onto a clean, damp tea towel. Using the tea towel, roll up into a log shape and cool to room temperature.

To make doce de leite, cook a 395 g can of sweetened condensed milk in a small saucepan over medium heat, stirring constantly, for 15 minutes or until thickened and deep golden. Cool slightly. Unroll cake and spread with three-quarters of doce de leite then re-roll into log shape.

Sprinkle with 75 g (⅓ cup) caster sugar, 2 teaspoons of ground cinnamon and serve with remaining doce de leite, if desired.

Photography Olga Bennett.

As seen in Feast magazine, July 2014, Issue 33.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.