Recipe by Polar Bear
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
Top Review by huynhpc
My famuly is Chilean and his recpe does not usually call for any kind of nuts; The name means cakes of a thousand layers. this is my favrite cake and evry year my mother would make it for my birthday (we love nuts so I know she did not omit them for any reason) also you are supposed to put preassure on every layer as you go wih a brick wrapped in foil and especially after you are done to copact the cake. This is a delicious cake and orth the work
- 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
Directions See How It's Made
- 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.