Torta Mil Hojas (Chilean Thousand Layer Cake)
Crisp, paper thin pastry layers stacked with manjar and walnuts, left to soften into a tall, sliceable celebration cake.
- Time2 hr
- LevelMedium
- Costabout £0.54 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the butter into the flour and salt with your fingertips until it looks like fine crumbs. Mix in the egg yolks and enough cold water to make a firm dough. Knead for 1 minute, wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 200°C (180°C fan) and line two baking trays with parchment. Divide the dough into 10 equal pieces.
- 3
Roll each piece out on a floured surface as thin as you can, about 2 mm, and cut a 22 cm round using a plate as a guide. Prick all over with a fork. Keep the trimmings.
- 4
Bake the rounds two at a time for 6 to 8 minutes, until pale golden and crisp. Bake the trimmings too, then crush them into crumbs.
7 min - 5
Warm the dulce de leche for 20 seconds in the microwave, so it spreads easily.
- 6
Stack the rounds on a plate, spreading each with dulce de leche and scattering with walnuts. Finish with a thin layer of dulce de leche on top and the crumbs.
- 7
Chill for at least 4 hours, ideally overnight, so the layers soften and can be cut cleanly with a serrated knife.
240 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
