This Summer we are determined to finish our cooking around the world adventure. It's been over 6 years, but I promised R that we would finish before he graduated from high school. And we only have six more to go. So, I told the boys that they were going to be in charge of wrapping up this project. They need to research, decide on a menu, get me a grocery list, cook, and serve. Last night, we cooked half of the dishes they selected for Vatican City.
I came home from work and they told me that they discovered Vatican City doesn't have any restaurants; and, since it's completely surrounded by Rome, Italian food would make sense...but it was too easy. So, they opted to create a menu of Argentinian food in honor of Pope Francis' homeland. That sounded fair to me. The Precise Kitchen Elf prepared dessert which is fitting since that actually requires measuring; the Enthusiastic Kitchen Elf and I are, well, less precise. I'm not sure where he got this recipe, but this is what he handed me when I said that I needed to write down his recipe.
Also, he initially had ingredients to make the dulce de leche - and he's done that before - but we were low on time and I saw this jar at Whole Foods. From Argentina. He agreed to use that.
One of the things I have loved about this project is learning different cooking techniques. This one included rolling the sponge cake while warm, letting it cool, then filling it. Genius. I will never do it differently.
- 5 large eggs,separated
- ½ C flour, sifted
- ½ C organic granulated sugar
- ¼ t pure vanilla extract
- organic powdered sugar
- 1 C dulce de leche
- ½ C shredded coconut
- Also needed: parchment paper
Preheat the oven to 400° F. Line a 9" x 13" baking pan with parchment paper. Set aside.
Place egg whites in a large mixing bowl and beat until soft peaks form. Add the egg yolks one at the time until well-combined.
Add the flour, vanilla, and sugar. Mix until those are incorporated evenly.