August 18, 2015
I grew up in Utah, and I love the rich heritage of culture, history, agriculture, and food. I mean where else can you go where everyone knows what your talking about when you say, "fry sauce," "funeral potatoes" or "green jello." Sure, poke a little fun, but we've definitely got a bit of our own food culture here in Utah - Dutch oven cooking and rainbow trout....yum. With Pioneer Day coming up, I wanted to create a recipe that reflected Utah - its heritage and tradition, and I thought sharing the "symbols" of Utah through the enjoyment of a cake would be fun, so here you go.
This is a cake symbolizing Utah - here's why:
Note:Cans of commercial dulce de leche may be found in the baking aisle of the grocery store. Or, make your own using this easy and safe recipe. Open can of sweetened condensed milk, pour into clean glass canning jars with lids and rings. Place in crockpot and cover with at least 1-inch water. Cook on low, 8-10 hours. NOTE: Jars may seal when removed from crockpot but jars must still be stored in the refrigerator. May be store in refrigerator for a couple of weeks.
Thaw the puff pastry according to package directions. While it is thawing, open cherries and drain in colander. Preheat oven to 400º. Cut 3 parchment sheet circles, and place in the bottom of 3 eight-inch round cake pans.
Loosely arrange two ropes in a spiral in the center of parchment-paper lined non-stick 8-inch round cake pan (seam side down and leaving 1/4 inch space between circles of the spirals). Repeat with remaining ropes, creating 3 pans of cherry-filled ropes. Bake at 400º for 15-18 minutes or until lightly browned.
Place ¼-cup cold water in small microwave safe bowl; sprinkle unflavored gelatin over water and let stand 1-2 minutes to soften. Microwave 10-15 seconds or until completely dissolved. Fold dissolved gelatin into dulce de leche and cream. Whip 1 ⅓-cups cream until stiff peaks form. Gently fold together whipped cream and dulce de leche. Mixture should be the consistency of spreadable frosting - if needed, refrigerate to partially set to prevent filling from running.
Carefully remove one set of spirals from baking pan, remove parchment paper and center the spirals on serving plate. Place strips of foil under the edge of the first layer (to catch drips and make cleanup easier before serving). Spoon and carefully spread approximately ⅓ the dulce de leche filling over first layer and into spiral. Repeat with remaining 2 layers and dulce de leche. Refrigerate 1-2 hours to set.
Place chocolate in a small bowl. Bring remaining ⅓-cup cream to a simmer, pour over chocolate and let stand 3-4 minutes or until chocolate melts. Stir until smooth. Spoon chocolate over top of cake, gently spreading to the edges and allowing it to run off and down the sides. Sprinkle top with chopped toffee. Chill until chocolate is set. Carefully remove foil strips before serving.