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More recently, I have made it as one taller round cake in a spring form pan and spread the coconut filling on the top only, not sides.
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To make the mixture more frosting like, use two cans of milk with the original amount of coconut. I have made it as a 9x13 cake many times and spread the coconut mixture as a frosting over the entire top of the cake. To the bakers who have trouble with the layers being too soft to work with and the coconut mixture too hard to spread tearing up the cake, etc.I make this recipe exactly as written for the cake and filling, but not as written for the assembly. So, I have made this twice and both times my cake layers are very short. Otherwise I make the cake according to instructions. I toast the nuts, and coconut, and I warm the dulce de Leche before combining the three. I do use 14-oz can of Nestle La Lechera authentic dulce de leche, milk based carmel, instead of the whole baking milk bath for the sweetened condensed milk. I decorate the glazed cake with pecan halves. I chill the whole cake - then, pour the rest of the glaze over the top. Then I pour the some ganache over the top and smooth the sides. I chill some (a cup?) till it's like soft fudge and then smoosh on the sides since the filling leaves gaps. Let it sit or chill it till it pours to your liking. Once it looks like dark chocolate, you can whisk it up. Add chocolate and let it sit for 5 minutes, then stir slowly at first. I microwave cream and corn syrup till hot enough to melt chopped chocolate.
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If it stiffens up, just microwave for a bit and carry on. Drop spoonfuls around the layer and moosh and spread out. The filling - It's basically coconut and nuts loosely held together with the caramel. The cake leans a little toward being a cookie and the edges might stick a bit to the bottom. Be sure to grease the pans, then put parchment or waxed paper on the bottom and grease it too.
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Don't freak out! With three layers of cake plus the filling, the finished cake is about 3.5 inches tall. The cake - The layers come out to be about 3/4" tall. (Take the label off first and keep the can submerged by adding more hot water.) You can use honey or other syrup, if you are afraid of Corn.ĭulce de Leche is easy to make by simmering the sealed can of SCM under water for a few hours. This cake is gonna bring you closer to a (happy) death, so stop pretending to be concerned about healthiness. For those who are freaking out - calm down. It is a week later and I am still getting kudos! I am legendary! LOL.Ĭhanges - Switched the Glaze and used *Ganache with equal parts cream and chopped chocolate, plus a couple tablespoons of corn syrup to soften a bit. This cake is magnificent! The praise and admiration from all who saw it was small compared to those who ate it. Will definitely be making this recipe again soon!!
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Baking the sweetened condensed milk in a water bath was not challenging at all. Maybe that was a mistake, but it was a great juxtaposition to the texture of the filling. I was a bit concerned as the cake layers did not rise much at all and were quite dense. This is an outstanding cake!! I followed the recipe exactly and it turned out perfectly. I chill the frosted cake before pouring the rest of the ganache. It also allows me to make straighter tops and sides. I use the ermine instead of the basic ABC (American buttercream) bc it is far less sweet and makes a great taste and visual contrast to all the chocolate. Instead of frosting the outside of the cake with the chilled ganache, I frost it with a plain vanilla ermine frosting. I finally made an adjustment recently that has put the cake back in my repertoire. As I got older I found it richer than I could handle and took a hiatus from it. I have been making this cake for almost 20 years off and on.