Banana, dulce de leche one thousand layers cake

This a cake at is famous in my hometown, it was everyone favorite, always present on any celebration. Is a modification of the traditional One thousand layers with the addition of whipped cream and a flavor, most of the time it was banana, but you could order it with an almond flavor too. Is a great cake and I made it to celebrate my birthday!


Banana one thousand layers
Ingredients:12-15 servings
For the dough,

•     2 eggs
•     8 egg yolks
•     50 grams soft unsalted butter (if using salted, not add more salt)
•     2 cups sifted flour
•     1/3 teaspoon baking powder
•     Pinch of salt
•     3-5 tablespoon of orange juice

for the filling,

•     500 grams of dulce de leche
•     2 cups whipping or heavy cream
•     2 tablespoons sugar
•     banana or vanilla extract

Directions:

1.     Two days before serving the cake make the dought and bake it. Preheat oven to 180C or 350F. Sift flour with baking powder and salt.
2.     If using a stand mixer, use the paddle attachment, add butter and beat until incorporated into the flour, add 1 egg, beat until incorporated, add another egg and repeat, do the same for each egg yolk, let mixed for 2 minutos to form a dough,  if after adding all the ingredients is still very dry, keep adding the orange juice one tablespoon at the time, keep mixing until a soft and very elastic dough form, knead about 5 minutes more.
3.     If doing by hand: make a volcano with the flour and add to center the butter, eggs and yolks and incorporate, at first I usually work with 2 forks and when everything is more mixed start to knead with my hands, work the dough until smooth and elastic.
4.     Form a ball with the dough wrapped it in  plastic film and let stand at least 1/2 hour in the refrigerator.
5.     Divide dough into 12 equal pieces, generously flour the counter and roll the dough until very thin, cut using a plate about 23 cm (9') in diameter. Repeat with the other pieces. 
6.     Bake on baking sheet for 5-7 minutes until just begin to brown, remove and cool on wire rack.
7.     The next day make the whipped cream: beat the cream until it forms soft waves, add the sugar, beating until sugar dissolves and stiff peaksform. Add the banana extract (I use 2 teaspoons) and stir to incorporate, test and adjust the flavor and sweetness to taste.
8.     The dulce de leche needs to be at room temperature and be lightweight, not like jelly, but as a mayonnaise, add milk or cream to thin it, stirring until incorporated. I add 4 tablespoons of milk.
9.     Fill the first layer with dulce de leche, continue with alternating thin layers with whipped cream, gently pressing each layer to be form a compacted cake.
10.     Top with whipped cream, then I mixed the dulce de leche with the remaining whipped cream to decorate with a star-shaped tip.
11.     I use a transfer cake to decorate the cake up, are easy to use, but should be placed on the day you will serve the cake, I did it the day before and cracked a little.
12.     Leave the cake in the refrigerator overnight, serve.

One thousand layers cake with dulce de leche

This is a classic Chilean cake, this actual recipe is from my great aunt, she used to bake this cake for my birthday as a present. She usually makes this cake at least a day in advance and it taste great for 3-4 days. 

One thousand layers cake with dulce de leche


Ingredients: 
for the dough,

• 3 cups sifted flour
• 250 grams/ 8 oz unsalted butter, room temperature
• 3 egg yolk, room temperature
• ¾ 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
• ¼ cup powdered sugar 

Directions:

1. Combine the flour and salt  in a big bowl. Add butter in chunks, egg yolks, milk and liquor, work to form a dough of medium consistency. Do not work with your hands, use a fork or 2 knives or a stand mixer with the paddle attachment, the important thing is to not use your hands because the body heat will melt the butter and bits of butter remaining in the dough is what gives the crispness to the dough. Wrap in plastic wrap and let stand in the fridge overnight or at least 6 hours.
2. Preheat oven to 350F or 180C.
3. Divide the dough into 14 equal portions. Roll each piece on a floured counter until very thin, using a paring knife cut circles of 9" of diameter, I usually use a cake pan as a guide, pierced the circle of dough with a fork in almost the entire surface and bake for 5-7 minutes until just golden, let cool.
4. Assemble the cake filling in between each layer with dulce de leche, every 3 layers add ground walnuts also, saved 1 cup for decoration purpose. Cover the whole cake with a thin layer of dulce de leche and sprinkle with a mixture of walnuts and powered sugar. 
5. Let it rest well cover in the fridge and serve at room temperature.