Ingredients
Units
For the dough,
- 3 cups sifted flour
- 250 grams/ 8 oz unsalted butter, room temperature
- 3 egg yolk, room temperature
- 3/4 cup milk
- 1 tablespoon rum or pisco
- 1 pinch of salt
For the filling,
- 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 cup chopped walnuts
- 1/4 cup 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 dough of medium consistency.
- 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 because the body heat will melt the butter, and bits of butter remaining in the dough give its crispness. Wrap in plastic wrap and refrigerate overnight or for at least 6 hours.
- Preheat oven to 350F or 180C.
- Divide the dough into 14 equal portions. Roll each piece on a floured baking sheet, parchment paper, or Silpat until very thin. Cut circles 8 – 9″ in diameter using a paring knife. I usually use a plate as a guide. Pierce the circle of dough with a fork across almost the entire surface.
- Bake each circle over an un-greased baking or cookie sheet for 5-7 minutes until golden. Let cool.
- Assemble the cake filling between each layer with dulce de leche (3-4 tablespoons). For every three layers, add ground walnuts, saving 1 cup for decoration.
- Cover the whole cake with a thin layer of dulce de leche and sprinkle with a mixture of walnuts, powdered sugar, and crumbs.
- Let it rest well, covered in the fridge. Serve at room temperature.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Cake
- Method: Baked
- Cuisine: Chilean
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