Start the Dough: In a large mixing bowl, combine the flour and salt. Add the cold butter (cut into chunks), egg yolks, milk, and liquor. Mix until a medium-consistency dough forms.

Handle Carefully: Avoid using your hands—use a fork, two knives, or a stand mixer with the paddle attachment instead. Body heat can melt the butter, but keeping small bits of it in the dough is what creates the crisp, flaky texture. Once mixed, wrap the dough tightly in plastic wrap and refrigerate for at least 6 hours, or overnight.

Preheat the Oven: Set your oven to 350°F (180°C) and allow it to fully preheat.

Roll and Cut the Layers: Divide the chilled dough into 14 equal pieces. On a floured surface, roll each portion into a thin circle, about 8–9 inches wide. Use a plate as a guide and a paring knife to cut the rounds. Poke each circle all over with a fork to prevent bubbling.

Bake the Layers: Place each circle on an ungreased baking or cookie sheet and bake for 5–7 minutes, or until golden brown. Let the layers cool completely.

Assemble the Cake: Spread 3–4 tablespoons of dulce de leche between each baked layer. After every three layers, sprinkle in some ground walnuts, reserving about 1 cup for decoration.

Finish the Outside: Coat the entire cake with a thin layer of dulce de leche. Garnish the top and sides with a blend of ground walnuts, powdered sugar, and cake crumbs.

Chill and Serve: Cover the cake and let it rest in the refrigerator. Before serving, bring it to room temperature for the best flavor and texture.