Today I am going to introduce a speciality from Argentina: torta Balcarce or postre Balcarce. This cake consists of sponge cake layers, the caramel cream called dulce de leche, chopped marrons/sweet chestnuts (often replaced with walnuts), meringue, and whipping cream. The cake originated in the town Balcarce (hence the name). It was created by the pastry chef Guillermo Talou in 1950 and quickly became famous throughout the country. To the present day the town Balcarce celebrates a festival. One event is to actually assemble a gigantic cake and eat it. Unfortunately, I did not have the chance to eat this cake when I went on holiday in Argentina in 2018. However, I figured, why not try making it at home in Germany? I decided to make this cake for my seventh blog anniversary, today exactly seven years ago my first blog post went online, so I wanted to celebrate with you with this delicious cake.
It’s time for a peach layer cake, one from my country of origin Uruguay. This cake was actually invented in my home town Paysandú. Postre chajá is a peach layer cake that is named after a bird called chajá (in English it is called southern screamer, the Spanish tries to imitate the loud screams it produces). Below you see a picture of this bird. Why the cake got this name and why it is extremely delicious, I will explain in this blog entry.