Name: Caramel Cake (Alfajor Cake con Dulce de Leche)
Yield: Makes 20 to 24 2-inch sandwich cakes
Cuisine: Cuban
Ingredients: 3 large egg yolks; 1 tablespoon brandy or cognac; 2 cups softened Dulce de Leche; ½ pound (2 sticks) salted butter; ¾ cup sugar; 1⅔ cups flour; 2 teaspoons baking powder; 2 cups cornstarch; ½ cup melted chocolate, for serving (optional); 1 small scoop ice cream, per serving (optional); 1 cookie per serving (optional); Zest of 2 lemons

Preparation info

Makes
20 to 24
2 inch sandwich cakes

Difficulty
Easy

Appears in

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

About

Ingredients

2 cups cornstarch
1⅔ cups flour
2 teaspoons

Method

In a bowl, sift together the cornstarch, flour, and baking powder. Set aside.

Beat the butter, sugar, brandy, and lemon zest together with an electric mixer on medium for 2 minutes, until the mixture turns a pale yellow and is light and fluffy. Add the egg yolks one at a time, beating on medium after each addition, until just combined. Add the lemon zest and beat on low until combined.