Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

Torta Pompadour Banana Milhojas Cake

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Torta Pompadour Banana Milhojas CakeThis 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 Torta Milhojas or One Thousand Layers with 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!

Other Chilean layer cakes with Dulce de Leche:

Cake plate by Akira Satake.

Banana Thousand Layer Cake

You may also like the recipe: Easy Torta Pompadour.

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Torta Pompadour Banana Milhojas Cake

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

  • Total Time: 2 hours, 30 minutes
  • Yield: 12 1x

Ingredients

Units Scale

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

  1. Mix flour and salt. Using the paddle attachment, add butter and beat until incorporated into the flour on the KitchenAid mixer.
    Butter and flour
    Dough
  2. 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.
    egg on dough getting the dough dough in formation
  3. Form a ball with the dough, wrap it in plastic film, and stand for at least 1/2 hour in the refrigerator.
    Dough for cake
  4. Preheat oven to 180C or 350F.
  5. 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.
    Split dough cutting the dough
  6. 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.
    baked layers
  7. For the filling, whip the heavy cream until it forms soft waves, add the sugar, beating until sugar dissolves and stiff peaks form.
  8. Add the banana or vanilla extract (I used two teaspoons) and stir to incorporate, test, and adjust the flavor and sweetness to taste.
    Layers and crumbs
  9. Top the first layer with dulce de leche, continue alternating thin layers with whipped cream, gently pressing each layer to build a cake.Anchor Dulce de leche Filling of the cake Dulce de leche spread Cream filling Spread cream Filled Pompadour cake
  10. Top with whipped cream, decorate with crumbs.
    Cake covered on cream
  11. Leave the cake in the refrigerator overnight. Serve cold the next day.
    Chilean Pompadour Cake Banana Thousand Layer Cake
  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Category: Sweets
  • Method: Baked
  • Cuisine: Chilean

Nutrition

  • 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

Keywords: pompadour cake, chilean cake

Banana Thousand Layers Cake

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  2. Natalia

    I grew up in Graneros and my mom makes this cake all the time! its one of our favorites. Not all Chileans know about this cake. I like it way better than the traditional one. Thank you for sharing your recipes, my mom is not about measurements and I was 12 when we moved, so there wasn’t much cooking happening for me at that age. Saludos desde Utah.

    Reply

  3. Jocelyn

    Fantastic recipe! My husband is Chilean and this is the favorite cake. We first tried it a few years ago because we have many friends from Rancagua and one year I even had a friend bring one back to Santiago for him. Thank you for creating this easy-to-follow recipe that tastes just like the real thing. I will be trying more of your recipes in the future.

    Reply

  4. Annie

    My husband is from Rancagua and for him, it’s not truly his birthday without this cake. This year I made it for him for the first time thanks to your blog! He said that it is as delicious as he remembers. Thank-you for your blog. This success makes me feel excited to try my hand at more of your recipes.

    Reply