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Alfajor Cake
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Prep Time:
30 minutes
30 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
195 minutes
195 minutes
Delicious alfajor cake layers buttery cookies with dulce de leche. Ideal for birthdays.
Ingredients:
- 6 tablespoons unsalted butter, softened
- 0.33 cup white sugar
- 2.5 cups all-purpose flour, plus more for dusting
- 0.5 cup cornstarch
- 0.5 teaspoon kosher salt
- 0.5 cup whole milk
- 1 (13.4 ounce) can dulce de leche
- 0.5 cup heavy whipping cream
- 0.25 cup powdered sugar, or as needed
Instructions:
- Prepare all your fresh and flavorful ingredients.
- In a stand mixer fitted with a paddle attachment, beat butter on medium speed until creamy for about 2 minutes. Add sugar and beat until light and fluffy, scraping down the sides of the bowl as needed for about 2 minutes.
- Gradually add eggs one at a time, beating for about 30 seconds after each addition until fully incorporated.
- Combine flour, cornstarch, baking powder, and salt in a medium bowl and whisk until mixed.
- Gradually add flour mixture and milk to butter mixture, starting and ending with the flour mixture. Beat until combined after each addition.
- Transfer the dough onto a floured surface and gently coat it with flour all around. Knead the dough 2 to 3 times.
- Divide the dough into 5 equal portions and form each portion into a ball shape.
- Individually roll each ball of dough into a 7-inch circle. Arrange the dough circles on 2 large rimmed baking sheets lined with parchment paper, fitting 3 circles on 1 sheet and 2 on the other. Refrigerate the dough circles, uncovered, for 1 hour before proceeding.
- Preheat oven to 375 degrees F (190 degrees C), then gently prick each dough circle with a fork.
- Bake in the preheated oven until the bottom is golden brown and the edges are lightly browned, for 15 to 18 minutes. If baking in 2 batches, keep the second batch refrigerated while the first batch bakes. Let the cake layers cool completely on a wire rack, approximately 30 minutes.
- In a medium bowl, swirl the decadent dulce de leche. Whip cream with an electric mixer until peaks are beautifully stiff, for about 6 minutes.
- Blend half of the cream mixture smoothly into the dulce de leche. Then, fold in the rest of the cream until fully combined.
- Spread a generous layer of the dulce de leche mixture onto each cake layer, making sure to reach the edges. Assemble the cake on a serving platter with the dulce de leche side facing up. Finish by spreading the remaining dulce de leche mixture onto the fifth cake layer before placing it on top of the others.
- Allow the cake to sit for 1 hour. Sprinkle powdered sugar on top of the cake before serving. For any remaining cake, cover it with plastic wrap and refrigerate for up to 1 day.