Ingredients
Units
- 1 box of puff pastry (refrigerated section)
- 2 cups heavy whipping cream (chilled)
- 2 tablespoons sugar
- 1 can of dulce de leche (like La Lechera)
- 1 jar of cherry jam (in the USA, I recommend the Hero brand)
- 1 cup sliced almonds for garnish
Instructions
- Roll out the puff pastry and cut it into five sections long, measuring your cake pan to see the width you need.
- Bake according to the manufacturer’s instructions. Allow cooling completely.
- Meanwhile, in a cold bowl, beat the cream with an electric mixer until it forms soft waves, about 5 minutes. Add sugar at low speed and continue beating until hard peaks form.
- Line the cake pan with plastic wrap, and let it hang over the sides.
- Place a layer of cold baked puff pastry, cover with a layer of dulce de leche, place another pastry, cherry jam, whipped cream, and dough, and repeat until finished with a layer of pastry.
- Wrap the cake well in plastic wrap and refrigerate for at least 2 hours.
- Save the leftover cream, and store it in the refrigerator.
- Take out of the cake pan and, top with the remaining heavy cream, sprinkle with almonds.
- Keep cold.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Cakes
- Method: Oven
- Cuisine: Chilean