INGREDIENTS

2 cups chilled all-purpose cream
1/2 cup chilled Angel Condensada
45 squares graham crackers
1 1/2 cups sliced mangoes
1 1/2 cups sliced peaches (optional)

 

PROCEDURE

  1. Whip together cream and condensada. Set aside, keeping it chilled.
  2. In a 2-quart square or round dish, layer the graham crackers, cream, peaches and mangoes.
  3. Repeat procedure twice, ending with the fruit slices on top.
  4. Allow to set in freezer until firm.

INGREDIENTS

Cream Filling:
– 1 cup Angel Evaporated Filled Milk
– 3/4 cup water
– 2 eggs
– 1/3 cup cornstarch
– 1/2 tsp vanilla essence
– 1/2 cup sugar
– 1 tsp grated lemon zest
Crust:
– 2 cups graham cracker crumbs
– 2 tbsp sugar
– 1/4 tsp ground cinnamon
– 1 cup softened butter
Fruit Toppings:
– kiwi slices
– halved strawberries
– red grapes
– sliced mangoes
– peaches

 

PROCEDURE

Cream filling:

  1. Cream filling: Combine milk, water, eggs, cornstarch, vanilla and sugar in a heavy bottom saucepan.
  2. Cook until thick while stirring continuously.
  3. Stir in lemon zest before removing from heat.
  4. Set aside to cool.

Crust:

  1. Mix together graham crumbs, sugar, cinnamon and melted butter. Divide into 6 individual tart molds. Press bottom and sides using a spoon. Chill in the refrigerator.
  2. Pour cream filling into prepared crust.
  3. Top with fresh fruit slices.
  4. Chill completely before serving.

INGREDIENTS

– 1 – 380 gram Angel Condensada to make Dulce de Leche
– 2 cups chilled all-purpose cream
– 1/2 cup Dulce de Leche
– 36 pcs broas (lady fingers cookies)
– 1/4 cup finely crushed broas

 

PROCEDURE

  1. Dulce de Leche (prepare 1 day ahead): Place can of Angel Condensada in a saucepot. Fill with water to cover can. Boil then simmer for 3 hours. If using pressure cooker, cook for 30 minutes from steaming point. Cool cans completely before opening. It is advisable to make more than 1 can of Dulce de Leche per preparation to save time and effort.
  2. Using a hand mixer or wire whisk, whip chilled all-purpose cream until fluffy. Set aside half of whipped cream for topping, keeping it chilled.
  3. Add 1/2 cup Dulce de Leche gradually by tablespoons to the remaining whipped cream while continuously beating. Set aside.
  4. Prepare an 8 x 8-inch square dish or pan. Arrange 12 pieces of broas at the bottom.
  5. Pour a layer of Dulce de Leche cream then a layer of Dulce de Leche.
  6. Make 2 more layers following the same procedure.
  7. Decorate top of cake with broas, Dulce de Leche and whipped cream. Chill before serving.