Cakes with Nuts from Chile Torta De Mil Hojas
Experience the rich, decadent flavors of Chile with this traditional Torta de Mil Hojas, or “Thousand Layer Cake.” This iconic dessert boasts delicate, buttery pastry layers made from scratch, gently stacked with luscious dulce de leche and a sprinkle of finely chopped walnuts for a delightful crunch. Perfectly golden and tender, each layer adds a touch of sophistication to this masterpiece. The cake is topped with powdered sugar, creating a stunning finish that's as beautiful as it is delicious. With a balance of sweet, nutty, and creamy flavors, this dessert is ideal for celebrations, afternoon tea, or holiday feasts. Let the cake rest overnight to achieve that melt-in-your-mouth texture, and serve chilled for a slice of Chilean indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams All-purpose flour
- 200 grams Butter, unsalted and cold
- 8 large Egg yolks
- 45 milliliters Milk
- 1 teaspoon Baking powder
- 800 grams Dulce de leche
- 150 grams Walnuts, finely chopped
- 30 grams Powdered sugar (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line three large baking trays with parchment paper.
In a large bowl, sift together the flour and baking powder.
Cut the cold butter into small cubes and rub it into the flour mixture with your fingers until it resembles coarse crumbs.
In a separate bowl, whisk together the egg yolks and milk until combined.
Slowly incorporate the egg yolk mixture into the flour and butter mixture. Knead the dough lightly until it comes together, being careful not to overwork it.
Divide the dough into 10 equal portions and roll each into a ball. Cover them with plastic wrap and let them rest for 15 minutes.
Roll out each dough ball on a lightly floured surface into a thin, 9-inch (23 cm) circle. Use a round template (like a plate) to trim the edges and ensure uniformity.
Transfer the circles to the prepared baking trays and prick them all over with a fork to prevent bubbling.
Bake each pastry layer for about 8-10 minutes, or until golden brown. Let the layers cool completely on a wire rack.
To assemble the cake, place one pastry layer on a serving plate. Spread a thin, even layer of dulce de leche over it and sprinkle with a small handful of chopped walnuts.
Repeat the process with the remaining pastry layers, dulce de leche, and walnuts, stacking the layers as you go.
Finish with a layer of dulce de leche on top and a generous sprinkle of powdered sugar for garnish.
Cover the cake with plastic wrap and let it rest in the refrigerator for at least 4 hours (preferably overnight) to allow the layers to soften.
Slice carefully and serve. Enjoy your delicious Torta de Mil Hojas!
Nutrition Facts
Calories |
6978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.0 g | 467% | |
| Saturated Fat | 162.4 g | 812% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 2149 mg | 716% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 807.3 g | 294% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 435.2 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 2486 mg | 191% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 4116 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
