A festive and delicate multi-layer torte with a creamy filling. It requires some effort, but the result will make you feel like a true pastry chef.
37 people made this
125ml cold water
2 tablespoons lemon juice
250g margarine, chilled
300g plain flour
For the filling
200g butter, softened
1 (397g) tin condensed sweetened milk
200g walnuts, crushed
Method Prep:1hr › Cook:30min › Extra time:9hr › Ready in:10hr30min
Combine egg and cold water and whisk well. Whisk in lemon juice.
Place margarine in a large mixing bowl. Sift in the flour. Using a knife, cut up the margarine while combining with the flour till the mixture resembles very coarse crumbs. Add the egg mixture and bring together to a smooth dough.
Roll the dough into a log. Divide dough into 9 equal parts, roll into balls and chill for at least 1 hour, or overnight.
Preheat the oven to 180 C / Gas 4.
Dust a sheet of foil or parchment with flour. Dust a dough ball with flour, then roll into a thin and rough circle, 22 to 24cm in diameter. Prick with a fork all over. Transfer the entire sheet to a baking tray.
Bake for 10 to 15 minutes until deep golden brown. Repeat with the remaining balls of dough.
Whilst warm, trim each pastry circle to a smooth circle, using a plate or tin to guide you. Save the trimmings for later.
For the filling, beat softened butter till light and fluffy. Beat in the condensed milk till smooth.
To assemble the cake, place a pastry circle on a serving plate and cover with some of the butter filling, then sprinkle with walnuts and cover with another pastry circle. Repeat till all of the pastry circles have been used, spreading filling on the top of the final pastry circle, but no walnuts.
Crush the reserved trimmings into crumbs. Sprinkle evenly to cover the top and sides of the cake.
For best results, chill in the fridge for 8 hours before serving.