We call this cake turrón although it has nothing in common with the Spanish turrón, or the Italian torrone or nougat. This very sweet cake can have either a chewy or a crunchy texture, depending on how finely or coarsely grated the Brazil nuts are. As you can see in the photos below, I grated them so finely that they resembled grated Parmesan cheese, but chopping them instead is another good option. Use pecans if they are easier to find, and they will add a lovely texture and flavor to the cake. In this case it will be a pecan turrón.
I like to make this dessert up to three days in advance because it keeps fresh and moist. You can use ready-made manjarblanco -or dulce de leche-, unless you are willing to make your own, which is not difficult but takes a lot of time stirring the milks over medium heat to avoid them from scorching in the bottom of the pan. If you decide to do it yourself, just keep in mind that it should have a spreadable consistency and must be cool before using it.
The easiest way to prepare this recipe is to have all the ingredients ready, at room temperature, before you start to make the batter. Preheat the oven, grease the baking pans, and then line the bottom with parchment paper to unmold the cakes with ease. Cool them completely before filling and covering with manjarblanco.
When serving, remember that the filling makes this cake very sweet, so there is no need to add ice cream or whipped cream on top. Just eat it as it is.
- 4 eggs
- ¾ cup butter, melted
- 2 cups sugar
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups Brazil nuts, grated or finely chopped
- 2 - 3 cups manjarblanco (dulce de leche)
- Preheat the oven to 350ºF.
- In a bowl beat eggs and sugar on medium speed until light and fluffy. Add melted butter.
- Add flour and baking powder and beat on low speed. Then add grated Brazil nuts, stirring with a spatula.
- Have 2 round baking pans ready, oiled and lined at the bottom with parchment paper.
- Pour the batter into the pans and bake for 25 minutes.
- Cool on racks. Unmold and when completely cool, cover one cake with manjarblanco.
- Put the other cake on top, and cover the whole two-layered cake with more manjarblanco.
- To decorate, make lines all over the outer layer of manjarblanco with the tines of a fork.