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).
- 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
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.
Cooling time 30 minutes
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.