Recipes from Chile: Empolvados

Recipes from Chile


Country: Chile
Course: Dessert
Makes: 4-6 servings


  • 4 large eggs, separated
  • 3/4 sifted powder sugar, divided
  • 1 cup sifted all purpose flour
  • 1 tsp baking powder
  • 1 can dulce de leche
  • Powder sugar for dusting


  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment or waxed paper.
  2. Beat the egg yolks with half of the powdered sugar until they thicken and turn a pale yellow color.
  3. In a mixer, beat the egg whites until they form soft peaks. Add the rest of the sugar.
  4. Sift the flour together with the baking powder. Fold 1/3 of the flour into the egg yolks, then add half the egg whites. Fold in the next 1/3 of the flour, then add the rest of the whites. Now add the last of the flour.
  5. Drop approximately 2 tablespoons of batter at a time onto the cookie sheet. Leave about two inches between each one (they spread a lot). Sprinkle powdered sugar over and bake for 7 minutes. The cakes should be turning slightly brown on the bottom.
  6. Cool the cakes on a wire rack, then spread dulce de leche on the flat side of one and top it with another.
  7. Dust the finished empolvados with powdered sugar.