Torta De Hojas Recipes

MILHOJAS OR THOUSAND LAYERS CAKE

Steps:

• Preheat oven to 350F or 180C.

CAKES WITH NUTS FROM CHILE (TORTA DE MIL HOJAS)

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.

TORTA CHILENA COSTA RICA

Steps:

• In a large bowl, mix together flour and cornstarch. Cube the butter and add to the flour mixture. Mix at medium speed until combined. If there are large chunks of butter still in the mixture you can pinch them out with your hands.
• While the flour is mixing, whisk together cold water and salt. Add egg yolks and whisk again until combined.
• Pour egg mixture into the flour mixture and beat on medium speed until just combined. Do not overmix.
• Remove the dough from the mixer and turn dough into a large ball. The, form into a long roll (like a log). Cover width plastic and freeze for 45 minutes.
• Preheat oven to 350 degrees F. Remove the dough from the freezer and divide the dough into 8-10 equal slices. Roll each slice into a 9" circle either on your pastry mat or on the back side of your cake pan. Cut off excess dough so you have a perfect circle. Pierce the dough all over with a fork.
• You can now bake each of your layers for 10-15 minutes. You want them to be light golden brown and hard, not soft.
• Remove the layers from the pan and lay them out on a cooling rack. You will not assemble the cake until the layers have cooled.
• Soften the dulce de leche to room temperature or slightly above. On a cake plate, place your first layer of pastry dough. Spoon 3-4 large spoonfuls of dulce de leche onto the top of the pastry and spread until smooth.
• Add another layer of pastry and repeat until you are finished. You can now cover the whole outside of the cake with remaining dulce de leche or cover the whole cake with merengue frosting.
• Cut into equal pieces and serve at room temperature.