Dulce de Leche Milhojas
(Argentine Napoleon Cake)
Ingredients
For the cake:
- 4 sheets puff pastry
- 3 cans dulche de leche
For the meringue topping:
- 1 cup egg whites, room temperature
- 2 cups granulated sugar
- 1 pinch cream of tartar
Instructions
For the cake layers:
- Preheat oven to 400° and set the rack in the middle.
- Prepare the baking sheet with parchment paper.
- Remove 1 sheet of pastry puff from the fridge at a time.
- Using a rolling pin, roll sheet to approximately 25 inches by 25 inches, then cutout 3 12-inch circles. The cake layers will be very thin.
- Prick with a fork.
- Bake for 7-8 minutes, or until lightly golden, then allow to cool on a rack.
- As soon as the cake layers are baked and out of the oven, place an 8- or 9-inch stencil on top of the cake layer and use a very sharp knife to cut around it.
- Repeat until you have 12 layers total.
For the meringue topping:
- In a medium saucepan over medium-low heat, bring 1 inch of water to a simmer.
- In the bowl of a stand mixer, combine the egg whites, sugar, and cream of tartar.
- Place over the simmering water and whisk constantly for 3-4 minutes or until all the sugar has dissolved.
- Remove from heat and place bowl onto a stand mixer fitted with the whisk attachment.
- Beat at high speed until glossy peaks form and the bowl is not hot, about 10 minutes.
- Use immediately.
To assemble the cake:
- Put a small dab of dulce de leche on your serving plate and top it with the first cake layer.
- Press gently to adhere.
- Spread with a thin layer of dulce de leche, then cover with a second layer of cake.
- Repeat until all layers are stacked.
- Top with meringue and use a kitchen torch to toast the peaks.