Chilean Cake Recipes

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MILHOJAS OR THOUSAND LAYERS CAKE



Milhojas or Thousand Layers Cake image

The traditional cake in Chile. Layers of thin, crunchy dough and dulce de leche and jam. Recipe from scratch.

Provided by Pilar Hernandez

Categories     Cake

Time 1h30m

Yield 20

Number Of Ingredients 9

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
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

Steps:

  • Preheat oven to 350F or 180C.

Nutrition Facts : Calories 420 calories, Sugar 25.1 g, Sodium 182.3 mg, Fat 24.2 g, SaturatedFat 9.7 g, TransFat 0.2 g, Carbohydrate 43.6 g, Fiber 1.5 g, Protein 8.1 g, Cholesterol 68.7 mg

CHILEAN HOLIDAY FRUITCAKE: PAN DE PASCUA RECIPE



Chilean Holiday Fruitcake: Pan de Pascua Recipe image

Pan de Pascua or Chilean holiday fruitcake is a rich, dense spice cake, flavored with rum (or pisco) and filled with dried fruits and nuts.

Provided by Marian Blazes

Categories     Dessert     Brunch     Cake

Time 1h45m

Number Of Ingredients 29

For the Cake:
1 cup butter, softened
1/3 cup light brown sugar
1/2 cup sugar
4 eggs, at room temperature
3 cups flour
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
3/4 teaspoon salt
3 teaspoons baking powder
Zest of one orange
Zest of one lemon
1 tablespoon strong brewed coffee
1/2 cup brandy, pisco, or rum
1/2 cup evaporated milk
2 tablespoons anise-flavor liqueur
1 tablespoon vinegar
1 cup nuts, finely chopped
1/2 cup dried cherries, finely chopped
1/2 cup golden raisins, family chopped
1/2 cup raisins, finely chopped
For the Icing:
1 cup confectioners' sugar
1 to 2 tablespoons butter, melted
Pinch of salt
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Steps:

  • Preheat the oven to 350 F.
  • Cream butter with the sugars until smooth and creamy.
  • Add eggs one at a time until well blended.
  • Sift the dry ingredients together. Stir the fruit zests into the dry ingredients.
  • Whisk the coffee, brandy or rum, evaporated milk, anise flavoring, vanilla, and vinegar together.
  • Alternate adding the wet and dry ingredients to the butter/egg mixture, blending well.
  • Fold in the nuts and the dried fruit.
  • Line the bottom of a 9-inch springform pan with a circle of waxed paper.
  • Spread the batter evenly into the pan.
  • Bake the cake for 45 minutes. Without removing the cake from the oven, carefully sprinkle some sifted powdered sugar over the top of the cake, then bake the cake for 15 minutes more.
  • Check cake for doneness: a wooden skewer inserted into the middle of the cake should come out clean. If the cake is not yet done, return it to the oven and check it again every 5 or 10 minutes until done.
  • Let cake cool 15 minutes in the pan on a rack.
  • Gather the ingredients.
  • While the cake is cooling, make the icing. Sift 1 cup confectioner's sugar into a bowl. Add melted butter, a pinch of salt, and 1/2 teaspoon vanilla. Stir in 1 to 2 tablespoons milk or more to reach desired consistency.
  • Remove cake from pan, and drizzle top with icing.

Nutrition Facts : Calories 661 kcal, Carbohydrate 81 g, Cholesterol 133 mg, Fiber 3 g, Protein 11 g, SaturatedFat 16 g, Sodium 694 mg, Sugar 44 g, Fat 31 g, ServingSize Serves 10, UnsaturatedFat 0 g

CHILEAN CAKE RECIPE



Chilean Cake Recipe image

My Mother-In-Law from Chile was a cook. This is one of our favorite birthday/holiday cake. It tastes so much better the next day. Definitly worth the effort.

