This Banana thousand layers cake is famous in my hometown: Rancagua. It was everyone’s favorite, always present at 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. It’s a great cake, and I made it for my birthday!
Cake plate by Akira Satake.
Recipe originally published in August 2011.
You may also like the recipe: Chilean Mil Hojas Cake.Print
For the dough,
- 8 egg yolks
- 50 grams soft unsalted butter (if using salted, not add more salt)
- 2 cups all-purpose flour
- Pinch of salt
- 4–5 tablespoon of room temperature water
for the filling,
- 500 grams of dulce de leche, such as La Lechera canned
- 2 cups whipping or heavy cream, cold
- 2 tablespoons granulated sugar
- banana, almond or vanilla extract
- Mix flour and salt. Using the paddle attachment, add butter and beat until incorporated into the flour on the KitchenAid mixer.
- Add one egg yolk at a time, continuously mixing at a low velocity. Add the water one tablespoon at a time, continue mixing until a dough forms. Switch to the hook and knead for 5 minutes.
- Form a ball with the dough, wrap it in plastic film, and stand for at least 1/2 hour in the refrigerator.
- Preheat oven to 180C or 350F.
- Divide dough into 12 equal pieces, flour your cookie pan, and roll the dough until very thin. Cut using a plate about 20 cm (8′) in diameter. Repeat with the other pieces. Bake and make crumbs with the remaining dough.
- Bake on the cookie sheet one by one, 5 – 7 minutes each, until they are just beginning to brown, remove and cool on wire rack.
- For the filling, whip the heavy cream until it forms soft waves, add the sugar, beating until sugar dissolves and stiff peaks form.
- Add the banana or vanilla extract (I used two 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 build a cake.
- Top with whipped cream, decorate with crumbs.
- Leave the cake in the refrigerator overnight. Serve cold the next day.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Sweets
- Method: Baked
- Cuisine: Chilean
- Serving Size:
- Calories: 418
- Sugar: 24.1 g
- Sodium: 129 mg
- Fat: 24 g
- Saturated Fat: 14.2 g
- Carbohydrates: 42.6 g
- Fiber: 0.6 g
- Protein: 8 g
- Cholesterol: 188.8 mg
Keywords: pompadour cake, chilean cake