Traditional thousand-layer cake with dulce de leche - a Chilean national treasure with crispy pastry layers and rich caramel filling.
Contains the following allergens:
Gluten
Nuts
Milk
Eggs
Preparation
45 min.
Baking Time
25 min.
Servings
12
Difficulty
Medium
Instructions
1
Mix flour, butter, powdered sugar, eggs and Pisco into smooth dough. Wrap and chill for 1 hour.
2
Divide dough into 10 portions. Roll each very thin on floured surface.
3
Bake each layer at 180°C (350°F) for 8-10 minutes until golden and crispy.
4
Spread dulce de leche between each crispy layer, building up the cake.
5
Sprinkle chopped walnuts over dulce de leche layers as you build.
6
Dust top with powdered sugar. Let rest 2-3 hours before slicing.
Ingredients
12 Servings
- plain flour 1
- butter 250 g
- powdered sugar 100 g
- eggs 2
- Pisco 1 TL
- dulce de leche 1
- walnuts 100 g
- Powdered sugar 1
Baking Timer
The timer appears at the bottom right of the screen.
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