Rating: 5 stars 4.8
18 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
45 mins
cook:
3 hrs 30 mins
additional:
15 mins
total:
4 hrs 30 mins
Servings:
12
Yield:
1 9-inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Mix together the flour and baking powder; set aside.

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  • 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.

Nutrition Facts

582 calories; protein 12.4g; carbohydrates 69.9g; fat 27.4g; cholesterol 110.6mg; sodium 249.8mg. Full Nutrition
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