Torta Chilena Baking

I'm not a photographer

So I made this desert for a recent family get together and really no one appreciated how much effort it took me to do this. They just gobbled it up. I thought you all might like it.

Day before:

DOUGH part 1

1. 6 cups – all purpose flour

2. 6 tablespoons – sugar

3. 5 sticks of butter

4. 1 pinch of salt

5. 2 eggs

• Mix 1-4 together to start the dough until it is firm. Once the dough is firm, mixed the 2 eggs in.

• Divide the dough into six balls. Cover with plastic wrap individually and store in the refrigerator for 24 hours.

Day of:

DULCE DE LECHE

1. 2 can of leche condensada (condensed milk)

• Put the cans (do not take leche condensada out of the can!!!) into a pot on their side (not standing up)

• Cover the cans with water PLUS another inch of water

• Boil the cans for 2 hours moving it around every 20-30 minutes.

• Take out of water and let cool

• Once they are cool, open the cans (BE CAREFUL!! The pressure inside the cans went up so the dulce de leche will burst out). I covered where I was opening the can with a napkin and also put it on a plate so when it bursts out it goes onto the plate and napkin

• for more visuals

• Mix together and use for torta construction

DOUGH part 2

• Heat oven to 350 degrees F/175 C

• Roll out a dough ball to the shape of a circle the size of a plate on a silpat

• http://silpat.com/

• Put the plate on top and Trace around it to make a perfect circle

• Take the excess dough and add it to another ball.

• Use a fork to poke the circle a few times so that no air bubbles form while baking

• Put into oven for about 12-15 minutes. (until it is golden brown but not dark brown)

• Do this with remaining balls of dough.

• Set on cooling rack while other circles bake

ICING

1. 1.5 cups of sugar

2. 1 cup of water

3. 4 egg whites

4. ½ teaspoon of cream of tartar

• In a small pot, put the sugar and water in and bring to a boil to make a syrup.

• While this is coming to a boil, mix the egg white until fluffy

• Add cream of tartar to egg white mixture

• Once the syrup is ready, add to the egg whites SLOWLY

TORTA CHILENA

• Add a little bit of dulce de leche onto the plate you are setting the torta on. This is so the torta doesn’t slide around while you are putting it together.

• Put one of the circles down and cover with dulce de leche

• Put another circle down and cover with dulce de leche and do this for all of them.

• Top with icing and decorate as you wish.

THIS IS BEST WITH COFFEE OR TEA TO OFFSET THE SWEETNESS

EDIT: formatting issues :)

Submitted January 20, 2016 at 10:03PM by CoochQuarantine http://ift.tt/1Kr7AJ1 Baking