Milhojas Thousand Layers or Thousand sheets Cake is the most traditional Chilean cake. This recipe is from my Great Aunt, who always bakes this cake for my birthday. So, this is yet another of my recipes that feels like home! My Aunt usually makes this cake at least a day in advance, and it will still hold its flavor and texture for 3-4 days.
For the traditional Chilean thousand-layer cake or Torta Milhojas, you must fill your cake with Dulce de Leche and walnuts. But, if you like variety, pastry, and whipped cream, “Chantilly” is also used. If you’re looking for something less sweet, jams like plum or rhubarb are also excellent. The tart contrast enhances the overall flavor.
What is Milhoja cake made of?
The fillings vary a lot, and even the dough can be different. Some are puff pastry (butter, liquid, and flour). Others like this recipe also include egg yolks and reduce the butter. This is most likely because butter is more expensive than eggs.
More accessible versions of Milhojas can be made using store-bought puff pastry (see this recipe) or crackers (see this recipe).
Where is Milhoja from?
Milhojas cakes are ubiquitous in all of Latino America. Like many recipes introduced by Spaniards, almost every country has its version. Still, the Chilean version is one of the most famous ones, and it’s called Torta Chilena (Chilean cake) in Central America.
How to store the cake?
It will depend on the fillings: if using a pastry or whipped cream, it must be stored in the fridge for no more than a couple of days. Freezing is not recommended. This recipe with Dulce de leche and walnuts can be stored at room temperature for three days or in the fridge for up to a week. It can be frozen for up to 3 months.
What Dulce de Leche do you recommend?
This is an important question; the most traditional is a canned Dulce de Leche, La Lechera brand (made in Chile), Amazon-affiliated link. Easy to find in Latino markets in the USA. I don’t recommend using Argentinian Dulce de Leche; they are very heavy on vanilla flavor and distracting for Chilean purposes.
Where and when do Chileans eat Torta Milhojas?
This cake is the most loved and traditional. You can buy it in almost any bakery in Chile. They will also have slices (usually rectangular shapes) to buy. Many families have old recipes and will make this cake for special birthdays or Fiestas Patrias (Independence celebrations in September). It’s eaten at birthday parties and Sunday Once (tea time).
Other Chilean layer cakes with Dulce de Leche:
- Torta Pompadour Banana thousand layers
- Easy Pompadour with puff pastry
- Panqueque manjar nuez Dulce de leche walnut layer cake
- Torta de Amapolas Poppy seed layer cake
- Easy milhojas cake (no-bake)
- Torta Alfajor
- Chilean Tres leches cake
- Torta Mixta Raspberry Dulce de leche Chocolate cake
- Torta Manjar Nuez Walnut Dulce de leche cake
Milhojas or Thousand Layers Cake
The traditional cake in Chile. Layers of thin, crunchy dough and dulce de leche and jam. Recipe from scratch.
- Total Time: 1 hour, 30 minutes
- Yield: 20
Ingredients
For the dough,
- 3 cups sifted flour
- 250 grams/ 8 oz unsalted butter, room temperature
- 3 egg yolk, room temperature
- 3/4 cup milk
- 1 tablespoon rum or pisco
- 1 pinch of salt
For the filling,
- 3 cups of dulce de leche or caramel (available in Latin supermarkets, I like La Lechera brand sold in cans, usually right next to the condensed milk)
- 2 1/2 cup chopped walnuts
- 1/4 cup powdered sugar
Instructions
- Combine the flour and salt in a large bowl. Add butter in chunks, egg yolks, milk, and liquor, and work to form a dough of medium consistency.
- Do not work with your hands. Use a fork, two knives, or a stand mixer with the paddle attachment. Please do not use your hands because the body heat will melt the butter, and bits of butter remaining in the dough give its crispness. Wrap in plastic wrap and refrigerate overnight or for at least 6 hours.
- Preheat oven to 350F or 180C.
- Divide the dough into 14 equal portions. Roll each piece on a floured baking sheet, parchment paper, or Silpat until very thin. Cut circles 8 – 9″ in diameter using a paring knife. I usually use a plate as a guide. Pierce the circle of dough with a fork across almost the entire surface.
- Bake each circle over an un-greased baking or cookie sheet for 5-7 minutes until golden. Let cool.
- Assemble the cake filling between each layer with dulce de leche (3-4 tablespoons). For every three layers, add ground walnuts, saving 1 cup for decoration.
- Cover the whole cake with a thin layer of dulce de leche and sprinkle with a mixture of walnuts, powdered sugar, and crumbs.
- Let it rest well, covered in the fridge. Serve at room temperature.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Cake
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 420
- Sugar: 25.1 g
- Sodium: 182.3 mg
- Fat: 24.2 g
- Saturated Fat: 9.7 g
- Carbohydrates: 43.6 g
- Fiber: 1.5 g
- Protein: 8.1 g
I have made this cake many times. The first time was at the request of a good friends father for a birthday cake. Their family always used pastry cream instead of walnuts. I realize it’s not authentic however, the family being from Chile made the request. I highly recommend making this just once with pastry cream, it’s one step shy of heaven!
That is a very popular version in Chile still. Thanks for sharing.
We are so excited to attempt this cake! My Four Seasons Gourmet Group here in the Chicago Suburbs is planning a Chilean menu featuring Chilean wines paired with Pilar’s recipes.
My question. Can the Torta mil hold as be made with gluten free 1:1 flour instead of all purpose flour?
Hi Celia,
It’s so exciting that your group is doing Chilean food and wines!
About the Torta Milhojas sustitution. I haven’t experimented with 1:1 gluten-free flour on this recipe, but it will likely work.
Good luck!
Is there a good alternative to walnut or nuts, in general, to this recipe? The picture appears to have something red in the filling? I’m making this for a friend’s birthday to surprise her–she is from Chile. Any advice you could help me with would be fantastic.
No, there is not a good alternative for the nuts. If anyone is allergic, it will be better to leave it out—no need to replace anything.
The red is a jam; many families, including mine, add 2-3 layers of an acidic jam (cherry, raspberry, plum) between all the layers of dulce de leche.
The most important thing is to use Chilean dulce de leche La Lechera cans are available at Safeway and Walmart. Do not use Argentinian dulce de leche or Mexican cajeta.
Good luck!
I’d perpetually want to be update on new posts on this site, bookmarked!
Welcome to the blog Lindsay!
Hola Pilar! queria preguntarle si usted a intentado hacer esta receta con gluten free harina, y cual tipo de gluten free harina uso?
muchas gracias!
No, nunca he probado, pero te recomiendo esta harina que amigas han usado en otras recetas sin problemas. La venden en supermercados, la marca es King Arthur FLour https://shop.kingarthurbaking.com/items/gluten-free-measure-for-measure-flour
Suerte.