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This is a Chilean version of mille-feuille.My stunning creation has dulce de leche in between crisp puff pastry layers alternating with some crushed meringue and a few layers of raspberry and rosehip jam to balance the sweetness.Deliciously sweet, but well balanced with the jam and texture combinations.10 inch cake serves 16-20IngredientsUnsalted butter, flour, caster sugar, dulce de leche (milk and sugar), eggs, raspberries and rose hip jam.
