In a large bowl, combine 3 cups sifted flour and 1 pinch of salt. Add the 250 grams of unsalted butter, 3 egg yolks, ¾ cup milk, and 1 tablespoon rum or pisco. Mix with a fork, knives, or stand mixer until the dough reaches a medium consistency. Cover the dough with plastic wrap and chill it for a minimum of 6 hours or overnight.

Preheat the oven to 350°F (180°C). Divide the dough into 14 equal portions. Roll out each portion on a floured surface until thin, about 8-9 inches in diameter. Pierce each circle of dough with a fork to prevent puffing.

Place the dough circles on an ungreased baking sheet. Bake for 5-7 minutes, until golden brown. Let cool completely on a wire rack.

While the dough cools, combine 3 cups of dulce de leche with 2 ½ cups of chopped walnuts. Stir until well mixed.

Once the layers are cool, begin stacking the dough circles. Spread a layer of the dulce de leche and walnut filling between each dough layer. Finish with a top layer of dough and lightly dust with powdered sugar for decoration.

Chill the assembled cake for at least 1 hour prior to serving. Slice carefully and enjoy the layers of crispy, creamy goodness!