Bolivian-inspired Vasina Torta

Ingredients

In this Bolivian-inspired version of Vasina Torta, we have incorporated Bolivian ingredients and flavors to give it a unique twist. The traditional dulce de leche cream filling is enhanced with a hint of cinnamon, adding warmth and depth to the dessert. Additionally, we have included a layer of cooked quinoa between the cake layers, providing a delightful texture and a nod to the Andean heritage of Bolivia. We alse have the original recipe for Vasina torta, so you can check it out.

• 6 eggs 6 eggs
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) quinoa, cooked and cooled 1/4 cup (30g) quinoa, cooked and cooled
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) dulce de leche 1 cup (240ml) dulce de leche
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 200g dark chocolate, chopped 200g dark chocolate, chopped
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 tablespoon butter 1 tablespoon butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
4. 4.
   Gradually add the dry ingredients to the egg mixture, mixing until just combined.
5. 5.
   Fold in the cooked quinoa and vanilla extract.
6. 6.
   Divide the batter evenly between the prepared cake pans and smooth the tops.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool completely.
9. 9.
   In a separate bowl, whip the heavy cream until stiff peaks form.
10. 10.
    Gently fold in the dulce de leche until well combined.
11. 11.
    Place one cake layer on a serving plate and spread a generous amount of the dulce de leche cream over it.
12. 12.
    Top with the second cake layer and refrigerate for 1 hour.
13. 13.
    In a heatproof bowl, combine the chopped chocolate, milk, and butter.
14. 14.
    Microwave in 30-second intervals, stirring until the chocolate is melted and the mixture is smooth.
15. 15.
    Allow the chocolate ganache to cool slightly, then pour it over the chilled cake, spreading it evenly.
16. 16.
    Refrigerate the cake for an additional 2 hours to allow the ganache to set.
17. 17.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Quinoa — Make sure to cook the quinoa according to package instructions and allow it to cool completely before adding it to the cake batter. This will ensure the desired texture and prevent the quinoa from becoming mushy.

Tips & Tricks

• For an extra burst of flavor, sprinkle some ground cinnamon on top of the chocolate ganache before refrigerating the cake.
• If you prefer a sweeter cake, you can add a tablespoon of powdered sugar to the whipped cream before folding in the dulce de leche.
• To save time, you can use store-bought dulce de leche instead of making it from scratch.
• Ensure the cake layers are completely cooled before assembling to prevent the cream from melting.

Serving advice

Serve each slice of Bolivian-inspired Vasina Torta with a dollop of whipped cream and a sprinkle of ground cinnamon for an extra touch of indulgence.

Presentation advice

Garnish the top of the cake with chocolate shavings or a dusting of cocoa powder to make it visually appealing. You can also decorate the sides with toasted quinoa for a unique and textured look.