Torta de Mil Hojas is a typical cake in Chile. Its name derives from the thousands (mil) layers (hojas) this cake (torta) is made of.

Ingredients:

For the dough:
  • 400 grams flour
  • 250 grams butter (room temperature)
  • 3 egg yolk (room temperature)
  • 160 millilitre milk
  • 1 tablespoon rum
  • 1 pinch of salt
For the filling:
  • 800 grams of dulce de leche* (2 cans sweetened condensed milk)
  • 50 grams sliced almonds (for decoration)
  • 50 grams powdered sugar (for decoration)

Preparation:

Blend the flour and the salt in a big bowl. Then add butter (in chunks), egg yolks, milk and the liquor. Try to form a dough of medium consistency. Therefore use a fork or a stand mixer with the paddle attachment and not your hands cause the body heat will melt the butter. After that wrap the mass in cling film and let it stand in the fridge at least 6 hours (or better overnight). Preheat the oven to 180°C. Divide the dough into 14 equal pieces and roll each portion on a floured board until very thin. Then cut out circles of the same size (for help you can use a flan case). Pierce each circle of dough with a fork in almost the entire surface and bake for 5-7 minutes until just golden. Then let them cool.
Between each layer fill the cake with dulce de leche. After that you can cover the cake with a thin layer of dulce de leche and sprinkle it with a mix of sliced almonds and powered sugar. Let it rest well cover in the fridge before serving it at room temperature.

*Dulce de leche is made out of sweetened condensed milk. Therefore heat the oven to 220°C. Grease a glass casserole dish with butter and pour both cans of condensed milk into it. Cover the dish and set it in a pan filled with enough water to rise slightly above the level of the milk in the casserole dish. Bake covered for approximately 3 hours until golden brown (at the end stir it 2-3 times to avoid lumps). Set aside.

Leave a Reply