Wanted to make sure I got a "Hello" in for every country/continent that visited my blog so far. I am so astonished at the power of the internet! I am truly humbled that people are taking the time to read and try my recipe and provide me with awesome feedback. Amazing how we can all connect in such a way, from far away distances.
I started this more so for myself, with the intent to "eventually" share, some day... but when someone asked for help with a yellow cake recipe, I decided to make one of my drafts public, instead of typing it all over again; and some day, became now. To my shock and amazement, within a few minutes I started receiving hits from, literally, all over the world. That is SO amazing to me.
In honor of my blog going international, I decided it would be fun to do an "International" build off of yesterday's Yellow Cake Recipe with one of my favorites, traditional Argentinian Birthday Cake. Ok so I don't know how "Traditional" this is but I was asked by a client to try to recreate it for her; so with a vague description, internet research and being lead of the Holy Spirit I set out to recreate something I've never tasted. My client and her family raved that it was just as good, actually BETTER than what they had at home! It's feedback and experiences like this that make it all worth it. I can honestly say, I love what I do.
So enough about me, let's get on with the recipe! This is a SUPER simple version that you can dress up by making your own ingredients or just go with store bought toppings, either way it's delicious!
What you'll need:
The Yellow Cake Recipe or if you don't feel like making it from scratch use your favorite yellow cake mix. I rarely use mix but when I do I use Betty Crocker "Super Moist" Butter Yellow Cake Mix. In my opinion, it has the closest taste to a scratch cake that I've found in a box, but I digress.
You will need:
2 cups of cooked/stewed peaches with juice (homemade or store bought)
4-6 slices of peach for garnish (fresh or canned, juice removed)
1 can Dulce de Leche (homemade or store bought)
Stabilized Whipped Cream (homemade or Large store bought)
Vanilla Meringue Cookies (homemade or store bought)
Pecans - Chopped
Once the cake is cooled you just get ready to fill and stack, no cutting, layering necessary. This is a VERY sweet cake, so creating extra layers, while pretty, just creates more sweetness. Besides you want a "sturdy" cake for this one.
So now you have your 2 layers (you can also make as a sheet, whatever you like but for the purposes of this blog, I'm working with 2 round 8 inch layers. I'll post a video and pictures of this for you all soon.)
Bottom layer on your board/plate/tray. Take a fork and prick some holes into the bottom layer and add about 1-2 tablespoons of peach juice over the surface of the cake, be careful not to use too much, this is just a nice addition of moisture and to bring the flavor down through the layers of cake. You can do the same to the top layer.
Next: frost/coat top of bottom layer with Dulce de Leche.
Then take the cooked peaches (strained) and gently place and press them on top of the Dulce de Leche.
Follow that step with a layer of crumbled pecans, then a layer of stabilized whipped cream.
Finally crumble up/rough chop a couple/few/several (as much as you'd like, 4-8 does it for me, usually, just a really need a dusting) of the Vanilla Meringue Cookies, you can get fancy with this and do with a complimentary flavor of meringue cookies, I personally prefer vanilla.
Remember this is your only filling layer so make the most out of it....
Now you're ready to add the next layer. Place top layer, if you haven't already done so, do the same fork pokes and peach juice treatment to this layer, then frost/cover top with the remaining Dulce de Leche. If you have additional DdL left you can "crumb coat" the entire cake with it, but if you're like me the extra ended up on your tasting spoon.
Once that is done, frost the entire cake with stabilized whipped cream and coat the sides with the remaining chopped pecans. Add a few peach slices and whole meringue cookies for garnish and TA-DA! Argentinian Birthday cake... It's ready to eat right then, or later. If storing in the fridge, remember to let it set out for 30-60 mins depending on the ambient temperature. If taking to an event, remember stabilized whipped cream is still a dairy product, and must be refrigerated. I suggest using a non-dairy solution such as cool whip or pastry pride if cake will be setting out for long periods of time.
Your end result should look something like this...
I invite you all to try this build on recipe and tell me what you think and PLEASE, send me your pics! I would love to see how yours turn out! Bonus points for inside/slice pics. Am I the only one who loves seeing the inside of a delicious cake? YUM!
Gotta get back to My Frosting Covered Life, and get this order together for this morning. Happy Baking!
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