This Giant Alfajor Cake elevates the beloved Argentine treat into a show-stopping dessert. With layers of rich, cocoa-infused cookies, each filled with creamy caramel and enveloped in a smooth white chocolate ganache, this cake is both decadent and visually stunning. Its impressive size and exquisite taste make it perfect for special occasions and celebrations.
Why You’ll Love This: You’ll appreciate the intricate combination of flavors and textures in this dessert. The cookies are tender and chocolatey, the caramel filling is luxuriously creamy, and the white chocolate ganache adds a perfect finishing touch. This cake not only tastes incredible but also makes a striking centerpiece for any gathering.
Perfect Occasion: Ideal for birthdays, holidays, and large family gatherings, this cake is sure to impress your guests. It’s also a great choice for dinner parties or any event where you want to serve a memorable and indulgent dessert.
Decoration Tips: For an elegant presentation, drizzle melted dark chocolate over the white chocolate ganache in a fine zigzag pattern. You can also garnish the cake with chocolate curls or a light dusting of cocoa powder. For a festive touch, consider adding edible gold leaf or colorful sprinkles.
Ingredients:
- For the Cookie Layers:
- 200 grams of butter, at room temperature
- 60 grams of powdered sugar
- Vanilla extract, to taste
- 50 grams of honey
- 2 eggs
- 350 grams of self-rising flour
- 60 grams of cornstarch
- 30 grams of unsweetened cocoa powder
- For the Filling:
- 1 kilogram of thick caramel
- For the Coating:
- 50 milliliters of cream
- 200 grams of white chocolate
Recipe Instructions:
- Prepare the Cookie Layers:
- Preheat the oven to 170°C (340°F). Grease and flour a round cake pan or line it with greased aluminum foil.
- In a bowl, beat the butter and powdered sugar until creamy. Add the eggs, vanilla extract, and honey. Continue beating until well combined.
- Sift together the self-rising flour, cornstarch, and cocoa powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Divide the dough into three equal parts. Wrap each part in plastic wrap and refrigerate for 30 minutes.
- Roll out each portion of dough on a lightly floured surface to about 26 cm in diameter. Use the base of a cake pan to cut out three even discs.
- Place the discs on a baking sheet lined with parchment paper and bake for 10 minutes. Allow them to cool completely.
- Assemble the Cake:
- Spread a generous layer of caramel over the first cookie disc. Place the second disc on top and repeat the process. Place the third disc on top and spread a thin layer of caramel around the sides to smooth any gaps.
- Prepare the Ganache:
- Heat the cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the white chocolate. Let sit for 5 minutes, then stir until smooth and glossy.
- Pour the ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the top.
- Finish and Serve:
- Let the cake cool completely before serving. Decorate as desired with drizzled chocolate, chocolate curls, or sprinkles.
Enjoy this luxurious Giant Alfajor Cake, perfect for any celebration or special occasion!
