The ADDICTIVE Dulce de Leche Cake from Milk Bar
ฝัง
- เผยแพร่เมื่อ 11 ก.ค. 2024
- The Milk Bar Dulce de leche cake from the baking mastermind Christina Tosi. This layer cake recipe is from the cookbook 'All About Cake'. One of the more easier Milk Bar cakes to make, this one takes far less time than the others, however, just as delicious.
Patreon Support: / antichef
Merch: teespring.com/stores/anti-che...
Mailing List: www.anti-chef.com
Follow Me Here:
Instagram: / antichefjamie
Facebook: / antichefjamie
All About Cake Cookbook: amzn.to/33do6jb
What I Use (Amazon Store): www.amazon.com/shop/antichefj...
Music: www.epidemicsound.com - บันเทิง
I may have spelt Dulce de leche wrong in the video...for that I am eternally sorry
ANTI-CHEF No problemo!
You pronounce it incorrectly also. Dool-se de leche. th-cam.com/users/shorts0-KbJfo-yc8?feature=share
You keep pronouncing it as if it's an italian word. It's not. It is pronounced Dool-seh (Dulce = sweet, in Spanish).
I seriously don't understand how you don't have a million subscribers. Dropping the egg shell into the bowl is pure gold lol
This video is hilarious. And you just proved, in real time, why chefs/pastry chefs (like me lol) tell you to never crack eggs over your mixer. I'm glad you left this in the video. Sometimes recipes tell you to do things without explaining the why. This is the why! This video is chaotic and I love it. haha new subscriber
It’s “dool-say” de leche. This was an amazing recipe. Good job!!!
You can make a suitable cake flour by mixing 7/8 cup all purpose flour with 2 tablespoons corn starch... 😉 you're the best!!!
Ah yes, I wasn’t too worried with this one, I’ve used the all purpose with her cakes in the past and that part had always turned our👌🏻
I laughed so hard at your expression when you dropped the egg shell into the mixture. Good recovery!
Hello, been watching your videos for a while now. Love every bit of it. I just have a suggestion regarding the cake layers. I feel the perfect circles go on the top and bottom layers. I remember watching it somewhere. The bottom layer does need strength because that’s what holds the weight of the slices. The middle layer has the circle made with the scraps. Try it next time on a layered cake! Hope it helps. x
I really do enjoy your videos - thank you for being so authentic and real. It always makes me happy when you’re rewarded for your hard labour with (what seems to be) a delicious dessert. Keep up the good work!
Love hearing that! Thanks, Elva!!
Literally addicted to your videos!! You're doing a great job. Also, the cake looks so scrumptious😛
You should do the strawberry short cake!
2:46 got me laughing! You’re a pro now at these Tosi layer cakes! This one must be delicious!
That camera in the bowl POV was amazing!
Thank ya!!... that poor camera has the worst job
I loven Dulce de leche, fantastic recipe. Great job ever and funny 😊👍👌
Sooo good!
My husband bought me a stand mixer a few years ago. He's really pissed that I still use my granny mixer 🤣🤣 It was the first I bought when I made my daughters first birthday cake, 15 years ago.
Dude....if you slow down by 10%, you'll save yourself time in the end (e.g. no spills, no breaking eggs into your batter, no pouring flour or sugar on your countertop).
Live fast die young, anti-chef does it well🤘🏽
@@krn9254 no fun for us go anti go
Dulce the leche is the besttt. How could you didn’t know it ?!😱
Lol. Big fan from Mexico here. Great pronunciation of Dulce de leche. And do not worry too much about the egg shells. I've read you can eat them and are high in calcium. 😁
Thank you for suggesting that a smaller sized cake could be made! I end up left alone with way too much (tempting) cake! Also, Pro Tip: like Christina Tosi, a clean-up staff should be one of the ingredients! You are my baking god.
I love your kitchen!
I always look forward to the silver fox intro 😂 This looks amazing!! I can't believe you managed to squeeze that cake into your tiny little freezer.
Have you been watching Tosi’s daily Bake Club videos on her Insta/IGTV? They’re weekly now but there are 101 Bake Clubs to catch up on if you haven’t been watching. As it’s live and unedited there is a lot of... non cake chat but there is also a lot of good info about what different ingredients do in the recipe.
I had tuned in briefly but didn’t finish 😬 She’s done 101 of those? Holy hell! Any stand outs you’d recommend?
I know this is an old video but when I was working in the Amazon rainforest our favourite snack was saltine crackers with dulce de leche. You sweat so much out there it's really necessary to get some salt and sugar into you when returning to camp and that perfectly hit the spot.
Amazing!!!
I was literally thinking about a dulce de leche cake and youtube suggested your video to me! 😵🙏
It was meant to be
As I was watching you break the egg over the mixer, I’m like yeah you shouldn’t do that over the mi…and it happened. Lol
You can make dulce de leche by boiling a can of sweeten condensed milk in water. It will be a LOT thicker and prob less runny. It also tastes 10x better than any store bought version. Just make sure you keep the can covered in water the entire time and dont open it until it is cooled completely unless you want it to explode all over you and your kitchen :)
Thanks
Sweetened
Boil it in a canning jar instead with lid loosened. That way you can see progress, it is already in the storage container and any chemicals in the can liner don’t leach in
And you thought Julia's recipes were tough. 😄
Dulce de Lethe can be made in an Instant Pot. The entire process takes a few hours because you need the can to completely cool down before opening…BUT totally worth it! 😋
You're funny and adorable. Keep keeping on. Very amusing and informative from another amateur chef!
