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Even with all the problems I had with the aesthetics and the texture of the filling, I really liked how the whole cake turned out with the thin cakes soaking up the custard, but still chewy (not mushy at all, as I was expecting) and cut perfectly into a slice. It takes a little bit of effort, actually a lot more when compared to the traditional cake, but it is well worth the time spent.
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Recipe adapted from here and here.
Ingredients: For the Cake: Eggs - 2 large, well beaten
Butter - ¼cup (½ stick)
Brown sugar - ¼cup
White Granulated sugar - ¼cup (skip brown sugar and use ½cup white sugar, if desired)
Honey - 1tbsp
Baking Soda - ¾tsp
All purpose flour - 2¼~2½cups
For the Filling:
Milk - 1½cups (I used a combination of whole & 1% milk)
Cornstarch - 3tbsp
Honey - 3tbsp
Dulche de Leche - ¼~½cup
Vanilla powder - ½tsp (or use 1tsp pure vanilla extract)
Method:
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- To make the Cake: In a medium saucepan, add the sugar, butter and honey; cook till sugar & butter melt, stirring occasionally.
- Once the sugar melts remove the pan from heat and when its still hot, add the beaten eggs in a slow steady stream while whisking vigorously until all the eggs are incorporated.
- Add the baking soda and mix until no lumps remain. Then fold in the flour, ½cup at a time, until the dough comes together into a soft ball and does not stick to the hands.
- Cut the dough into 8 equal pieces and while still warm start rolling.
- On a floured surface, roll each piece into a thin circle -- about 6"~7" diameter. Use a 6" round plate to cut out perfect circles. Save the scraps to make crumbs for the cake. Pierce holes on the rounds with a fork to prevent bubbling.
- Place the cut rounds on the baking sheets and bake for 4~5 minutes or until golden. Remove onto a wire rack and cool completely before stacking. Repeat with the remaining layers.
- For the Bread Crumbs: Finally bake the scraps for 3~4 minutes until golden brown. Cool completely and process in a blender or food processor to make fine bread crumbs.
- Make the Custard: In a small bowl, combine ¼cup milk and cornstarch. Mix well and set aside.
- In a saucepan, combine the remaining 1¼cups milk and honey. Bring the mixture to a slow boil. Lower the heat and whisk in the cornstarch mixture. Increase the flame to medium and cook the mixture until it starts to thicken, about 3~4 minutes.
- Add the dulche de leche and cook for 4~5 minutes to thicken up. Turn off the heat and add the vanilla powder or vanilla extract. Cool completely before assembling.
- To Assemble: On a cake stand or a serving plate, place 1 cake and top with a generous dollop of the custard filling, then place the 2nd cake and press it down so the filling oozes out a little bit. Repeat with the remaining cakes and filling.
- Once all the cakes are assembled, spread out the filling to cover the sides and the top. Sprinkle the crumbs evenly all over the cake.
- Refrigerate for 4~6 hours or overnight before cutting.
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