---
title: "Chilean Torta Amor — Homemade Thousand-Layer Cake Recipe"
description: "The 'Torta Amor' is a vibrant and delicious way to express affection through gastronomy. This dessert, made with layers of thin pastry filled with dulce de leche, custard cream, and raspberry jam, is not only a feast for the palate but also an expression of love and tradition."
url: https://www.chileanfoodrecipes.com/torta-amor-recipe-a-layered-sweet-tradition/
date: 2024-05-07
modified: 2026-06-30
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/05/Chilean-Torta-Amor-Recipe.jpg
categories: ["Desserts"]
tags: ["Desserts"]
type: post
lang: en
---

# Chilean Torta Amor — Homemade Thousand-Layer Cake Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-torta-amor/)

![Chilean Torta Amor Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/05/Chilean-Torta-Amor-Recipe.jpg)

The ‘Torta Amor’ is a vibrant and delicious way to express affection through [chilean gastronomy](https://amzn.to/4fTycr5). This dessert, made with layers of thin pastry filled with dulce de leche, custard cream, and raspberry jam, is not only a feast for the palate but also an expression of love and tradition.

## Nutritional Facts

Each serving of Chilean Torta Amor contains [approximately 420 kcal](https://amzn.to/3WhkQxU), 54 g of carbohydrates, 18 g of fats, 7 g of proteins, 1 g of fiber, 35 g of sugars, 0 mg of cholesterol, and 120 mg of sodium.

## How to Make Torta Amor?

Creating a ‘Torta Amor’ is a creative and rewarding process. It involves preparing a layered pastry known as ‘hojarasca’ or ‘mil hojas,’ filled with rich and flavorful components. This dessert is relatively easy to make and yields spectacular results—but patience is essential, as the cake must rest overnight before serving for the layers to meld properly.

**Prep Time:** 45 minutes

**Cook Time:** 60 minutes

**Servings: **12

### Ingredients

#### 1. Mil Hojas Pastry

- 1 kg of flour
- 100 g of butter
- 5 eggs
- 1 tablespoon of vinegar

#### 2. Custard Cream

- 800 ml of milk
- 150 g of sugar
- 3 tablespoons of [cornstarch](https://amzn.to/4fWYhFw)
- 3 egg yolks
- 2 tablespoons of butter

#### 3. Filling

- 750 g of dulce de leche
- 2 cups of whipped cream
- 1 ½ cups of raspberry jam
- Fresh raspberries

### Instructions

#### 1. Mil Hojas Pastry

1. In a [large bowl](https://amzn.to/4haB3gl), sift the flour, create a well in the center, and add room-temperature butter, eggs, and vinegar. Knead until homogeneous and compact.
2. Transfer the dough to a [floured surface](https://amzn.to/40s0h4j) and divide it into 12 equal pieces. Roll each piece into a circle about 26 cm in diameter, place on a baking sheet, and prick all over with a fork.
3. Bake in a [preheated oven](https://amzn.to/4fWYkkG) at 180°C (356°F) until lightly golden, repeating with all dough pieces.

#### 2. Custard Cream

1. In a small pot, add 600 ml of milk and the sugar. Heat over medium until boiling, then add the cornstarch dissolved in the remaining milk and the egg yolks. Stir to integrate.
2. Bring to a boil again for about 10 seconds, remove from heat, add butter, stir until dissolved, and transfer to a clean bowl. Cover with [plastic wrap](https://amzn.to/3WfrK6Q) touching the surface and cool completely in the refrigerator.

#### 3. Assembly

1. Layer one pastry sheet with dulce de leche, press another sheet gently on top with custard cream, then add a layer of raspberry jam until all pastry sheets are used. Ideally, [assemble within a mold](https://amzn.to/42cuEgw) to structure the shape.
2. Chill for a few minutes, cover the entire cake with whipped cream, and decorate with fresh raspberries.
3. Serve the ‘Torta Amor’ fresh in thin slices, optionally accompanied by a cup of coffee or a glass of milk. Keep refrigerated.

