Best Cakes With Nuts From Chile Torta De Mil Hojas Recipes

MILHOJAS OR THOUSAND LAYERS CAKE

Milhojas or Thousand Layers Cake image

The traditional cake in Chile. Layers of thin, crunchy dough and dulce de leche and jam. Recipe from scratch.

Provided by Pilar Hernandez

Categories Cake

Time 1h30m

Yield 20

Number Of Ingredients 9

Ingredients

3 cups sifted flour
250 grams/ 8 oz unsalted butter, room temperature
3 egg yolk, room temperature
¾ cup milk
1 tablespoon rum or pisco
1 pinch of salt
3 cups of dulce de leche or caramel (available in Latin supermarkets, I like La Lechera brand sold in cans, usually right next to the condensed milk)
2 1/2 cup chopped walnuts
¼ cup powdered sugar

Steps:

Preheat oven to 350F or 180C.

Nutrition Facts : Calories 420 calories, Sugar 25.1 g, Sodium 182.3 mg, Fat 24.2 g, SaturatedFat 9.7 g, TransFat 0.2 g, Carbohydrate 43.6 g, Fiber 1.5 g, Protein 8.1 g, Cholesterol 68.7 mg

CAKES WITH NUTS FROM CHILE (TORTA DE MIL HOJAS)

Cakes With Nuts from Chile (torta De Mil Hojas) image

This is an authentic Chilean recipe, makes great gifts ! Everyone who goes to Chile wont forget this. Posted upon request, taken from www.cakecentral.com

Provided by Polar Bear

Categories Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

4 cups all-purpose flour
2 teaspoons baking powder
7/8 cup butter
3 egg yolks
1 cup milk
2 (14 ounce) cans sweetened condensed milk
1 cup chopped walnuts
1/4 cup brandy
1/4 cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix together the flour and baking powder; set aside.
In a large bowl, beat the butter until creamy.
Blend in the egg yolks, one at a time.
Beat in the flour mixture alternately with the milk.
The dough will be stiff like a cookie dough.
Divide the dough into 10 pieces and shape into balls.
Roll each ball into a 9 inch circle.
Place on cookie sheets and prick with a fork in several places.
Bake in the preheated oven for 10 to 12 minutes, or until golden brown.
Set aside.
Make the Caramel Filling: In a sauce pan, boil the unopened cans of sweetened condensed milk for 3 hours.
Monitor the water closely, to make sure there is always water in the pan.
Remove can from heat and let cool for 10 to 15 minutes.
In a small measuring cup, combine the brandy and water.
Place one cookie layer on serving plate.
Sprinkle with brandy mixture, then spread with the now thickened condensed milk.
Sprinkle with nuts.
Continue stacking until all layers are used.