Pancakes Tarte with dulce de leche and apricots jam

By ctozzi

Ingredients

• Ingredients to panquekes
• 300 grs. of butter
• 1 cup and hal of caster sugar
• 6 eggs
• 3 cups of plain flour
• 3 spoonfuls of milk powder
• 3 teaspoonful of baking' s powder
• water
• Greased paper sheets
• to de Filling
• 1 / 2 kg. of apricot's jam
• 2 tins of condensed milk (boiled to make Dulce de Leche)
• 3 spoonfuls of double cream
• To the cover
• 2 cups of granulated sugar
• 300 grs. grind's almonds
• 1 teaspoonful of almond's essence
• 3 whites
• 1/2 cup of caster sugar
• some fruits to garnish
• Ingredients to panquekes
• 300 grs. of butter
• 1 cup and hal of caster sugar
• 6 eggs
• 3 cups of plain flour
• 3 spoonfuls of milk powder
• 3 teaspoonful of baking' s powder
• water
• Greased paper sheets
• to de Filling
• 1 / 2 kg. of apricot's jam
• 2 tins of condensed milk (boiled to make Dulce de Leche)
• 3 spoonfuls of double cream
• To the cover
• 2 cups of granulated sugar
• 300 grs. grind's almonds
• 1 teaspoonful of almond's essence
• 3 whites
• 1/2 cup of caster sugar
• some fruits or marzipan to garnish

Details

Servings 20
Adapted from canelakitchen.blogspot.com

Preparation

Step 1

Method

Beat the butter with the caster sugar to be creamy, add the yellows one by one, beat slowly and add the flour with the podwer'smilk and the baking powder, mix weel with 1/2 cup of water. At last add three whipped whites eggs (reserve the other whites) and mix slowly.



Now to make the panquekes cut of the greased paper sheets 10 circles about 24 cm diameter(you may use a tin base to this)

Preheat the oven to medium to slowly heat and spread the mix over each circle of greased paper and take to the oven, you may one or two at the time, I prefer one for one, the time to ready is about 6 minutes no more. In a large dish place the cook panquekes separated by a towel paper.

To unstick the greased paper of the panqueke I turn up over the dish and moist a little with a brush so is so easy to take out.

To make the torte

Place in a large dish one panqueke first and spread the apricot's jam and cover with other panqueke and spread the dulce de leche mixing with the double cream (more creamy to spread)and then other panqueke now with apricot's jam and continue with all the panquekes, one with jam and other with dulce de leche.
(In my recipes I give many times Dulce de Leche's recipe, but here is one of them
Place the condensed milk in a heavy-bottomed pan to slow to medium heat, beat with a woodspoon slowly until golden brown in colour, stirring constantly about 12 to 15 minutes.The caramel will turn thicker as it cooks, but constantly stirring wiil ensure even colour.)

For cover garnish

In a stewpot place the granulated sugar with a little water to cover, when is boiling add the chooped or grind almonds and the almond's essence, stir for a while and take out the fire.Add the whipped whites that you reserve and take to the heat again without stop stir until thicken.
Let chill for a while and cover the torte with this mix. Podwer with caster sugar and you may make some draws and for garnish place some fruits. Is better if you may make the day before.