Provided by aldine_figueroa

Categories     Dessert

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 9

14 eggs (separate yolks in a smaller bowl)
14 tablespoons flour
2 teaspoons baking powder
14 tablespoons sugar
fruit or frozen fruit
1 cup sugar
1/2 cup water
heavy whipped cream
3/4 cup sugar

Steps:

  • Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
  • Add sugar, mix in well.
  • Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
  • In a separate bowl, mix flower and baking powder with whisk or fork.
  • Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
  • (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
  • Butter a rounded pan -a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
  • Cook on 300 degrees for appx 40 minutes. Until cake is golden.
  • While cake is cooking prepare fruit and cream (frosting).
  • Fruit.
  • Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
  • In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
  • Put fruit in Fridge to cool a little before cake is finished.
  • Cream (Frosting).
  • 1 Big (I think it is 1 ltr) Heavy Whip Cream.
  • ¾ cup of sugar.
  • Mix on High until texture is much like a soft frosting, not liquid.
  • You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
  • Finishing Cake.
  • Once cake is cooked let it cool.
  • Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
  • Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
  • Listo! The cake is ready.

Nutrition Facts : Calories 433.6, Fat 8.8, SaturatedFat 2.7, Cholesterol 370.1, Sodium 213.8, Carbohydrate 77.2, Fiber 0.4, Sugar 66.5, Protein 12.4

CHOCOLATE-CHILE CAKE



Chocolate-Chile Cake image

Provided by Daisy Martinez

Categories     dessert

Time 9h30m

Yield 12 generous or 16 smaller servings

Number Of Ingredients 9

1 cup espresso
1 packed cup dark brown sugar
3 cinnamon sticks
1 teaspoon ground cayenne pepper
3 sticks (12 ounces) unsalted butter, cubed
12 ounces semisweet chocolate
4 ounces unsweetened chocolate
8 large eggs, beaten
Cinnamon ice cream and raspberries, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
  • In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
  • Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
  • Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
  • Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

CLASSIC CRAB CAKES WITH CHILE GARLIC MAYONNAISE



Classic Crab Cakes with Chile Garlic Mayonnaise image

Provided by Kelsey Nixon

Time 1h32m

Yield serves 4

Number Of Ingredients 13

1 large bottle mayonnaise
1 bottle chili-garlic sauce
1 can/bottle lemon juice
3 red bell peppers
1 bottle olive oil
3 red onions
3 bunches of celery
3 pounds crabmeat, coarsely chopped
6 large eggs
2 large containers breadcrumbs
1 cup mayonnaise
4 teaspoons chili-garlic sauce
1 1/2 teaspoons fresh lemon juice

Steps:

  • Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
  • Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; saute 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.

MEXICAN CHOCOLATE CHILE CAKE



Mexican Chocolate Chile Cake image

This is a big batter and the cake is very rich. Make sure you have a lot of people around you when you bake it - or you will find yourself eating too much of this delicious, but oh-so-sinful cake with that little sting of chile. Serve with vanilla quark curd or vanilla yogurt and some slices of fresh mango.

Provided by Ridiculina

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h55m

Yield 12

Number Of Ingredients 18

2 dried red chile peppers, seeded, or to taste
1 ½ cups chopped dark chocolate
1 cup butter
2 tablespoons butter, divided
1 cup blanched almonds
1 tablespoon unsweetened cocoa powder
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons Greek yogurt
6 eggs, separated
¾ cup white sugar
6 tablespoons white sugar
1 ½ cups chopped dark chocolate
2 (1.2 ounce) packages milk chocolate bars, chopped
2 tablespoons butter
1 cup heavy whipping cream
1 tablespoon heavy whipping cream
2 tablespoons white sugar

Steps:

  • Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
  • Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  • Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
  • Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
  • Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
  • Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
  • Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
  • Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
  • Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

Nutrition Facts : Calories 698.1 calories, Carbohydrate 54.9 g, Cholesterol 176.7 mg, Fat 51.7 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 21.7 g, Sodium 190.8 mg, Sugar 46 g

