This Banana thousand layers cake is famous in my hometown: Rancagua, it was everyone favorite, always present on any celebration.
It’s a modification of the traditional Chilean one thousand layers with the addition of whipped cream and a flavor, most of the time it was banana, but you could order it with an almond flavor too. It’s a great cake and I made it for my birthday!
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A traditional Chilean cake, very popular in my hometown Rancagua.
For the dough,
- 2 eggs
- 8 egg yolks
- 50 grams soft unsalted butter (if using salted, not add more salt)
- 2 cups sifted flour
- 1/3 teaspoon baking powder
- Pinch of salt
- 3–5 tablespoon of orange juice
for the filling,
- 500 grams of dulce de leche
- 2 cups whipping or heavy cream
- 2 tablespoons sugar
- banana or vanilla extract
- Two days before serving the cake make the dough and bake it.
- Preheat oven to 180C or 350F.
- Sift flour with baking powder and salt. On the KitchenAid mixer, use the paddle attachment, add butter and beat until incorporated into the flour, add one egg, beat until combined, add another egg and repeat, do the same for each egg yolk, let mix for 2 minutes to form a dough. If after adding all the ingredients is still very dry, keep adding orange juice one tablespoon at the time, continue mixing until a soft and very elastic dough form, knead about 5 minutes more.
- Form a ball with the dough, wrapped it in plastic film and let stand at least 1/2 hour in the refrigerator.
- Divide dough into 12 equal pieces, generously flour the counter and roll the dough until very thin, cut using a plate about 23 cm (9′) in diameter. Repeat with the other pieces.
- Bake on baking sheet for one by one 5 – 7 minutes until just beginning to brown, remove and cool on wire rack.
- The next day, make the whipped cream: beat the cream until it forms soft waves, add the sugar, beating until sugar dissolves and stiff peaks form.
- Add the banana extract (I use 2 teaspoons) and stir to incorporate, test and adjust the flavor and sweetness to taste.
- Top the first layer with dulce de leche, continue alternating thin layers with whipped cream, gently pressing each layer to form a dense cake. Top with whipped cream, then I mixed the dulce de leche with the remaining whipped cream to decorate with a star-shaped tip.
- I use a transfer cake to decorate the cake, they are easy to use but should be placed on the day you will serve the cake, I did it the day before and cracked a little.
- Leave the cake in the refrigerator overnight, serve.
Keywords: pompadour cake, chilean cake