This Easy Milhojas Cake (no-bake) is perfect if you want a simple, rich, fast cake.This year has been challenging. In recent months cooking has been difficult for me… now we’re back at home (after the flooding), but we still have workers every day, and the dust is relentless, and I prefer not to cook. So for my birthday cake, I made it ahead on Sunday and went as simple as possible.
Ultimately, I decided on a classic Chilean cake: Mil Hojas or Thousand Layers, but the cheat version used crackers. I always add a little sour jam-like rhubarb, plum, or raspberry, to go against the sweetness of the Dulce de Leche.Print
- 2 packages (12 oz.) of plain water crackers
- 1 can (14 oz.) Dulce de Leche, I used La Lechera
- 1 cup sour jam (plum, rhubarb, raspberry)
- 1 cup chopped walnuts
- Warm the Dulce de leche to make it easily spreadable.
- Crush the cracker with your hands.
- Cover the bottom of a removable ring mold (6″) with plastic wrap. Put the ring and cover the bottom with a layer of crushed crackers.
- Cover with Dulce de Leche.
- Next, a layer of chopped crackers and press well.
- Repeat alternating Dulce de Leche with jam and crackers.
- Add nuts to a couple of layers if desired.
- Press well and cover with plastic wrap. Place a weight (such as a can) on top of the cake. Refrigerate 2 hours or overnight.
- Unmold the cake on the serving dish.
- Decorate with the walnuts left and dust with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Sweets
- Cuisine: Chilean
- Serving Size:
- Calories: 484
- Sugar: 44.7 g
- Sodium: 256 mg
- Fat: 15.5 g
- Saturated Fat: 3.2 g
- Carbohydrates: 80 g
- Fiber: 3.6 g
- Protein: 8 g
Keywords: Thousand layers cake, torta mil hojas, mil hojas, chilean cuisine