Our visit, and the cookbook, occured before the advent of the great dulce de leche craze. As I'm not one to knock a good thing I thought perhaps a little cross-cultural, Ireland meets Latin America might work nicely. Turns out it's a splendid idea. If there could be any criticism of the original recipe, it would be that to some tastes it might be a bit austere. Adding a good dose of dulce de leche to the apple filling gives a nice sweet gooiness to the enterprise without overwhelming the original concept. I also added the apple slice fan to the top as well as the candied mint leaf garnish. Myrtle's not big on showiness for its own sake in her recipes, though I don't imagine she'd greatly mind these little embellishments.
Bake the cake in the middle of a preheated 350 degree oven for 45 minutes, when the dough will be golden and the apples will be tender. The stick-a-toothpick into the cake test isn't a reliable measure here — the apples and dulche de leche will always cling to the toothpick. If you have any doubts leave it in for another 5 minutes, though I've always found 45 minutes to produce a thoroughly baked yet still moist cake.
Garnish with candied mint leaves if you have them. It's not a tragedy if you don't and the relative simplicity of the unadorned cake is probably more in keeping with Irish reserve anyway. Serve warm. Perfect and complete as it is, no one is going to refuse a nice slathering of whipped cream so go ahead, live a little.
Voila! Irish Apple Dulce de Leche Cake Mit Schlag. As fit for the General Assembly of the United Nations as it is for the ending of one your memorable meals.
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