DOUGH: Melt butter with chocolate using a double boiler.
Beat the egg yolks with half of the sugar until pale, then mix with the chocolate.
Beat the egg whites until stiff peaks form with the remaining sugar, and fold them in.
Add sifted flour.
Pour the mixture into a greased baking tray with parchment paper underneath (it should be about 1 cm high). Bake at 180ºC for 10 minutes. Let cool completely.
Once the sponge cake is cool, cut out with a 4 cm round cutter (if the sponge cake is too high, flatten it slightly with a rolling pin).
COATING: Melt the chocolate using a double boiler.
FILLING: Mix sugar with cheese and lemon zest. Form a paste.
ASSEMBLY: Place the filling on one layer using a piping bag, add a layer of sponge cake, pipe dulce de leche, and add a final layer.
Coat the alfajores. Let cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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