Dulce Porteño

Dulce Porteño is a delightful Argentine dessert that showcases the rich culinary traditions and flavors of Buenos Aires, often referred to as "Porteño" due to the city's port location. Known for its indulgent layers and caramel flavors, it's a dessert that offers a sweet escape into the heart of Argentine culture.

History of Dulce Porteño

The dessert finds its roots in the bustling streets of Buenos Aires, a city renowned for its eclectic mix of European and Latin influences. The name "Porteño" comes from the local term for people from Buenos Aires, reflecting the dessert's origins. Dulce Porteño takes traditional South American flavors and combines them with European pastry techniques brought over by immigrants in the late 19th and early 20th centuries.

Ingredients

• Dairy Milk - 2 cups
• Sugar - 1 cup
• Vanilla Extract - 1 teaspoon
• Eggs - 3 large
• All-purpose Flour - 1.5 cups
• Baking Powder - 2 teaspoons
• Dulce de Leche - 1 cup
• Butter - 1/2 cup, softened
• Cocoa Powder - 1/4 cup
• Powdered Sugar - for dusting

Preparation

Preparing the Base

To begin, preheat your oven to 350°F (175°C). Start by creaming the butter and sugar together in a large mixing bowl until the mixture is light and fluffy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Mix in the vanilla extract, then sift the all-purpose flour together with the baking powder and cocoa powder. Gradually add the dry ingredients to the wet mixture, alternating with the dairy milk. Mix until just combined.

Layering with Dulce de Leche

Grease a baking dish with butter or line it with parchment paper. Pour half of the batter into the prepared dish, spreading it evenly. Take the dulce de leche and gently spread it over the first layer of batter. Be sure not to mix it into the batter but just to layer it. Top with the remaining batter, carefully smoothing the surface.

Cooking Processes

Place the baking dish in the preheated oven and set a cooking timer for 25-30 minutes. Check for doneness by inserting a skewer or fork into the center; it should come out clean or with a few crumbs adhering to it.

Serving Suggestions

Once baked, allow the Dulce Porteño to cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely. Dust the top with powdered sugar before serving to add a touch of elegance and sweetness.

This dessert pairs wonderfully with a freshly brewed espresso or a cup of dairy milk-based coffee, capturing the traditional Argentine penchant for sweet flavors combined with rich coffee.

Indulge in the soft, moist layers of cake juxtaposed against the creamy, caramel sweetness of the dulce de leche, savoring the rich textures and flavors synonymous with Buenos Aires’ culinary scene.