- 80 g butter, at room temperature
- 100 g sugar
- 2 eggs, at room temperature
- 300-350 ml milk
- 1/2 tsp baking powder
- 800-900 g flour
Condensed Milk Cream:
- 500 g boiled condensed milk – dulce de leche
- 700 ml whipped heavy cream
- 500 ml milk
- 4 tbsp starch – i used corn flour
- 2 eggs
- sugar optional but recommended – use as much as you like depending on how sweet you like it
For the layers of your cake
- Beat the butter with sugar until light and fluffy.
- Beat eggs, add to the butter mixture and beat until combined.
- Pour the milk, stir well.
- Add about 150 g of flour mixed with baking powder and beat until smooth. Slowly add the remaining flour to form a stiff dough. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Cover with plastic wrap and set aside in a warm place for about 30 minutes.
- Divide the dough into 20 equal portions… (i weight .. each about 75g). Lightly flour the surface and the rolling pin. Roll out the dough until it makes as thin as a crepe. Poke the dough with a fork to prevent bubbles from forming while baking.
- Bake at temperature 170-180 ºC for 4-5 minutes. Cut out equal circles from each baked “crepe”. Leave the cuttings for decoration.
For the Condensed Milk Cream
- Beat the eggs with starch until combined.
- Put milk in a heavy-bottomed pot over medium heat. Add the eggs mixture into the warm milk. Low the heat and cook stirring constantly to prevent scorching for about 10 minutes or until thickened. Let it cool for a little bit.
- Add the boiled condensed milk. Stir well. Cool. Add the whipped heavy cream and stir again.
- Each layer coat with the cream (about 4 tbsp). The top layer and the sides coat with the cream too. Decorate with the remains of the cake.
- Cool at least 6-8 hours.