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Guava and Cream Cheese Panetela Recipe

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3.8 from 5 reviews

Panetela is a delightful layered guava and cream cheese cake with a tender buttery base that bakes to a golden finish. Featuring a sweet and slightly tangy filling of guava paste and cream cheese slices sandwiched between layers of rich, buttery cake, this traditional Latin-inspired dessert is perfect for gatherings or a special treat.

Ingredients

Cake Base

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon almond extract (optional)

Filling

  • 10 oz guava paste
  • 4 oz (half a package) cream cheese

Topping

  • Powdered sugar, for dusting

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish to prevent sticking.
  2. Slice Fillings: Slice the guava paste and cream cheese into 1/4-inch thick slices and set them aside for layering.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
  4. Cream Butter and Sugar: In a separate large mixing bowl, beat the unsalted butter and sugar on high speed until the mixture is light and fluffy. This helps incorporate air for a tender cake.
  5. Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla and almond extracts to add depth of flavor.
  6. Combine Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing and toughening the batter.
  7. Assemble Base Layer: Divide the dough in half. Spread half of the dough evenly across the bottom of the prepared baking pan.
  8. Layer Guava and Cream Cheese: Arrange a single layer of guava paste slices over the dough base. Then place the cream cheese slices evenly spaced on top of the guava layer.
  9. Cover with Remaining Dough: Add dollops of the remaining dough over the cream cheese layer, and carefully spread it out to cover completely, ensuring no gaps or exposed filling.
  10. Bake: Bake in the preheated oven for 40 to 50 minutes, or until the cake is fully set in the center and golden on top. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  11. Cool and Finish: Allow the panetela to cool on a wire rack. Once cooled, dust the top generously with powdered sugar before serving.

Notes

  • Ensure the butter is softened but not melted for optimal creaming results.
  • If almond extract is unavailable, it can be omitted without greatly affecting flavor.
  • Use a sharp knife to slice guava paste and cream cheese evenly for uniform layering.
  • For easier spreading of the top dough layer, use dollops and gently spread instead of trying to lay a flat layer.
  • Store leftovers in an airtight container; the cake keeps well for 3-4 days at room temperature or up to a week refrigerated.
  • Reheat slices gently in a microwave or warm oven for a moist, freshly baked texture.

Find it online: https://marthatasty.com/guava-and-cream-cheese-panetela-recipe/