How to Make Torta De Coco Esponjosa Y Húmeda

Torta De Hojas

Engrasa y enharina 3 moldes para pasteles redondos de 9 pulgadas agrega la vainilla y la leche de coco, batiendo a velocidad alta hasta que esté suave y esponjosa y haya un ligero aumento en el volumen.

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 | Torta De Coco Esponjosa Y Húmeda

4 cups all-purpose flour

2 teaspoons baking powder

⅞ cup butter

3 egg yolks

1 cup milk

2 (14 ounce) cans sweetened condensed milk

1 cup chopped walnuts

¼ cup brandy

¼ cup water

Directions

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.

Info | Torta De Coco Esponjosa Y Húmeda

prep: 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 Hojas

World Cuisine Recipes, Latin American, South American, Chilean,