MILHOJAS CAKE RECIPES

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.

Steps:

• To make this yummy Torta de Milhojas cake with dulce de leche filling, start by melting the butter in a saucepan over low heat. When melted, add the egg yolks and mix gently with a wooden spoon.Stir well to create a cream and then take off the heat.
• After mixing the egg yolks and butter, start adding the flour gradually.Stir continuously to avoid lumps and to prevent it from stiffening. Keep stirring until you get a dough.
• Then knead with your hands until you achieve the ideal texture to start filling the cake. After you have worked the dough, stretch it carefully and form sheets, using a plate as a template. Choose the right thickness - for this Chilean Torta de Milhojas, the dough should be thin and a little crumbly as a result of the margarine.After this, dust some flour onto a baking tray and place the pastry sheets onto it. Then pierce the pastry with a knife to prevent it from puffing up. Do not forget this step because the sheets should be very fine.
• Preheat the oven to 180°C (350º F) and cook for a few minutes. You'll have to keep a close eye on it whilst it cooks (it takes next to no time at all) to prevent it from burning. You should have around 10 sheets altogether to build up your Torta de Milhojas - which literally means Thousand-sheet cake.When they are cooked, take them out of the oven and let them cool slightly. Place the first sheet on a flat surface to form the base of the cake. Choose a nice cake stand or plate as this is what you'll use to serve the cake.
• After this, add a thick layer of caramel or dulce de leche on top before adding a sheet of pastry, and then another. Repeat this process until you run out of sheets, making sure that you top the cake with a sheet rather than with caramel.When finished, sprinkle a few ground nuts, icing sugar, flaked almonds or cinnamon on top. This creative touch give the cake the perfect finish. Delicious! A trick to make sure the Chilean Torta de Milhojas cake remains compact is to place a plate over the cake and push down.
• This is how to make a simple Chilean Tarta de Milhojas cake. Go try it and tell us how it went in the comments section!