Alfajor Cake

Prep Time: 30 mins Cook Time: 15 mins Additional Time: […]

Prep Time: 30 mins

Cook Time: 15 mins

Additional Time: 2 hrs 30 mins

Total Time: 3 hrs 15 mins

Servings: 8



Six tablespoons unsalted butter softened

⅓ cup white sugar

Two large eggs

2 ½ cups all-purpose flour, plus more for dusting

½ cup cornstarch

One teaspoon of baking powder

½ teaspoon kosher salt

½ cup whole milk

1 (13.4 ounces) can dulce de leche

½ cup heavy whipping cream

¼ cup powdered sugar, or as needed



Assemble all the components.

Using a stand mixer with a paddle attachment, beat butter for two minutes on medium speed until creamy. Add sugar and beat for two minutes, scraping down the bowl’s sides as necessary, until the mixture is light and fluffy.

One at a time, add eggs, beating well after each addition for about 30 seconds.

Combine the flour, cornstarch, baking powder, and salt in a larger basin.

In three additions, add the flour mixture to the butter mixture, alternating with the milk and beginning and finishing with the flour combination, and beat each addition until smooth.

On a work surface dusted with flour, spread the dough out and turn to coat. Work dough two or three times.

Create five equal balls of dough by dividing the dough in half.

Roll each dough ball into a circle that is 7 inches in diameter. Place dough rounds on two big, parchment-lined baking sheets with rims (I fit three rings on one sheet and two loops on the other). Uncovered? Let dough circles chill for an hour.

The oven should be heated to 375°F (190°C). Lightly prick each dough circle with a fork.

Bake for 15 to 18 minutes or until the bottom and edges are lightly browned in the oven. (If you’re doing two baking batches, keep the second batch chilled while the first batch bakes.) For around 30 minutes, let the cake layers cool fully on a wire rack.

Fill a medium bowl with dulce de leche. Using an electric mixer, beat cream for about 6 minutes at medium-high speed or until stiff peaks form.

Gently incorporate dulce de leche with the remaining half of the cream mixture. A mixture of dulce de leche and the remaining cream should be gently folded.

Distribute 1/3 cup of the dulce de leche mixture on one layer of the cake to the edges. Put the dulce de leche mixture facing up on a serving dish. Repeat the procedure with the following three cake layers (it is simpler to spread this over the cake layers before placing them on the word). Spread the remaining 2/3 cup dulce de leche mixture on the fifth cake layer, then top with the cake.

Leave for an hour. Add some powdered sugar to the cake’s top before serving. Any leftovers should be wrapped in plastic and kept in the refrigerator for up to a day.

Spread the love

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
Scroll to Top