Layered Dulce de Leche Cake (Print Version)

# Ingredients:

→ Flaky Dough

01 - 350 g all-purpose flour
02 - 6 egg yolks
03 - 60 ml milk
04 - 100 g softened butter

→ Swiss Meringue

05 - 220 g egg whites
06 - 400 g powdered sugar

→ Assembly

07 - 1 kg dulce de leche

# Instructions:

01 - Knead the egg yolks, flour, and milk with the hook attachment of a stand mixer until no liquid remains visible. Add the softened butter and continue kneading until the dough comes together completely.
02 - Transfer dough to countertop and knead by hand until smooth and cohesive.
03 - Cover with parchment paper and refrigerate for 2 hours to allow gluten to relax.
04 - Preheat the oven to 200°C.
05 - Divide the chilled dough into 12 equal pieces.
06 - Roll each piece into rounds of 20-22 cm in diameter using a rolling pin. Keep unused portions covered to prevent drying.
07 - Prick each round with a fork to prevent air bubbles while baking.
08 - Bake each round for 7 minutes until lightly golden. Handle with care as they cool on a wire rack, as they are very fragile.
09 - Separate egg whites from yolks and leave the whites covered at room temperature overnight to stabilize.
10 - In a stand mixer bowl, warm the egg whites and powdered sugar over a water bath until the sugar completely dissolves, whisking gently throughout. If using a thermometer, heat to 55-60°C.
11 - Transfer to stand mixer and whisk at medium speed until the mixture has completely cooled and holds soft peaks.
12 - Place one disc of crust on a serving plate and spread 2 generous tablespoons of dulce de leche evenly across the entire surface.
13 - Gently place another disc on top. Minor cracks are acceptable as they will be covered by the dulce de leche.
14 - Continue alternating dulce de leche and pastry discs until all layers are used, ensuring the final layer is pastry.
15 - Refrigerate the layered cake overnight to allow flavors to meld and structure to stabilize.
16 - Cover the entire cake with the prepared swiss meringue, creating decorative peaks if desired.

# Notes:

01 - This traditional Argentine dessert features multiple thin layers of crisp pastry filled with dulce de leche and topped with fluffy meringue.
02 - The pastry discs are intentionally thin and delicate - handle with care during assembly.
03 - Allowing the egg whites to rest overnight helps create a more stable meringue.

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