It is a very popular dessert in Latin America and there are many different variations depending on the chef. It is made with simple ingredients, but it is absolutely delicious. The way in which the ingredients are completely made of this dessert a culinary marvel. Basically it consists of three layers of crispy and fresh puff pastry, joined with cream of milk and chantilly, and covered with a thin layer of arequipe.
Preparation Time: 20 minutes
Cooking time: 15 minutes
Serving size: 8-10 servings of 15 cm.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- Custard cream
- 1 1/2 cups of milk
- 1/2 cup of sugar
- a pinch of salt
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 egg yolks, whipped
- 1 tablespoon butter
- 1 cup of arequipe.
Preparation:
- Preheat the oven to 400F.
- Prepare 2 baking sheets with parchment paper and reserve.
- Cut the pastry dough into 3 strips along fold marks. Place on a baking sheet and make a couple of holes in each dough with a fork. Bake for 15 minutes or until golden brown. Let it cool on a rack.
- In a medium saucepan place the milk and bring to a simmer. Meanwhile, in a small bowl, mix the sugar, cornstarch and salt.
- Gradually add the cornstarch mixture to the milk and cook stirring frequently for about 6 minutes or until thick. Beat the yolks and cook for 2 more minutes stirring frequently.
- Add vanilla extract and butter, and remove from heat.
- Allow to cool to room temperature, cover and refrigerate until ready to use.
- Using a fork, divide each dough into 2 layers. Spread the pastry cream in 1 layer of cake. Repeat the layers. Finish with a layer of arequipe.
I hope you liked the recipe, it really is a delicious dessert. I appreciate that you have entered my post and take a bit of your time to read it, and vote for it. One of the things I like the most are desserts, and the arequipe is a weakness for me, and that is why I wanted to share the recipe of the cake a thousand sheets with the version of a touch of arequipe. The first time I tried this dessert, it was on a trip I made to Latin America years ago, and I was fascinated.