Chilean Cake Recipe
Dive into the rich and decadent world of traditional Chilean Milhojas Cake, a dessert that embodies indulgence in every bite. This authentic Chilean cake recipe features delicate, buttery pastry layers stacked high with luscious dulce de leche, creating a heavenly combination of textures and flavors. With its crisp, flaky layers softened by the sweet, caramel-like filling, this dessert is perfect for special occasions or a decadent treat any time of the year. Customizable with a dusting of powdered sugar or a sprinkle of chopped nuts for added crunch, this cake elevates the art of baking. Prepare the layers from scratch for an authentic touch and let the cake rest overnight for the ultimate melt-in-your-mouth experience. Ideal for serving a crowd, this show-stopping dessert will leave your guests in awe!
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Recipe Information
Ingredients
- 400 g All-purpose flour
- 200 g Unsalted butter (cold, cubed)
- 4 large Egg yolks
- 4 tbsp Milk
- 1 tbsp White vinegar
- 750 g Dulce de leche
- 50 g Powdered sugar (optional, for dusting)
- 100 g Chopped nuts (e.g. walnuts or almonds, optional)
Instructions
Preheat the oven to 180°C (350°F) and line multiple baking sheets with parchment paper.
In a large mixing bowl, combine the all-purpose flour and cold cubed butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg yolks, milk, and white vinegar. Gradually pour this mixture into the flour and butter mixture.
Knead the dough gently until it forms a smooth ball. Avoid over-kneading to keep the pastry layers tender.
Divide the dough into 10 equal portions. Roll each portion into a very thin round sheet, about 8-9 inches in diameter. Use a plate or round object to cut perfect circles, if desired.
Transfer the rolled-out dough circles to the prepared baking sheets. Prick each circle several times with a fork to prevent puffing during baking.
Bake each layer for 8-10 minutes or until lightly golden. Remove from the oven and let them cool completely on wire racks.
Once all the layers are baked and cooled, assemble the cake. Start with one pastry layer as the base and spread a generous amount of dulce de leche over it.
Repeat the process, stacking each pastry layer with a coating of dulce de leche. Optionally, sprinkle chopped nuts between some layers for added texture.
Top the final layer with a thin spread of dulce de leche. Dust the entire cake with powdered sugar if desired.
Let the cake rest for at least 4 hours or overnight in the refrigerator to allow the layers to soften slightly and the flavors to meld together.
Slice carefully with a sharp knife and serve. Enjoy your delicious Chilean Milhojas Cake!
Nutrition Facts
Calories |
6370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.6 g | 385% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 789.5 g | 287% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 430.4 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2246 mg | 173% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3690 mg | 79% | |
*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.
