Torta Alfajor

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180°C conventional / 160°C fan. Line the bases of two 12 cm round cake tins with baking paper and lightly butter the sides. This small-format setup helps the cake bake quickly and evenly for 2 servings.

2. 2

   Make the sponge batter: whisk the eggs and caster sugar in a bowl over a pan of barely simmering water for 2-3 minutes until just warm, then beat with an electric mixer for 4-5 minutes until very thick, pale, and tripled in volume. The whisk should leave a ribbon that sits on the surface for a few seconds.

   2 large eggs60 g caster sugar
3. 3

   Whisk in the melted and cooled butter and vanilla extract just until incorporated. Sift the plain flour, baking powder, and fine salt over the bowl, then fold gently with a spatula, scraping the bottom so no flour pockets remain while keeping as much air as possible in the batter.

   25 g unsalted butter, melted and cooled5 ml vanilla extract60 g plain flour3 g baking powder1 g fine salt
4. 4

   Divide the batter evenly between the prepared tins and bake for 12-14 minutes, until the tops are lightly golden, spring back when touched, and a skewer inserted in the centre comes out clean. Do not overbake or the layers will dry out.

5. 5

   Cool the sponge layers in the tins for 5 minutes, then turn out onto a rack and let them cool completely for about 10 minutes. A fully cooled sponge prevents the filling from loosening.

6. 6

   While the cakes cool, make the filling: whip the cold double cream with the vanilla extract to soft-medium peaks. Fold in the dulce de leche in 2 additions until smooth, thick, and spreadable. Do not overwhip once combined or the cream can become grainy.

   120 ml double cream, cold2 ml vanilla extract180 g dulce de leche
7. 7

   Level the sponge layers if needed. Place one layer on a serving plate and spread with about half of the dulce de leche cream, taking it close to the edge. Set the second layer on top and spread the remaining cream over the top in a generous swoop, or sandwich all the cream between the layers for a neater finish.

8. 8

   Rest the assembled cake for 10 minutes so the filling firms slightly, then dust with icing sugar and serve. For the cleanest slices, chill briefly and cut with a warm knife.

   8 g icing sugar

Origin & History

Torta alfajor is inspired by the flavours of the Argentinian alfajor, the beloved sandwich cookie typically filled with dulce de leche. Pastry cooks adapted those same elements into cakes, layering soft sponge with caramel cream for a more celebratory dessert. It reflects Argentina's strong love for dulce de leche in both everyday baking and special-occasion sweets.