1 Mix flour and margarine in a bowl with fingers. Add the milk and egg yolks and continue mixing by hand until well blended.
2 Roll dough into a cylinder and cut 15 rounds. Cover the dough with a cloth so it doesn't dry out and allow it to rest for 10 minutes.
3 Flour a flat surface and roll out a 9-inch round. Place on a greased baking sheet. Trim edges, prick with a fork, and bake at medium heat for 5 minutes or until golden. Remove and allow the layer to cool on a rack. Repeat the process with all the remaining rounds. The trimmed dough can also be baked to decorate the cake.
4 To assemble the cake, place a layer on a flat plate, spread with caramel and top with another layer, pressing lightly. Continue the process with all remaining layers. Top with caramel cramble the baked dough trimmings and decorate the cake.
Advice of Wine to combine
Suggest from Sommelier
In this dessert, the mother of Chilean cuisine, the caramel takes center stage and screams out for a sparkling wine. This is the ideal dish for enjoying the sweetness and lively bubbles of a demi-sec sparkling wine.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.