Brazo de Reina Recipe (Dulce de Leche Rolled Cake) from Chile

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a lighter option with similar sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: dark chocolate

Carob powder is caffeine-free and adds a unique flavor.

Separate the whites from the yolks of 5 eggs into two bowls.

Whip the egg whites on high speed until soft peaks form, then add 2 tablespoons of sugar and continue whipping until stiff peaks form.

In another bowl, blend 3/4 cup of granulated sugar to make super fine sugar, then add it to the egg yolks and beat for 3-5 minutes until fluffy and pale yellow.

Add 1.5 teaspoons of vanilla extract and 1/4 teaspoon of salt to the egg yolk mixture and mix for another minute.

Gently fold the whipped egg whites into the egg yolk mixture.

Add 1 cup of sifted cake flour to the batter and fold until combined.

Prep a baking sheet by greasing it with Crisco, lining with parchment paper, greasing again, and dusting with flour.

Pour the batter into the prepared baking sheet and bake at 350°F for 15-20 minutes until a toothpick comes out clean.

Remove the cake from the oven, lift it out using the parchment paper, and roll it up in a towel to cool in a circular shape for about an hour.

Unroll the cooled cake and spread a thin layer of 1.5 cans of dulce de leche across the top.

Re-roll the cake tightly and place it seam side down.

Spread more dulce de leche on top and coat with coconut flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens