A classic cake from Chile, where you can buy it everywhere. Dulce de Leche Walnut Cake is a favorite.
We call the dulce de leche “Manjar” it translates as a delicacy, pretty much everybody in Chile is a die-hard of the flavor. Many of us grew up eating it as a sandwich, very much like peanut butter and jelly, we ate our Manjar and cheese. And this cake is one of the best sellers at bakeries.
Visit our collection of Chilean recipes here.
Dulce de leche walnut cake
20 people-25 cm in diameter
for walnut cake,
- 180 grams of roasted nuts in the skillet over medium heat, about 8 minutes
- 85 grams of granulated sugar
- 30 grams all-purpose flour (if you have bread flour use it)
- 4 eggs
- 1 egg yolk
- 3 egg whites
- 30 grams of granulated sugar
- 1/4 teaspoon vanilla
- pinch of salt
- 30 grams butter, melted and hot
Preheat oven to 200C or 400F.
Prepare 3 round cake pan 9″ or 23cm in diameter, cover the bottom with a circle of silicone paper.
In the food processor finely grind the nuts and the 85 grams of granulated sugar. Mix the flour in a large bowl and stir.
Working with a stand mixer or hand blender incorporate to the flour mixture the eggs beating on low speed one at a time, add the yolk, once combined beat on medium speed until mixture looks smooth and light. In another clean bowl clean make a meringue: Beat the egg whites on high speed until foamy. Add a pinch of salt and vanilla, beating on low speed now add 30 grams of granulated sugar slowly as a stream. Then beat on high speed until a firm, shiny meringue, about 5 minutes.
Carefully add the meringue to the nuts batter, 1/3 first and then the rest of the meringue. Add the melted butter mixing gently.
Divide into 3 cake pans of 23 cm in diameter, weigh to make sure to put the same amount of batter (about 210 grams each).
Bake for 12-15 minutes, or until they are brown and dry to the touch.
For the sweet syrup to moisten the cake,
- 3/4 cup water
- 1/4 cup granulated sugar
In a small saucepan heat water and sugar over low heat, stirring until the sugar dissolved. Allow cooling.
To assemble the cake,
- 3 walnut cake
- 1 1/2 kilo of dulce de leche (3 cans of Manjar La Lechera) warmed in the microwave to make it easier to spread, pour each jar in a bowl and heat about 30-45 seconds, stir well
- 2 cups chopped walnuts for garnish and sprinkle toasted
Unmold the cakes, reserving the most beautiful and smooth for the last layer. Place the first cake layer and sprinkle with 1/3 sweet syrup, cover with a layer of warm dulce de leche and sprinkle with chopped nuts. Repeat with the next layer, ending with a layer of cake, moisten with the remaining third of syrup and cover the entire cake with dulce de leche, sprinkle with nuts if desired. Let stand overnight.