Latin classics · 1 hr 15 min
Arequipe mille-feuille
Crisp puff-pastry layers with light pastry cream and arequipe, finished with powdered sugar.
Ingredients
- 5 large eggs, separated
- 150 g sugar, divided
- 120 g all-purpose flour
- 1 tsp baking powder
- 120 ml whole milk
- 200 ml sweetened condensed milk
- 200 ml evaporated milk
- 250 ml heavy cream, divided
- 1 tsp vanilla
- 180 g arequipe
Method
- Heat oven to 175°C / 350°F. Grease a 23 x 33 cm baking dish.
- Beat yolks with most of the sugar until pale. Fold in flour and baking powder, then milk.
- Whip whites with remaining sugar to soft peaks and fold gently into the batter. Bake 22–26 minutes.
- Whisk condensed milk, evaporated milk and 120 ml cream. Poke the cooled cake all over and slowly pour the milk mixture on top. Chill 4 hours.
- Whip remaining cream with vanilla. Spread over cake and drizzle with warmed arequipe.
Arequipe notePour the milk mixture in stages so the sponge absorbs it evenly.