Mantecadas with surprise

Ingredients:

– 2 Tía Lulú Mantecada of 350gr

– ½ cup of cocoa powder + 2 tablespoons to sprinkle

– 2 cans of condensed milk

– 2 butter spoons

– 100 gr. of half bitter chocolate in pieces

– 200 gr. of milk cream

Preparation:

In a saucepan, collect 1 can of condensed milk and 1 tablespoon of butter.

Bring to the medium heat stirring always. When the butter melts, put the chocolate together and stir until it begins to wear out of the pot.

Turn off, add 100 gr. of cream of milk, mix well, arrange in a sleeve of confectionery and reserve to cool.

In a saucepan, collect 1 can of condensed milk and 1 tablespoon of butter.

Bring to the medium heat stirring always until it starts to get rid of the pot.

Turn off, add 100 gr. of cream of milk, mix well, arrange in a sleeve of confectionery and reserve to cool.

Take the mantecadas, cut in half with the help of a knife or a nylon thread.

Arrange the base of the mantecada, make with the filling alternating white and black balls and on them arrange the other layer of mantecada.

Sprinkle with cocoa powder and decorate with homemade cakes.

Enjoy!

Mantecadas with Peach

Ingredients:

– 2 Tía Lulú Mantecada of 350gr

– 2 cups of peach

– 1 ½ cups of water.

– ½ cup of sugar.

– 2 tablespoons of corn starch.

– 1 peach can.

– 100 gr. of jam.

Preparation:

Blend 2 cups of peach with 1 of water, half a cup of sugar and add 2 tablespoons of cornstarch, bring to a simmer, stirring with a wooden palette until set.

Cut the Mantecadas in half and fill with the previous mixture.

Cover the butter with peach jam.

Cut the peaches into slabs and place them in a fan shape.

Enjoy!

Mantecadas little glasses

Ingredients:

– 2 Tía Lulú Mantecada of 350gr

– 1 Portion of merengue (see recipe for Mantecada Tres Leches)

– Chantillí cream

– Manjar

– Chocolate sauce

Preparation:

To grind the mantecadas and to mix them with the chantillí. Put the ingredients into small glasses forming capitas.

Enjoy!

Glazed Mantecada

Ingredients:
– 2 Tía Lulú Mantecada of 350gr
– 1 1/2 cups of powdered sugar
– 4 teaspoons of milk
– 1 teaspoon vanilla
preparation:
In a bowl, mix all the ingredients with wire whisk until there is a homogeneous mixture. You can vary the texture by adding more milk (if you want a more liquid glaze) or more sugar (if you want a thicker glaze).
Finally cover the mantecadas with the glaze
Enjoy!

Three Milks with Mantecada

Ingredients:

– 2 Tía Lulú Mantecada of 350gr

– 1 can of evaporated milk

– 1 can of condensed milk

– 1 can of milk cream

– 1 cup of liquid milk

– 3 egg whites

– 5 tablespoons of sugar

– 1 teaspoon ground cinnamon

Preparation:

Mantecada Tía Lulú 350gr will replace the sponge cake so let’s go to the preparation of the cream three milks. In a bowl, mix evaporated, condensed and liquid milk with the cream of milk. Refrigerate until necessary.

The next step is to prepare the meringue. Beat the whites until stiff, at this point add the sugar and continue beating until they are incorporated.

Mounting:

Take the Tía Lulú Mantecada, open some small holes with a fork and immerse the mixture of three milks, crown the dessert with the meringue and decorate with a little cinnamon powder. Refrigerate for about 15 minutes before serving.

Enjoy!