Delícia Cremosa 72 g
Claras 3 pcs
Wheat flour 330 g
Sugar 320 g
Cinnamon powder 30 g
Baking powder 10 g
Yolks 3 pcs
Milk 200 ml
Vanilla essence 5 ml
Cooked condensed milk 790 g
Powdered sugar and cinnamon for sprinkling, as much as needed
1. Whisk the egg whites until stiff. Remove from the bowl and set aside.
2. In the bowl of the mixer, on low speed, mix the flour with the sugar, cinnamon, baking powder and margarine.
3. Add the egg yolks mixed with the milk and vanilla, and beat until smooth.
4. Finally, without beating, add the egg whites.
5. Pour the batter into 2 20cm round cake tins, greased with margarine and sprinkled with flour.
6. Bake in the preheated oven for about 40 minutes or until lightly browned.
7. Unmold warm and set aside until cool. If necessary, cut off the top to level it. Cut the cakes in half.
8. Place a disk of dough on a plate and cover with part of the dulce de leche.
9. Overlap the second piece of pastry, cover with more dulce de leche, the third piece of pastry, dulce de leche and finish with the last disc of pastry.
10. Refrigerate for about 30 minutes to firm up.
11. Spread a thin layer of dulce de leche on the side and top of the cake, smoothing with a spatula.
12. Sprinkle with the sugar mixed with the cinnamon and decorate to taste
HINT
To cut the dulce de leche, cook the condensed milk in the pressure cooker for 45 minutes from the moment it boils.
