This classic Torta de Hojarasca with condensed milk caramel (manjar) is a personal favorite and a true delight. It’s simple yet yields an incredibly delicious result. This cake, with its delicate layers and sweet filling, is perfect for celebrating special occasions or enjoying on a cozy evening.
Why You’ll Love This: The crispness of the hojarasca layers, paired with the creamy richness of homemade manjar, creates a wonderful contrast in textures and flavors. It’s a traditional treat that’s both satisfying and comforting.
Perfect Occasion: This cake is ideal for festive gatherings, a family dessert, or as a special treat to enjoy during the holidays. It’s a showpiece that’s sure to impress your guests with its delicate layers and decadent filling.
Ingredients and Instructions:
Ingredients:
For the Dough:
- 400 g flour
- 100 g butter, cubed
- 8 egg yolks
- 90 g water
- 30 g pisco
For the Filling:
- 4 cans of condensed milk
- Icing sugar for decoration
Directions:
- Prepare Dough: Mix flour and butter until crumbly. In a separate bowl, whisk egg yolks with water and pisco. Combine with flour mixture to form a smooth dough. Chill for 1 hour.
- Roll and Bake: Roll the dough thinly on a floured surface. Place on a baking sheet and bake at 220°C (428°F) for 12 minutes or until golden.
- Make Manjar: Cook the cans of condensed milk in a pressure cooker, covered with water, for 20-25 minutes after boiling. Let cool and open.
- Assemble: Line a mold with parchment paper. Start with a layer of baked dough, breaking it to fit. Spread a layer of manjar. Repeat layering until all components are used.
- Chill Overnight: Cover the cake with plastic wrap and refrigerate overnight.
- Serve: Unmold and dust with icing sugar or your favorite decorations.
Enjoy this delicious Condensed Milk Layered Crisp Cake, a harmonious blend of crispy dough and sweet, creamy manjar. Each bite offers a delightful taste of tradition and comfort.
