1. 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.
2. 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.
3. 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.
4. 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

1. 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.
2. 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:

1. 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:

1. 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.
2. 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.