Name: Panqueque Manjar Nuez Dulce de Leche Walnut Layer Cake
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 24
Cuisine: Chilean
Ingredients: 225 grams of unsalted butter at room temperature; 1 cup granulated sugar; pinch of salt; 10 eggs separated; 1 1/4 cups all-purpose flour; 1 cup ground walnuts; 2 cans of Dulce de Leche, I used La Lechera

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A classic and unique Chilean cake: Dulce de leche walnut layer cake. Traditionally, this kind of cake with thin layers of soft dough is bought at bakeries. The fillings are endless: lemon curd, ganache, preserves, walnuts, and almonds.

Visit our collection of Chilean cakes here.

Panqueque Manjar Nuez Dulce de Leche Walnut Thin Layer Cake

Panqueque Manjar Nuez Dulce de Leche Walnut Layer Cake

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Thin Layers of walnut cake with dulce de leche filling.

Total Time: 2 hours
Yield: 24 1x

Ingredients

Units Scale

225 grams of unsalted butter at room temperature
1 cup granulated sugar
pinch of salt
10 eggs separated
1 1/4 cups all-purpose flour
1 cup ground walnuts
2 cans of Dulce de Leche, I used La Lechera

Instructions

Preheat the broiler. No fan. You will use the broiler for cooking the layers. Place the oven rack in the middle position.
Prepare an 8″ x 3″ round cake pan, and put a circle of parchment paper or silicone to the bottom.
Mix the butter and sugar on medium speed until creamy, about 5 minutes. Beating on low speed, add the egg yolks one at a time, beating until thoroughly incorporated.
In another bowl, very clean, beat the egg whites with a pinch of salt until stiff, hard peaks. Do not overbeat. It will dry out.
In a large bowl, mix the two batters with light movements, working with a wooden spoon or spatula (do not use a whisk), add the sifted flour and incorporate folding.
Add nuts and continue folding, be patient.
Pour 1/2 cup of batter into the pan and spread with a spoon or spatula across the bottom. Cook for 1 minute and a half to 2 minutes until lightly golden. You can open the oven and watch.
Spread two tablespoons of dulce de leche carefully and cover with 1/2 cup of batter, spread, and cook for 2 minutes. Repeat.
Continue cooking until you have no more batter.
Cool completely on the wire rack.
Un-mold and decorate with more dulce de leche warmed in the microwave (20 seconds for 1 cup) and walnuts.
Refrigerate and serve the next day.