Dulce de Leche Milhojas (Argentine Napoleon Cake)

Around the World in Five Desserts

Food is a big part of culture, and there’s always something special about experiencing another person’s homeland or heritage through their cooking. Here, we’ve asked five local women to share a part of their culture with us through their favorite dessert recipes. Nothing brings people together quite like sharing a sweet treat!

Photography by Rich Smith

“Argentine Napoleon cake is a cousin of the traditional French Napoleon or mille-feuille. It is made of crispy layers of puff pastry, sandwiched together with a delicious dulce de leche. This particular cake is often served on birthdays or for any family party. In Argentina, you can find it in any respectable pastry shop and many restaurants. If you like desserts and cakes, you will find plenty to make you happy in Argentina!”

-Carolina LiboreiroCarolina Liboreiro with a slice of her Argentine Napoleon Cake

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Dulce de Leche Milhojas cake

Dulce de Leche Milhojas

Carolina Liboreiro
(Argentine Napoleon Cake)
Course Dessert
Cuisine Argentinian
Servings 12 people


For the cake:

  • 4 sheets puff pastry
  • 3 cans dulche de leche

For the meringue topping:

  • 1 cup egg whites, room temperature
  • 2 cups granulated sugar
  • 1 pinch cream of tartar


For the cake layers:

  • Preheat oven to 400° and set the rack in the middle.
  • Prepare the baking sheet with parchment paper.
  • Remove 1 sheet of pastry puff from the fridge at a time.
  • Using a rolling pin, roll sheet to approximately 25 inches by 25 inches, then cutout 3 12-inch circles. The cake layers will be very thin.
  • Prick with a fork.
  • Bake for 7-8 minutes, or until lightly golden, then allow to cool on a rack.
  • As soon as the cake layers are baked and out of the oven, place an 8- or 9-inch stencil on top of the cake layer and use a very sharp knife to cut around it.
  • Repeat until you have 12 layers total.

For the meringue topping:

  • In a medium saucepan over medium-low heat, bring 1 inch of water to a simmer.
  • In the bowl of a stand mixer, combine the egg whites, sugar, and cream of tartar.
  • Place over the simmering water and whisk constantly for 3-4 minutes or until all the sugar has dissolved.
  • Remove from heat and place bowl onto a stand mixer fitted with the whisk attachment.
  • Beat at high speed until glossy peaks form and the bowl is not hot, about 10 minutes.
  • Use immediately.

To assemble the cake:

  • Put a small dab of dulce de leche on your serving plate and top it with the first cake layer.
  • Press gently to adhere.
  • Spread with a thin layer of dulce de leche, then cover with a second layer of cake.
  • Repeat until all layers are stacked.
  • Top with meringue and use a kitchen torch to toast the peaks.
Keyword Argentine Napoleon Cake, Argentinian Cake, Dulce de Leche
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