Postre Balcarce was born in 1950 at the “Paris” confitería of pastry chef Guillermo Talou, and became famous starting in 1958 when it arrived in Mar del Plata, where it turned into a symbol of the city and of Argentine pastry-making.
It’s a layered cake with pastry cream, dulce de leche, meringue, walnuts, and shredded coconut, topped with the signature torched finish that identifies it.
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Argentine Postre Balcarce Cake
- Prep Time: 3 hours 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 6 of eggs
- 180 g of sugar (about 6.3 oz)
- 180 g of flour (about 1 1/2 cups)
- 1 teaspoon of vanilla extract
- 500 ml of milk (for the pastry cream) (about 2 cups)
- 100 g of sugar (for the pastry cream) (about 3.5 oz)
- 40 g of cornstarch (about 1.4 oz)
- 4 of egg yolks (for the pastry cream)
- 400 g of reposteria-style (baker’s) dulce de leche (about 14 oz)
- 150 g of chopped walnuts (about 5.3 oz)
- 150 g of shredded coconut (about 5.3 oz)
- 4 of egg whites (for the meringue)
- 200 g of sugar (for the meringue) (about 7 oz)
Instructions
- Make the sponge cake, beat the eggs with the sugar until tripled in volume, fold in the sifted flour and the vanilla extract.
- Bake, pour the batter into a mold and bake at 180°C (350°F) for 20 to 25 minutes. Let cool and cut into two or three discs.
- Make the pastry cream, bring the milk to a boil, and separately beat the egg yolks with the sugar and cornstarch. Gradually add the hot milk and cook until thickened. Let cool.
- Build the layers, place the first sponge disc and spread with pastry cream and dulce de leche. Repeat with the remaining discs.
- Coat the sides, cover the edges of the cake with more pastry cream and dulce de leche, and press chopped walnuts and shredded coconut all around.
- Make the meringue, beat the egg whites to stiff peaks and gradually add the sugar until you get a firm, glossy meringue.
- Decorate, cover the top with the meringue, forming peaks.
- Torch the surface, torch the meringue with a kitchen torch, leaving the signature golden mark.
- Refrigerate and serve, refrigerate for at least 2 hours before slicing into portions and serving.
Tips for getting it right
- Let the sponge cake cool completely before slicing it into discs, so it doesn’t fall apart.
- The pastry cream should be well chilled before using it to build the layers.
- Press the walnuts and shredded coconut firmly onto the sides so they stick to the cream.
- Torch the meringue in even passes for a uniform golden color without over-browning it.
Traditional variations
- The original recipe from the Paris confitería includes candied chestnuts in addition to walnuts.
- Some homemade versions simplify the filling using only dulce de leche and whipped cream.
How to serve
Postre Balcarce is served well chilled, cut into portions, as a dessert.
It’s a symbol of Mar del Plata’s pastry tradition and a classic at birthdays and family celebrations.
Recommended sides
- Coffee
- Tea
Did you know?
The dessert was born in 1950 at the “Paris” confitería, created by pastry chef Guillermo Talou, originally named “Imperial.”
In 1958 it moved to Mar del Plata, where it took the name “Balcarce” in reference to its creator’s hometown, and became a symbol of Argentina’s Atlantic coast.
Frequently Asked Questions
The name refers to the town of Balcarce, hometown of pastry chef Guillermo Talou, who created the dessert in 1950 and later popularized it in Mar del Plata.
It combines sponge cake, pastry cream, dulce de leche, meringue, walnuts, and shredded coconut, with a signature torched finish on top.
Torching the meringue gives it its distinctive mark and adds a toasted flavor contrast that balances the dessert's sweetness.
A minimum of 2 hours in the fridge is recommended, so the layers set and it's easier to slice.
