Name: Banana thousand layers cake
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Chilean
Ingredients: 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; 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

Versión en español

This Banana thousand layers cake is famous in my hometown: Rancagua, it was everyone’s 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!

Cake plate by Akira Satake.

Recipe originally published in August 2011.

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Banana thousand layers cake

(2 votes, average: 5.00 out of 5)

Author: Pilar Hernandez
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours, 30 minutes
Yield: 12 1x
Category: Sweets
Method: Baked
Cuisine: Chilean

Description

A traditional Chilean cake, very popular in my hometown Rancagua.

Scale

Ingredients

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

Instructions

Mix flour and salt. On the KitchenAid mixer, using the paddle attachment, add butter and beat until incorporated into the flour, add one egg yolk at a time, always mixing a low velocity. Add the water one tablespoon at the time, continue mixing until a dough form. Swith to the hook and knead 5 minutes.
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, 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.
Preheat oven to 180C or 350F.
Bake on the cookie sheet one by one, 5 – 7 minutes each until they 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 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 build a cake. Top with whipped cream, decorate with crumbs.
Leave the cake in the refrigerator overnight, serve cold next day.

Keywords: pompadour cake, chilean cake