Alfajor cake, Argentinian style

This cake is delicious, moist and rich. This recipe is from En guete! Kako's blog.  I did double the recipe suggested by Kako and assemble a cake of 23 cm (9") in diameter, I think it's for 16 people with generous chunks. All that would do differently next time is to coat the cake with a ganache (chocolate cream) instead of solid chocolate because it is quite difficult to cut the chocolate and it breaks.
The alfajores argentinos are very famous and they really deserve it, very popular en Chile also, I really like better doing this cake version is a lot of less work and with stunning results.
 
Alfajor cake
for 16 portions


Ingredients:

• 170 grams/6 oz of unsalted butter at room temperature
• 130 grams/ 4 oz of light brown sugar
• 2 large eggs at room temperature
• 20 grams/1oz of honey
• 340 grams/12 oz of all purpose flour 2 teaspoons vanilla extract
• 4 tablespoons cocoa powder, unsweetened
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon fine salt

for the filling:

• 1 1/2 can of dulce de leche

for frosting:

• 200 grams semisweet chocolate  (60% cocoa)
• 1 tablespoon vegetable oil

Directions:

1. To make the dough, beat the butter until creamy and pale with the paddle attachment on the stand mixer, add sugar and beat again until creamy, add eggs one at a time, beating until incorporated. Add honey and vanilla, beat until incorporated. Sift flour, cocoa, baking soda and salt and mixed, then add to the previous batter and mix until a dough forms. Cover with plastic wrap and refrigerate for 2 hours.
2. Preheat oven to 350F/180C.
3. Divide dough into 4 portions and make 4 balls. Rolled the dough on top of the sheet of parchment paper, cut using a plate or springform pan (9') as a guide. Repeat with remaining dough pieces.
4. Bake each "cookie" for 5 minutes, the dough will grow slightly in the oven. Remove from the oven and let it cool on top of a rack.
5. Assemble the cake alternating the "cookies" with the dulce de leche. Wrap with plastic wrap and refrigerate overnight.
6. The next day chop the chocolate into small pieces and add the vegetable oil, melted in the microwave, 30 seconds, remove, stir for 1 minute, continue with 15 seconds intervals, stirring in between, until all chocolate is melted. Cover the cake, keep refrigerate and let it get solid (about 2 hours) before serving.

Carrot tortilla

This is such a classic dish in Chile that when I asked my Facebook friends how long have been without eating one? A lot were like why do you ask that? I have one just the other day.
In my house, as my 5 year old daughter is "allergic" to the green bits in meals, I made it very simple and sprinkle with chives to serve, but you can mixed it on the batter. We enjoyed it a lot and brought us many memories. 
The sweetness of the carrot really shines in this dish.

Carrot tortilla
4 people
Ingredients:

• 1 onion (can be 1 / 2 as well) cut into small cubes
• 4 medium carrots, washed, peeled and grated
• 2 eggs
• 2 tablespoons cream or whole milk
• 2 tablespoons vegetable oil
• salt and pepper to taste
• chopped parsley or chives

Directions:

1. Heat over medium-high heat 1 tablespoon of oil in a medium nonstick skillet (9"), add the onion and let sauteed for 5-8 minutes until starting to change color. Combine the grated carrot and the onions on a bowl and stir, mixing well.  
2. In a small bowl mix the eggs with the cream, parsley if desired, salt and pepper, wisk for 30 second with a fork until foamy. 
   
3. Using the same pan, just whip cleaned with a paper towel, heat the other 1 tablespoon oil over medium heat, add the carrot and onion mixture and flatten it so as to cover the entire skillet evenly, adding at once the egg mixture and allow to drain, shaking the pan a little. Cook the tortilla over medium heat for about 15-20 minutes, shaking the skillet occasionally to prevent sticking. When the center is cooked (no longer wet) turn the tortilla, I do it with the help of a plate and let it brown on the other side about 3 minutes more, or finish of with the broiler of your oven. Serve warm or at room temperature, sprinkled with chives if desired.

Homemade pork tenderloin, avocado, mayo and tomato sandwich

This is one of my favorite sandwich, an absolute classic in Chile where is know as "Lomito italiano" because mimics the colors of the Italian flag, include: thinly sliced ​​pork loin, avocado, ripe tomatoes, mayo inside an hamburger bun. It can be lunch or dinner. Is one of the things I always have to have when I go to Chile.
 
