A traditional Chilean cake, very popular in my hometown Rancagua.
For the dough,
- 8 egg yolks
- 50 grams soft unsalted butter (if using salted, not add more salt)
- 2 cups all-purpose flour
- Pinch of salt
- 4–5 tablespoon of room temperature water
for the filling,
- 500 grams of dulce de leche, such as La Lechera canned
- 2 cups whipping or heavy cream, cold
- 2 tablespoons granulated sugar
- banana, almond or vanilla extract
- Mix flour and salt. On the KitchenAid mixer, using the paddle attachment, add butter and beat until incorporated into the flour, add one egg yolk at a time, always mixing a low velocity. Add the water one tablespoon at the time, continue mixing until a dough form. Swith to the hook and knead 5 minutes.
- Form a ball with the dough, wrapped it in plastic film and let stand at least 1/2 hour in the refrigerator.
- Divide dough into 12 equal pieces, flour your cookie pan and roll the dough until very thin, cut using a plate about 20 cm (8′) in diameter. Repeat with the other pieces. Bake and make crumbs with the remaining dough.
- Preheat oven to 180C or 350F.
- Bake on the cookie sheet one by one, 5 – 7 minutes each until they just beginning to brown, remove and cool on wire rack.
- For the filling, whip the heavy cream until it forms soft waves, add the sugar, beating until sugar dissolves and stiff peaks form.
- Add the banana or vanilla extract (I used 2 teaspoons) and stir to incorporate, test and adjust the flavor and sweetness to taste.
- Top the first layer with dulce de leche, continue alternating thin layers with whipped cream, gently pressing each layer to build a cake. Top with whipped cream, decorate with crumbs.
- Leave the cake in the refrigerator overnight, serve cold next day.
Keywords: pompadour cake, chilean cake