Torta Balcarce (Argentinian Dulce de Leche Cream Cake)
Three layers of light sponge sandwiched with dulce de leche, whipped cream and sliced peaches.
- Time1 hr 30
- LevelHard
- Costabout £0.72 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins.
- 2
Whisk the eggs, sugar and vanilla with an electric whisk for 8 minutes until thick, pale and tripled in volume. A ribbon should hold for 3 seconds.
8 min - 3
Sift in the flour and fold gently with a metal spoon in 3 batches. Divide between the tins.
- 4
Bake for 20 to 22 minutes until risen, golden and springy. Cool completely. Slice each cake in half to give 4 thin layers.
21 min - 5
Whip the cream with the icing sugar to soft peaks. Loosen the dulce de leche with the milk.
- 6
Layer: sponge, drizzle of milky dulce de leche, cream, a few peaches. Repeat, finishing with sponge, cream and dulce de leche. Top with peaches and grated chocolate. Chill for 2 hours before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.