Recipe courtesy of Jeff Mauro
Chunnel Cake Sandwiches with Dulce de Leche Gelato
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- Level: Intermediate
- Total: 3 hr (includes freezing and chilling time)
- Active: 50 min
- Yield: 6 sandwiches or 12 chunnel cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 372
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 4 g
- Cholesterol
- 24 mg
- Sodium
- 119 mg
- Level: Intermediate
- Total: 3 hr (includes freezing and chilling time)
- Active: 50 min
- Yield: 6 sandwiches or 12 chunnel cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 372
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 4 g
- Cholesterol
- 24 mg
- Sodium
- 119 mg
Ingredients
Dulce de Leche Gelato:
Chunnel Cakes:
Directions
- For the gelato: Scoop the softened gelato into a large mixing bowl. Using a rubber spatula, fold in the dulce de leche and malted powder to taste, if using. Transfer to an airtight container and refreeze for 2 hours.
- For the chunnel cakes: Mix together 1/2 cup of the granulated sugar and the cinnamon in a small bowl. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, orange zest, salt and the remaining 1/4 cup sugar. In a separate bowl, whisk together the milk, olive oil and eggs. Make a well in the center of the flour mixture and pour in the wet ingredients, stirring to create a smooth, shiny batter. Transfer to a piping bag fitted with a medium-size star tip, or a re-sealable freezer bag with a corner snipped off and fitted with the same. Transfer the filled bag to the refrigerator to chill until very cold, 30 minutes to 1 hour.
- Fill a wide, shallow pot or Dutch oven with 3 inches of vegetable oil, and heat the oil to 360 degrees F.
- Working in batches, carefully pipe 3-inch coils of the batter into the hot oil. Fry until golden brown, 5 minutes. With a spider or slotted spoon, transfer the fried cakes to the bowl with the cinnamon sugar and coat with sugar on both sides.
- For the sandwich build: Take one chunnel cake and place a scoop (about 1/3 cup) of the dulce de leche ice cream on top. Sandwich with another chunnel cake, and drizzle with some extra dulce de leche. Serve immediately or freeze for later.
