A traditional sweet served during Lima’s October Señor de los Milagros processions, Turrón de Doña Pepa is made by layering crisp anise dough with spiced grape molasses syrup and chopped dried figs. It is topped with colorful sprinkles for celebrations.
Mix the flour, salt, and crushed anise. Rub in the room-temperature butter until the mixture resembles breadcrumbs. Add the egg yolks and orange juice, and bring together into a dough without kneading.
Wrap the dough in plastic wrap and refrigerate for 30 minutes; chilled dough shrinks less when rolled out.
Divide the dough into equal portions and roll each into a round 3 mm thick. Prick with a fork and bake in an oven preheated to 180°C / 355°F for 12 minutes, until the edges are lightly golden.
Bring the grape molasses, cinnamon stick, and cloves to a boil in a pot. Simmer for 15 minutes, until thickened, then remove from the heat and let cool until lukewarm.
Stack the baked layers, drizzling chopped dried figs and lukewarm syrup between them. Pour plenty of syrup over the top.
Refrigerate the assembled cake for at least 3 hours, preferably overnight, so the layers absorb the syrup and set together. Sprinkle colorful sprinkles over the top before slicing.
If you roll out the dough before chilling it, the layers may shrink too much in the oven; do not skip the resting step. Allergens: contains wheat (gluten), dairy, and eggs.
Tarifte 3 saat dinlendirmek yeterli deniyor ama benim katmanlarım hâlâ kuru kaldı, gece boyunca beklettikten sonra ancak düzeldi. Anason miktarı da bende fazla geldi, ikinci denemede yarıya indirdim.
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