By: Chandler Watson
Argentina"s Influential Artist
Carlos Alonso born on February 4th 1929, is a contemporary Argentine painter, draftsman and printmaker. He was the first Argentinean painter.
Argentina's Historical Political Leaders
Authentic Argentinean Recipe
Pastry cream flavored with chocolate and dulce de leche fill the spaces between layers of tender vanilla cake in this elegant dessert. It's easier to make than it looks: the pastry cream can be made in one batch, then divided into two separate bowls and then flavored with the chocolate and the dulce de leche. To make things even easier, the cake itself is prepared from a mix. Leftover egg whites from the pastry cream are transformed into a fluffy meringue frosting to top everything off.
This cake makes a wonderful birthday cake or special occasion dessert.
- For the cake:
- 1 white cake mix
- 3/4 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
- For the pastry cream:
- 1 1/4 cup milk
- 1/3 cup sugar
- 3 egg yolks (reserve 2 whites for meringue frosting)
- 2 tablespoons cornstarch
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/3 cup dulce de leche (store bought or homemade)
- 1/2 cup chocolate chips (semisweet or dark)
Preheat the oven to 350 degrees. Line the bottom of 3 8-inch cake pans with wax paper. Lightly grease the sides of the pans with butter and dust with flour.
Place the cake mix in the bowl of a standing mixer. Add the buttermilk, sour cream, eggs, vegetable oil and vanilla. Mix until ingredients are well blended, about 2-3 minutes on medium speed. Scrape down the sides of the bowl with a spatula and mix for 1 minute more.
Divide the batter between the 2 pans. Place cakes in the oven and bake until center of cake springs back lightly to the touch. Let cakes cool in pans for 10-15, then remove from pans and cool completely.