King Kong de Manjar

Name: King Kong de Manjar
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 4 cookie layers; 150 g manjar blanco; 80 g pineapple jam; 80 g peanut nougat; 1 pinch salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

King Kong de Manjar hails from the coastal region of Lambayeque, where it is a cherished treat in the local culinary repertoire. This dessert is often prepared for special occasions or family gatherings, reflecting the generous hospitality of the region. The Lambayeque way emphasizes a balance of flavors with a careful hand for salt and a rich use of fat, making it a distinctive home-cooked delight.

The dish is a multi-layered confection, delighting with its fusion of textures and flavors. The four cookie layers provide a satisfying crunch, while the creamy manjar blanco offers a sweet, caramelized depth. Pineapple jam adds a tart brightness, and the peanut nougat introduces a nutty richness, all harmonized by a subtle pinch of salt. King Kong de Manjar is a showstopper, embodying the essence of home-style Peruvian indulgence.

Ingredients

4cookie layers
150 gmanjar blanco
80 gpineapple jam
80 gpeanut nougat
1 pinchsalt

Method

Start by ensuring all your ingredients are at room temperature. This includes the 150 g of manjar blanco, 80 g of pineapple jam, and 80 g of peanut nougat. Having these ingredients at the right temperature will make them easier to spread and combine, ensuring a smooth assembly process.
Lay out the first cookie layer on a clean, flat surface. Spread a generous layer of manjar blanco evenly over the cookie, using a spatula to ensure it reaches the edges. The manjar blanco should be thick enough to hold its shape but smooth enough to spread without tearing the cookie.
Place the second cookie layer on top of the manjar blanco. Spread the 80 g of pineapple jam evenly over this layer. The jam should be glossy and slightly sticky, which will help adhere the next layer without sliding.
Add the third cookie layer and spread the 80 g of peanut nougat over it. The nougat should be pliable and easy to spread, creating a slightly textured surface that will add a delightful crunch to the finished dessert.
Top with the final cookie layer, pressing down gently to ensure all layers adhere together. Sprinkle a pinch of salt evenly over the top layer. This small amount of salt will enhance the sweetness of the fillings and balance the flavors.
To set the King Kong de Manjar, wrap it tightly in plastic wrap and refrigerate for at least 2 hours. The chilling process will firm up the layers, making it easier to slice and serve. You'll know it's ready when the layers hold together firmly and the dessert slices cleanly without crumbling.
Once chilled, unwrap and slice the King Kong de Manjar into even pieces. Serve at room temperature to allow the flavors to fully develop and the textures to be at their most enjoyable. This dish is best shared with friends and family, embodying the spirit of a traditional Peruvian gathering.