I love watching you make her stuff but I’ve given up on Tosi recipes for my own mental health lol 😂 Watched your video on her cornflake choco chip cookies... attempted to make them... attempted 4 times in one day. They just wouldn’t come out right despite trying different things. I finally gave up bc I didn’t even think they tasted worth the effort. WaY too much butter. My cookie battle day was similar to your 1st macaron/unicorn cake experience 🤪 & I feel like they will haunt me. Anyway. Can’t wait to see what you make next!!
Thank you! 4 times in one day beats my record. Crazy respect for making it that far. I’ve been to that breaking point, it ain’t pretty! 🦄
Looks good
Hi from Argentina!🇦🇷🇦🇷🇦🇷🇦🇷🇦🇷
At last, someone who doese put pure dulce de leeche as the filling!😂😂😂😂😂😂
But still mixing with other stuff to make a frosting, 🤔hehehehe...but this is waaay better than mixin it with butter cream. 😂😂😂😂😂 if you want to mix something with dulce de leche you can make a frosting out of the same amount of a tangui cream cheese and Dulce de leche.
And Dulce de leche is made out of milk(1liter) cream (200ml), sugar(800gr) and bicarbonate of soda(2gr). And you mix in a low heat till the colour is geting caramel like, so then , you have to check the consistensy in a frozen plate, and when you check & the consistensi is like wipped cream when cold, you take it off and put it in a container and enjoy on toast or cake or just est it with a spoon.
Why are you against mixing Dulce de Leche with a buttercream frosting? Not everyone likes cream cheese. Just saying.
@@Hervinbalfour😊 'cause in my humble opinion i think Dulce de leche is better eaten just as it is and not mixed with something unless is plain wipping cream or cream cheese cause the dulce de leche is sweet enough and mixing it with another swetened thing is toomuch . 😊
Love you’re videos Jamie! You should try some Hispanic dishes. 😋
You can make 1 cup cake flour by replacing 1/4 cup all purpose flour with corn flour.
I am so glad I found this, you are the chef my spirit needed - you are absolutely hilarious. Evenly Stevenly absolutely fucking killed me, please never change
It's ok u didn't cheat. The results look absolutely amazing!
P.S. I am definitely going to make this!!!😁 You inspire us!!!
Yes!
Comedy and gorgeous food, what more do we need? 👍
Why do you burn every single baked item? Jamie, I love you an your videos but you make me cry every time!
Heyy your videos are too good. I'm from india. (Tamil nadu)
Eggshell in the mix. Oh dear 😂😂. It's also pronounced dool-sey not dole-chay. Soy chilena 🤟🏻. This stuff is a staple. You should try it on toast.
Oops!! That’s good to know!
thank you for doing and sharing this with us, incl. premiers. (based on your views) you could reconsider the most watch timeslot to attract larger audience. good luck!
Thanks Hristiana! That was fun, will be doing more of those!
I totally can relate .....
:) you're amazing!
This cake looks so AMAZING!!
Ohhh yeah!!🙌🏼
Very entertaining
Thanks Shirley!!
You are a true Ciccio Pasticcio (Mr. Mess).
Hilarious. Thank you.
The moment you said "Cocky Son of a B****" is the moment I subscribed
If I was on death row I’d have and eat this entire cake for my last meal.
A lot of work !!!!! You were missing a lot of your ingredients while you were putting it all together!!! Missing the mixing bowl every time !!!! But at the end another masterpiece 👏🏻
Where did you get the cake ring from? I got one from Amazon and it was not good
Viva el dulce de leche, viva argentina
this seemed ¿easier? than the other Tolsi cakes you made.... or is it just that you are getting very good at this?
I think it was the easiest one so far because of how uncomplicated the different layers were
mi pais mi pais 🇦🇷❤️
Pronounced as - dool-thay (hard 'th' like thick and think), day, lechay
That looks great! I wonder why the cake was so melty compared to the other cakes: I can't think of a reason why. Does the original recipe have you make the dulce de leche yourself?
No the original recipe just says dulce de leche, but it still felt like cheating... 😬 I also let the cake thaw for FAR too long and it was a really hot day.. I'll take the blame
@@antichef If you want to go the wholly homemade route, forget it: it's actually much easier just to buy the jar. To make dulce de leche from scratch, you have to simmer a fully submerged can of sweetened condensed milk for anywhere from two to three and a half hours depending on how dark you want your dulce to come out. There's really no point since either way you get it out of a can (and don't get me STARTED on how complicated making your own sweetened condensed milk from scratch is), and if you're going to make a Milk Bar cake with that dulce then that just adds time you probably don't want given you tend to do all these in one day.
