This year has been challenging, in recent months cooking have been difficult for me… now we’re back at home (after flooding), but we still have workers everyday, and the dust is relentless and I prefer not to cook. So for my birthday cake, I made it ahead on Sunday and went as simple as possible.
In the end, I decided on a classic Chilean cake: Mil hojas or Thousand Layers, but the cheat version using crackers. I always add a little sour jam like rhubarb, plum or raspberry, to goes against the sweetness of the Dulce de Leche.
If you are looking for a simple, rich, fast and easy cake, this is the perfect choice.
Easy Mil Hojas Cake
- 2 packages (12 oz.) of plain water crackers
- 1 1/2 can (14 oz.) Dulce de Leche, I used La Lechera
- 1 cup sour jam (plum, rhubarb, raspberry)
- 1 cup chopped walnuts
- Warm the Dulce de leche to make it easily spreadable.
- Crush the cracker with your hands.
- Cover the bottom of a removable ring mold (6″) with plastic wrap. Put the ring and cover the bottom with a layer of crushed crackers.
- Cover with Dulce de Leche.
- Next, a layer of chopped crackers and press well.
- Repeat alternating Dulce de Leche with jam and crackers.
- Add nuts to a couple of layers if desired.
- Press well and cover with plastic wrap. Place a weight (such as a can) on top of the cake. Refrigerate 2 hours or overnight.
- Unmold the cake on the serving dish.
- Decorate with the walnuts left and dust with powdered sugar before serving.