These King Kong cakes put all of Peru’s greatest hits into one delicious bite. Think tangy pineapple jam, milky white caramel, and earthy peanuts stacked into one colossal bite. If seven layers of buttery pastry and sweet fillings doesn’t get you excited, I don’t know what will! 

I know what you’re thinking, and yes, King Kong cakes are named after the famous ape! These giant cookies were originally created to be a bigger version than the traditional alfajor. When King Kong debuted in 1933, locals said the cakes stacked high as skyscrapers reminded them of the film. These cakes have been a Peruvian icon ever since!

If you ever find yourself exploring Peru, you can find these cakes in almost any market. If not, whip up a batch and transport yourself to South America. They’re easy to make from scratch or using store-bought fillings. And best of all, they can be customized to suit any flavor profile you like. 

Prepare to embark on a culinary journey that will transport your taste buds to the home of Machu Picchu–Peru!

A SWEET BLEND OF CULTURES

The history of Peruvian king kong cakes goes a lot farther than its creation in the early 20th century. If you want to get historical, the base recipes and techniques are a fusion of cultures. 

King kong cakes showcase the indigenous flavors and ingredients of Peru. They incorporate nuts, dried fruits, and spices that reflect the traditions of the Andean region. You can find these cakes made with a variety of fruit and nut fillings made from local finds. The original variations use pineapple and strawberry fillings, both of which are native crops to the region.

European settlements brought their pastry dough techniques that influenced the cake. The cake is the big brother version of the alfajor. Alfajores are similar to the Spanish seville butter cookies. In fact, the OG seville cookie influenced a lot of hispanic bakes. Most butter cookies in South America can be somehow traced back to Seville. 

And if you really want to get historical, you’ll find that many Spanish bakes come from the Middle East. Most European desserts have roots in Arabic and levantine cuisine. Today we’re not getting historical. We’re just going back 100 years to the time when Peru created the behemoth of desserts and crowned it king. Okay?

ARE PERUVIAN KING KONG CAKES NAMED AFTER THE MONSTER?

Yes! Peruvian King Kong cakes are actually named after the Hollywood monster. The king kong cake was created by Peruvian baker Victoria Meijia in the early 1900’s. Meijia wanted to create a monster version of the classic alfajor, and instead created a cultural icon. The king kong cake was originally called the Alfajor de Trujillo, after the region it was created in. The first adaptations of it were large, round cakes that often weighed about a kilo.

In 1933, the King Kong film made its debut in Peru. Locals compared the monstrous cookie to the ape in the film. The name stuck, and the cake has been known as King Kong ever since. Modern versions are sold in rectangular shapes to represent the skyscrapers in the film. Some markets still sell the original round shapes, keeping the tradition alive. 

VARIATIONS OF PERUVIAN KING KONG CAKES

One of the best things about king kong cakes are the varieties they come in. There are two main recipes for the cake itself, and dozens of combinations for fillings. This recipe uses a biscuit-like version without yeast. It’s the closest to the original alfajor. Some versions call for a yeasted butter cookie, which makes a cakier and breadier type of bake. Yeast can be finicky, so this recipe is an easier option.

King Kong cakes can be made in 5 and 7 layer stacks, which gives you a lot of room to play. Try mixing and matching the fillings to create a king kong cake unique to you! Here are some suggested fillings you may want to try:

• OG Recipe 1 (Manjar Blanco): Fill each of the layers with a batch of manjar. This recipe is one of the most common ones sold in and around Peru.
• OG Recipe 2 (Manjar paní): One or two layers of manjar and one layer of pineapple. This is another flavor sold commercially in Peru.
• Pina Colada: Add desiccated coconut and rum to your manjar blanco. Fill one layer with the flavored manjar and one layer with pineapple caramel for a tropical twist!
• Coffee King Kong: For coffee lovers, add a bold and aromatic dimension to the cake. Infuse the manjar with coffee. For an extra decadent kick, add a layer of chocolate ganache icing.

TIPS FOR MAKING THE BEST KING KONG CAKES

I used to own a bakery and making cakes was a daily thing. And honestly, I hated it. But I’m here to tell you that making king kong cakes is easier than making a regular tiered cake. Like, way easier. It’s literally just 3 cookies stacked together with your fillings of choice. 

There are a few things to keep in mind when making this recipe. It’s kind of hard to steer this one off the rails. 

1. Use a ripe pineapple for the filling. Fruits get sweeter as they ripen. Pineapple is a staple flavor in king kong cakes because it packs a sweet, tangy flavor that balances the cream. The best way to taste the pineapple is to start with a ripe one when all the flavors peak. To pick a ripe pineapple, pull a leaf shoot from the core of the pineapple crown. If it comes out with barely a tug, it’s ripe. It should also feel heavier than it looks. You might also be able to smell its fragrance depending on the brand. 