KUCHEN BORRACHO (CHILEAN DRUNKEN APPLE CAKE)



Kuchen Borracho (Chilean Drunken Apple Cake) image

Recipe by Gaitri Pagrach-Chandra. 'Chile is home to a fairly large community of German settlers and their descendants. This simple drunken apple cake recipe, whose Germanic origin is reflected in its name, is out of the ordinary. When it is cut, you see three layers of cake enclosing two bands of creamy apple mixture, which can be gooey or custard-like in places, depending on how the batter and apples have been distributed. It makes a wonderful pudding, served while still warm from the oven, although it is equally delicious when it cools and sets'

Provided by evelynathens

Categories     Dessert

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/2 lbs tart apples (about 5 medium-sized apples)
1/3 cup granulated sugar tblsp sugar
1 tablespoon sugar
1/2 cup heavy cream
2 cups all-purpose flour, plus more for the pan
2 1/2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar tblsp sugar
1 tablespoon sugar
3 eggs, lightly beaten
5 tablespoons rum
5 tablespoons water

Steps:

  • Make the apple filling: Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices.
  • In a bowl, combine the sugar and cream. Add the apples. Set aside until needed.
  • Make the batter: Preheat the oven to 325°F (160°C). Butter the pan and dust with flour.
  • Sift the flour with the baking powder and salt and set aside.
  • Beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated.
  • Divide the batter into 3 portions. You can eyeball it, but each portion should be about 1 cup or so. Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spread half the apple mixture evenly on top, leaving a 1/2-inch plain border around the edge and smoothing the slices so they're neatly level. Scrape another 1/3 of the batter on top of the apples and smooth the surface, spreading the batter all the way to the edge of the pan. Spread the remaining apple mixture evenly on top of the batter, and then top the apples with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full.
  • Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely. Your drunken apple cake will keep at room temperature for up to 4 days.

Nutrition Facts : Calories 441.8, Fat 18.9, SaturatedFat 11.3, Cholesterol 105.7, Sodium 178.2, Carbohydrate 61.4, Fiber 2.8, Sugar 38.6, Protein 5.1

CHOCOLATE CHILE ZUCCHINI CAKE



Chocolate Chile Zucchini Cake image

Moist chocolate cake with a zing!

Provided by Laura Hohman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 ¾ cups white sugar
½ cup butter
½ cup vegetable oil
2 eggs
1 tablespoon chile powder
1 teaspoon vanilla extract
½ cup buttermilk
2 cups grated zucchini
¾ cup chopped walnuts
6 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.
  • Stir flour, cocoa powder, salt, and baking soda together in a bowl.
  • Mix sugar, butter, vegetable oil, and eggs together in a large bowl. Add chile powder and vanilla extract.
  • Pour flour mixture into sugar mixture; add buttermilk and stir to combine. Mix zucchini into batter.
  • Pour batter into the prepared cake pan; sprinkle chocolate chips and walnuts on top.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 55 minutes.

Nutrition Facts : Calories 502.6 calories, Carbohydrate 62.5 g, Cholesterol 51.7 mg, Fat 27.7 g, Fiber 3.7 g, Protein 6.9 g, SaturatedFat 9.7 g, Sodium 387.1 mg, Sugar 38.2 g

QUE QUE (CHILEAN COFFEE CAKE)



Que Que (Chilean Coffee Cake) image

This is a low, dense coffee cake, with a hint of citrus. I recommend using the lemon extract vs the vanilla called for in the recipe. My cake tends to fall in the center as some of the posters have mentioned. I tried baking in a 9x9 pan and it helped, but still sank a little. If anyone has suggestions, I love to hear them as this really is a delicious coffee cake --Brenda.

Provided by Brenda.

