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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 tea time or as a sweet treat to share with loved ones. This recipe reflects the blend of Spanish and native influences that define Peruvian...
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In a bowl, beat the whole eggs with the powdered sugar until a smooth, creamy mixture is achieved.
Gradually add the flour and pisco to the mixture, folding gently with smooth movements.
Pour the batter into a rectangular mold lined with parchment paper.
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.
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.
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.
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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.
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.
