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Alfajor Cake

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
195 min
SERVINGS
8 servings
Dessert Cake
Alfajor Cake
Ingredients
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup white sugar
  • 2 large eggs
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1 (13.4 ounce) can dulce de leche
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar, or as needed
Instructions
1
Gather all the necessary ingredients and supplies beforehand.
2
Using a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it becomes smooth and creamy, taking about 2 minutes. Then add sugar to the mixture and beat until it becomes light and fluffy, scraping down the sides of the bowl as needed. Continue beating for another 2 minutes.
3
Next, add eggs one at a time to the mixture and beat until they are fully incorporated after each addition. This should take around 30 seconds per egg.
4
In a separate bowl, whisk together flour, cornstarch, baking powder, and salt until they are well combined.
5
Now, add the flour mixture to the butter mixture in three stages. Start by adding the flour mixture and then alternate with milk, ending with the flour mixture again. Beat the mixture until it is fully combined after each addition.
6
Turn the dough out onto a floured surface and give it a gentle coating. Then knead the dough 2 or 3 times.
7
Divide the dough into five equal pieces and shape each piece into a ball.
8
Working with one ball at a time, roll it out into a 7-inch circle. Place the dough circles on two large baking sheets lined with parchment paper, fitting three circles on one sheet and two on the other. Chill the dough circles in the refrigerator for 1 hour.
9
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Use a fork to lightly prick each dough circle.
10
Bake the dough circles in the preheated oven until they are browned on the bottom and light brown around the edges, taking 15 to 18 minutes. If you're baking in batches, keep the second batch refrigerated while the first batch bakes.
11
Once the cakes are done baking, transfer them to a wire rack to cool completely. This should take around 30 minutes.
12
In another bowl, mix the dulce de leche with half of the whipped cream until it's well combined. Then gently fold in the remaining cream into the dulce de leche mixture.
13
Spread 1/3 cup of the dulce de leche mixture onto one cake layer, spreading it to the edges. Place the cake on a serving platter with the dulce de leche mixture facing up. Repeat this process for the next three cake layers, spreading the dulce de leche mixture onto each layer before placing it on the platter. Finally, spread the remaining 2/3 cup of dulce de leche mixture onto the fifth cake layer and place it on top.
14
Let the cake stand for 1 hour before dusting it with powdered sugar and serving. Cover any leftovers with plastic wrap and store them in the refrigerator for up to 1 day.