Colonial elegance defined by silky maná paste and the shine of royal icing. A layered architecture where sponge cake meets rich manjar and bright fruit. A majestic treasure of Peruvian fine pastry, refined and truly celebratory.
Turn what you find into an experience you can actually bring to your kitchen.
Beat the eggs with part of the white sugar, vanilla, and salt for 6 to 8 minutes, until the mixture is pale, thick, and falls in ribbons. Fold in the flour with the baking powder, pour into the pan, and bake at 180 °C for 22 to 25 minutes, until the center springs back gently.
Cool the sponge on a rack for 30 minutes and cut it into thin layers. You need flexible layers, not thick slabs: the dome forms better when the sponge follows the curve.
Cook the peaches with part of the white sugar, part of the lemon juice, and the water for 12 to 15 minutes, until thick and glossy. It should add bright fruit, not leak between the layers.
For the maná, cook the milk with part of the white sugar, the egg yolks, and the remaining vanilla over medium-low heat for 35 to 40 minutes, stirring often, until it becomes a thick paste that pulls away from the pot. Cool for 10 minutes and knead with part of the powdered sugar until smooth and flexible.
Mix the manjar blanco with the chopped pecans. It should be thick, with fine crunchy bits and deep flavor; if it is too stiff, stir it a little until spreadable.
Line a bowl with plastic wrap. Alternate layers of sponge, pecan manjar, and peach compote, pressing gently to compact without crushing. Cover and refrigerate for 45 minutes, until the shape is firm enough to unmold.
Roll out the maná with a rolling pin, using a little powdered sugar so it does not stick. Unmold the cake, cover it with the maná, and smooth it with clean hands, sealing the dome without tearing the covering.
Beat the egg white with the remaining powdered sugar and remaining lemon juice for 4 to 5 minutes, until the royal icing is firm and glossy. Decorate with fine lines or small dots using a piping bag, then let it dry for 20 minutes before cutting.
