Tuesday, October 26, 2010

Alfajor Provinciano - Provincial Alfajor

Alfajor Provinciano - Provincial Alfajor

This has to be one of my absolute favourites!  I can't at the best of times resist dulce de leche in any dessert but this one is particularly yummy!!!  I remember one day being at the family home in Rosario and my mum's aunty Llemy brought a treat for my dad... the Alfajor Provinciano - I have never looked back since!!


  • 400g of plain flour
  • 6 egg yolks
  • 1 egg
  • 2 tablespoons of sugar
  • 50g of butter
  • 1 shot glass of port
  • 2 tablespoons of water
  • 1/2 kilo dulce de leche (click on link on how to make dulce de leche)

In a bowl place the flour, egg yolks, egg, sugar, butter, port, and water and mix well.  Let the mixture rest for 40mins.

Make 8 or 10 balls of dough keeping them the same size.  Stretch out and cut into large discs (use a dinner plate or a saucer to make the same shapes (depending if you want a bigger or smaller version!)

In an oven pre heated to 180 degrees place the discs onto a baking tray and pinch the top with a fork.  As soon as it is cooked through take the discs, place on a plate and place a thick amount of the dulce de leche on each layer, layering one over the other until the discs are all used.  The top layer should be covered in Dulce de leche.  Leave to cool.

You can place pavlova around the outside or some powdered sugar or a layering of nuts- but I can honestly say- the simple version is the best!  Enjoy!

You can see the live recipe at Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz,

Monday, October 18, 2010

Bizcocho de Saboya - Argentinean Sponge

Bizcocho de Saboya - Argentinean Sponge

The next few recipes are a lovely group that always come to mind as perfect tea time or visitor treats.  Eaten whilst you drink some mate or tea, or a nice big mug of milky coffee they are always in the homes of all Argentineans ready to be scoffed at the site of a visitor or a tea cup!

This lovely Bizcocho recipe is for a light sponge like cake which can be eaten plainly or have some jam/cream added to it.  Traditionally such afternoon time treats are kept simple so as not to spoil the up and coming dinner!


  • 7 eggs
  • 150g of cornflour
  • 50g of plain flour
  • 1 teaspoon of butter
  • 250g of ground sugar
  • 2 teaspoons of vanilla sugar (see below for how to make this)
  • Pinch of salt

Vanilla Sugar:

Put sugar into a glass bowl. Place the vanilla bean (found in the spice section of large supermarkets and some greengrocers, usually there are 2 pods in each package) into the bowl with the sugar . Stir well, cover and leave for a few a day (original recipe you can leave mixture to sit for a week so the sugar really gets the vanilla flavour - if you have time I recommend this!

Separate the whites and the egg yolk.  Place the egg yolks in a bowl with sugar and beat until they take on a whitish tinge.  Mix the cornflour and the four and add little by little to the mixture mixing through - try not to develop lumps and keep the mixture smooth.  Beat the egg whites until firm and they form peaks and add the salt and vanilla sugar.  Add to the mixture and fold through.

Place in a bowl of about 24cm in diameter.  Pre heat the oven to 180 degrees.

Place in the oven.  Don't open the oven for at least 20mins to allow the sponge to rise uninterrupted.  You don't want the sponge to take colour - about 50mins should do it - or as soon as a knife comes out clean.    

When ready - open the oven door and leave for 10mins so it doesn't fall.   Remove from the mold and place on a wire rack.  

Cocinar, comer y ser feliz,
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