It was a summer of 2012, when my husband and I were invited to a church event where we came across this cake. It was literally the topic for the evening and was the first gone off the menu, everyone wanted it. I have finally traced down the person who made the cake and she was kind enough to share the recipe. Irina - thank you!
This cake is crispy, very sweet, filled with nuts and delicious dulce de leche cream, mmmm. Aren't duce de leche creams also your all time favorite? It just hits the right taste buds.
Serving size:
2
units
- 150 grams
- Butter
- 150 grams
- Margarine
- 3 cups
- Flour
- 3 tablespoons
- Sour Cream
- 3
- Egg Yolks
- 1 teaspoon
- Baking Soda
- 6
- Egg Whites; meringue
- 2 cups
- Sugar; meringue
- 2 cans
- Dulce De Leche; cream
- 1 pound
- room temperature Butter; cream
- 2 cups
- toasted Walnuts; crushed
- 1 cup
- Heavy Whipping Cream; very cold; cream
Prep
40 min
Cooking
45 min
Ready in
1 hr 40 min
Simple
Challenging
Instructions
Cake Layers
Divide dough into 7 large or 12 smaller pieces. 12 pieces will yield two smaller cakes. Roll the pieces into thin layers. Using a shape of your choice, I used a lid from a pot, cut through the dough. Apply 1/4 of an inch of meringue and sprinkle with nuts. Bake at 350F for about 10 minutes or until golden brown.
Finalizing Cake:
The cake will taste the best the next day and can be refrigerated for up to a week.