Categories     Breads

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

1 cup sugar
1/2 cup unsalted butter
1 large egg
1 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup buttermilk
1 tablespoon lemon rind (grated) or 1 tablespoon orange rind (grated)
1 teaspoon vanilla extract or 1 teaspoon lemon extract
1/2 cup pecans (chopped)
1 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Mix sugar and butter until light and fluffy.
  • Add egg mix well.
  • Stir in flour, baking soda, and baking powder,alternating with buttermilk.
  • Add lemon rind, vanilla or lemon extract, and pecans.
  • Stir to mix.
  • Pour batter into well buttered, floured loaf pan. Bake for 45-50 minutes.
  • Check for doneness with toothpick.
  • Remove from pan and sprinkle with sugar.

CHOCOLATE CHILE CAKE



Chocolate Chile Cake image

Make and share this Chocolate Chile Cake recipe from Food.com.

Provided by Elmotoo

Categories     Dessert

Time 1h5m

Yield 1 9inch layer cake

Number Of Ingredients 21

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 cup cake flour, plus
2 tablespoons cake flour (not self-rising)
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened non-alkalized cocoa powder
2 cups water
2 tablespoons ancho red chili powder or 2 tablespoons new mexico chile powder
1 tablespoon vanilla extract
1 cup unsalted butter, cut into pieces and softened
1/2 cup buttermilk
2 large eggs, at room temperature
3/4 cup unsalted butter
3/4 cup unsweetened non-alkalized cocoa powder
6 tablespoons buttermilk
1 1/2 lbs confectioners' sugar
1 1/2 tablespoons Bourbon
3 tablespoons vanilla extract
1 1/2 cups chopped walnuts

Steps:

  • For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
  • Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
  • Lightly dust the sides of the pans with flour, tapping out the excess.
  • For best results, use a mixer with a wire whip attachment.
  • Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
  • In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
  • Remove the pan from the heat and stir in the vanilla.
  • Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
  • The mixture should be grainy.
  • Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
  • Add the eggs on at a time, beating well after each addition.
  • Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
  • Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
  • To cool, set the pans on a wire rack for 15 minutes.
  • Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
  • Let sit until completely cool before frosting.
  • For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
  • Stir in the buttermilk.
  • Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
  • Stir in the bourbon and vanilla.
  • The frosting should stiffen as it cools.
  • When it has reached a spreadable consistency, assemble the cake.
  • If necessary, trim the tops of the cakes so they are level.
  • Place one of the cake layers onto a 9-inch round cardboard cake circle.
  • Spread 1 cup of the chilled frosting over the cake layer.
  • Sprinkle 1 cup of the chopped walnuts over the frosting.
  • Place the second layer of the cake onto the frosted base.
  • Use the remaining frosting to cover the top and sides of the cake.
  • Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
  • To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

CHILEAN PINEAPPLE CAKE



Chilean Pineapple Cake image

This is the cake that I make for my Chilean husband's birthday. He loves it! We have small kids so I skip the alcohol but it's good either way. This recipe takes a while to prepare but it's worth it!

Provided by Brookes Kitchen

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

6 eggs
1 cup sugar
3/4 cup all-purpose flour, sifted
3/4 cup cornstarch
2 teaspoons baking powder
1 (20 ounce) can pineapple chunks
1/8 cup liquor, white (use your favorite such as pisco, tequila, vodka, etc)
1 quart heavy whipping cream
3/4 cup powdered sugar
coconut flakes, to taste

Steps:

