The traditional sweet of Lima's October Señor de los Milagros processions, Turrón de Doña Pepa layers crisp anise-scented dough with a spiced syrup and dried figs. Topped with colourful sprinkles, it is built for a celebration table.
Mix the flour with the salt and crushed aniseed, rub in the room-temperature butter until sandy, then add the egg yolks and orange juice and bring together into a dough without overworking it.
Wrap the dough in plastic and chill for 30 minutes; cold dough shrinks less when rolled out.
Divide the dough into equal portions and roll each into a 3 mm round, prick with a fork and bake in an oven preheated to 180°C for 12 minutes, until the edges are lightly coloured.
Boil the grape molasses with the cinnamon stick and cloves in a saucepan for 15 minutes until thickened, then remove from the heat and let it cool slightly.
Stack the baked layers, spooning chopped dried figs and warm syrup between each one, then pour plenty of syrup over the top.
Chill the stacked cake for at least 3 hours, preferably overnight, so the layers absorb the syrup and bind together, then top with colourful sprinkles before slicing.
If you roll the dough while it is still warm, the layers shrink a lot in the oven; do not skip the chilling step. Allergens: contains wheat (gluten), dairy and egg.
The traditional recipe uses chancaca, unrefined cane sugar, instead of grape molasses; if you can find it, it gives the syrup a more distinctive flavour. Letting the cake rest overnight before slicing helps the layers hold together better.
Admin DadaGastro · verified in test kitchenTarifte 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.