Homemade pork tenderloin, avocado, mayo and tomato sandwich
for 4 generous sandwiches

Ingredients: 
for the tenderloin,

•     1 pork tenderloin 500 grams or a pound
•     1 onion, chopped 
•     1 tablespoon of Dijon mustard
•     1 tablespoon oil
•     2 cups boiling water
•     salt, pepper and paprika to taste

for homemade mayonnaise,

•     2 egg yolks or 1 whole egg
•     2 teaspoons lemon juice
•     1 tablespoon white vinegar
•     1 / 2 teaspoon fine salt
•     2 pinches of sugar
•     1 cup vegetable oil

for the sandwiches,

•     4 hamburger buns, lightly toasted
•     2 tomatoes, sliced
•     2 large or 4 medium avocados, mashed

Preparation:

1.     Prepare the tenderloins in advance, hopefully the day before. In a medium saucepan heat the oil over medium-high heat and brown the tenderloin on all sides, leaving about 2 minutes per side, add salt, pepper, paprika, onion, mustard and 2 cups of boiling water and cook over low heat 2 hours, until the loin is tender, adding more water if necessary, it should not dry. Let cool, remove the loin and cut into thin slices, do so against the direction of fibers grow and return meat to pan with the juices and onion.
2.     For the mayonnaise: Place egg in a bowl, add the salt and sugar and mix with the immersion blender, add half the lemon juice and vinegar and then without turning off the blender begin adding the oil in a thin drop, when half the cup of oil is add, add the other half of vinegar and lemon juice. Finish with the rest of the oil. Keep refrigerated for up to 2 weeks.
3.     To assemble the sandwiches lightly toast the bread open, put a layer of mayo in both halves then add the tenderloin, avocado and tomato, cover with half of bread and eat immediately.

Lucuma Macarons with dulce de leche buttercream

Macarons are, for me, the most elegant cookie, I love the crunchy exterior combined with the softness of the interior and how it can be adapted to infuse the flavors you want. You really want to experiment and learn how to do it.You can prepare the macarons and the cream filling 2 days before, and assemble the night before serving to allow flavors to blend and mature.
Lucuma Macarons30 sandwiches
For the macarons,
Ingredients:

• 115 grams almond flour
• 200 grams powdered sugar
• 4 tablespoons Lucuma powder, I buy it on Amazon
• 4 large egg whites at room temperature (115 grams) (I usually keep it frozen and thaw the day before, and I have used them without problems, many recommend using old egg whites, at least separate the eggs the day before and leave them in a closed container on top of the counter)
• 1/8 teaspoon cream of tartar, optional
• 90 grams granulated sugar

Directions:

1. Sift the almond flour, weigh and then combine with the powdered sugar and Lucuma powder and sift again.
2. Prepare a baking sheet, cover with a Silpat or parchment paper.
3. In a very clean, dry bowl, beat the egg whites with the cream of tartar until frothy on medium speed, add the granulated sugar like rain, increase speed to high and continue beating until whites are stiff, shiny and smooth, the total mixing time depends on the power of the mixer, but it is at least 8-10 minutes.
4. Pour over the egg whites 1/3 of almond flour mixture, incorporate with fast-movement, stirring vigorously, add another third, and fold, then the last third, fold again. Test the consistency, place a teaspoon on a plate, it should flatten the top within 10 seconds, if too hard, stir vigorously 15 times and try again, so until desired consistency.
5.  When you are satisfied with the consistency put in a sleeve with large tip ( I use 104 Ateco) and form small dots. Set aside and let rest to form the crust for 30 minutes, you should be able to touch the macarons without them sticking to your fingers.
6. Preheat oven to 350F or 180C.
7. Bake for 10-15 minutes, they must rise and grow "feet." If they stick to the parchment, spray with water under the silpat or parchment paper, let stand 2 minutes and move to a rack to cool.

For the Dulce de leche buttercream:

• 115 grams of butter at room temperature
• 1/2 cup dulce de leche, I use La Lechera brand

Directions:

1. Working with a stand mixer with the paddle attachment, beat the butter until creamy and pale, about 2 minutes, add the dulce de leche and continue beating on medium speed until completely blended, about 5 minutes.
2. Fill the macarons with the dulce de leche buttercream and let stand overnight in a closed box or tray on the counter, do not refrigerate.

Empolvados or dulce de leche whoopie pie

New and improve recipe here