The one I used was peanut butter type consistency and the cake looked lovely but then was a little hard to cut. When putting cake together, how much manjar should I be spreading on each later? and should the manjar be a little runny. Once I lifted the layer of dough to place onto the backing sheet they would not only shrink considerably but also loose the shape. I divided the dough into the 14 equal segments but to get it to the 20cm suggested size meant the layers were so includible thin. Then remove it and spread the remaining frosting over the top and sides of the cake. Put the cake in the fridge to chill until the crumb coat firms up. 2 Chill the cake for 30 minutes and frost the top and sides. This way, you can easily add frosting without getting crumbs in it. Once I had refrigerated the dough for four hours it was a little easier to work it but I still needed a lot of flour on the counter top to stop the dough from sticking to the surface. The crumb coat will trap the crumbs in the thin layer of frosting. There was a lot of stuck on mixture still stuck to the sides of the bowl. I added 3 tablespoons of flour but it was still a little sticky. It felt like it probably needed another cup of flour, it turned out that sticky. I followed your recipe to the letter and used a stand mixer. It tasted wonderful but I am not sure if the result is what it was supposed to be. Thank you for sharing your wonderful recipe. Hello Pilar, Greetings from Sydney, Australia. Let it rest well, covered in the fridge.Cover the whole cake with a thin layer of dulce de leche and sprinkle with a mixture of walnuts, powdered sugar, and crumbs.Every three layers, add ground walnuts also, saving 1 cup for decoration. Assemble the cake filling in between each layer with dulce de leche (3-4 tablespoons).Bake each circle over an un-greased baking or cookie sheet for 5-7 minutes until golden.Pierce the circle of dough with a fork across almost the entire surface. Using a paring knife, cut circles of 8 – 9″ of diameter. Roll each piece on a floured baking sheet or parchment paper or Silpat until very thin. Divide the dough into 14 equal portions.Wrap in plastic wrap and let stand in the fridge overnight for at least 6 hours.
Do not use your hands because the body heat will melt the butter, and bits of butter remaining in the dough give its crispness. Use a fork or 2 knives, or a stand mixer with the paddle attachment. Add butter in chunks, egg yolks, milk, and liquor, work to form a dough of medium consistency.
0 kommentar(er)
