Love me some layers πŸ‘…πŸ€€

Happy humpday everybody!! Today I wanted to share my favorite recipe for the “One thousand layer cake” *side note it won’t be 1k layers but it does feel like you are making one like that, totally worth it though πŸ‘Œ

The recipe is from Miriam Baptista’s cooking book. You will need to prepare the dough 2 days ahead *repeat it is tootallyyy worth it* 

What you will need:

1 or 227 gr of butter 

1 1/2 cups of sugar 

3 eggs or egg replacement 

1/2 cup of milk 

2 tsp vanilla extract

5 cup AP flour

1/2 tsp salt

3 tsp baking powder 

1 1/2 or 2 cups of dulce de leche 

2 cups of cream 

2 T shredded coconut 

Preparation 

2 days ahead 

Sift your dry ingredients set aside. On a mixer soften the butter and slowly add the sugar. Once mixed together slowly add the eggs or egg replacement and vanilla extract. Once mixed in start adding the flour and milk. Place on wrap paper fully covered and leave on the fridge for one day. 

1 day ahead 

Use a round plate (regular serving plate) or a cake mold and make rounds. Cut them and set them aside. Divide your dough on 14 peaces and flatten the dough on the parchment paper as pictures. Bake at 350 F or 175 C for about 5 minutes or until golden on the sides. Be careful because they bake fast. As they come out of the oven place them on top of each other. Once all baked set them aside and leave them resting over night. 

Serving day 

On the serving day you will fill the cake. Purchase dulce de leche or make your own*just place canned condense milk, I would do 3 or 4 cans just incase, in a big pot and set to boil for approximately 4 hours* Prepare your cream and set aside. You can layer the cake 1 dulce de leche 1 cream, I personally prefer doing 2 dulce de leche and 1 cream. Just make sure the top of your cake is dulce de leche. Once finishing layering on the top part sprinkle the shreded coconut and that is it! Enjoy! 

PS: this cake gets better the day after πŸ˜πŸ‘Œ 

Pics below! 

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