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Torta Chilena recipe
The hojarasca cake is one of the most traditional and well-known cakes in Chilean pastry.
This cake is so traditional in Chile that outside the country, it is known as "Chilean cake," especially among Costa Ricans where it is very popular
Prep Time 30 minutes
Cook Time 30 minutes
Servings 15
Calories 410 kcal
Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsalted butter at room temperature
- 3 egg yolks
- 3/4 cup whole milk
- 2 tablespoons pisco a type of liquor
- 1 lb manjar dulce de leche
- 2 cups heavy cream refrigerated from the day before
- 3 tablespoons powdered sugar icing sugar
Instructions
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Preheat the oven to 400°F.
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In a bowl, mix the flour and butter using your hands, then add the egg yolks, milk, and pisco.
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Work the dough with your fingers until all the ingredients are well incorporated.
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Divide the dough into 10 equal parts and roll out each part on a lightly floured surface to make the dough as thin as possible.
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Cut out circles with a diameter of 8 inches.
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Place the circles, one by one, on a baking sheet lined with parchment paper, prick them with a fork, and bake for 5 to 10 minutes (the time depends on how thin you rolled out the dough) until they are cooked but not golden. Remove them from the oven and let them cool slightly.
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Repeat the process until all the circles are baked.
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Whip the cream with powdered sugar until it thickens. Set aside.
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To assemble the cake: spread a little manjar on one of the circles, place another circle on top, and then a layer of cream. Repeat the process, alternating between a layer of manjar and a layer of cream until you finish with the circles.
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If you want to decorate the cake, you can cover it with manjar and sprinkle it with crushed hojarasca pieces.
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Let it rest for at least 12 hours, and enjoy!
Nutrition Facts
Torta Chilena recipe
Amount Per Serving
Calories 410
* Percent Daily Values are based on a 2000 calorie diet.