Sharing this recipe step-by-step on how to prepare Alfajor Cake, a sweet temptation perfect to pair with a cup of coffee or tea. According to history, alfajor is a recipe originating from Arab pastry, much like nougat or marzipan, with its original name being 'al-hasú.' It spread across the world, gaining diverse characteristics in both the preparation of the dough and the endless variety of fillings that can be used between each layer of sponge...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, beat the butter with the sugar, honey, and cocoa powder. Then add the vanilla essence and eggs.
Sift the flour together with the cornstarch, baking powder, and ammonium bicarbonate, and add to the mixture.
Combine until you achieve a homogeneous dough. Let it rest in the refrigerator for 24 hours.
Remove from the refrigerator, sprinkle the countertop with flour, and roll out the dough to a thickness of 4 mm.
Cut out 3 discs, each 20 cm in diameter. Place them on a greased baking sheet and bake at 180°C (350°F) for 10 minutes.
Remove from the oven and let cool.
Place one of the discs as the base. Using a piping bag, spread dulce de leche over the base and cover with another disc.
Repeat the process and cover with the third disc.
Let the assembled cake rest in the refrigerator for 24 hours.
Remove from the refrigerator, place the cake on a wire rack, and coat it with melted chocolate.
Using a hairdryer, blow cold air onto the chocolate to create the characteristic ripples of the cake. Let the chocolate set in the refrigerator.
Ensure the dough rests in the refrigerator for the full 24 hours to achieve the best texture.
Use high-quality dulce de leche for a richer flavor.
When melting the chocolate, do so gently to avoid burning it.
The hairdryer technique helps create a professional finish for the chocolate topping.
Serve the cake chilled for the best taste and texture.
Can I use a different filling instead of dulce de leche?
Yes, you can use fruit jams or other spreads, but dulce de leche is traditional for alfajor cakes.
What is ammonium bicarbonate, and can I substitute it?
Ammonium bicarbonate is a leavening agent. You can substitute it with baking soda, but the texture may vary slightly.
How long does the cake need to rest in the refrigerator?
The cake should rest for 24 hours to allow the flavors to meld and the texture to set.
Can I use dark chocolate for the topping?
Yes, dark chocolate works well and adds a richer flavor to the cake.
What is the best way to store the cake?
Store the cake in the refrigerator, covered, to maintain freshness and texture.
