Torta Balcarce
 | |
| Alternative names | Balcarce dessert |
|---|---|
| Type | Cake |
| Place of origin | Argentina |
| Region or state | Balcarce, Buenos Aires |
| Main ingredients | Sponge cake, meringue, Dulce de leche, Creme Chantilly, praline, nuts, grated coconut |
The Torta Balcarce or Balcarce dessert is a cake specialty of Balcarce, Buenos Aires, Argentina.[1][2]
History[edit]
The dessert originated in 1950 in the Paris confectionary located in Balcarce and owned by Guillermo Talou, who created the dessert. It was originally named "Imperial" but the name was changed to the city of its origin when the brand was sold to a different firm.[3]
The cake[edit]
The cake is typically composed of a sponge cake with layers of dulce de leche, crushed nuts, whipped cream, and desiccated coconut. Whipped cream, powdered sugar, and desiccated coconut are used to cover the exterior of the cake which may then be decorated with meringue shells and additional crushed nuts.
See also[edit]
References[edit]
- ^ Canaparo, Agustina (13 March 2019). "La historia del postre Balcarce y la familia que protege su receta original". La Nacion. Retrieved 25 May 2024.
- ^ Rodriguez, Alex (21 May 2012). "Balcarce at Buenos Aires Bakery & Cafe". Miami New Times. Retrieved 25 May 2024.
- ^ Martinez, Victoria (25 May 2024). "The authentic Balcarce dessert". welcomeargentina.