  • 1.- Grease two 9" cake pans and set aside. In a medium bowl sift the dry ingredients all together. In a small sauce pan pour the sugar and wet it with a little bit of water (it should look like wet sand), cook it until it reaches the consistency of a soft ball (240 degrees F) and set aside. Beat egg whites in separate bowl until they form stiff peaks and add the syrup you just made. Continue beating until the meringue is cool. Add the egg yolks one at a time, making sure they are well incorporated after every addition. Finally, add the dry ingredients softly. Do not over beat.
  • 2.- Pour the batter into the prepared pans and bake it at 325ºF for 30 minutes. (Note- original recipe has you put batter in 1 9" spring form pan and then cut the cake in half to ice. I'm lazy, so I use two cake pans!) The timing can vary depending on your oven, but make sure that when you insert a toothpick in the center comes out clean. Let it cool completely and remove from cake pans.
  • 3.- Preparing the heavy whipping cream. Beat the cream until soft peaks form. Add the powdered sugar. Set it in the fridge until you are ready to assemble the cake.
  • 4.- Open and strain the pineapple can. Reserve the juice and mix it with the liquor of your preference. (I've used no alcohol before and think the recipe is fabulous with only the pineapple juice). Put the bottom layer of the cake on a cake stand and sprinkle it with the pineapple juice mixture until it is very moist (not mushy). Add an abundant layer of heavy whipping cream and evenly distribute pineapple chunks on top of it, add a thin layer of cream again. To wet the second cake layer, put it on top of a plate and wet one side. Turn it upside down on top of the cake and wet the other side. Repeat the process of the cream, pineapple chunks and cream.
  • 5.- Moist the last layer of the cake and assemble it on top of the rest of the cake. Cover completely with heavy whipping cream (a very thin layer, this is just to get rid of the crumbs). Refrigerate for 20 minutes.
  • 6.- Once the first layer is set, add the final coat of heavy whipping cream and proceed to decorate with the rest of pineapple chunks and toasted coconut flakes.

Nutrition Facts : Calories 736.2, Fat 47.8, SaturatedFat 28.6, Cholesterol 302.5, Sodium 191.7, Carbohydrate 71.1, Fiber 1, Sugar 46.5, Protein 8.7

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From allaboutcuisines.com


10 TRADITIONAL CHILEAN DESSERTS - INSANELY GOOD RECIPES
2021-05-20 Chilean Holiday Fruitcake (Pan de Pascua) Recipe. People traditionally serve this cake for Easter and Christmas in Chile, but it’s tasty enough to eat any time of the year. …
From insanelygoodrecipes.com


CHILEAN CAKE RECIPE - WEBETUTORIAL
Chilean; Low In Something; Novelty ; The ingredients are useful to make chilean cake recipe recipe that are eggs, flour, baking powder, sugar, fruit, water, whipped cream . Chilean cake …
From webetutorial.com


CHILEAN PINEAPPLE CAKE RECIPE - WEBETUTORIAL
The ingredients are useful to make chilean pineapple cake recipe that are eggs, sugar, all purpose flour, cornstarch, baking powder, pineapple chunks, liquor, heavy whipping cream, …
From webetutorial.com


TOP 20 MOST POPULAR CHILEAN DESSERTS - CHEF'S PENCIL
2021-02-13 4. Torta Tres Leches. “Three milks cake” is also a very typical cake in Chile, but while Torta de mil hojas is crispy, this one is very spongy. Indeed, it is soaked in three different …
From chefspencil.com


CHILEAN TRES LECHES CAKE - PILAR'S CHILEAN FOOD & GARDEN
2018-08-24 Moisten slowly with the spoonful with 1/3 of the reserved mix of Tres Leches (1 1/3 cup for each cake). Place a thin layer of Dulce de leche, as seen in the photo. Cover with …
From chileanfoodandgarden.com


TORTA CHILENA RECIPE - PINTEREST
See more ideas about torta chilena recipe, thousand layer cake, chilean recipes. Nov 17, 2019 - Explore Nelly Delgado's board "Torta chilena recipe" on Pinterest. See more ideas about torta …
From pinterest.ca


CHILEAN APPLE CAKE - KUCHEN DE MIGAS - THE SPRUCE EATS
2022-01-05 Preheat the oven to 350 F. Butter a 9-inch springform pan and line the bottom with a circle of parchment paper. Place the softened butter in the bowl of a stand mixer. Add the …
From thespruceeats.com


