Alfajor Cake
Ingredients
• 6 egg yolks
• 1 whole egg
• 200 g flour
• 1 tsp melted butter
• 400 g dulce de leche
(milk or caramel cream,
Finished product)
For the meringue:
• 7 protein
• 400g sugar
preparation
For the dough, put the egg yolks, the whole egg, the flour and the melted butter in a bowl and mix to form a smooth dough. Divide the dough into 8 portions and leave to rest for 20 minutes. Then roll out into round dough sheets with a diameter of 24 cm and prick them so that the sheets do not bulge when baking. Bake each sheet of dough individually in the oven or closed grill system at 180-200 °C for about 5-7 minutes until crispy.
Beat the egg whites with the sugar until stiff peaks form, until all the sugar crystals have dissolved and the mixture is shiny. Slowly add the sugar until it is completely used up.
Stack the slices on top of each other, brushing each layer with the dulce de leche and finally spreading it around the edge of the cake. Then pipe the meringue mixture on top and grill briefly for 1-2 minutes so that the meringue becomes firm and, if desired, a little golden.
FIRE&FOOD Issue 3-2017
