Torta de 80 Golpes (80-Strike Cake)

Torta de 80 golpes is a classic of Argentine home baking: a soft, enriched yeast dough made with milk, eggs, and sugar that is struck against the counter about 80 times before it is rolled out, spread with butter and sugar, rolled up, and baked as spirals in a cake pan.

The strikes give the cake its name and also work the dough until it becomes softer. It’s perfect with mate or coffee, and it’s often finished with a syrup that adds moisture and shine.

Ingredients

• 170 ml of milk
• 35 g of fresh yeast
• 80 g of sugar
• 500 g of all-purpose flour
• 15 g of sunflower oil
• 2 eggs
• 1/2 teaspoon of vanilla extract
• Flour for the counter and the pan
• 140 g of butter, at room temperature
• 30 g of sugar
• 1 teaspoon of cinnamon (optional)
• Raisins (optional)
• Butter for greasing the pan
• 50 g of sugar
• 50 ml of water

Instructions

1. Activate the yeast, warm the milk until just lukewarm, mix it with the yeast and one tablespoon of the sugar, and let it rest for a few minutes until the yeast activates.
2. Make the dough, mix the flour with the rest of the sugar, make a well in the center, and add the yeast mixture, eggs, vanilla extract, and oil. Mix until well combined.
3. Strike the dough, strike it against the counter 80 times so it becomes softer. Shape it into a smooth ball, place it in a clean covered bowl, and let it rest until doubled in size.
4. Make the filling and prepare the pan, mix the room-temperature butter with the sugar and, if using, the cinnamon. Grease and flour a cake pan.
5. Assemble the cake, roll the dough out on a floured counter into a rectangle of about 40 x 30 cm (16 x 12 in), spread it with the butter mixture, scatter the raisins if using, and roll it up without pressing. Cut the roll into eight equal pieces, stand them upright in the pan, cover, and let them rise for another half hour.
6. Bake, bake at 170 °C (340 °F) for 45 minutes or until the top is golden.
7. Make the syrup and finish, meanwhile, bring the syrup water and sugar to a boil without stirring; once the sugar has dissolved, remove from the heat. Brush the cake with the syrup while it is still hot to give it a glossy finish.

Chef’s Tips

• Use the milk just lukewarm: if it’s hot, it can harm the yeast.
• Roll the dough up without pressing so the spirals have room to rise during the second proof.
• Brush on the syrup while the cake is still hot so it soaks in and stays glossy.

Traditional variations

• Some versions fill the spirals with butter, sugar, and lemon zest.
• Others use brown sugar, almonds, and raisins in the filling, and finish the cake with a powdered sugar and lemon glaze.

How to Serve

Serve it warm or at room temperature, pulling the spirals apart or cutting it into portions, with mate or coffee.

Recommended sides

• Mate
• Coffee or café con leche
• Hot chocolate

Did You Know?

The cake’s name comes straight from its technique: the dough is lifted and struck against the counter about 80 times, an energetic kneading that leaves it soft and elastic before it rises.