Also, whenever I've made a Milk Bar-style cake, I usually peel the cake ring and the acetate sheet off right after I take it out of the freezer, and then I let it defrost in the fridge for three hours. It hasn't done me wrong yet, and I imagine you won't run into a melty cake situation here like you've got there.
It's actually funny, 'cause I literally made a version of this cake myself a week or so back: yeah, the frosting really is rather thin, but it's not thickened with powdered sugar so it's to be expected. It does firm up pretty well in the fridge, though, so that's what I would've done with that.
Either way, hope you liked how it tasted!
(P.S.: As a Cuban-American, I feel it's my obligation to let you know that "dulce" is pronounced "dool-say", not "dole-che". People in places with heavy British influence always pronounce it "dole-che" and I DO NOT UNDERSTAND IT!)
1st of all..Jamie. PLEASE make the brown butter apple pie cake!! 🙏 2nd.. why yo' music so melancholy and dramatic this episode? haha i felt like we were expecting saddness when we started? LOL
3rd great episode! xx hilarious as always.
Seems kinda similar to "milk cake" which I have always wanted to try making because of the weird fact that you make a cake and then pour milk into it and let it soak in. This one seems way sweeter than I would expect the other one to turn out to be, though.
DOOL-SAY de LECH-ay. DOOL-SAY de LECH-ay
you are great in all other respects tho
continue
❤
I love you. Dull-se
Lmao the eggshell 😂😭
This is one of those purposes 😅😅😅
Hola gran trabajo podrías escribir los ingredientes para traducirlo con el Gogle. Por favor
I'm a new subscriber and have really been enjoying your channel. Wouldn't it be better to remove the acetate from the cake _before_ you thaw it? Just a thought.
Cake looks like pure hell but you look like you had a great time and so did I!
It certainly does. It was like 30+ degrees Celsius in that kitchen that day. That cake was a meltin’
Just as you were about to break the egg over the mixing bowl, in my mind I heard chefs say "never break eggs over the mixing bowl in case you get a piece of shell" Oops
I know it's been two years since you uploaded this video and you might very picked this tip up somewhere but if you replace two tablespoons of flour with equal amounts of corn starch for every cup of flour you should have cake flour
1 cup of flour minus 2 tablespoons flour plus 2 tablespoons of corn starch
Super funny!!!
you sure it is not written as "dulce de leche"?
ahh you're right! Thank you!
1:25 min such a innocent face 😁
When are we going to see you answer our questions?
P.S. loved the video!
Just filmed it! Within the next 2 weeks 👍🏻
you forgot the powdered sugar in the butter cream. thats why it melted 😬
it does matter, sir.
Hola Porfa suptitulos en Español. Gracias
can you please make a choux au craquelin
Enjoy watching your video :)
Dude you dont have to overexaggerate your careless persona and purposely make small accidents. Just be real you dont have to pretend to be zany. Thats what we all liked about your old vids
Put some condensed milk in a can into a pressure cooker and cook it at medium pressure for forty-five/fifty minutes. For the love of all that's holy let it go cold before opening it otherwise you will need facial skin grafts and f knows what else.
There must be a very obvious reason why the cake layers are not baked in 3 individual 6" or 8" baking pans but I can't figure out what that reason is.
🤷
and no you didn't cheat with the DDL..as who has 2-3 hrs to put condensed milk on a stove and wait.. LOL
THANK GOD YOUR CUTE
Lol you pronounce dulce as dolce, which is the Italian word for sweet
Did you learn a lesson about adding eggs?
I hope so... I really hope so 😬
Anti chef how often do you upload your dessert episodes on your channel reply to this comment as soon as possible
Why do people say dulce like dolce
Don't bake your cakes so long they are too brown or dark
You seem to waste a lot of ingredients - but maybe that's part of your "style" that people like.
That's why you ALWAYS crack the egg in another bow
No explanation of taste. How was it? You never took a bite. Why watch this and not know how it tasted.
Dude..you never ever never crack on egg over the bowl and put your ingredients out ready to put together ..so you can entertain us ..but have better prep.. Ill subscribe to you.." there are no mistakes..only lessons"
I’m newer to your channel and watching your old videos. Pleeeeeease stop saying dolce like an Italian. It’s dulce which is pronounced dool-say. Other than that I absolutely adore your channel. So great!!!
9 minutes in and this video is giving me so much anxiety, I can`t even. I go to scroll down to comment this and notice the fucking name of this channel 🤦♀️should`ve known something is wrong.
You trying to mess up isn’t funny tbh
I’m not trying to mess up
You didn't cheat by buying canned dulce de Leche because homemade tastes EXACTLY the same - gross. I bet it's almost palatable mixed into a cake.
I’m glad you’ve grown since this installment. This was almost unbearable to watch.
Looks fabulous and I thoroughly enjoyed this video, but the language is very offensive and really not warranted. For that fact alone, I probably wouldn’t watch any more of them! Sorry!
Watching this gave me anxiety. Is the gimmick to be messy and clumsy?
It’s a big turn off when the person baking / cooking is so messy
What is the point to make everything so messy and rude??? could you be a lil more gentle with the things?? just an advice