INGREDIENTS
- – Flour 0000 250 g.
- – Sugar 80 g.
- – Yolk 2.
- – Milk c/n.
- – Butter 100 g.
- Stuffed:
- – Dulce de leche pastry chef 300 g.
- – Walnuts 50 g.
- Merengue:
- – Clara 40 g.
- – Sugar 40 g.
- – Impalpable sugar 40 g.
1.Beat the butter with the sugar till a whitish cream is shaped. Add the yolks and proceed beating for an additional minute.
2.Combine the flour with a rubber spatula and enveloping actions.
3.If mandatory, add a number of tablespoons of milk till it types the dough.
.Vital: don’t knead it, simply be a part of it. In any other case the gluten develops and it’s not as tender and delicate.
4.Wrap it in a bag or plastic wrap and put it within the fridge for at the least half-hour.
5.After that point, stretch the dough to three mm thickness, cowl a 24 or 26 cm detachable cake mould, buttered and floured.
6.Cowl with aluminum foil and a few handfuls of beans or chickpeas to forestall it from puffing up throughout cooking. Prepare dinner in a average oven (170ºc) for 10 minutes.
7.In the meantime, make the meringue by first beating the egg white till it foams properly, then add the frequent sugar in 2 or 3 instances till it types agency peaks and eventually, with enveloping actions and a rubber spatula, the impalpable sugar.
8.Lastly, cowl the bottom of the chilly or heat cake with dulce de leche. On prime, unfold the meringue with the bottom of a spoon (it’s not essential to cowl all of the dulce de leche) and sprinkle with some chopped walnuts.
.Juan’s Tip: To unfold the dulce de leche higher, put it inside a sleeve. If you do not have one, you possibly can recycle a milk sachet, it is sensible.
9.Return to the average oven for 10 or quarter-hour or till the meringue is cooked. And it is prepared!.
.Bear in mind to attend for it to chill earlier than reducing it, in any other case the sides might break.
