12 servings
Fist, mix the lucuma pulp with the dulce de leche.
Crush the crackers into big pieces with your hands.
Use a 6-inch diameter springform pan or similar.
Start the assembly of the cake: first put a layer of crushed cookies, then the lucuma-dulce de leche mixture, another layer of crushed cookies, press well. Add the raspberries, repeat alternating the dulce de leche and-lucuma mixture with the raspberries and cookies.
Press well, cover with plastic wrap and refrigerate for 2 hours, or overnight, and add some weight on top so that it becomes more compact.
Decorate with dulce de leche and crushed cookies. Add powdered sugar and raspberries on top of the cake.