2. Cream the butter and sugar. Creaming the butter and sugar for an extended amount of time affects the texture of the cake. One of the biggest mistakes bakers make is not creaming the butter and sugar when a recipe calls for it. Creaming means to whip the butter and sugar until it’s light and fluffy. The color of the batter will get lighter when creamed properly. 

3. Try to get the cakes as even as possible. Depending on your cognitive type, getting even layers might be more difficult. A trick to getting even layers each time is to start with two pans the same exact size. Spread your batter as evenly as possible in the bottom of one of the pans.. Cover the filling with a layer of parchment paper cut to the size of the pan. Then, press the second pan on top of the parchment paper. Lift the pan and pull out the parchment paper. You should be left with an even layer.

4. Use canned spreads for quicker assembly. You don’t need to make all of the fillings, especially if you’re pinched for time. Use store-bought manjar spread and canned pineapple pastry filling if you can get them. For the peanut filling, mix some roasted and chopped peanuts into store-bought dulce de leche for a quick fix. 

PERUVIAN KING KONG CAKES RECIPE

Yield: 24 Slices

PERUVIAN KING KONG CAKES

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These massive tortes feature a super buttery crust filled with layers of caramel, peanuts, and homemade pineapple jam for a decadent bite!

Prep Time 40 minutes

Cook Time 20 minutes

Additional Time 4 hours

Total Time 5 hours

Ingredients

• King Kong Cake
• 5 Cups of AP Flour
• 1 ¾ Cups of Salted Butter, Softened
• 4 Egg Yolks
• ½ Cup Water
• ½ Teaspoon Baking Powder
• 1 Tablespoon Milk
• 1 Tablespoon of Pisco (Optional)
• Pineapple Jam
• 4 Cups of Fresh Pineapple, Grated or Blended
• 1 Cups of Packed Brown Sugar
• Milk Filling (Manjar Blanco)
• 14 oz Sweetened Condensed Milk
• 12 oz Evaporated Milk
• Peanut Filling
• 2 Cups Unsalted Roasted Peanuts, Chopped
• 14 oz Sweetened Condensed Milk
• ¼ Cup Brown Sugar
• 1 Teaspoon Vanilla Extract

Instructions

1. MAKE THE DOUGH: Preheat the oven to 375F and line 3 baking pans with parchment paper. I recommend using 8x8” square pans or 9x9” rounds. Alternatively, you can use a jelly roll pan.
2. In a mixing bowl, combine the flour with the baking powder. Make a well in the center of the dough and add the water, pisco, and milk. Mix some of the flour into the liquids until it forms a paste.
3. Add in the egg yolks, one at a time. Mix in more flour with each addition of the egg yolks until everything is incorporated. You should have a shaggy dough.
4. On a countertop, knead in the butter. Keep kneading everything together until you have a smooth dough. Cover with a tea towel and let rest for 30 minutes.
5. Cut the dough into 4 portions. Roll each portion into ½ inch sheets in the shape of the pan you are using. Place the dough into the pan and press it down as evenly as possible. Prick with a fork.
6. Bake the doughs for about 12-15 minutes, or until the tops are golden browned. Let cool completely.
7. MAKE THE PINEAPPLE FILLING: In a heavy bottomed sauce pan, combine the pineapple and the brown sugar. Cook over medium heat to break down the pineapple. Continue cooking until the mixture is browned and thick, stirring constantly. Let cool slightly.
8. MAKE THE MANJAR BLANCO: In a heavy bottomed saucepan, combine the milks together. Cook over low heat until the mixture thickens, stirring constantly. The mixture should be very thick in the pan. If you drag a spoon through the mixture, it should take about 5-10 seconds to fill in the gap.
9. MAKE THE PEANUT FILLING: Grind the peanuts into a fine mince in a food processor or in a mortar and pestle. They should be a fine grind, but not a paste.
10. In a heavy bottomed saucepan, combine the peanuts, condensed milk, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens. It should start to pull away from the side of the pan. This takes about 10-15 minutes.
11. Remove from heat and let cool slightly.
12. ASSEMBLE THE KING KONG CAKE: Using the same pan you baked the cakes in, line the bottom and sides of the pan with parchment paper. Place one of the layers in the bottom of the pan. Top with the pineapple filling and spread evenly.
13. Place another cake layer on top. Spread the manjar evenly.
14. Place another cake layer on top. Spread evenly with the peanut filling. Finally, add the top layer. Press down gently to make the cake more compact.
15. Fridge the cake for 1 hour to set, or use a sharp knife and cut into slices.
    

Notes

Keep at room temperature for up to 1 week or freeze in an airtight container for up to 1 month.

MORE RECIPES TO LOVE

• Authentic Mexican Conchas
• Egyptian Kahk
• Caribbean Coconut Rum Cakes

HOW YOU CAN CELEBRATE PERUVIAN CULTURE

At Olivia Goes Global, we believe every day has something wonderful to celebrate! King Kong cakes are traditionally served in July for the King Kong festival. They taste just as good all year ‘round! Add these traditional bakes to your confectionary routine in honor of Peruvian culture!