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Banana thousand layers cake

Banana thousand layers cake

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

Description

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


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
  • 45 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.┬áRepeat 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

Keywords: pompadour cake, chilean cake