Alfajores Layer Cake
This alfajores layer cake received a lot of love, mostly likely due to our biggest passion to the most favorite Argentinian cookie in the world, Alfajores! I will attach a link to the separate cookies’ recipe, which I personally define as the perfect and less wasteful recipe for Alfajores. The innovation here was that I actually placed a giant cookie as part of the cake layers. The flavor was phenomenal. The big cookie took about 10-12 minutes to bake, so watch your oven. You need to cut it to the size listed down below, before and after baking (as it expands in the oven). Do not panic if they break while assembling the cake- the cookie is very gentle so it’s totally normal. The cream works like glue, and nobody can tell anything wrong happened just by looking from the outside.
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Alfajores Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1cm thick x 3 Sheets |
| Filling, Decoration: Perfect Alfajores (Recipe) | Alfajores: Small sandwiched cookies for decoration, and 4 large cookies (just the shells, without the filling). The big cookies should be cut to 12cm diameter before and after baking. | Use half the alfajores recipe |
| Cookie Filling: Dulce De Leche, Shredded Coconut | Dulce De Leche (preferably, a brand that is thicker) | 250g |
| Insert Cream: Plain | Heavy Cream (38%) | 200g |
| White Granulated Sugar | 20g | |
| Icing Cream: Plain | Heavy Cream (38%) | 170g |
| White Granulated Sugar | 17g | |
| Piping Cream: Plain (16mm, Plain piping tip) | Heavy Cream (38%) | 30g |
| White Granulated Sugar | 17g | |
| Piping Cream: Dulce De Leche (Open star piping tip, Wilton 4B) | Heavy Cream (38%) | 30g |
| White Granulated Sugar | 17g | |
| Dulce De Leche | 5g |
Cake assembly instructions:
- Spread 40g insert cream, top with a large alfajores cookie shell. Evenly spread Dulce De Leche so that it almost covers the entire cookie (it is recommended to use a piping bag for this stage). Sprinkle some shredded coconut and cover with another large cookie. Top the cookie with 40g additional insert cream and evenly spread it. Cover the cream with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the cake.
- Ice and decorate as shown in the photo, or per your personal preference.
