Chunnel Cake Sandwiches With Dulce De Leche Gelato Recipes

BISCOTTI-GELATO SANDWICHES AND ESPRESSO

Steps:

• To make the sandwiches, take the ice cream out of the freezer to soften. Cover 1 side of each piece of biscotti with hazelnut spread. Place the biscotti in the freezer for 5 minutes to firm up. Take out of the freezer and quickly spread 1/4 cup of ice cream on the hazelnut side of 4 of the biscotti and top with another biscotti, spread side against the ice cream. Place the biscotti ice cream sandwiches back in the freezer for 5 minutes.
• Meanwhile, brew 4 shots of espresso. Pour the espresso and serve with the biscotti-gelato sandwiches alongside.

STRAWBERRY WAFFLEWICH WITH FRESH BERRY GELATO

Steps:

• For the gelato: Scoop the softened gelato onto a clean countertop or into a baking dish. Fold the blueberries, raspberries and mint into the gelato, using two rubber spatulas. Scoop into an airtight container and freeze for 2 hours.
• For the macerated strawberries: Add the strawberries, vinegar, sugar, salt and pepper to a medium bowl, and toss to combine. Cover and leave for at least 20 minutes. Drain off excess liquid.
• For the waffles: In a mixing bowl, whisk together the whole-wheat and all-purpose flours, the granulated and brown sugars, the baking powder and the salt. In a separate bowl, whisk together the melted butter, milk and eggs. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in half of the macerated strawberries. Cover and rest for 20 minutes.
• Preheat a waffle iron and spray its surface with nonstick spray. Pour a generous 1/2 cup of the waffle batter into the iron, close and cook until golden brown, 5 to 6 minutes. Remove the waffle and repeat with the remaining batter, reapplying nonstick spray between waffles.
• Place one perfectly cooked waffle on a plate and cut it in half diagonally to make two triangles. Top one triangle with a scoop of gelato. Sandwich with the other waffle triangle. Garnish with a spoonful of macerated strawberries, followed by a sprinkling of powdered sugar.

DULCE DE LECHE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
• Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
• Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
• Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
• Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
• Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
• Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
• Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.