Torta De Hojas
Recorrer los caminos de la gastronomía venezolana, es conocer un mundo de sabores, colores y aromas inolvidables.
Recipe Summary 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.
Ingredients | Gastronomía De Venezuela Recetas4 cups all-purpose flour2 teaspoons baking powder⅞ cup butter3 egg yolks1 cup milk2 (14 ounce) cans sweetened condensed milk1 cup chopped walnuts¼ cup brandy¼ cup waterDirectionsPreheat 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.Info | Gastronomía De Venezuela Recetasprep: 45 mins cook: 3 hrs 30 mins additional: 15 mins total: 4 hrs 30 mins Servings: 12 Yield: 1 9-inch layer cake
TAG : Torta De HojasWorld Cuisine Recipes, Latin American, South American, Chilean,
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