I take the opportunity to present another version of this cake here, which has a number of variations in the amount of ingredients. You may click on the following link: Cake of Thick Thousand-Layers With Milk Caramel
Thousand layer cake
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 18 1x
Print Recipe
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Scale
Ingredients
- 6 cups of flour
- 200 grs (7 oz) of margarine at room temperature
- 8 egg yolks
- 1/2 glass of pisco (grapes spirit) or other white liquor
- 1 cup of milk
- 3/4 kg (26 oz) of milk caramel (dulce de leche)
- 5 eggfruits (optional)
- 1 cup of peeled and chopped walnuts
- Grated coconut (as an alternative to walnuts)
Instructions
- Put the flour in a bowl, make a hole in the center of the flour, and add the remaining ingredients: margarine, egg yolks, liquor, milk.
- Mix everything by hand (no kneading), divide into 15 equal parts, and form circles of 22 cm (8.7 inches) in diameter, extending with the help of a rolling pin.
- Pierce with a fork and bake at 400°F (200°C) on a buttered baking tray for about 3 to 4 minutes, one by one.
- After the discs are ready, unite them together with milk caramel in between. That is: one disc, then a layer of milk caramel, and so on. Finally, cover the whole cake with milk caramel, and decorate the sides with chopped walnuts or coconut.
Klaus Hornig says
December 9, 2014 at 1:43 amThis is one of my favorite cakes!
Ita Molina says
March 20, 2016 at 3:08 pmHola Carolina,
Me encantan tus recetas.
Yo vivo en Los Angeles, California.
Y estaba buscando una buena receta de torta de milhojas y la tuya se ve deliciosa!!
Te cuento mas cuando la haya terminado de hacer.
Gracias,
~Ita Molina
★★★★★
Monic A says
April 17, 2016 at 3:47 pmThank you
Me encanto tu receta
Ya termine mi torta mil hojas
La masa suave y firme para trabajarla
Exelente resultados
Dora perfectamente
La mejor receta chilena que he encontrado en años
Felicitaciones
Dios te Bendiga !!
★★★★★
McKenzie says
July 24, 2019 at 10:27 amHi! Would you happen to know where I can buy one of these in Atlanta, GA?
Cheryl Bodnar says
September 21, 2019 at 12:28 amI will try to make this cake for the birthday of our exchange student. Is the cake layer to be crisp like a cookie or soft like cake?