In Argentina dessert is a necessary part of the meal for locals therefore it should not be overlooked by tourists. Any sweet tooth will make an excuse to have a traditional Argentinian dessert because of its distinct flavour.
European influence brought not only the affection for sugar but also baking techniques and the idea of using cow-milk in pastry preparation. Nuns in first convents and churches where making first churros, flans and selling them or giving away to poor. The taste of South American desserts is a fusion of Spanish and Indigenous food culture. The most popular are flan, tres leches and churros but South American countries are also home to variety of baked or fried desserts.
#Dulce de leche – a beloved ingredient in South American desserts
The classic flavours of that region include dairies combined with cinnamon or fruits desserts. silky, smooth, rich and delicious. Dulce de Leche, the sweet, creamy dairy delight is the common feature of South American desserts. Although many countries claim to be the country of its origin, it was actually discovered in Argentina. Why sweetened condensed milk has become such an important ingredient? It is not expensive, it does not need to be refrigerated and well, it’s simply delicious. It can easily serve as a spread on fruits, toasts, pancakes or filling for cakes or pastries. A good quality dulce de leche should melt in the mouth, if it’s difficult to dissolve it means it’s not a good product.
Dulce de Leche’s ingredients and name may vary depending on the country. In Argentina, Uruguay or Chile is called “manjar de leche” or simply “manjar”, in Colombia “arequipe”, Peru “manjar blanco”. In Argentina the recipe includes vanilla and baking soda. Peruvian manjar blanco is made of mixture of an evaporated and consensed milk. Colombian arequipe is spiced with salt, cinnamon and baking soda. What is the best way to eat dulce de leche? Argentinians will it it on pancakes, with cream cheese, on toast with butter or simply with a spoon straight out of the jar!
Did you know that since 1995, “World Dulce de Leche Day“ is celebrated every October 11 , to pay tribute to dulce de leche?
#The traditional Argentinian super-sweet desserts to try:
1. Chocotorta / Argentinian cake
Delicious dessert typically made for birthdays. It´s very easy to make, very sweet, rich and indulgent. I personally made it for my son’s birthday and everyone was delighted.
What is Chocotorta made of? Made up of only four ingredients mixed together without baking: chocolate biscuits (preferably Chocolinas), dulce de leche, cream cheese (Philadelphia/ mascarpone) and some liquid to moisture the biscuits (coffee/ port wine/ chocolate milk). No baking is required.
What is the origin of Chocotorta? The recipe was created in 1982 for the purpose the Chocolinas (chocolate biscuits from the company Bagley) advertising.
2. Postre Rogel / Rogel Torta / Torta Rogel / Rogel cake
Traditional big celebration cake, favorite for special events, big parties and weddings. It’s one of the most beloved cakes in Argentina and for sure a luxury cake dessert.
What is Torta Rogel made of? It’s made of many layers of crispy and crunchy biscuit pastry, sweet dulche de leche cream and topped with soft Italian meringue.
What is the origin of Torta Rogel? There are many theories. One of them says the recipe was created by Hermenegildo Zuviría in 1851 was called by him “alfajor type of cake from Santa Fe”. The origins of the name Rogel are unknown. Torta Rogel is extremely rich and sweet.
3. Postre Balcarce / Torta Balcarce / The Balcarce Dessert
Rich sponge cake combined with dulce de leche, meringue and almond paste.
What is Torta Balcarce made of? Layers of almond paste, meringue, dulce de leche, candied walnuts and chestnuts covered in a coating of coconut and powdered sugar.
What is the origin of Torta Balcarce? Created in Paris in 1950 by Guillermo Talou. Years later Talou returned to his hometown in Balcarce and revived the dessert in the pastry shop called Comoantes, el sabor de la dulzura. Comoantes sells this pie for fifty years now. The secret is in 100% handmade ingredients, no food additives and the disctinctive flavor that the wood-fired oven gives to the cake.
4. Flan Mixto
It’s the most popular dessert in bodegas (“tavern”) of Buenos Aires. There are multiple varieties of flan around South America.
What is Flan Mixto made of?
It’s a perfect and easy mixture of only four ingredients that gives a trembling flan:eggs, whole milk, vanilla and sugar, whipped cream, dulce de leche
What is the origin of Flan Mixto?
Flan was brought by Spanish to Latin America in 16th century. Argentinian took the flan creation to the next level by adding the taste of dulce de leche. The very intense taste caramel flavour was softened by whipped cream.
5. Mousse de dulce de leche
It’s a cold, no-bake dessert that is made quickly in 20 minutes. All you need to impress your guests or yourself is one jar of dulce de leche, one pot of heavy cream and anything to beat it until it’s consistent. The texture should be thick, not running off the spoon. To bring more flavours of the caramel, add some salt. It will make the taste richer thanks to two flavours layering (sweet and salt).
6. Facturas Argentinas Pastries
Argentinean facturas are small and delicious pastries. They can be sweet or salty, fat or butter and some may include quince jelly, dulce de leche or pastry cream. Some examples of facturas are: canoncito, a tube-shaped dough filled with pastry cream or dulce de leche; bol de fraile or suspiros de monja, a fried dough bun that may include the similar filling, vigilante , an elongated dough that may have quince paste and pastry cream on top; libritos, a folded, salted, and flaky dough and sacraments, similar to the famous croissants and covered in white sugar.
Cañoncitos de dulce de leche is a staple Argentinian factura with crunchy shell is usually made from a flaky dough contrasting with the soft and creamy filling. It’s commonly coated with powdered sugar, coconut flakes or chocolate sprinkles adding more texture and flavor to the pastries.
