How to Make a Simple Chilean "Torta de Milhojas" Cake
Do you want to make a delicious Torta de Milhojas cake? Well, read on! We bring you an easy-to-follow recipe for making this superbly scrumptious dessert.
This traditional Chilean dessert is a sweet cake made of layered pastry and filled with merengue. It is so popular that it can contain a variety of fillings and be made with a selection of different bases. This particular recipe uses dulce de leche. Stay with us at OneHowTo to learn how to make a simple Chilean "Torta de Milhojas" cake.
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!
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