Argentina
Bizcochuelo
An Argentine sponge cake of flour, eggs, and sugar, used as a base for layered cakes and birthdays. Light and airy, it is split and filled with dulce de leche and cream.
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Argentina
Chocotorta
An Argentine no-bake cake of chocolate cookies (Chocolinas) layered with a mix of dulce de leche and cream cheese. A birthday-party icon invented in the 1980s, served cold.
Argentina
Mantecol
An Argentine nougat-like cake of peanuts, sugar, and honey, similar to Spanish turrón. Sold in blocks and sliced, it is a Christmas and winter sweet.
Argentina
Patay
A sweet paste from Santiago del Estero made from carob (algarrobo) pods, shaped into small cakes. A pre-Hispanic, naturally sweet food of the Chaco and northwest.
Argentina
Pionono
An Argentine rolled sponge cake filled with dulce de leche, cream, or savory fillings like ham and cheese. A classic of panaderías and home baking, sliced into pinwheels.
Argentina
Pionono Salado
A savory Argentine rolled sponge cake filled with ham, cheese, roasted peppers, lettuce, or tuna. Sliced into pinwheels for parties and picadas.
Argentina
Torta Balcarce
A layered cake from Balcarce of thin sponge, dulce de leche, meringue, cream, and sometimes nuts or fruit. A classic Argentine patisserie dessert, rich and tall.
Patagonia, Argentina
Torta Galesa
A Welsh-Argentine layered cake from Chubut, made with dried fruits, nuts, and a touch of tea or liquor. A Patagonian specialty, served at afternoon tea (te gales) in Gaiman and Trelew.