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Recipe Category: Cakes

Layered Alfajor Cake with Dulce De Leche

Inspired by my trip to Buenos Aires, this cake evolved from the addictive Argentinian biscuits, Alfajores that are sandwiched together with sweet, sticky dulce de leche spread.

Serves: 8-10
Preparation Time: 1 hour
Cooking time: 30 minutes
Ingredients
  • 500g plain flour
  • 250g cornflour
  • 200g icing sugar
  • 250g unsalted butter, cubed
  • 2 eggs
  • 1-3 tablespoons chilled water
  • 1 qty Dulce de Leche
  • 600ml pure cream, whipped
  • icing sugar, for dusting
Method

Combine flour, cornflour and icing sugar together in a large bowl and rub in butter until mixture resembles breadcrumbs. Stir in eggs and water to make a firm dough. Knead lightly until smooth and divide into 8 pieces. Roll out each piece into a circle approximately 23cm wide, using a bowl or cake tin as a guide to cut an even circle. For the top circle, cut the centre out using a 10cm cutter, forming a ring shape. Baking 2-3 circles at a time, place each circle on a baking paper lined oven tray and bake at 200°C (190°C fan forced) for 10 minutes until lightly golden. Carefully remove onto a wire rack to cool.

To assemble, reserve the ring shaped biscuit for the top and spread each of the other biscuits with a thin layer of dulce de leche, a sprinkling of coconut and a layer of cream and sandwich on top of each other to form a layer cake, finishing with a layer of dulce de leche. Spread the sides of the cake with cream and gently press coconut into the cream. Sprinkle the top ring shaped biscuit with icing sugar and position on top of the last layer so the dulce de leche shows through the centre. Refrigerate overnight before serving. This is important so the biscuits soften enough to enable the cake to be cut.

Home Made Dulce de Leche

2 x 375ml cans evaporated milk
2 x 395g cans condensed milk
1 teaspoon bicarbonate of soda

Combine all ingredients in a large heavy based pot and bring to the boil, stirring regularly. Reduce to a slow simmer and simmer, whisking regularly, for 30-40 minutes, until the mixture turns a golden caramel colour. Take care that the mixture does not burn on the base. Allow to cool and use as required.

Tips

Store-bought Dulce de Leche may be substituted.

I used a 400g jar of Doulsi Dulce de Leche (Milk Jam) for the photo.

You will have some leftover dough that you can roll and cut into small biscuits and sandwich together with dulce de leche. Dust with icing sugar and serve with coffee.

Recipe Type: Baking, Celebration

Author: Naomi Crisante
Date Created: 18/04/2019