clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Banana thousand layers cake

  • 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


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



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


  1. 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.
  2. Form a ball with the dough, wrapped it in plastic film and let stand at least 1/2 hour in the refrigerator.
  3. 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.
  4. Preheat oven to 180C or 350F.
  5. Bake on the cookie sheet one by one, 5 – 7 minutes each until they just beginning to brown, remove and cool on wire rack.
  6. For the filling, whip the heavy cream until it forms soft waves, add the sugar, beating until sugar dissolves and stiff peaks form.
  7. Add the banana or vanilla extract (I used 2 teaspoons) and stir to incorporate, test and adjust the flavor and sweetness to taste.
  8. 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.
  9. Leave the cake in the refrigerator overnight, serve cold next day.

Keywords: pompadour cake, chilean cake