Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanBrunch
Recipe Story
origins & traditionsTorta Chilena is a traditional Costa Rican dessert that showcases the country's love for dulce de leche and delicate pastries. This impressive multi-layered cake consists of paper-thin, crispy wafer sheets alternating with generous layers of creamy dulce de leche. Despite its name suggesting Chilean origins, this dessert has become deeply rooted in Costa Rican culinary tradition, often served during family gatherings, birthdays, and holiday celebrations. The contrast between the crunchy wafers and smooth, caramelized milk creates an irresistible texture combination. Making Torta Chilena requires patience and precision, as each wafer layer must be rolled extremely thin to achieve the signature delicate crunch. The result is a stunning tower of golden layers that melts in your mouth with each bite, delivering pure caramel bliss.
Instructions
step by step0/17 done
Preheat oven to 375°F (190°C). Line multiple baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing until a smooth dough forms. The dough should be soft but manageable.
Divide dough into 12-14 equal portions. Roll each portion into a ball and cover with plastic wrap to prevent drying.
On a lightly floured surface, roll out one dough ball as thin as possible, aiming for about 1/16 inch thickness. The thinner, the crispier the final result.
Carefully transfer the rolled dough to prepared baking sheet. You can use a 9-inch cake pan as a template to cut perfect circles, or leave them rustic.
Bake for 6-8 minutes until edges are lightly golden and the wafer is crisp. Watch carefully as they can brown quickly.
Remove from oven and let cool completely on the baking sheet. The wafers will continue to crisp as they cool.
Repeat rolling and baking process with remaining dough portions.
Once all wafers are baked and cooled, begin assembly. Place one wafer on a serving plate.
Spread a generous layer of dulce de leche (about 3-4 tablespoons) evenly over the wafer, leaving a small border around the edges.
Place another wafer on top and press gently. Continue layering wafers and dulce de leche until all wafers are used, ending with a wafer layer.
Spread dulce de leche over the top and sides of the assembled cake for a finished look.
Refrigerate for at least 2 hours before serving to allow layers to set and flavors to meld.
Slice with a sharp serrated knife, using a gentle sawing motion to preserve the delicate layers.
Torta Chilena with Dulce de Leche
4.0 (23)
A beloved Costa Rican layered pastry featuring thin, crispy wafer sheets sandwiched with rich dulce de leche, creating an indulgent sweet treat perfect for weekend gatherings and special occasions.
medium
1h 10m
10 servings
Ingredients
0 of 8 checked
Wafer Dough
- 1 cups butter, softened
- 3 pieces eggs, room temperature
- 3 1/2 cups flour, sifted
- 2 teaspoons vanilla-extract
- 1/2 teaspoons salt
- 2 tablespoons milk
Filling
- 1/4 cups honey
Optional Flavor
- 1/2 teaspoons cinnamon, ground (optional)
Chef Tips
expert advice•For the crispiest wafers, roll the dough as thin as you possibly can—almost translucent is ideal.
•If the dough becomes too soft to work with, refrigerate it for 15-20 minutes.
•Store-bought dulce de leche works perfectly, but homemade dulce de leche elevates this dessert to another level.
•You can make your own by slowly simmering sweetened condensed milk.
•To achieve perfectly round layers, trace a 9-inch circle on the back of your parchment paper and use it as a guide when rolling.
•Trim any excess dough while wafers are still warm for cleaner edges.
•If wafers break during assembly, don't worry—the dulce de leche acts as glue and masks imperfections.
•For a decorative touch, dust the top with powdered sugar or drizzle with melted chocolate.
•Some Costa Rican bakers add a pinch of cinnamon to the dough for extra warmth.
•This dessert actually improves after a day in the refrigerator as the wafers soften slightly and absorb some moisture from the dulce de leche, creating the perfect tender-crisp texture.
