There’s a memory I hold onto, tucked away like a precious secret. It’s of my Tía Rosa, her hands dusted with powdered sugar, pressing two delicate cookies together with a thick smear of dulce de leche. An alfajor. To my child’s eyes, it was pure magic. This torte? It’s that memory, unfurled and celebrated. It’s every bit of that tender, crumbly, caramel-infused joy, but dressed up for the most special of occasions. I created this for my husband’s birthday, a man who would bathe in dulce de leche if he could. It’s a labor of love, I won’t lie to you. But when you see the layers, when you take that first bite that’s both impossibly light and profoundly rich, you’ll understand. It’s not just a dessert. It’s a love letter to a flavor that has haunted me since I was a girl.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hr 30 mins | 25 mins | 2 hrs (+6 hrs chill) | 12-14 people | Advanced |
Why You’ll Love This Recipe
- It’s an absolute showstopper. The visible layers are stunning, and the flavor is complex and unforgettable.
- The textural contrast is sublime. Tender cake, silky mousse, and a whisper of spiced rum.
- It’s a make-ahead dream. In fact, it’s better when made a day in advance, making it perfect for entertaining.
- It captures the soul of an alfajor in a grand, celebratory form.
Grab These
For the Alfajor Cake Layers:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (60g) cornstarch
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (170g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk, room temperature
For the Spiced Rum Soak:
- ½ cup (120ml) hot water
- 3 tbsp granulated sugar
- 3 tbsp spiced rum (like Captain Morgan) – optional but glorious
- 1 cinnamon stick
- 2 whole cloves
- 1 strip of orange zest
For the Dulce de Leche Mousse:
- 2 cups (about 17 oz / 500g) store-bought or homemade dulce de leche
- 2 cups (480ml) heavy cream, very cold
- 1 tsp vanilla extract
- ¼ tsp kosher salt
For Assembly & Garnish:
- ½ cup (60g) toasted shredded coconut
- Flaky sea salt, for finishing
- Powdered sugar, for dusting
Let’s Make It
Alright, let’s start with the heart of it all: the cake. This isn’t a typical butter cake; we’re aiming for that tender, sandy, Alfajor-like crumb. Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. This combination is what gives the cake its delicate texture.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for a good 3-4 minutes, until it’s pale and fluffy. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition and scraping the bowl halfway through. Mix in the vanilla. The mixture might look a little curdled—don’t panic. It’ll come together.
With the mixer on low, add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix only until just combined. Please, I beg you, do not overmix. Divide the batter evenly between your prepared pans and smooth the tops.
Bake for 20-25 minutes, until the tops are light golden and a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. Once cool, use a long, serrated knife to carefully split each cake layer in half horizontally, giving you four thin layers in total. Take your time here; a steady hand is key.
While the cakes cool, make the rum soak. In a small heatproof jug or bowl, combine the hot water, sugar, rum (if using), cinnamon stick, cloves, and orange zest. Stir until the sugar dissolves, then let it steep for at least 30 minutes to allow the spices to infuse. Discard the solids before using.
Now, for the cloud: the dulce de leche mousse. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, vanilla, and salt until you have medium-stiff peaks. Be careful not to overwhip! In a separate large bowl, stir the dulce de leche to loosen it a bit. Take a large scoop (about a third) of the whipped cream and fold it vigorously into the dulce de leche. This lightens the thick caramel and makes it easier to fold in the rest. Now, gently fold in the remaining whipped cream in two additions until no white streaks remain. Work quickly but gently to keep the mousse airy.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 580 kcal |
| Protein | 6g |
| Carbohydrates | 65g |
| Fat | 34g |
| Fiber | 1g |
| Sugar | 50g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Chocolate Dipped Dreams: Melt 4 oz of dark chocolate with 1 tsp of coconut oil. Drizzle over the assembled, chilled torte for a hint of bitterness.
- Coffee Kick: Add 1 tbsp of instant espresso powder to the rum soak for a mocha twist that complements the caramel beautifully.
- Nutty Crunch: Fold ½ cup of finely chopped, toasted pecans or almonds into the mousse along with the last addition of cream.
Serving Ideas
Place one cake layer on your serving plate. Brush generously with the spiced rum soak. Spread a thick, even layer of the dulce de leche mousse over the top. Repeat with the remaining cake layers, soak, and mousse, ending with a final layer of mousse on top. For a semi-naked look, you can smooth the mousse around the sides, or for a more rustic feel, just pile it high on top. Chill the torte for at least 6 hours, or overnight, to set firmly. Before serving, press the toasted coconut onto the sides of the torte, dust the top with powdered sugar, and finish with a delicate sprinkle of flaky sea salt. Slice with a hot, dry knife for the cleanest cuts.
Storage & Reheating
This torte must be stored covered in the refrigerator. It will keep beautifully for up to 3 days. The flavors will continue to meld and improve. It does not freeze well due to the mousse component.
My Two Cents
Chill your mixing bowl and whisk attachment for the mousse. I’m not suggesting it; I’m commanding it. Place them in the freezer for 20 minutes before you start. Cold, cold equipment is the only way to achieve a stable, voluminous whip with heavy cream, especially when you’re folding it into something as dense as dulce de leche. This one step is the difference between a cloud and a puddle.
You Asked, I’m Answering
“My mousse is too soft/runny. What happened?”
Your cream was likely not cold enough, or you overwarmed the dulce de leche. The mousse will firm up significantly in the fridge. If it’s truly soupy, chill it for 30 minutes, then give it a quick re-whip by hand before assembling.
“Can I make this without alcohol?”
Absolutely. Simply replace the rum in the soak with an additional 3 tablespoons of hot water and a ½ teaspoon of vanilla extract. The spice infusion will still be wonderful.
“The cake layers are crumbling when I try to split them!”
This is a delicate cake. Make sure it is completely cool. Use a long, serrated knife and a gentle sawing motion. Don’t press down. If a few crumbs break off, don’t worry—the mousse will act as glue.