A layered Pampas patisserie cake of sponge, dulce de leche, meringue, candied nuts and coconut. Named after the city of Balcarce, it is one of Argentina's most elaborate classic desserts.
Torta Balcarce, also called Postre Balcarce, is one of Argentina's most elaborate classic desserts, named after the city of Balcarce in Buenos Aires province. It is a layered construction: thin sponge discs, dulce de leche, a creamy custard, meringue, candied nuts and shredded coconut, assembled and chilled. The combination of the creamy custard, the sweet dulce de leche, the chewy meringue and the crunchy nuts creates a contrast of textures in every slice. Created in the mid-20th century, it became a patisserie standard, and though it requires patience to assemble, it is one of the most impressive Argentine desserts. The city of Balcarce also gave Argentina its potato (it is the potato capital), which indirectly connects this dessert to the region's agriculture.
A tall, layered slice of sponge, creamy custard, dulce de leche, soft meringue, crunchy candied nuts and coconut, each forkful a different combination of textures and sweetness. Chilled, rich, the dessert of celebrations.
The cake is an assembly of multiple prepared components. Thin sponge discs are baked in layers. A custard of milk, egg yolks, cornflour and vanilla is cooked and cooled. Dulce de leche is ready-made. Italian meringue is whipped from egg whites and hot sugar syrup. Candied nuts (walnuts or almonds) are toasted and sugar-coated. The assembly: sponge, dulce de leche, custard, sponge, dulce de leche, custard, topped with meringue, nuts and coconut. Chilled at least 2 hours to set. The chilling is essential for slicing, as the layers must firm together. Each component is straightforward but the assembly is time-consuming.
Variations
Some add pastry cream instead of custard. A version with chocolate layers is modern.
On the Palate
Where Torta Balcarce sits in the Argentinian flavor cloud
Ingredients
Serves 12How it's made
5 steps · 50 min
- 18 min
Bake 3 thin sponge discs from a standard sponge batter (3 eggs, 90g sugar, 90g flour), each baked 8 minutes at 180 degrees C.
- 27 min
Make custard: 500ml milk, 4 yolks, 40g cornflour, 100g sugar, vanilla; cook until thick; cool.
Watch outCook the custard until it's thick enough to hold, then cool it fully — a warm or loose custard slides out between the sponge layers when you stack.
- 37 min
Make Italian meringue: 3 egg whites whisked while pouring in 120g sugar boiled to 118 degrees C.
Watch outWhip the whites while streaming in the syrup boiled to 118 — that hot-sugar meringue is stable and glossy; cooler syrup gives a weepy, slack topping.
- 47 min
Assemble: sponge, 200g dulce de leche, custard, sponge, dulce de leche, custard, sponge.
- 55 min
Top with meringue, 100g toasted walnuts and 50g coconut; chill 2 hours; slice.
Watch outChill the assembled cake at least 2 hours before slicing — the layers need to firm together, or it slumps the moment you cut it.
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