Coffee Kajmak with Sea Salt and Roasted Almonds - photo 1
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Coffee Kajmak with Sea Salt and Roasted Almonds

Wegetariańskie Desserts Additions Cakes and Bakes 180 min Medium 3 wyświetleń ~28.70 PLN - (0)
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Description

Here’s a recipe that will change your perception of homemade sweets. I present my own version of classic kajmak – a velvety, caramel mass that is the heart of many Polish cakes, especially Easter Mazurek. My variant combines the deep sweetness of traditional kajmak with the intense, invigorating aroma of high-quality coffee. The addition of coarse sea salt breaks the sweetness and enhances the caramel notes, creating an incredibly complex and addictive flavor. The whole is complemented by crunchy, golden almond flakes, which add not only wonderful texture but also a nutty aftertaste. This kajmak is thick, shiny, and has a beautiful, deep amber color. It is perfect as a filling for crumbly cupcakes, a topping for cheesecake, an addition to vanilla ice cream, and also as a luxurious spread for morning toast or challah. This recipe is simple in its concept but requires patience, rewarding you with an absolutely exceptional homemade product.

Ingredients (5)

Servings:
8
  • Sweetened condensed milk 530 ml
  • 🌿 Przyprawy
  • Instant coffee (granules) 0.8 łyżeczka
  • Coarse sea salt 2 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Vanilla extract 5 g
💰 Szacowany koszt dania: ~28.70 PLN (3.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking Kajmak

1

Start by preparing the can of condensed milk. Remove the paper label from it. This is very important because during cooking, the paper could separate and clog any safety valve in the pressure cooker or simply dirty the pot. Wash the can under running water to remove any leftover glue.

Ingredients: Sweetened condensed milk
Make sure the can is not damaged, dented, or bulging in any way. Use only an undamaged can. Do not attempt to open or pierce it before cooking!
2

Place the closed can in a deep, large pot. Lay it on its side for stability. Fill the pot with cold water so that the can is completely submerged and the water level is at least 5 cm above it. Put the pot on the stove and bring the water to a boil. Once the water starts boiling, reduce the heat to the minimum so that the water is just gently 'blinking' (slightly bubbling). Cover the pot with a lid and cook for 2.5 to 3 hours.

IMPORTANT: The can MUST be completely submerged in water at all times! Check the water level every 30-40 minutes and top it up with BOILING water from the kettle if necessary. Adding cold water could cause thermal shock and damage the can. The cooking time affects the color and thickness of the dulce de leche: 2.5 hours will yield a lighter and more fluid dulce de leche, while 3 hours will result in a darker and very thick dulce de leche.
3

After the chosen cooking time has passed, turn off the heat. Leave the can in the hot water until it is COMPLETELY cooled down. This may take a few hours, and it is best to leave it in the pot overnight. Do not try to speed up this process by placing the can in cold water or the refrigerator.

THIS IS A CRITICAL STEP FOR SAFETY! Never, under any circumstances, open a hot or even warm can. There is high pressure inside, and opening it poses a risk of a sudden eruption of boiling caramel and serious burns. Patience is key here.

Preparation of Additions

4

While the can of dulce de leche cools, prepare the almonds. Heat a small, dry skillet (without any fat) over medium heat. Add the almond flakes and toast them for 2-3 minutes, stirring frequently with a wooden spoon or shaking the skillet. Watch the almonds carefully, as they can burn very quickly. They are ready when they turn golden and start to smell intensely nutty. Immediately transfer the toasted flakes to a cold plate to stop the toasting process.

Ingredients: Almond flakes
It's best to use a pan with a light bottom, which will make it easier to control the browning of the almonds. If you smell burning, it's a sign that it's already too late - it's better to start over.

Final Connection

5

Make sure the can is completely cold to the touch. You can now safely open it using a can opener. Inside, you will see a thick, shiny, amber mass. Transfer the entire caramel from the can to a medium-sized bowl, using a silicone spatula to scrape out all the contents.

Ingredients: Sweetened condensed milk
The color of the caramel will depend on the cooking time. Don't worry if the mixture isn't perfectly smooth - we'll mix it soon. Using a spatula will help you not waste a single gram of this delicious caramel.
6

In a bowl with the dulce de leche, add instant coffee granules, coarse sea salt, and (if using) vanilla extract. Using a small whisk or a sturdy fork, vigorously mix the mixture for about 2-3 minutes. At first, it may seem like the ingredients don't want to combine, but after a moment of mixing, the dulce de leche will become uniform, smooth, and creamy, and the coffee granules will completely dissolve.

Ingredients: Instant coffee (granules), Coarse sea salt, Vanilla extract
Stir patiently until no coffee lumps are visible. You can taste a bit of the mixture to check if the flavor is balanced. If you prefer a stronger coffee taste, you can add another half teaspoon.
7

To the smooth coffee mixture, add 2/3 of the toasted almond flakes. Gently mix them with the dulce de leche using a spatula, making a few movements to evenly distribute the almonds in the mixture. Transfer the finished dulce de leche to a clean, sterilized jar. Sprinkle the remaining almond flakes on top for decoration. The dulce de leche is ready to use immediately.

Ingredients: Almond flakes
Do not mix the almonds too vigorously so they do not lose their crunchiness. A jar of caramel is also a great idea for a sweet, homemade gift for a loved one.

Fun Fact

💡

Kajmak is the Polish name for a product very similar to the South American 'dulce de leche'. Legend has it that dulce de leche was created by accident in Argentina in the 19th century when a cook heating milk with sugar was called away for urgent matters and forgot about the pot on the fire. Upon returning, she found a thick, brown, and delicious mass.

Best for

Wielkanoc (do mazurka) Boże Narodzenie (do pierniczków i ciast) Podwieczorek Jako domowy prezent

Tips

🍽️ Serving

Serve as a filling for crumbly tartlets, wafers, or wafers. It is the perfect mixture for layering cakes, especially traditional mazurek. It tastes fantastic as a topping for vanilla ice cream, cold cheesecake, or brownies. You can also use it as a luxurious spread for challah, toast, pancakes, or waffles.

🥡 Storage

Store the dulce de leche in a tightly sealed jar in the refrigerator. It will keep its freshness and flavor for up to 2-3 weeks. It will become quite firm in the cold. Before using, take it out of the refrigerator for about 30 minutes or, if you need it in a more liquid form, gently warm the jar in a water bath (by placing it in a pot of warm water).

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