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
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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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