Serves 8–10
We call this dessert turrón although it has nothing in common with the Spanish turrón or the Italian torrone. This very sweet cake can have either a chewy or a crunchy texture, depending on how finely or coarsely grated the Brazil nuts are.
4 eggs
2 cups sugar
¾ cup butter, melted
1 cup cake flour
1 teaspoon baking powder
¼ teaspoon salt
2 cups Brazil nuts, grated or finely chopped
2–3 cups manjar blanco (dulce de leche)
1. Preheat the oven to 350ºF.
2. Oil 2 round 9-inch baking pans, and line them at the bottom with parchment paper. Beat the eggs and sugar with a mixer on medium speed, until light and fluffy. Add the melted butter.
3. Turn the speed to low, and add the flour, baking powder, and salt.
4. Turn off the mixer, and add the grated Brazil nuts, stirring with a spatula.
5. Pour the batter into the pans and bake for 25 minutes.
6. Cool on racks, pass a knife along all the edges of the pan, and unmold. When completely cool, cover one of the cakes with manjar blanco.
7. Put the other cake on top, and cover the whole outside surface of the two-layered cake with more manjar blanco.
8. To decorate, make lines all over the outer layer of manjar blanco with the tines of a fork.
You can also bake this cake in rectangular baking pans. In this case you will need to adjust the baking time, adding about 10 minutes.