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King Kong
Galleta Gigante de Lambayeque
A colossal, iconic cookie sandwich from the Lambayeque region of Peru, featuring layers of crisp, buttery shortbread generously filled with creamy manjar blanco (dulce de leche) and a hint of pineapple jam. Traditionally sold in large blocks, this dessert is a true northern specialty.
🧂 Ingredienser
- 500 g All-purpose flour(Sifted)
- 250 g Unsalted butter(Cold and cut into cubes)
- 800 g Manjar blanco (Peruvian dulce de leche)(High quality, thick consistency)
- 4 Large eggs(Room temperature)
- 200 g Pineapple jam(Good quality, not too sweet)
- 150 g Granulated sugar(For the cookie dough)
- 1 tsp Vanilla extract(Optional, for the cookie dough)
- 1/2 tsp Salt(For the cookie dough)
👨🍳 Fremgangsmåte
- 1
Prepare the shortbread dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the room temperature eggs one at a time, followed by the vanilla extract (if using). In a separate bowl, whisk together the sifted flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 15 minutes - 2
Chill the dough: Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle.
⏱️ 1 hour (minimum chilling time) - 3
Preheat oven and prepare baking sheets: Preheat your oven to 180°C (350°F). Line two large baking sheets with parchment paper.
⏱️ 5 minutes - 4
Roll and cut the cookie layers: On a lightly floured surface, roll out one disc of dough to about 0.5 cm (1/4 inch) thickness. Using a large rectangular cookie cutter or a knife, cut out a large rectangle (e.g., 30x40 cm or desired size). Carefully transfer the dough layer to one of the prepared baking sheets. Repeat with the second disc of dough. You may need to re-roll scraps, but try to keep the layers as even as possible.
⏱️ 10 minutes - 5
Bake the cookie layers: Bake for 20-25 minutes, or until the edges are lightly golden brown and the surface is set. The cookies should be firm but not brittle. Let the baked cookie layers cool completely on the baking sheets before attempting to move them.
⏱️ 20-25 minutes - 6
Assemble the King Kong: Once the cookie layers are completely cool, place one layer on a large serving platter or board. Spread the manjar blanco evenly over the surface, leaving a small border. Dot spoonfuls of pineapple jam over the manjar blanco and gently swirl them in with a toothpick or knife to create a marbled effect. Carefully place the second cookie layer on top.
⏱️ 15 minutes - 7
Chill and meld flavors: Wrap the assembled King Kong tightly in plastic wrap or foil. Refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld and the manjar blanco to firm up slightly, making it easier to slice.
⏱️ 1 hour (minimum melding time) - 8
Serve: Cut the King Kong into desired portions using a sharp knife. Serve at room temperature.
⏱️ 5 minutes
💡 Profesjonelle tips
- ✓The name 'King Kong' is said to be inspired by the popular movie, reflecting the dessert's impressive size.
- ✓This is a beloved specialty from the northern Peruvian region of Lambayeque.
- ✓Traditionally, this cookie is sold in large, shareable blocks, making it perfect for gatherings.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Experiment with different fruit jams for the filling, such as passion fruit or guava.
- For smaller portions, bake the cookie layers in smaller batches or cut the final assembled cookie into individual servings.