Encanelados are a traditional Peruvian dessert that showcases the rich pastry heritage of Peru. This dessert features a light sponge cake filled with manjar blanco (dulce de leche), soaked in a delicate syrup, and dusted with sugar and cinnamon. Encanelados are quick and easy to prepare, making them perfect for...
Ingredients
powdered sugar250g
flour250g
eggs6
small glass pisco1
manjar blanco (dulce de leche)1
Nutrition (per serving)
Calories
231.3kcal (11.56%)
Protein
3.1g (6.26%)
Carbs
53.1g (19.32%)
Sugars
31.3g (62.5%)
Healthy Fat
0.2g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Encanelados
- Step 1
In a bowl, beat the whole eggs with the powdered sugar until a smooth, creamy mixture is achieved.
- Step 2
Gradually add the flour and pisco to the mixture, folding gently with smooth movements.
- Step 3
Pour the batter into a rectangular mold lined with parchment paper.
- Step 4
Bake in a preheated oven at 180°C (350°F) for about 25 minutes. Remove the sponge cake from the oven and unmold it, letting it cool on a wire rack.
- Step 5
Once cooled, cut the sponge cake in half and spread manjar blanco generously over one half. Reassemble the cake and then cut it into squares or rectangles.
- Step 6
Prepare a light syrup flavored with vanilla essence. When the syrup is boiling, dip each encanelado one by one, then remove and place them on a wire rack to drain.
Nutrition (per serving)
Nutrition (per serving)
Calories
231.3kcal (11.56%)
Protein
3.1g (6.26%)
Carbs
53.1g (19.32%)
Sugars
31.3g (62.5%)
Healthy Fat
0.2g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the eggs are at room temperature for better volume when beating.
Use a high-quality manjar blanco for the best flavor.
Allow the sponge cake to cool completely before spreading the filling to avoid it melting.
For an extra touch, you can add a pinch of cinnamon to the syrup for enhanced flavor.
FAQS
Can I substitute pisco with another ingredient?
Yes, you can substitute pisco with a mild-flavored brandy or omit it entirely if you prefer an alcohol-free version.
What is manjar blanco?
Manjar blanco, also known as dulce de leche, is a sweet caramel-like spread made from milk and sugar. It is a key ingredient in many Latin American desserts.
How should I store encanelados?
Encanelados can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I make encanelados ahead of time?
Yes, you can prepare the sponge cake and syrup a day in advance. Assemble and soak the encanelados on the day you plan to serve them for the best texture.
What can I use if I don't have parchment paper?
If you don't have parchment paper, you can grease the mold with butter and dust it with flour to prevent sticking.
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