Chef Time!

Chef Time!

Wednesday, January 11, 2012

How South Can You Go?

For the next couple of days, I will be writing about Southern food. How far south? How about some good old South American Cuisine? Tonight, I will introduce to you a very delicious and sweet dish. This is a dessert from Argentina, I hope you’ll enjoy as much as I have in the past.


Gingerbread Roulade with Dulce de Leche Cream Filling
4 eggs
2/3 c. all-purpose flour
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. baking powder
½ tsp. ground allspice
¼ tsp. salt
1/2 c. packed brown sugar
2 tbsp. butter, melted
2 tbsp. molasses  
Powdered sugar
1 7-ounce container Crème Fraîche (3/4 c.)
¾ c. dulce de leche*
¼ c. crystallized ginger, finely chopped  
Thin lemon slices 
Lemon Sauce
Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a 15X10X1-inch-baking pan. Line bottom of pan with waxed paper or parchment paper; grease and flour the paper. Set aside. In a small bowl, combine flour, ginger, cinnamon, baking powder, allspice, and salt; set aside.
Preheat oven to 350. In a large bowl, combine egg yolks and brown sugar; beat with an electric mixer on high speed about 3 minutes or until thick and light in color. Stir in melted butter and molasses. Fold in flour mixture. Thoroughly wash and dry beaters. In a medium bowl, beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Stir one-third of the beaten egg whites into egg yolk mixture to lighten. Fold in remaining egg whites. Gently spread batter evenly in prepared pan.
Bake about 12 minutes or until top springs back when lightly touched. Meanwhile, lay a clean kitchen towel on a work surface. Sprinkle with powdered sugar. Immediately invert cake onto towel. Carefully peel waxed paper from the cake. Starting from a long side, roll cake and towel together into a spiral. Place, seam side down, on a wire rack; cool.
When cool, carefully unroll cake. Spread cake with crème fraîche, leaving a 1-inch border. Spoon dulce de leche in mounds over the crème fraîche; gently swirl together with a table knife or thin metal spatula. Sprinkle crystallized ginger evenly over swirled mixture. Starting from a long side, roll up cake. Wrap in plastic wrap; chill for 2 to 48 hours. When ready to serve, unwrap; garnish with lemon slices and sprinkle with powdered sugar. Using a serrated knife, cut into slices. Serve with Lemon Sauce. Makes 8 to 10 servings.
In a small saucepan, stir together 2/3 cup sugar and 4 teaspoons cornstarch. Stir in ¼ cup water, 2 teaspoons finely shredded Meyer lemon peel or regular lemon peel, and ¼ cup Meyer lemon juice or regular lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. In a small bowl, beat 2 egg yolks with a fork. Gradually stir some of the hot mixture into egg yolks. Return egg yolk mixture to remaining hot mixture in saucepan. Reduce heat to low. Cook and stir for 2 minutes more. Gradually whisk in 6 tablespoons butter, cut up, whisking until melted. Stir in ¼ cup half-and-half, light cream, or milk. Serve warm. Makes about 1 1/3 cups sauce.
If dulce de leche is too thick to spread, place it in a small microwave-safe bowl. Microwave on 100 percent power (high) for 10 seconds; stir. Repeat just until softened, stirring every 10 seconds.

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