Cheesecake

Fruit Tart

Tropical

Masas Secas

Masas Finas

Milanesa Napolitana Sandwich

Strawberry Mousse

Vanilla cake layer - passion mousse, Chocolate cake layer

Passion Mousse

Tiramisu

Pionono, hojaldre whipped cream, merengue, dulce de leche, peaches, strawberry jam

Imperial Russo

Flan

Pionono, whipped cream, merengue, walnuts, peaches

Balcarce

Mil Hojas

Rogel

Oreo Mousse

Oreo

Strawberry Shortcake

Temptation

Sacher

Delicia

Selva Negra

VANILLA CAKE Vanilla cake soaked in three milks-whipped cream

Tres Leches

Tropical Cake

Jamon y queso or an assortment of prosciutto & tomato, corn & cheese, asparagus & cheese, hearts of palm & cheese, artichoke & cheese, and turkey & red pepper

Mini Sandwich de Miga

Preheat oven to 350°F (175°C). Grease the bottom and sides of an 8-inch springform pan lightly with butter or nonstick spray. Line the bottom with a round of parchment paper for easier release.

Prepare pan and crumbs

Combine graham cracker crumbs, granulated sugar, and a pinch of salt in a medium bowl. Pour in melted butter and stir until all crumbs are evenly moistened and hold together when pressed between fingers.

Make crust

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Bake crust 10 minutes in the preheated oven. Remove and let cool while preparing filling. Reduce oven temperature to 325°F (165°C).

Press and bake

Ensure cream cheese, eggs, and sour cream are at room temperature (about 30–60 minutes out of the fridge). This prevents lumps and overmixing.

Bring ingredients to room temperature

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl. Add granulated sugar and continue beating on medium speed until fully incorporated, about 1–2 minutes. Do not overbeat.

Beat cream cheese and sugar

Mix in the 1/2 cup sour cream, vanilla extract, and lemon zest on low speed just until combined, scraping the bowl as needed.

Add sour cream and flavorings

With the mixer on low, add the flour and 1/2 teaspoon salt and blend until just incorporated.

Incorporate dry ingredients

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix each egg just until combined—avoid adding air to the batter. The final batter should be smooth and slightly thick but pourable.

Add eggs carefully

Pour the filling over the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles. Wrap the outside of the springform pan tightly with a double layer of heavy-duty foil (to prevent water seeping in) if using a water bath.

Fill pan and prepare for water bath

Place the wrapped springform pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1 to 1.5 inches). Transfer to the oven preheated to 325°F (165°C). Bake for 55–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Avoid overbaking to prevent cracking.

Bake in a water bath

Turn the oven off, crack the oven door open, and let the cheesecake cool inside the oven for 45–60 minutes to reduce the chance of cracks. Remove from the water bath and unwrap foil if used. Run a thin knife around the inside edge of the pan to loosen the cake (do not remove the springform sides yet). Let cool to room temperature on a wire rack.

Cool gradually

Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, to set fully.

Chill

If using the sour cream topping, whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth.

Make sour cream topping

After the cheesecake has chilled and is set, remove the springform sides. Spread the sour cream topping evenly over the chilled cheesecake. Return to the refrigerator for 15–30 minutes to set the topping.

Apply topping

Top with fresh berries or other desired fruit just before serving. Slice with a hot, dry knife (dip knife in hot water and wipe dry between each cut) to get clean slices. Serves 8–12.

Garnish and serve

graham cracker crumbs

granulated sugar

unsalted butter, melted

salt

cream cheese, full-fat, room temperature

sour cream

large eggs

vanilla extract

lemon zest

all-purpose flour

powdered sugar

fresh berries (strawberries, raspberries, optional)

In a bowl or food processor combine flour, powdered sugar, and salt. Add cold cubed butter and pulse (or cut in with a pastry cutter) until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Make the dough

Whisk the egg yolk with the cold water and add to the flour-butter mixture. Pulse or mix just until the dough comes together. Do not overwork; it should form a cohesive mass when pressed. If too dry, add up to 1 teaspoon extra cold water.

Bind the dough

Turn dough onto lightly floured surface, press into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Chill and rest

Preheat oven to 375°F (190°C). Roll chilled dough to fit a 9-inch (23 cm) tart pan with removable bottom, pressing into edges and trimming excess. Prick bottom lightly with a fork. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–12 minutes until golden and set. Let cool completely in pan on a rack.

Blind bake

In a medium saucepan, heat the milk with vanilla (if using a split vanilla bean, scrape seeds into milk and add pod) over medium heat until just simmering. Remove from heat and let steep 5 minutes if using vanilla bean; remove pod.

Heat milk

While milk is heating, whisk the egg yolks and granulated sugar together until pale. Whisk in the cornstarch until fully smooth and no lumps remain.

