15 Dec Peruvian Cinnamon Layered Cake – Bruselina de Canela
I was thinking, what can I do to have a sort of Christmas flavour but have some Peruvian feeling. Immediately I thought of a “Bruselina de Canela” or Peruvian Cinnamon Layered Cake in English.
The Peruvian Cinnamon Layered Cake consists of many thin cinnamon cake layers filled alternating between homemade Dulce de Leche (“Manjar Blanco”) and a cinnamon Chantilly Cream. It will be a perfect end for a Christmas dinner or could be your next favourite celebration cake.
I made it the other day for a BBQ lunch, and it works perfectly after a big Sunday lunch so that It will be good for an excellent Holiday dinner or lunch.
What do you need for this recipe:
- unsalted butter
- sugar
- eggs
- vanilla
- flour
- baking powder
- salt
- cinnamon powder
- condensed milk
- evaporated milk
- whipped cream
Frequently Asked Questions about Peruvian Cinnamon Layered Cake
- Can I make the recipe in advance? Yes, you can do the “Manjar Blanco” – Dulce de Leche the day before and store it in an airtight container with a film paper attached to the top to avoid developing a crust. You can also make the layers the day before and store them to assembly the next day.
- How many days can you store the cake? You can keep it in the refrigerator for up to 3 days; I recommend attaching a film to it or putting a lid so the cake will not impregnate with the fridge odours.
Products that I use for this recipe
- Measuring cups and spoons: https://amzn.to/3lXo3B7
- Mixing Bowls: https://amzn.to/3FO6cUX
- Stand Mixer: https://amzn.to/3p9P0U9
- Baking Tray: https://amzn.to/3mW4rfN
*The above link is an affiliate link, meaning Canguro Criollo makes a commission if you purchase via our link. This does not affect the price you pay in any way or our decision to recommend them. We will provide an exact product or something similar if the same product is no longer available.
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Peruvian Cinnamon Layered Cake – Bruselina de Canela
- Prep Time: 45 mins
- Cook Time: 60 mins
- Total Time: 1 hour 45 minutes
- Yield: 10 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: Peruvian
Description
If you a looking for a perfect cake for a celebration, this will be it, with the delicate layers of cinnamon cake filled with homemade dulce de leche and cinnamon chantilly.
Ingredients
- 250 grams of unsalted butter, at room temperature.
- 1 cup of sugar
- 5 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoon cinnamon powder
Fillings:
Manjar Blanco – Homemade Dulce de Leche:
- 2 cans of condensed milk
- 2 cans of evaporated milk
Cinnamon Chantilly
- 600 ml whipped cream
- 6 – 10 tablespoon icing sugar
- 2 teaspoon cinnamon
Instructions
- Preheat the oven at 180°C. Cut 8 discs of 22 cm in parchment paper with an extra handle on one side. That will help you grab the baked cake and peel the parchment paper. Also, prepare two baking trays with parchment paper.
- In a stand mixer, beat the butter and sugar until creamy. Add one egg at a time, mixing well. Incorporate the vanilla before adding all the dry ingredients sifted: flour, baking powder and cinnamon. Check with a spatula that you have incorporated everything well.
- Pour four to five tablespoons of dough over each circle of parchment paper. Spread it over the circle paper with a spatula; you will have a thin layer. Help yourself with the handle you left to keep the circle paper while spreading the dough.
- Bake, each layer for 10 minutes or until the edges are golden. You can bake two trays simultaneously but alternate the position in the middle of the bake. Keep baking until you finish all the dough.
For the homemade Dulce de Leche – Manjar Blanco
- Pour the evaporated milk and condensed milk into a pot over medium heat. You have to cook the mixture for approximately 30 minutes or until you can see the bottom of the saucepan. You have to move the mix with a spatula all the time to avoid burning the milk. So the consistency is thick.
- If you want to avoid this part or are in a rush, you can buy dulce de leche, but I assure you that this investment will be worth it.
Cinnamon Chantilly:
- In a stand mixer, pour the whipped cream and beat on high. When it begins to have some consistency, adds the icing sugar and cinnamon in lower power. Add as much sugar as you like. It depends on how sweet you want it.
Assembly:
- Peel each layer of cake from the parchment paper. Put the first one over a plate or cake stand. Alternate between the dulce de leche filling and chantilly. Keep until you finish all the layers.
- Finish the cake with a thin layer of chantilly all over it. You can sprinkle some cinnamon over or leave it like that and put some fruits on the top for decoration.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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