Dulce de Leche Layered Cake (Print Version)
# Ingredients:
→ Pastry Base
01 -
350 g plain flour
02 -
6 yolks from eggs
03 -
60 ml fresh milk
04 -
100 g butter at room temperature
→ Fluffy Topping
05 -
220 g whites from eggs
06 -
400 g icing sugar
→ Filling
07 -
1 kg caramelized milk spread
# Instructions:
01 -
Use your stand mixer with the hook part to blend yolks, flour, and milk until everything looks combined. Then drop in the soft butter and keep mixing till you get a nice ball of dough.
02 -
Move your dough to the counter and work it with your hands until it feels smooth all over.
03 -
Wrap the dough in parchment and stick it in the fridge for 2 hours so it can chill out properly.
04 -
Turn your oven on to 200°C and let it warm up.
05 -
Take your cold dough and cut it into 12 same-sized chunks.
06 -
Using a rolling pin, flatten each chunk into circles about 20-22 cm across. Keep the unused bits covered so they don't dry out.
07 -
Grab a fork and poke little holes all over each flat circle to stop them puffing up when they cook.
08 -
Pop each circle in the oven for 7 minutes till they look slightly golden. They break easily, so be careful when you put them on the wire rack to cool.
09 -
Split your eggs and save the whites. Leave them out at room temp overnight with a cover on them – this makes them work better later.
10 -
Put your egg whites and icing sugar in your mixer bowl over some hot water. Stir it gently until you can't feel any sugar bits. If you've got a thermometer, go for 55-60°C.
11 -
Move your bowl to the mixer and beat on medium until it's cooled down and forms soft peaks when you lift the beater.
12 -
Put one pastry circle on your serving plate and spread 2 big spoonfuls of caramelized milk all over it.
13 -
Put another circle on top. Don't worry if it cracks a bit – the sweet filling will hide that.
14 -
Keep adding filling and pastry circles, making sure you finish with pastry on top.
15 -
Put your layered treat in the fridge overnight so all the flavors can mix and it gets firm.
16 -
Spread your fluffy egg white mixture all over the cake, making little peaks on top if you want it to look fancy.
# Notes:
01 -
This fancy Argentinian sweet treat has lots of crispy thin layers with sweet caramel filling and a fluffy white top.
02 -
The flat pastry bits break easily, so handle them gently when you're putting it all together.
03 -
Letting egg whites sit out overnight makes them whip up better and stand up nicely.