The many layered cake that is a labor of love. You get out of it what you put in. If you take your time, the result is amazing.
Part 1 - Preparing the dulce de leche filling
- Boil water in a large pot, uncovered.
- Put the 5 cans of condensed milk into the pot and boil them uncovered for 3 hours
- Always ensure all of the cans are completely covered in water
- Once complete remove the cans and let them stand for 10 minutes
- Open cans empty into large bowl
- Add 1/4 cup of liqour (I find half dark rum, half cachaca really did the trick)
- Add 1 teaspoon of Vanilla
- Mix well with a hand mixer on low, avoiding adding too much air to the filling
- Cover and refrigerate overnight
Part 2 - Prepping the dough
- Mix 8 cups of flour, 4 teaspoons of baking powder, and 1 teaspoon of salt
- Add 400 ml of room temperature butter and cut in using forks. Once it is cut in the flour should form a shape when you squeeze it, and then lose its shape when you let it go
- Add 1 teaspoon of vanilla milk, and 3 egg yolks, folding them into the mixture until a dough is formed
- Cut the dough into 16 equal sized balls and wrap each in saran wrap. Press into small discs, and refrigerate overnight.
- You are looking for long strands of gluten, with little pockets of butter, which will give the pastry a firm but crunchy feel when cooked.
Part 3 - Cooking the layers
- The next day, remove the discs one at a time and take off the plastic wrap.
- Roll the discs into desired shape, until they are so see through they are almost transparent.
- You should be able to get a consistent 14 inch by 10 inch rectangle.
- As a tip, always go bigger than the desired size, because the pastry can be cut easily once it is cooked.
- Prick the flattened dough with a fork, and put on a lightly buttered cooking sheet.
- Cook each at 350 degrees F for 8 minutes, or until the edges brown.
- Remove from oven and immediately place on a cooling rack.
- While the first piece is cooking, roll out the second piece, and continue to do this until all layers are cooked and cooled.
Part 4 - Assembly
- On a stable surface (this cake gets heavy), put a small amount of filling on the surface
- Press the first layer onto the filling
- Place filling on the second layer and spread out to the desired shape of the cake, leaving the edges without filling
- Continue with this, adding sliced almonds every few layers
- Once all layers have been stacked, place the cake into the fridge for 1 hour to firm the filling
- After 1 hour remove the cake and using a serrated knife, gently saw the cake to the desired size
- Keep all of the edges that are cut off in a separate bowl (they become the topping)
Part 5 - Cream and toppings
- Mix the cream cheese until it forms peaks that do not collapse
- In a separate bowl mix the whipping cream, powdered sugar and vanilla until it too forms peaks that do not collapse
- Fold the cream cheese into the whipping cream mixture
- In another bowl add 1/4 cup of sliced almonds, 1/4 cup of crushed walnuts, and the edges that we cut off of the cake layers. Mix until the edges break down to a crumb or powder
- Cover the sides and top of the cake with the whipped cream mixture
- Cover the sides and top of the cake with the almond mixture
- Place in fridge for filling and creams to set
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (3583g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 14047 | ||
Calories from Fat: 7742 (55%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 860.2g | 1147 % | |
Saturated Fat 534.4g | 2672 % | |
Monounsaturated Fat 225.8g | ||
Polyunsanturated Fat 34.5g | ||
Cholesterol 2992.4mg | 921 % | |
Sodium 6965.7mg | 240 % | |
Potassium 3591.8mg | 95 % | |
Total Carbohydrate 1563.8g | 460 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1563.8g | ||
Protein 93.7g | 134 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14047
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.