The arequipe, cajeta, white delicacy, or, simply, delicate as we call it in my country, Colombia, also known in Argentina as Dulce de Milk, is made based on a caramelization of milk. Experts say that the product is originally from Argentina, although several investigations have been carried out to confirm its origin. In this recipe recipe.net we will make a very simple dessert with this ingredient, Napoleon of Arequipe, do not miss it!
| 🚻 5 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Ingredients to make Arequipe Napoleon: |
| 2 cups of arequipe or dulce de leche 2 cups of milk cream (400 milliliters) 1 unit of ducales cookies 1 cup of grated coconut (100 grams) 1 pinch of chopped nuts |
| ADDITIONAL CHARACTERISTICS: Average cost, cold, traditional recipe from Russia |
Ingredients to make Arequipe Napoleon:
1. The first step to perform the Napoleon of Arequipe recipe is to prealist the ingredients. You can replace the duucal cookies if you do not find them in your country with some other types of salty cookie, the ideal is that this dessert is contrasted with the taste of the cookie and the candy of the filling
2. The first thing we must do is choose a deep mold to perform about three or four layers of cookies. Once the mold is achieved, it adds a layer of cookies at the bottom of it as observed in the photograph.
3. We will now perform the filling of the cake, which is the basis of our recipe. Take a bowl, pour the milk cream and bátela until you get a texture and consistency similar to that of the chantillà cream.
4. Once the cream is well beaten, add the arequipe or the dulce de leche to continue with the elaboration of the Napoleon dessert filling.
5. Mix the ingredients well until you get a creamy mixture.
6. Cover with the mixture of arequipe and whipped cream the first layer of salty cookies.
7. Now, put another layer of cookies, cover with the filling, and repeat this process until ending with the ingredients and reach the edge of the mold. In this way, we will obtain a dessert with several layers of cookie and arequipe, a delight.
8. The last layer must be from Arequipe. Once the end reached, sprinkle the grated coconut by the entire cover evenly, look at the image. If you want, you can sprinkle grated coconut in the middle of each layer. Cover the mold with film paper and take it to cool for one or two hours, or until the time of serving dessert.
9. The Napoleon of Arequipe serves sprinkling some chopped nuts, as the mixture of dulce de leche, grated coconut and nuts is really exquisite. I hope you do it at home and stay very well with your diners and guests, the truth is that it is a really exquisite dessert. If you like cold desserts like this, I advise you to consult Marquesas recipe. Enjoy!
