This cake is literally translated as "cake of 1000 sheets". Although this delicious cake only consists of ten layers, it's still a labour of love. Individual layers of the cake are baked and layered with dulce de leche.
Preheat oven to 180 C / Gas 4. 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 biscuit dough. Divide the dough into 10 pieces and shape into balls. Roll each ball into a 23cm circle. Place on baking trays and prick with a fork in several places.
Bake in the preheated oven for 10 to 12 minutes or until golden brown. Set aside.
Meanwhile make the caramel filling: Boil the unopened tins of sweetened condensed milk in a saucepan for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove tins from heat and let cool for 10 to 15 minutes. In a small measuring jug, combine the brandy and water.
Place one circle on serving plate. Sprinkle with brandy mixture, then spread with the now thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used.