by Realeverton
Latin American cakes and pastries are a delicious and culturally rich part of the region’s cuisine. From Brazil’s famous brigadeiros to Argentina’s alfajores, there is a wide variety of sweet treats to discover and enjoy. In this guide, we will explore some of the most popular and beloved Latin American cakes and pastries, as well as provide tips and recipes for making them at home.
One of the most iconic Latin American cakes is tres leches cake, a light and fluffy sponge cake soaked in a mixture of three types of milk (hence the name “tres leches,” or “three milks”). This cake originates from Central America, but it has become popular throughout Latin America and beyond. To make a classic tres leches cake, you will need:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 5 eggs, separated
- 1 cup granulated sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup heavy cream
- Fresh fruit or whipped cream, for topping (optional)
To begin, preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish. In a medium bowl, whisk together the flour and baking powder. In a large bowl, beat the egg yolks and sugar until light and fluffy. Beat in the milk and vanilla extract. Gradually add the flour mixture, beating until well combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the tres leches mixture. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream. When the cake is finished baking, allow it to cool for a few minutes before poking holes all over the top with a fork. Slowly pour the tres leches mixture over the cake, making sure to evenly distribute it over the surface. Allow the cake to absorb the mixture for at least an hour before serving.
When you’re ready to serve the cake, top it with fresh fruit or whipped cream, if desired. This cake is best served chilled, so consider placing it in the refrigerator for a few hours before serving.
Another popular Latin American pastry is the alfajor, a sandwich cookie filled with dulce de leche (a caramel-like sauce made from sweetened condensed milk) and coated in chocolate or powdered sugar. Alfajores can be found in many countries throughout Latin America, and each country has its own unique twist on the classic recipe. Here is a recipe for traditional Argentine alfajores:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 can (14 ounces) dulce de leche
- Chocolate or powdered sugar, for coating
To make the cookie dough, cream the butter and confectioners’ sugar together in a large bowl until light and fluffy. Beat in the egg yolks and vanilla extract. Gradually add the flour and salt, mixing until the dough comes together. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours or overnight.
When you’re ready to assemble the alfajores, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Roll out one half of the dough on a lightly floured surface to a thickness of about 1/4 inch. Use a cookie cutter or a glass to cut out circles of dough, placing them on the prepared baking sheet. Repeat with the other half of the dough.
Bake the cookies for 8-10 minutes, or until they are just starting to turn golden around the edges. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
To assemble the alfajores, spread a generous amount of dulce de leche on the flat side of one cookie. Place another cookie on top, pressing gently to spread the dulce de leche to the edges. Repeat with the remaining cookies.
Finally, coat the alfajores in either melted chocolate or powdered sugar. To coat them in chocolate, melt a few ounces of chocolate in a microwave-safe bowl or over a double boiler. Dip each alfajor halfway into the chocolate, allowing the excess to drip off. Place the alfajores on a wire rack or a sheet of parchment paper to set. To coat them in powdered sugar, place a few tablespoons of powdered sugar in a shallow dish and roll each alfajor in the sugar until coated.
Brigadeiros are another beloved Latin American treat, hailing from Brazil. These bite-sized balls of chocolate and condensed milk are coated in chocolate sprinkles and are a popular dessert at birthday parties and other celebrations. To make brigadeiros, you will need:
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons unsalted butter
- 2 tablespoons cocoa powder
- Chocolate sprinkles, for coating
In a medium saucepan, combine the sweetened condensed milk, butter, and cocoa powder. Cook over medium heat, stirring constantly, until the mixture starts to pull away from the sides of the pan and forms a soft ball. Remove the pan from the heat and allow the mixture to cool for a few minutes.
Using your hands, roll the mixture into small balls and roll each ball in a bowl of chocolate sprinkles to coat. Place the brigadeiros on a sheet of parchment paper to set.
Other popular Latin American cakes and pastries to try include:
- Flan: a rich and creamy caramel custard that is popular throughout Latin America and Spain. Flan can be made with a variety of flavors, including vanilla, coconut, and lime.
- Empanadas: savory pastries filled with a variety of ingredients, including meat, vegetables, and cheese. Empanadas are often baked or fried and are a popular snack throughout Latin America.
- Churros: long, thin fried pastries that are coated in sugar and often served with a chocolate dipping sauce. Churros originated in Spain, but they are popular throughout Latin America as well.
- Torta de tres leches: a layered cake made with three types of milk and a variety of fillings, such as fruit or whipped cream. This cake is similar to tres leches cake, but it is typically made with a more substantial cake base.
- Arroz con leche: a sweet rice pudding made with milk, rice, sugar, and spices such as cinnamon and vanilla. Arroz con leche is a popular dessert throughout Latin America and Spain.
It’s always a good idea to have a few variations or variations on traditional Latin American cakes and pastries in your recipe repertoire. Here are a few ideas to mix things up and add some new flavors to your baking:
- Tres leches cake with a twist: try adding a layer of fruit, such as sliced strawberries or mango, between the cake and the tres leches mixture. Or, try making a chocolate tres leches cake by adding a few tablespoons of cocoa powder to the batter.
- Vegan alfajores: for a vegan version of alfajores, try using a plant-based butter or coconut oil in the cookie dough and using a vegan dulce de leche or caramel sauce as the filling.
- Brigadeiros with a twist: try adding a few drops of food coloring to the brigadeiro mixture to create colorful treats. Or, try rolling the brigadeiros in different types of sprinkles, such as rainbow sprinkles or nuts.
- Flan with a twist: try using coconut milk or almond milk in place of some of the dairy milk in the flan recipe for a dairy-free option. Or, try adding a layer of fruit, such as sliced peaches or pineapples, on top of the flan before baking.
- Empanadas with a twist: try using different types of fillings in your empanadas, such as sweet potato and black bean or spinach and mushroom. Or, try making a dessert empanada by filling them with fruit and a sweet sauce.
By experimenting with different flavors and ingredients, you can create unique and delicious variations on traditional Latin American cakes and pastries. Don’t be afraid to get creative and try something new!