RECIPE OF CORN CAKE - CHILEAN
Corn cake is a common recipe from the Americas, its way of preparing it varies from country to country; but the base is always the same, corn, corn or corn. At vida receta we want to teach …
From recipesenglish.com


TOP 10 CHILEAN DESSERTS AND SWEETS - CASCADA
2021-10-08 Cuchufli. More of a snack than a full-blown dessert, the humble cuchufli nevertheless wins the award for the Chilean dessert with the name that’s the most fun to …
From cascada.travel


RECIPE: DULCE DE LECHE PASTRY CAKE (TORTA CHILENA)
2013-09-04 Pastry: Put flour and sugar in a large bowl, cut in butter, then add ¼ c. (60 ml.) wine, mix thoroughly, then add remaining 1/8 c. wine (30 ml.). Mix thoroughly. Turn dough out …
From perennialpastimes.com


BRAZO DE REINA (CHILEAN DULCE DE LECHE CAKE) RECIPE - CURIOUS …
2020-06-01 Flip the extra towel over the short end of the cake and gently roll the cake up from the short end. Place the towel-wrapped, rolled cake on a wire rack to cool completely (1-2 …
From curiouscuisiniere.com


CHILEAN CHRISTMAS FRUITCAKE | CARNATION®
Step 1. Preheat oven to 300° F. Grease 9-inch springform pan. Line bottom with 9-inch circle of wax paper. Grease top of wax paper. Combine candied fruit, raisins, nuts and orange zest in …
From verybestbaking.com


CHILEAN STRAWBERRY KUCHEN ~ CREAM TART - GLOBAL KITCHEN TRAVELS
2019-01-17 Preheat oven to 375 F. Spray a 9” springform pan with non stick spray. In a bowl, beat butter and sugar until crumbly with an electric mixer. Add egg and mix well. In a small …
From globalkitchentravels.com


TRADITIONAL CHILEAN CHRISTMAS FRUIT CAKE | ONCE A MONTH MEALS
Alternate adding the wet and dry ingredients to the butter/egg mixture, blending well. Fold in the nuts and the dried fruit. Line the bottom of a 9-inch springform pan with a circle of wax paper. …
From onceamonthmeals.com


10 BEST CHANTILLY CAKE RECIPES | YUMMLY
2022-05-30 Copycat Whole Foods Chantilly Cake 2.0 A Sue Chef. vegetable oil, jam, eggs, water, flour, butter, water, apricot jam and 18 more. Chantilly Cake Recipe with Box Mix …
From yummly.com


CHILEAN DESSERT RECIPE - CHILEAN DESSERTS RECIPES | YUMMLY
2020-11-05 Brazo de Reina (Chilean Dulce de Leche Cake) Recipe … Brazo de Reina (Chilean Dulce de Leche Cake) Aug 14, 2017 – It is a very simple, yet elegant dessert that is …
From findrecipeworld.com


41 SIMPLE CHILEAN RECIPES IDEAS | CHILEAN RECIPES, RECIPES, FOOD
Nov 9, 2016 - Explore Amy Burge's board "Chilean Recipes", followed by 290 people on Pinterest. See more ideas about chilean recipes, recipes, food.
From pinterest.com


BRAZO DE REINA - TRADITIONAL CHILEAN RECIPE | 196 FLAVORS
2018-12-24 While the cake is still hot, turn it over to a board. Spread the dulce de leche evenly over its entire surface, and roll it on itself. If the dulce de leche is too firm, heat a few seconds …
From 196flavors.com


CHILEAN CHICKEN RECIPES ALL YOU NEED IS FOOD
Steps: 1. Preheat oven to 350°F; 2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish. 3. In saucepan, combine all other ingredients except …
From stevehacks.com


CHOCOLATE CHILE CAKE | THE SPLENDID TABLE
2010-11-10 Preheat the oven to 350 degrees and place a rack in the center of the oven. Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper. …
From splendidtable.org


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