The famous dessert made in Balcarce is the best-known dessert in this area. But what is the origin and the secret of this noble and exquisite combination of ingredients?
Each region has its typical gastronomy and Balcarce
, in addition to being known as the main producer of potatoes in Buenos Aires
, is the cradle of the most famous dessert in the entire province. Then, how can one escape the temptation to taste the authentic dessert made in Balcarce?
The ingredients of this sweet delicacy are simple and easy to get: sponge cake, meringue, dulce de leche
, whipped cream, grated cocunut, powder vanilla, marrons glacés
, nuts, praline, cream, almond paste and powdered sugar for the icing, which in many cases has an imprint of the first letter of the place where it is produced.
This simple mixture of elements gives origin to the typical dessert from Balcarce and, according to the people from “Comoantes”, the place where this pie has been made for fifty years, the secret lies in the quality of the raw materials and in not using food additives. The result is a singular taste, typical of homemade desserts. For such reason, Mabel asserts that it is almost impossible to export this dessert, as it only lasts for one week if kept refrigerated.
At the beginning, the dessert would be known as “Imperial”
and its history dates back to the days of the pastry-shop called París, in the City of Balcarce, owned by Guillermo Talou. Afterwards, the trademark was sold to a company from Mar del Plata
, where it was renamed Balcarce, due to its origin.
As time went by, Talou joined Rogelio Adovatti and they created a pastry-shop in Balcarce which they called “Comoantes, el sabor de la dulzura”
, which would later be sold. At present, it is owned by Norma Garrido and Julio Ferrero. It is not a minor piece of information that Oscar, who makes the dessert at Comoantes today, is the same pastry chef who pioneered this delicacy in the old París pastry-shop.
The dessert may be purchased at some pastry-shops in Balcarce. It is a dish always present in the menues at the city bars and restaurants, where customers may order a piece of this delicious cake.
A Festival for This Popular Dessert
Fans of the famous dessert from the Province of Buenos Aires have a unique opportunity in August, when a festival for Postre Balcarce is celebrated in order to pay tribute to his creator: Guillermo Talou.
The celebrations last two days and a dessert contest is organized in the city in which more than thirty preparations are judged by their flavor and presentation. After the jury chooses the best dessert, the competitors offer their preparations for sweet-toothed palate's delight.