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balcarce cake recipe
- Total Time: 145 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This Balcarce cake recipe is a show-stopping, homemade Argentine dessert featuring layers of sponge cake, dulce de leche, sweet potato preserve, meringue, and whipped cream, perfect for elegant family dinners. It fills the kitchen with rich aromas of caramel and sweet potato, offering a truly special experience without demanding all day in the kitchen.
Ingredients
- 6 large eggs
- 1 cup (200 g) granulated sugar, for sponge cake base
- 1 cup (125 g) all-purpose flour
- 3 large egg whites
- 0.75 cup (150 g) granulated sugar, for meringue
- 1.5 cups (400 g) creamy dulce de leche
- 0.5 cup (120 g) batata en almíbar, mashed
- 0.5 cup (60 g) chopped pecans or walnuts
- 2 tablespoons (30 g) powdered sugar, for dusting
- 1 cup (240 ml) heavy cream, whipped
Instructions
- Prepare Oven and Pans: Preheat oven to 175 C (350 F). Grease and flour two 9-inch cake pans, then line with parchment paper.
- Beat Sponge Cake Batter: Beat 6 large eggs and 1 cup (200g) granulated sugar in a large bowl until pale, thick, and fluffy (ribbon stage), about 8-10 minutes with an electric mixer.
- Fold in Flour: Gently fold in 1 cup (125g) all-purpose flour until just combined, ensuring the batter remains airy. Divide evenly between prepared 9-inch cake pans.
- Bake Sponge Cakes: Bake for 20-25 minutes, or until light golden and the center springs back when lightly touched. Cool completely on a wire rack.
- Whip Meringue Whites: In a clean, dry bowl, beat 3 large egg whites on medium speed until soft peaks form, about 3-4 minutes.
- Add Sugar to Meringue: Gradually add 0.75 cup (150g) granulated sugar, 1 tablespoon at a time, continuing to beat until the meringue is stiff, glossy, and holds its shape, about 5-7 minutes.
- Pipe and Bake Meringue: Pipe or spread meringue onto a parchment-lined baking sheet, forming decorative peaks. Bake at 95 C (200 F) for 1-1.5 hours until crisp and dry to the touch. Let cool completely.
- Level Sponge Cakes: Once cooled, use a serrated knife to level any domed sponge cakes.
- Assemble First Layer: Place one sponge cake layer on your serving platter. Spread the mashed sweet potato preserve evenly over this layer.
- Add Dulce de Leche (First Half): Top with about half of the dulce de leche, spreading it smoothly.
- Place Second Sponge Layer: Place the second sponge layer gently on top.
- Add Dulce de Leche (Second Half): Spread the remaining dulce de leche over this second sponge layer, ensuring good coverage.
- Whip and Apply Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Cover the sides of the entire cake with this whipped cream.
- Garnish and Serve: Arrange the meringue shards and chopped nuts artfully on top. Dust generously with powdered sugar for a snowy finish before serving.
Notes
To prevent sponge cake dryness, do not overbake; use a gentle touch and brief baking time. For meringue, ensure sugar is fully dissolved during beating and avoid baking in high humidity to prevent weeping. For best flavor, choose high-quality, potentially organic ingredients, local eggs, and authentic dulce de leche.
- Prep Time: 45 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Argentine
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 520 calories
- Sugar: 55 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 150 mg