Step 1 – For the shortbread: Form a well in the flour and add the egg yolks to the center. Working with your finger tips, gradually mix. Add the orange juice and pisco.
Step 2 – Add the melted margarine and oil and mix.
Step 3 – Knead until an even dough forms.
Step 4 – Let rest for 20 minutes wrapped in a plastic bag.
Step 5- Preheat the oven to 200°C (390°F).
Step 6 – Roll out the dough, forming rectangles. Prick with a fork and cook at 200°C (390°F) for approximately 5 minutes or until dry to the touch.
Step 7 – To assemble the cake, place one base dough and pour the warm caramel over it evenly. Place another piece of dough over the caramel and continue alternating. Flatten to the desired height, between 8 to 10 cm.