- Dish type
- Classic cakes
- Layer cake
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.
15 people made this
- 500g plain flour
- 2 teaspoons baking powder
- 185g unsalted butter
- 3 egg yolks
- 250ml milk
- 2 (397g) tins sweetened condensed milk
- 120g chopped walnuts
- 4 tablespoons brandy
- 4 tablespoons water
MethodPrep:30min ›Cook:3hr20min ›Ready in:3hr50min
- 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.
Reviews & ratingsAverage global rating:(16)
Reviews in English (16)
Hi everyone! so, i live in chile where this is a very popular cake. But it is a very intense cake, a little piece will go a loooooooong way, thats why several bakerys here have started to include pastry cream in it. so along with the "manjar" that is the thickend condensed milk, you put one layer of pastry cream and one layer of manjar. To make the manjar more spreadable you need to do this: whip up 3/4 cup of whipping cream and fold in to the manjar. this makes a less intense cake. if you want the intense cake use the manjar mixture without the pastry cream layers. if you use the pastry cream it will still be very intense! You can also make 3 different layeres: whipping cream, pastry cream and manjar. this will make it a lighter cake, BUT STILL INTENSE! to decorate spread a thin layer of manjar over and around the cake and sprinkle generously with walnuts. it can also be shredded coconut. you can be creative with this. people here even make it with manjar, raspberry jam and pastry cream!-01 Dec 2008
This recipe is an amazing authentic Chilean cake also known as “Torta de Mil Hojas” or “Thousand Layers Cake.” I made this for my Chilean husband’s birthday and he was very impressed with the results. I rolled each layer out as thin as possible then I cut out the layers by using a 9” round cake pan as a template so all my layers were uniform. Make sure you only cook the layers until they are just lightly brown, if you wait too long they will dry out too much and taste burnt. My oven isn’t large at all so I could only cook 2 layers at a time. It took a loooonnng time to make everything and put it all together; the est cook time of 1 hour is way off. If I included the cooking time for the sweetened condensed milk, the whole cake took me about 5 hours to put together, but it was totally worth it. Also, the longer the cake sits, the more the caramel penetrates the layers so the better it tastes!-12 Jun 2008
This dessert came out fabulous! I had eaten it years ago at a Chilean friends house, and mine came out just as good. I added a bit more butter to the pastry just so that it was more flaky and would reduce the chance of it drying out. Mine baked for about 15 mins and the layers were perfect. A trick to cut down the 'dulce de leche' prep time. Put the can of condensed milk completely submerged in a pressure cooker and cook under full pressure for 20 mins. I have done it many times and it come out perfect and in a fraction of the time. It's nice to assemble it and leave in the refrigerator the day before or early in the day before serving as the layers get a bit moist and kind of mesh into each other nicely.-21 Jun 2009