Torta Mil Hojas Chilena

Part 1 - Preparing the dulce de leche filling - Boil water in a large pot, uncovered. - Put the 5 cans of condensed milk into the pot and boil them uncovered for 3 hours - Always ensure all of the cans are completely covered in water - Once complete remove the cans and let them stand for 10 minutes - Open cans empty into large bowl - Add 1/4 cup of liqour (I find half dark rum, half cachaca really did the trick) - Add 1 teaspoon of Vanilla - Mix well with a hand mixer on low, avoiding adding too much air to the filling - Cover and refrigerate overnight Part 2 - Prepping the dough - Mix 8 cups of flour, 4 teaspoons of baking powder, and 1 teaspoon of salt - Add 400 ml of room temperature butter and cut in using forks. Once it is cut in the flour should form a shape when you squeeze it, and then lose its shape when you let it go - Add 1 teaspoon of vanilla milk, and 3 egg yolks, folding them into the mixture until a dough is formed - Cut the dough into 16 equal sized balls and wrap each in saran wrap. Press into small discs, and refrigerate overnight. - You are looking for long strands of gluten, with little pockets of butter, which will give the pastry a firm but crunchy feel when cooked. Part 3 - Cooking the layers - The next day, remove the discs one at a time and take off the plastic wrap. - Roll the discs into desired shape, until they are so see through they are almost transparent. - You should be able to get a consistent 14 inch by 10 inch rectangle. - As a tip, always go bigger than the desired size, because the pastry can be cut easily once it is cooked. - Prick the flattened dough with a fork, and put on a lightly buttered cooking sheet. - Cook each at 350 degrees F for 8 minutes, or until the edges brown. - Remove from oven and immediately place on a cooling rack. - While the first piece is cooking, roll out the second piece, and continue to do this until all layers are cooked and cooled. Part 4 - Assembly - On a stable surface (this cake gets heavy), put a small amount of filling on the surface - Press the first layer onto the filling - Place filling on the second layer and spread out to the desired shape of the cake, leaving the edges without filling - Continue with this, adding sliced almonds every few layers - Once all layers have been stacked, place the cake into the fridge for 1 hour to firm the filling - After 1 hour remove the cake and using a serrated knife, gently saw the cake to the desired size - Keep all of the edges that are cut off in a separate bowl (they become the topping) Part 5 - Cream and toppings - Mix the cream cheese until it forms peaks that do not collapse - In a separate bowl mix the whipping cream, powdered sugar and vanilla until it too forms peaks that do not collapse - Fold the cream cheese into the whipping cream mixture - In another bowl add 1/4 cup of sliced almonds, 1/4 cup of crushed walnuts, and the edges that we cut off of the cake layers. Mix until the edges break down to a crumb or powder - Cover the sides and top of the cake with the whipped cream mixture - Cover the sides and top of the cake with the almond mixture - Place in fridge for filling and creams to set