## Additional Tips

- To keep your cake from becoming a leaning tower, place a flat board or a heavy plate on top of the assembled cake (before frosting with whipped cream) and let it sit in the fridge for at least 4 hours — or overnight. This compresses the layers and ensures the fillings meld perfectly with the pastry for a clean, even cross-section when sliced.
- To maintain the signature crunch of the hojarasca, ensure the custard cream is completely cold before assembly. If the custard or jam is even slightly warm, it will steam the pastry sheets, making them chewy instead of crispy. Prepare the custard the day before and refrigerate it covered with plastic wrap touching the surface to prevent a skin forming.
- The tablespoon of vinegar in the dough is not for flavor — it inhibits gluten development by partially breaking protein bonds in the flour, making the dough easier to roll paper-thin and preventing the discs from shrinking back in the oven. Without it, the hojarasca tends to contract during baking, producing uneven, thicker layers.

| Ingredient | Substitute | Notes |
| --- | --- | --- |
| Dulce de leche | Manjar blanco or cajeta | Regional names; same product |
| Raspberry jam | Strawberry or red currant jam | Equally tart; different color |
| Custard cream | Pastry cream (crème pâtissière) | Richer; more egg yolks |
| Whipped cream (topping) | Italian meringue | More stable in warm environments |

## Frequently Asked Questions (FAQs)

### 1. What is the difference between Torta Amor and a classic Napoleon (mille-feuille)?

While both use multiple layers, the Chilean Torta Amor uses hojarasca (a crisp, unleavened wafer) rather than puff pastry. It also features a specific combination of dulce de leche, custard, and raspberry jam, which provides a unique sweet-and-tart balance.

### 2. Can I use store-bought puff pastry?

You can, but the result will be a different cake (Torta de Mil Hojas). The authentic Torta Amor relies on the thin, biscuit-like texture of the homemade hojarasca dough.

### 3. Why is it called “Torta Amor”**?**

In Chilean culture, its vibrant pink raspberry filling and the labor-intensive process of rolling 12 layers by hand make it a “labor of love.” It is the traditional choice for expressing deep affection during celebrations such as birthdays and baptisms.

### 4. How long should I wait before serving?

Best served 12 to 24 hours after assembly. This allows the fillings to slightly soften the crisp layers just enough to make it sliceable without shattering, while still maintaining a pleasant bite.

### 5. How do I get clean slices?

Use a serrated bread knife with a gentle sawing motion rather than pressing down, which could squeeze the fillings out of the sides.

## History of Torta Amor in Chile

The Torta Amor is rooted in the Chilean torta de mil hojas tradition, which evolved from the French mille-feuille brought to Chile by European immigrants in the 19th century. While the French original uses puff pastry made with laminated butter layers, Chilean bakers adapted the concept using a simpler, crispier unleavened dough (hojarasca) that could be rolled paper-thin without specialized technique. The Torta Amor became a fixture of Chilean family celebrations — birthdays, baptisms, first communions — because of its spectacular visual impact and the care it communicates. So central is this cake to Chilean identity that in Costa Rica, the mil hojas cake is widely known as the “Chilean cake,” after a Chilean immigrant began selling it with such success that people called it “the Chilean’s cake.”

## Did You Know?

The cake as we know it today has its roots in the Middle Ages, as an evolution of baking and pastry techniques that came together in Europe, now present in many cultures around the world, with countless variations and flavors.

## Recommended

- [Baked corvina](https://www.chileanfoodrecipes.com/baked-corvina-recipe/)
- [Sweet birdies](https://www.chileanfoodrecipes.com/homemade-sweet-birdies-pajaritos/)
- [Chilean pork stew](https://www.chileanfoodrecipes.com/pork-stew-estofado-recipe/)
- [Atacama patasca](https://www.chileanfoodrecipes.com/recipe-for-traditional-atacama-patasca/)