I love this cake, you can try it and lety me know what you think!
TORTA MIL HOJAS (Cake of a Thousand Leaves)-EASY
(my translation)
4 Puff pastry leaves (as bought in the supermarket. Follow the instructions in the package)
Dulce de Leche (milk caramel-there are many recipes for the Dulce de Leche in this site/do a search for Dulce de Leche)
Cream of milk (clotted cream)
egg whites
sugar
Pinch the 4 puff pastry leaves with a fork. Bake the puff pastry leaves separated until golden in color approximately for 10 minutes.
After taking them from the oven, let them rest until at room temperature. Then you assemble the tart: alternating a pastry leaf with the dulce de leche & the clotted cream. You can also use vanilla cream (for cakes) or a chocolate mousse as stuffing. Then, beat the egg whites with the sugar until you form a meringue. Use the meringue as frosting for the cake.
This from the Eagle brand site-Their version of the new safe way to make Caramel.
Making Homemade Caramel
For an easy caramel topping or dip, simply heat Eagle Brand® using the following directions. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods.
OVEN METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 1/2 hours or until thick and caramel colored.
STOVETOP METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
MICROWAVE METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.
CAUTION: NEVER HEAT UNOPENED CAN.
If there is something off on the structure of the can or can over heats- which it will if you allow the pan to go dry- the can will explode. Which is why some people started calling it suicide pudding.
The easiest way to get some of this is just to buy Nestles Dulce De Lache. It is shelved on the Mexican food aisle. It is exactly the same thing and you don't have to cook it.
Thank you for finding this information. I boiled my first can today but I was very nervous for 3 1/2 hours. I was constantly checking to make sure the water wasn't too low. I dont think I'll try that method again but the oven method sounds great. I'll probably try that instead.
Oh, and that was a good tip about removing the the label first. I wish I had read that before I boiled my can. 
If you keep the water level over the can it shouldn't be any problems with it, just make sure to rotate the can since the bottom part usually gets more stiff than the top, but if you flip it the texture should be equal.
Thanks for all the info I will try it on Sunday. Can you do more than 1 can at a time in a large pot.
i saw that guy on food network do it and it looked nice... ham on the street was the show. i dont like condensed milk so i wasnt going to try it..... does it change the taste totally?? would love to know. i also saw emeril make it from scratch. it didnt look too hard to make from scratch.
dulce de leche is pretty good you can also look for cajeta coronado in the mexican Isle it has a goat on the jar that is better that dulce de leche because is thicker I hope that it helps I also cook my condensed milk in a pressure cooker for 30 minutes.
A couple of days ago, I bought my first can of La Lechera from the Mexican section of the grocery store. I haven't opened it yet. Could someone tell me what to expect when I do? Is it thick enough to use on a cake right out of the can? Or if I wanted to do apples would it stay on them?
Okay, I finally tried this last night.
I had a can in the water for 2 hrs. 45 minutes, put a couple of layers of paper towels under my can so it wouldn't ruin the pot.
I opened up the can this morning, and it's HEAVEN!
As long as you keep an eye on it, you shouldn't have any problems.
regular la lechera is jut condensed milk.
la lechera dulce de leche is pretty good is cajeta that is what we call dulce de lehe in mexico wich is cooked condensed milk.
La lechera aslso makes dulce de leche, I buy it all the time if you look ate the first page of this thread you'll see the picture, in Argentina we called pastry dulce de leche to the consistency of la lechera and is used for all kind of fillings, cakes, pastry doughs, cream puffs, etc. The regular dulce de leche has a more spreadable consistency.
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