Introduction: Dreamy Macaroon De Leche Cake
Hi Friends! I found this sweet dessert or as we call it in our language “panghimagas” as I was browsing online. Over three years since then, I have made this cake so many times, and is always a hit among friends, especially at parties.
The Macaroon De Leche is a cross between two desserts in a single bite. It is the perfect treat for people with sweet a sweet tooth. This dessert is a combination of creamy custard and the lovely texture of coconut macaroon. One bite and it will take you to cloud nine with its chewy and buttery macaroon crust as a top layer. Then a hit of the creamy and rich custard at the bottom that just melts in your mouth. It comes in a small baking cup and goes well with coffee, tea, hot chocolate, and even with soda! This wonderful recipe will absolutely satisfy your sweet cravings.
Supplies
Ingredients:
¼ cup salted butter, melted
2 whole eggs, large at room temperature
4 egg yolks, large at room temperature
1 can condensed milk
¼ cup heavy cream
1 cup desiccated coconut
1 teaspoon vanilla extract or essence
1 tablespoon corn flour or cornstarch, sifted
Utensils:
Mixing bowl
Wire whisk
Measuring cup
Measuring spoons
Spatula
8" round cake pan
Cake pan liner – I used the Wilton Brand
Small fine mesh sifter or sieve
Large baking pan (for bain-marie)
Wire rack
Notes:
- BAKING TEMPERATURE: 180 'C OR 350'F
- BAKING TIME: 25 minutes or until toothpick comes out clean when inserted
- Make sure that the eggs are at room temperature otherwise, the melted butter will harden and will not pass through the sieve.
- Add and mix the heavy cream after passing the egg and butter mixture through the sieve.
- At the end of the baking time of 25 minutes, test the cake with a toothpick. The toothpick should come out clean.
- The flan becomes cakey if overbaked and will lose the creamy and smooth texture.
- After baking, remove the cake from the oven and let it rest on the stove hob for 10 minutes. The cake will slightly shrink from the sides of the pan during cooling. Then transfer the cake to a cooling rack and let it completely cool for 30 minutes.
- After cooling on the wire rack, chill the cake for 1-2 hours to set the flan completely.
- It is best to consume the cake at room temperature and with your favorite hot beverage. Sit and enjoy!
*Shelf life: 2-3 days
Step 1: Preparation
- Pre-heat oven to 180 'C OR 350'F
- Line the cake pan with a cake liner and set aside.
- Melt ¼ cup of salted butter and set aside.
- In a large mixing bowl, put 2 large eggs and 4 large egg yolks into the butter and mix well together.
Step 2: Adding and Mixing the Rest of the Ingredients
Then add 1 can of condensed milk (370 gm), vanilla extract, and cornstarch (sifted) and mix well. Pass the mixture through a very fine sieve then add and mix in the ¼ cup heavy cream.
Step 3: Milky Coconut Mixture
- Add the desiccated coconut and mix until well combined.
- Put the lined cake pan inside a bigger tray then fill it with the milk and coconut mixture.
- Fill the bigger pan with freshly boiled water until half the level of the cake pan.
Step 4: The First Best Part
- Bake for 25 minutes or until a toothpick comes out clean.
- Let cool for about 10 minutes before removing the cake from the pan.
- When you see the cake had “shrunk” from the sides of the pan, they are ready to be transferred to a wire rack.
Step 5: Next Level Best Part
- Chill the cake in the fridge for about 1-2 hours. Once set, it is ready to be eaten. Relax and enjoy! Savor the magic moment.
Variation:
- For a tangy and citrusy taste, add a teaspoon of grated orange rind. It is absolutely yummy in the tummy!
- Or add shaved dark chocolate of your choice. If you would ask me, I prefer Lindt Dark 75% chocolate.
18 Comments
5 months ago
Ohhh.... two of my favorites! Custard and coconut! You're going to make me gain weight while I'm trying to lose weight!
Reply 25 days ago
Thank you shalnachywyt for your comment. I wish I could make a lesser-calorie version of this dessert. I shall endeavor to do it! Once I get it spot on, I will upload a diet version and hopefully, I can get the same consistency as this version. ;-)
Reply 25 days ago
Oh, I'm not complaining about the cake at all! I love it! I love cake! Intend to make a version of it. After all, it's the holiday season when you're Supposed to gain weight! :)
5 months ago on Step 5
The type of salted butter might make a difference in the taste, since American butter has less butterfat that European butter. The recipe sounds mouthwatering!
Reply 25 days ago
Hi doctor_g! Thank you for your input. You may be correct about the type of butter being used. I just usually use the same brand of butter as pictured as I love how it tastes. It would be interesting to try a different type of butter. ;-)
5 months ago
Absolut best Macaroon anything I have ever had in my life! With that being said, I wouldn't venture to call it "DREAMY". I call it more "NIGHTMARESH" than anything else. WHY?? Because it's so darn good I have nightmares that someone will eat it all before I get another piece of the cake!! LOL. Thanks for sharing.
8 months ago
This looks amazing! Is that "condensed milk" by chance, sweetened condensed milk? I want to make it, and want to make sure, first. Thank you!
Reply 8 months ago
Hi SassafrassamusRex,
I used sweetened condensed milk. You can also use "keto" condensed milk and it will still make a great dessert or tea-time snack. ;-)
Reply 8 months ago
Thank you! That's what I was thinking it looked like, but wanted to confirm. Think I'll be making a keto sweetened condensed milk tomorrow, just for this!😁😁😁
Question 9 months ago
what role does the cornstarch play? could it be left out or swiched with potato starch?
Answer 8 months ago
Hi Yola! Cornstarch helps bind everything together and makes it soft yet firm. I have tried doing this cake without the cornstarch before and it wasn't as firm as I wanted it to be... somewhat mushy. Yes, if you don't have cornstarch, you can use potato starch. ;-)
Question 9 months ago on Step 3
How much cornstarch??
Reply 9 months ago
Hi bsnav! It is 1 tablespoon of cornstarch. ;-)
Answer 9 months ago
Hi Bsvav! It is 1 tablespoon of cornstarch. ;-)
9 months ago
Looks delicious! I've never heard of it before, thanks for sharing :)
Reply 9 months ago
Thanks NirL! I hope you try making it. ;-)
9 months ago
Nice cake!
Reply 9 months ago
Thanks Penolopy! I actually brought the rest of the cake to work and it was gone in 60 seconds! :-)