Dulce de Leche walnut cake is a favorite and classic cake from Chile, available everywhere.
We call the dulce de leche “Manjar,” which translates as a delicacy. Pretty much everybody in Chile is a die-hard of the flavor. Many of us grew up eating it as a sandwich, very much like peanut butter and jelly. 
We ate our Manjar and cheese. And this cake is one of the best sellers at bakeries.
Other Chilean layer cakes with Dulce de Leche:
- Torta Pompadour Banana thousand layers
- Easy Pompadour with puff pastry
- Panqueque manjar nuez Dulce de leche walnut layer cake
- Traditional Milhojas Thousand layers cake
- Easy milhojas cake (no-bake)
- Torta Alfajor
- Chilean Tres leches cake
- Torta Mixta Raspberry Dulce de leche Chocolate cake
- Torta de Amapolas Poppy seed layer cake
Torta Manjar Nuez Dulce de Leche Walnut Cake
A winning combination of flavors: walnut and Dulce de Leche.
- Total Time: 2 hours
- Yield: 16
Ingredients
Units
for walnut cake,
- 180 grams of roasted nuts in the skillet over medium heat, about 8 minutes
- 85 grams of granulated sugar
- 30 grams all-purpose flour (if you have bread flour use it)
- 4 eggs
- 1 egg yolk
- 3 egg whites
- 30 grams of granulated sugar
- 1/4 teaspoon vanilla
- pinch of salt
- 30 grams butter, melted and hot
For the sweet syrup to moisten the cake,
- 3/4 cup water
- 1/4 cup granulated sugar
In a small saucepan heat water and sugar over low heat, stirring until the sugar dissolved. Allow cooling.
To assemble the cake,
- 3 walnut cake
- syrup
- 1 1/2 kilo of dulce de leche (3 cans of Manjar La Lechera) warmed in the microwave to make it easier to spread, pour each jar in a bowl and heat about 30-45 seconds, stir well
- 2 cups chopped walnuts for garnish and sprinkle toasted
Instructions
- Preheat oven to 200C or 400F.
- Prepare 3 round cake pans 9″ or 23cm in diameter, and cover the bottom with a circle of silicone paper. In the food processor, grind the nuts and the 85 grams of granulated sugar. Mix the flour in a large bowl and stir.
- Working with a stand mixer or hand blender, incorporate the flour mixture and the eggs, beating on low speed one at a time. Add the yolks and beat on medium speed once combined until the mixture looks smooth and light.
- In another clean bowl, make a meringue: Beat the egg whites on high speed until foamy. Add a pinch of salt and vanilla, beating on low speed. Now, add 30 grams of granulated sugar slowly as a stream. Then beat at high speed until a firm, shiny meringue, about 5 minutes.
- Carefully add the meringue to the nuts batter, 1/3 first, and then the rest of the meringue. Add the melted butter, mixing gently.
- Divide into 3 cake pans 23 cm in diameter, and weigh them to make sure to put the same amount of batter (about 210 grams each).
- Bake for 12-15 minutes or until brown and dry to the touch.
- Unmold the cakes, reserving the most beautiful and smooth for the last layer.
- Place the first cake layer and sprinkle with 1/3 sweet syrup, cover with a layer of warm dulce de leche, and sprinkle with chopped nuts.
- Repeat with the next layer, ending with a layer of cake, moisten with the remaining third of syrup, and cover the entire cake with dulce de leche, sprinkle with nuts if desired. Let stand overnight.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Cakes
- Method: Oven-baked
- Cuisine: Chilean
hi,
I’m wondering where the butter gets incorporated in the cake recipe? It’s listed but not used in the directions.
Thanks,
Brenda
Thanks, Brenda. It was missing, but I fixed. The melted butter is the lats ingredient that goes into the cake batter.