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Loading...| 4 cups flour | |
| 2 tsp baking powder | |
| 1 cup butter | |
| 3 egg yolks | |
| 1 cup milk | |
| 2 can sweetened condensed milk | |
| 1/4 cup water | |
| shredded coconut (optional) |
| 1. | Preheat oven to 350 degrees F. |
| 2. | Mix together the flour and baking powder; set aside. |
| 3. | 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. |
| 4. | Divide the dough into 10 pieces and shape into balls. Roll a portion of the dough into a 9 inch circle that is 1/8" thick. Place on cookie sheets and prick with a fork in several places. |
| 5. | Bake in the preheated oven for 12-14 minutes, or until golden brown. Set aside. |
| 6. | Place one cookie layer on a serving plate. Spread with the Dulce de Leche. Continue stacking until all layers are used. Sprinkle coconut on the top layer and on the sides of the cake. |
September 18th is Chile’s Independence Day, so we decided to make this amazing Chilean cake. The cake’s name is Torta de Hojas. It translates to layer cake. It doesn’t really have a lot of layers, but it looks amazing and tastes delicious.
My favorite part of making this cake was assembling all of the layers and putting the coconut on the top and sides.
We invited a Chilean missionary and his companion over to share this cake with us and he said it tasted authentic.
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