instructions

• For the manjar de olla
• Pour condensed and evaporated milk in a pot on low heat and move with a spatula until it thickens.
  Don’t stop mixing with your spatula because the milk can stick to the bottom and burn. You’ll have to be
  patient because this process takes about 20-25 minutes.
• Your mixture should look thick in the pot. The best trick to know if it’s ready is when you run the
  spatula across the mixture and you can see the bottom of the pan.
• Pour the mixture into a heat proof container and let it cool completely.
• For the alfajor cake
• In a big bowl and using an electric mixer, cream butter for about 2 minutes. Then, add granulated
  sugar and mix for about 2-3 minutes until light and fluffy.
• Add milk, flour, baking powder and mix in low speed for one minute. Then, turn up your speed to
  medium and mix until everything is well combined and it forms a smooth dough.
• Weigh the dough and divide in 5 equal parts and form dough balls with your hands. Each dough ball
  weighs about 195 grams.
• Roll out each ball dough between 2 pieces of parchment paper and then using a big circle (7 inch)
  and a pencil, draw the circle on the parchment paper and then cut with scissors. I used a 7 inch pan for
  the circles. Repeat this process with the 5 layers and them put one on top of other (with the parchment
  paper still between each circle).
• *The amount of dough will give you 6 layers. Please, make the extra one because sometimes one layer
  can break and you can have an extra one to use.
• Refrigerate for 5-6 hours or overnight. We need the dough very cold so it doesn’t spread a lot while
  baking.
• After the chilling time is done…
• Preheat oven to 350 F.
• Take them out from the fridge, remove parchment paper and place them on a baking sheet lined
  with parchment paper. Bake 2 layers at the time for about 15-20 minutes until they are really golden in
  color. Repeat this process with the other layers. Let them cool completely.
• Make layers of alfajor and manjar. First, grab one cookie layer, place it on top of a regular dish and
  then spread some manjar. Then, transfer it to the cake dish that you want to use. Repeat this process
  with all the layers. I recommend that you spread the manjar off your alfajor tower so there is less
  chance of it breaking.
• When you finish with all layers, sprinkle some powdered sugar on the last layer. Enjoy!
• Recipe by our friend Sandra at Pastry Tales