A layered, very fluffy sponge cake soaked with cinnamon and pisco syrup. Between the layers: creamy manjar blanco, with no stinginess. It is finished with a generous snowfall of cinnamon that perfumes the whole dessert.
Turn what you find into an experience you can actually bring to your kitchen.
Preheat the oven to 180°C. Line a rectangular baking tray with parchment paper and lightly grease it with butter; the sponge needs to release cleanly so it can be cut into layers.
Beat the eggs with the sponge sugar, vanilla, and salt for 7 to 9 minutes, until the mixture is pale, thick, and falls in ribbons.
Sift the flour, cornstarch, and baking powder over the mixture in two additions. Fold gently, only until no dry flour remains.
Spread the batter in the tray and bake for 14 to 16 minutes, until the sponge is lightly golden, springy, and dry to the touch. Cool for 10 minutes before unmolding.
Boil the water with the syrup sugar and cinnamon sticks for 8 to 10 minutes, until deeply fragrant and fully dissolved. Turn off the heat and add the pisco.
Cut the sponge into three even rectangles. Brush each layer with the cinnamon and pisco syrup; it should be moist, but not dripping like an abandoned sponge.
Layer the sponge with manjar blanco, spreading a generous layer between each rectangle and a thin film on top. Press lightly to level it, without crushing the crumb.
Dust ground cinnamon over the whole surface and, for a more pastry-case finish, add powdered sugar. Rest for 15 minutes before cutting so the syrup settles evenly.
