Chile

CHILE: Thousand Layer Cake

I promised one of my classes I’d make them a cake, so it’s only right that this recipe come from one of my top students, Amanda. This is an awesome cake and whilst it takes some making, it is worth every second of work. The layers are like a shortbread tortilla and utterly divine. Super fun to make. Thanks Amanda. Sorry it took a while to make and love from us all in NM. Next is China…

INGREDIENTS:

3 cups sifted flour
250 grams/ 8 oz unsalted butter, room temperature
3 egg yolk, room temperature
¾ cup milk
1 tablespoon rum or pisco
1 pinch of salt
3 cups of dulce de leche or caramel
2 1/2 cup chopped walnuts
¼ cup powdered sugar

DIRECTIONS:

Combine the flour and salt in a big bowl. Add butter in chunks, egg yolks, milk and liquor, work to form a dough of medium consistency. Do not work with your hands, use a fork or 2 knives or a stand mixer with the paddle attachment, the important thing is not to use your hands because the body heat will melt the butter and bits of butter remaining in the dough are what gives the crispness to the dough. Wrap in plastic wrap and let stand in the fridge overnight or at least 6 hours.

Preheat oven to 350F or 180C.

Divide the dough into 14 equal portions. Roll each piece on a floured counter until very thin, using a paring knife cut circles of 9″ of diameter, I usually use a plate as a guide, pierced the circle of dough with a fork in almost the entire surface and bake over an ungreased baking or cookie sheet for 5-7 minutes until golden, let cool.

Assemble the cake filling in between each layer with dulce de leche, every three layers add ground walnuts also, saved 1 cup for decoration purpose. 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 cover in the fridge and serve at room temperature.