Snack · 75 min · argentinian

Postre Balcarce

An Argentinian snack built around sponge cake and dulce de leche — on the table in 75 minutes. It is weeknight cooking that still hits your targets — 10 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 lb Sponge cake
• 1.5 cups Dulce de leche
• 2 cups Heavy cream
• 8 oz Meringue cookies
• 2 tbsp Cocoa powder
• 1/2 cup Walnuts

Steps

1. Split the sponge into three layers and brush each lightly with milk so it stays moist.
2. Whip the cream to firm peaks. Layer cake, dulce de leche, crushed meringue, and cream — twice.
3. Frost the whole cake with the remaining cream and press chopped walnuts around the sides.
4. Dust the top with cocoa, crown with meringue shards, and chill 4 hours before slicing into the Mar del Plata classic.
5. Chill the finished cake at least 4 hours; the layers need time to become friends before slicing.

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