Chilean Cakes with Nuts

Chilean Cakes with Nuts Recipe - A Delicious Dessert from Chile

Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 3 hours and 12 minutes | Servings: 10

Introduction

Chilean Cakes with Nuts are a delicious and decadent dessert that is perfect for special occasions or gatherings. These cakes are made with layers of buttery dough, sweetened condensed milk, and chopped walnuts, all topped off with a hint of brandy. The combination of flavors and textures in this dessert is sure to impress your guests and leave them wanting more.

History

Chilean Cakes with Nuts, also known as Torta de Mil Hojas, have a long history in Chilean cuisine. This dessert is believed to have originated in Chile and has been a popular treat for generations. The layers of dough, sweetened condensed milk, and nuts create a rich and indulgent dessert that is perfect for celebrations and special occasions.

Ingredients

4 cups all-purpose flour
2 tsp baking powder
0.88 cups butter
3 egg yolks
1 cup milk
2 (14 oz (397 g)) cans sweetened condensed milk
1 cup chopped walnuts
0.25 cup brandy
0.25 cup water

How to prepare

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the flour and baking powder; set it aside.
In a large bowl, cream the butter until it becomes creamy.
Add the egg yolks one at a time and blend them in.
Gradually beat in the flour mixture alternately with the milk.
The dough will have a stiff consistency similar to cookie dough.
Divide the dough into 10 equal pieces and shape them into balls.
Roll each ball into a 9-inch circle.
Place the circles on cookie sheets and prick them with a fork in several places.
Bake in the preheated oven for 10 to 12 minutes, or until they turn golden brown.
Set them aside to cool.
Prepare the Caramel Filling: In a saucepan, boil the unopened cans of sweetened condensed milk for 3 hours.
Monitor the water level closely to ensure there is always enough water in the pan.
Remove the cans from heat and let them cool for 10 to 15 minutes.
In a small measuring cup, combine the brandy and water.
Place one cookie layer on a serving plate.
Sprinkle it with the brandy mixture, then spread the thickened condensed milk over it.
Sprinkle with nuts.
Continue stacking the layers until all of them are used.

Variations

You can add a layer of dulce de leche or caramel sauce between the dough layers for extra sweetness.
Instead of walnuts, you can use almonds or pecans for a different flavor.

Cooking Tips & Tricks

Make sure to prick the dough with a fork before baking to prevent it from puffing up too much.

- Be sure to monitor the water level closely when boiling the cans of sweetened condensed milk to prevent them from burning.

- Allow the cakes to cool completely before serving to allow the flavors to meld together.

Serving Suggestions

Chilean Cakes with Nuts are best served chilled with a cup of coffee or tea.

Cooking Techniques

Rolling out the dough into thin circles will ensure that the cakes bake evenly and have a light and flaky texture.

- Boiling the cans of sweetened condensed milk creates a thick and creamy caramel filling for the cakes.

Ingredient Substitutions

If you don't have brandy, you can use rum or whiskey as a substitute.

- You can use any type of nuts you prefer, such as almonds, pecans, or hazelnuts.

Make Ahead Tips

Chilean Cakes with Nuts can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to cover them tightly to prevent them from drying out.

Presentation Ideas

You can garnish the top of the cakes with additional chopped nuts or a dusting of powdered sugar for a decorative touch.

Pairing Recommendations

Chilean Cakes with Nuts pair well with a glass of dessert wine or a cup of hot chocolate.

Storage and Reheating Instructions

Store any leftover Chilean Cakes with Nuts in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Chilean Cakes with Nuts contains approximately 350 calories.

Carbohydrates

Each serving of Chilean Cakes with Nuts contains approximately 45 grams of carbohydrates.

Fats

Each serving of Chilean Cakes with Nuts contains approximately 15 grams of fat.

Proteins

Each serving of Chilean Cakes with Nuts contains approximately 5 grams of protein.

Vitamins and minerals

Chilean Cakes with Nuts are a good source of calcium, iron, and vitamin E.

Alergens

Chilean Cakes with Nuts contain dairy (butter, sweetened condensed milk) and nuts (walnuts).

Summary

Chilean Cakes with Nuts are a rich and indulgent dessert that is high in carbohydrates and fats. They are a good source of protein and provide essential vitamins and minerals.

Summary

Chilean Cakes with Nuts are a decadent and delicious dessert that is perfect for special occasions or gatherings. With layers of buttery dough, sweetened condensed milk, and chopped walnuts, these cakes are sure to impress your guests and leave them wanting more. Enjoy this traditional Chilean treat with a cup of coffee or tea for a truly indulgent experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a rainy afternoon in Santiago, Chile, and I was visiting my dear friend Maria. She was in the kitchen, preparing a batch of Chilean Cakes with Nuts, and the aroma that filled the air was absolutely intoxicating.

I watched as Maria deftly mixed together the ingredients, her hands moving with practiced ease. She explained to me that these cakes were a traditional Chilean dessert, typically served during special occasions and celebrations. The combination of sweet and nutty flavors sounded absolutely divine, and I knew I had to learn how to make them myself.

Maria graciously shared her recipe with me, and over the years, I have made these Chilean Cakes with Nuts countless times. Each time I prepare them, I am transported back to that rainy afternoon in Santiago, with the scent of cinnamon and nuts wafting through the air.

The key to making these cakes is to use fresh, high-quality ingredients. The nuts should be toasted to bring out their natural flavors, and the cinnamon should be freshly ground for the best aroma. The batter should be thick and creamy, with just the right amount of sweetness to balance out the nuttiness.

As I mix together the ingredients, I am always reminded of Maria and the generosity she showed in sharing her recipe with me. She taught me not just how to make Chilean Cakes with Nuts, but also the importance of tradition and the joy of sharing food with loved ones.

I have since passed this recipe down to my own children and grandchildren, and it has become a cherished family tradition. Whenever we gather together for a special occasion, you can be sure that a batch of Chilean Cakes with Nuts will be on the dessert table, a reminder of the love and connection that binds us together.

The process of making these cakes is a labor of love, but the end result is always worth it. The cakes come out of the oven golden brown and fragrant, with a crunchy nut topping that adds the perfect textural contrast. Each bite is a symphony of flavors, with the warm spices of cinnamon and nutmeg mingling with the rich undertones of toasted nuts.

I often think back to that rainy afternoon in Santiago, and I am grateful for the chance to learn this recipe from Maria. It has become a part of my culinary repertoire, a reminder of the power of food to bring people together and create lasting memories.

So the next time you find yourself craving a sweet treat with a touch of Chilean flair, why not give these Chilean Cakes with Nuts a try? I promise you won't be disappointed. And who knows, maybe one day you'll pass this recipe down to your own loved ones, creating a new tradition that will be cherished for generations to come.