PROCEDURE

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.

1. 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.

2. Add 1/2 cup Dulce de Leche gradually by tablespoons to the remaining whipped cream while continuously beating. Set aside.

3. Prepare an 8 x 8-inch square dish or pan. Arrange 12 pieces of broas at the bottom.

4. Pour a layer of Dulce de Leche cream then a layer of Dulce de Leche.

5. Make 2 more layers following the same procedure.

6. Decorate top of cake with broas, Dulce de Leche and whipped cream. Chill before serving.