Postre Balcarce - Argentinian Delight

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (300g) dulce de leche 1 cup (300g) dulce de leche
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1/2 cup (60g) toasted almonds, chopped 1/2 cup (60g) toasted almonds, chopped
• 1/4 cup (45g) dark chocolate, melted 1/4 cup (45g) dark chocolate, melted

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 52g, 36g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool completely on a wire rack.
9. 9.
   Once the cake has cooled, slice it horizontally into three equal layers.
10. 10.
    Place one layer of cake on a serving plate and spread a generous amount of dulce de leche over it.
11. 11.
    Repeat the process with the remaining layers, ending with a layer of dulce de leche on top.
12. 12.
    In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
13. 13.
    Spread the whipped cream over the top and sides of the cake, creating a smooth and even layer.
14. 14.
    Drizzle the melted dark chocolate over the whipped cream and sprinkle the toasted almonds on top.
15. 15.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
16. 16.
    Slice and serve chilled. Enjoy the decadent flavors of Postre Balcarce!

Treat your ingredients with care...

• Dulce de leche — If you can't find ready-made dulce de leche, you can make your own by simmering a can of sweetened condensed milk in a water bath for a few hours until it thickens and turns into caramel.
• Toasted almonds — To toast the almonds, spread them in a single layer on a baking sheet and bake at 180°C (350°F) for about 8-10 minutes, or until golden brown. Make sure to let them cool before chopping and using them in the recipe.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of rum or coffee liqueur to the syrup used to soak the cake layers.
• If you prefer a lighter version, you can substitute half of the heavy cream with whipped mascarpone cheese.
• To make individual servings, you can assemble the dessert in individual glasses or ramekins, layering the cake, dulce de leche, and cream accordingly.
• If you're short on time, you can use store-bought sponge cake instead of making it from scratch.
• To achieve clean and neat slices, refrigerate the cake for a longer period before serving.

Serving advice

Serve the Postre Balcarce chilled for the best experience. It pairs wonderfully with a cup of freshly brewed coffee or a glass of Argentine Malbec wine. Garnish each slice with a drizzle of dulce de leche and a sprinkle of toasted almonds for an extra touch of elegance.

Presentation advice

To present the Postre Balcarce beautifully, place a slice of the cake on a dessert plate. Drizzle some additional dulce de leche on the plate in an artistic manner. Add a dollop of whipped cream on the side and sprinkle some toasted almonds around the plate. Finish with a dusting of cocoa powder for an elegant touch.