Pancake cake with dulce de leche and walnuts - Pilar Hernández's Chilean Kitchen
I sell cakes very occasionally, and last weekend I sold one to some American friends. They ordered something with dulce de leche and walnuts... and what's better than a dulce de leche and walnut pancake? Nothing. They loved it and wrote to tell me that people had commented things like, "That cake is unreal!!
Ingredients · Servings 20
- 225 grams of butter at room temperature
- 1 cup of granulated sugar
- pinch of salt
- 10 eggs, separated into whites and yolks
- 1 1/4 cups all-purpose flour
- 1 cup of ground walnuts, sweet treat
- 2 jars (750-800 grams) of thick-consistency dulce de leche, I use La Lechera
Method · PT-497396H57M37S
- Preheat the oven with the top burner on high and the bottom burner off, without the fan. You will be using the broiler to cook the pancakes. Place the oven rack in the middle position.
- Prepare a cake tin with high sides, such as a springform pan (I used one that was 20 cm in diameter). Grease it very well and line the bottom with parchment paper or a silicone baking mat.
- In a bowl with an electric mixer on medium speed, beat the butter and sugar until creamy, about 5 minutes. While mixing on low speed, add the egg yolks one at a time, beating until fully incorporated between each addition.
- In another very clean bowl, with the beater blades very clean, beat the egg whites with a pinch of salt until stiff peaks form; do not overbeat because they will dry out.
- In a large bowl, mix the two mixtures with folding motions, working with a wooden spoon or spatula (do not use a mixer), add the sifted flour and incorporate with folding motions.
- Add the nuts and continue stirring with gentle folding motions and patience.
- Pour 1/2 cup of the nut batter into the greased pan and spread it evenly with a spoon or spatula. Cook for 1 1/2 to 2 minutes, or until lightly golden brown. You can open the oven to check.
- Spread dulce de leche over the freshly baked, hot sponge cake layer, then top with 1/2 cup of the walnut batter, spread evenly, and cook for 2 minutes. Repeat.
- Continue cooking until there is no more batter.
- Let cool completely on a wire rack.
- Unmold when cold, sprinkle with powdered sugar or decorate as desired. I used more dulce de leche warmed in the microwave and walnuts.
- Refrigerate and serve the next day.
“That cake is unreal!! The layering is perfect. Really impressive”
Description
A classic and delicious cake.
- Pour 1/2 cup of the nut batter into the greased pan and spread evenly with a spoon or spatula. Cook for 1 1/2 to 2 minutes, or until lightly golden. You can open the oven to check.
- On top of the freshly baked and hot sponge cake layer, add dulce de leche, spread it, and then place ½ cup of the walnut batter on top, spread it and cook for 2 minutes. Repeat.
