Description
The traditional cake in Chile. Layers of thin, crunchy dough and dulce de leche and jam. Recipe from scratch.
Ingredients
Units
For the dough,
- 3 cups (375 grams) sifted all-purpose flour
- 226 grams/ 8 oz unsalted butter, room temperature
- 3 egg yolks, room temperature
- 3/4 cup milk
- 1 tablespoon rum or pisco
- 1 pinch of salt
- 3 cups of dulce de leche or caramel (available in Latin supermarkets, I like La Lechera brand sold in cans, usually right next to the condensed milk)
- 2 1/2 cups (300 grams) chopped walnuts
- 1/4 cup (30 grams) powdered sugar
Instructions
- Combine the flour and salt in a large bowl. Add butter in chunks, egg yolks, milk, and liquor, and work to form a medium-consistency dough.
- Do not work with your hands. Use a fork, two knives, or a stand mixer with the paddle attachment. Please do not use your hands, as body heat will melt the butter, and bits of butter in the dough give it crispness. Wrap in plastic wrap and refrigerate overnight or for at least 6 hours.
- Preheat oven to 350°F or 180°C.
- Divide the dough into 14 equal portions. Roll each piece on a floured baking sheet, parchment paper, or Silpat until thin. Using a paring knife, cut circles 8 - 9" in diameter. I usually use a plate as a guide. Pierce the dough circle with a fork across almost the entire surface.
- Bake each circle on an ungreased baking sheet for 5-7 minutes, until golden. Let cool.
- Assemble the cake layers with dulce de leche (3-4 tablespoons) between each layer. For every three layers, add ground walnuts, saving 1 cup for decoration.
- Cover the entire cake with a thin layer of dulce de leche, then sprinkle with a mixture of walnuts, powdered sugar, and crumbs.
- Let it rest well, covered in the fridge. Serve at room temperature.
Nutrition
- Serving Size:
- Calories: 420
- Sugar: 25.1 g
- Sodium: 182.3 mg
- Fat: 24.2 g
- Saturated Fat: 9.7 g
- Carbohydrates: 43.6 g
- Fiber: 1.5 g
- Protein: 8.1 g