Yield: 1 Servings
|372 grams||Cornstarch (1 medium size box)|
|4 \N||Egg yolks|
|125 grams||Confectioners sugar|
|1 can||Sweetened condensed milk|
You may be surprised to know that a Peruvian (me) is in the list.
I do not know of any peruvian wedding cake with the description you gave, but there is similiar thing here called "alfajores".
Although I don´t have a typed recipe and my cooking english is not so good, will translate some different recipes of alfajores and send them to the list a.s.a.p.
Mix margarine with confectioners sugar in the mixer. Add egg yolks and then the cornstarch mixing "just a little more". Put the mix in a table and then continue manually (not in mixer) until you get a smooth dough. If too dry you can add some litte milk. Now roll the dough to a medium thickness (not too thin). Then use a round cutter to cut out the "cookies". Arrange them not too close together on the baking sheet (do NOT grease the sheet).
Filling: (MANJARBLANCO): Peel the wrap of the can. In a pot, put enough water to cover the can and boil for 1½ hours, checking constantly for water not to evaporate completely. If so, add water from time to time.
After that time take the can out and WHEN IT IS COLD open it. THAT´S IT.
Fill the "cookies" with the manjarblanco. After that sprinkle some more confectioners sugar over them (optional).
Posted to EAT-L Digest by Maria Elena Ruiz <mamena@...> on Sep 8, 1997