Best 3 Cakes With Nuts From Chile Torta De Mil Hojas Recipes
In the heart of Chilean cuisine, there lies a delectable delight that tantalizes taste buds and captures hearts - the Torta de Mil Hojas, a masterpiece of layered pastry and nutty goodness. This iconic cake, originating from the vibrant streets of Santiago, has garnered a reputation as a symbol of celebration, a cherished tradition passed down through generations. As we embark on a culinary journey to explore the best recipes for this Chilean marvel, let us uncover the secrets behind its irresistible charm and discover the perfect combination of flavors that elevate the Torta de Mil Hojas to a culinary masterpiece.
Here are our top 3 tried and tested recipes!
CAKES WITH NUTS FROM CHILE (TORTA DE MIL HOJAS)
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
Provided by Polar Bear
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
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 DE HOJAS
I loved this recipe 27 years ago when I was in Chile. I haven't made it in years, but I do remember my family really enjoyed it.
Provided by ILIKECAKES
Categories Chilean Recipes
Time 4h30m
Yield 12
Number Of Ingredients 9
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 cookies in batches in the preheated oven for 10 to 12 minutes, or until edges are just starting to brown. Let cool.
- In a saucepan, boil the unopened cans of sweetened condensed milk for 3 hours. Monitor the water closely to make sure there is always water covering the cans. Remove cans 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. Brush with brandy mixture, then spread with the now-thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used.
Nutrition Facts : Calories 582 calories, Carbohydrate 69.9 g, Cholesterol 110.6 mg, Fat 27.4 g, Fiber 1.8 g, Protein 12.4 g, SaturatedFat 13.4 g, Sodium 249.8 mg, Sugar 36.9 g
TORTA DE HOJAS
I loved this recipe 27 years ago when I was in Chile. I haven't made it in years, but I do remember my family really enjoyed it.
Provided by ILIKECAKES
Categories Chilean Recipes
Time 4h30m
Yield 12
Number Of Ingredients 9
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 cookies in batches in the preheated oven for 10 to 12 minutes, or until edges are just starting to brown. Let cool.
- In a saucepan, boil the unopened cans of sweetened condensed milk for 3 hours. Monitor the water closely to make sure there is always water covering the cans. Remove cans 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. Brush with brandy mixture, then spread with the now-thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used.
Nutrition Facts : Calories 582 calories, Carbohydrate 69.9 g, Cholesterol 110.6 mg, Fat 27.4 g, Fiber 1.8 g, Protein 12.4 g, SaturatedFat 13.4 g, Sodium 249.8 mg, Sugar 36.9 g
Tips:
- Mise en place: Before starting, ensure all ingredients are accurately measured, and utensils are ready. This helps streamline the baking process and prevents scrambling for ingredients midway.
- Fresh, Quality Ingredients: Use the best quality nuts, flour, sugar, and other ingredients you can find. This directly impacts the flavor and texture of your cake.
- Properly Toast the Nuts: Toasting nuts enhances their flavor and texture. Spread them evenly on a baking sheet and toast in a preheated oven until fragrant and slightly browned.
- Laminate the Dough Correctly: For the milhojas, ensure the dough is chilled before rolling and folding. This prevents the butter from melting too quickly, resulting in flaky layers.
- Chill the Dough Before Baking: Chilling the dough before baking helps prevent spreading and ensures the layers stay distinct.
- Even Baking: Bake the milhojas at a moderate temperature to allow the layers to cook evenly without burning.
- Use a Heavy Saucepan for the Manjar: A heavy saucepan helps distribute heat evenly, preventing the manjar from sticking or burning.
- Stir Continuously: When making the manjar, stir continuously to prevent scorching and ensure a smooth texture.
- Chill the Manjar Before Use: Allow the manjar to cool completely before using it to fill the milhojas. This helps it set properly and prevents it from becoming too runny.
Conclusion:
These Chilean cakes with nuts offer a delightful blend of flavors and textures that are sure to impress. The milhojas, with its flaky layers and creamy manjar filling, is a classic for a reason. The nuez cake is a dense, moist treat with a rich nutty flavor, while the torta de nuez is a light, airy cake with a delicate nuttiness. Whether you're looking for a special occasion dessert or a simple afternoon treat, these recipes are sure to satisfy your sweet tooth.
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