Brazilian Dulce de Leche Roll Cake
A soft sponge rolled around rich homemade dulce de leche, then dusted with cinnamon sugar. This no-fuss Brazilian rocambole comes together with a handful of pantry staples — the perfect afternoon treat.
🛒 Ingredients
15 servings
- 3 tablespoons butter or margarine
- 3 eggs
- 1 cup all-purpose flour (about 120 g)
- 1 cup granulated sugar (about 200 g)
- 1 tablespoon baking powder
- 1 can sweetened condensed milk (400 g / 14 oz)
- 1/2 cup sugar, for coating
- 1/4 cup ground cinnamon
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Directions
- 1
Pressure-cook the unopened can of condensed milk for about 50 minutes, then let it cool completely before opening — it turns into thick dulce de leche.
- 2
Preheat the oven to 350 °F (180 °C). Blend the eggs, sugar, and butter, then add the flour and baking powder and blend again until smooth.
- 3
Butter a rectangular baking sheet generously, pour in the batter, and bake for 5 to 8 minutes — the sponge should stay pale and pliable, not browned.
- 4
Turn the warm sponge out onto a clean, slightly damp kitchen towel to keep it soft.
- 5
Spread the cooled dulce de leche evenly over the whole surface.
- 6
Roll the sponge up tightly using the towel to help you, forming a firm log.
- 7
Sprinkle with sugar and cinnamon, then slice into thick rounds just before serving.
💡 Chef's Tip
No pressure cooker? Simmer the sealed can in a pot of water for about 2 hours instead. Never let the sponge brown — its flexibility is what keeps it from cracking when you roll it. Make it a day ahead; it keeps for 3 days in the fridge.
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