Cakes With Nuts from Chile (torta De Mil Hojas)

Recipe by Polar Bear
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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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