This year has been challenging, in recent months cooking has been difficult for me… now we’re back at home (after 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.
In the end, I decided on a classic Chilean cake: Mil hojas or Thousand Layers, but the cheat version using crackers. I always add a little sour jam-like rhubarb, plum or raspberry, to goes against the sweetness of the Dulce de Leche.
If you are looking for a simple, rich, fast and easy cake, this is a perfect choice.
I did a little cake for 4 this year because no party or guests are expected. 
Easy Mil Hojas Cake
(1 votes, average: 5.00 out of 5)
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- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8
- Category: Sweets
- Cuisine: Chilean
Description
No-bake, easy Chilean thousand layer cake.
Ingredients
- 2 packages (12 oz.) of plain water crackers
- 1 1/2 can (14 oz.) Dulce de Leche, I used La Lechera
- 1 cup sour jam (plum, rhubarb, raspberry)
- 1 cup chopped walnuts
Instructions
- 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.
Keywords: Thousand layers cake, torta mil hojas, mil hojas, chilean cuisine
THANK YOU! I never thought to do this, and it will be perfect in a pinch.
Yes, I really appreciate how convenient this recipe is.
What a beautiful looking cake and so few ingredients!
Thanks! Yes, it’s very easy.
Thanks Pilar for the idea!, so wonder around in your blog to find a torta recipe for Elena’s third birthday and even though here we have no flooding, a new born plays quite the same when thinking on cooking/baking so this could not but just be perfect!!! Time is precious 😉
Muy cierto. Que la disfruten.
Hola Pilar!
Esta torta me acuerda a mi niñez! Mi mamá siempre me la hacía..que rica se ve!..Una duda, vivo en Miami y no sé qué marca de crackers usar.? Cuál me recomiendas?
Muchas gracias! Me encanta el blog!
Uso las water crackers de la marca del supermercado. Publix debe tener. Suerte!
Hola tocaya!
Como crees que resulte esta torta si en vez de usar galletas de agua uso Matzo crackers?
Saludos desde NJ!
Si, resulta bastante bien, las matzo son más gruesas así que deja reposar la torta con peso y usa manjar no muy espeso. Saludos.
Hola Pilar!! Muchas gracias por la receta, la haré acá en Bélgica, crees que podrá resultar con galletas de waffle y mantequilla que son delgaditas?
Tengo una duda, con respecto al alusa plast que colocas en la base del molde, también la pones dentro del aro del molde o por fuera del aro? Te pregunto esto porque me da miedo que la mezcla se pegue al aro si es que no pongo el alusa plast por dentro, pero espero tus recomendaciones.
Saludos y muchas gracias por compartir esta receta!
El alusa plas todo por dentro, incluído el aro, para que no se pegue. Sobre las galletas hay que probar, es la única manera de saber si resulta o no, puedes hacer un “pastel” chiquitito de prueba.