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 16-20.
Unsalted butter, flour, caster sugar, dulce de leche (milk and sugar), eggs, raspberries and rose hip jam.