Whisk yolks and dry ingredients

Slowly pour about one-third of the hot milk into the egg mixture while whisking constantly to temper. Return the tempered mixture to the saucepan with the remaining milk and cook over medium heat, whisking constantly, until thickened and bubbling (about 2 minutes). Continue cooking and whisking for 30–60 seconds to cook out the starchy taste.

Temper and thicken

Remove from heat and whisk in the butter until smooth. Transfer pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cold, at least 2 hours (can be made a day ahead).

Finish and cool

In a small saucepan, warm the apricot jam with 1 tablespoon water over low heat, stirring until smooth and slightly runny. Strain if desired to remove fruit pieces and let cool slightly.

Prepare glaze

When the tart shell is completely cool, spread the chilled pastry cream evenly into the shell using an offset spatula to about 3/8–1/2 inch thickness, smoothing the top.

Fill tart shell

Arrange the prepared fruit on top of the pastry cream. For a classic look: make an outer ring of halved strawberries (cut side down), next ring of kiwi slices, then scatter blueberries and raspberries in the center. Alternatively, create concentric circles or any decorative pattern you prefer.

Arrange fruit

Use a pastry brush to lightly brush the warm (not hot) apricot glaze over the fruit to give shine and help preserve freshness. Be gentle so you don’t displace the fruit.

Glaze fruit

Chill the assembled tart for at least 30 minutes to set glaze and chill cream. Just before serving, dust lightly with powdered sugar if desired and garnish with fresh mint leaves.

Chill and serve

unsalted butter, cold, cubed

egg yolk

cold water

fine salt

whole milk

vanilla bean or extract

large egg yolks

cornstarch

unsalted butter

strawberries, hulled and halved

kiwi, peeled and sliced

blueberries

raspberries

apricot jam (or orange marmalade)

water (for thinning jam)

powdered sugar (for dusting)

fresh mint leaves

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with 1 tablespoon butter and dust with 1 tablespoon flour, tapping out the excess.

Prepare and preheat

In a large mixing bowl, beat 1 cup room-temperature unsalted butter with 1 cup granulated sugar until light and fluffy, about 3–4 minutes using an electric mixer on medium speed.

Cream butter and sugar

Add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 teaspoons pure vanilla extract.

Add eggs and vanilla

In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. With the mixer on low, add roughly one-third of the dry mixture to the butter mixture, then add 1 tablespoon whole milk, then another third of the dry, then the remaining milk, and finish with the last of the dry ingredients. Scrape down the bowl and mix until just combined; do not overmix.

Combine dry and wet

Pour batter into the prepared 8-inch pan and smooth the top. Bake on the middle rack for 28–34 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even color.

Bake

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge, invert onto a wire rack, and cool completely (about 1 hour). If the cake domed, level the top with a serrated knife once cool.

Cool

If your dulce de leche is very thick, stir 1–2 tablespoons heavy cream into 1 cup dulce de leche to loosen it to a spreadable consistency. Optionally whisk in 1 teaspoon sea salt for a salted-dulce flavor. Taste and adjust cream or salt until smooth and spreadable.

Set aside until cake is ready to assemble. No heating required if using store-bought; if using homemade, ensure it is cool.

Bring a pot of water to a simmer. Score a small X on the bottom of each peach. Blanch the peaches in simmering water for 30–45 seconds, then transfer to an ice bath. Peel the skins off, halve the peaches, remove pits, and slice into 1/4-inch slices.

Prepare peaches

For a fresh macerated topping: place the sliced peaches in a bowl with 2 tablespoons granulated sugar and 1 tablespoon fresh lime juice. Toss and let sit 10–15 minutes until juicy.
For a warm peach compote: place peaches, 2 tablespoons sugar, 1 tablespoon lime juice and 2 tablespoons water in a small saucepan. Cook over medium heat until the peaches soften and release juices, about 6–8 minutes. If you prefer a thicker compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water and stir into the simmering peaches for 1 minute until thickened. Remove from heat and cool slightly.

Macerate or cook

Reserve 2–3 tablespoons of the peach juices from maceration or compote to brush on the cake layers during assembly to add moisture and peach flavor.

Make a light soak (optional)

If desired, split the cooled 8-inch cake horizontally into two layers using a long serrated knife or cake leveler. Place the bottom layer on a serving plate.

Level and split cake

Brush about half of the reserved peach juice lightly over the bottom cake layer (or brush with simple syrup if you prefer). Spread half (about 1/2 cup) of the dulce de leche evenly over the bottom layer, leaving a small border at the edge to avoid overflow.

Soak and spread dulce

Arrange half of the peach slices (or half of the compote) over the dulce de leche layer in a single even layer. If using compote, spoon any remaining syrup sparingly to avoid sogginess.

Add peaches

Place the second cake layer on top. Lightly brush with remaining peach juice. Spread the remaining dulce de leche thinly over the top (or pipe dollops) and finish with a border or dollops of lightly sweetened whipped cream (about 1 cup) or spread the whipped cream across the top. Arrange the remaining peach slices on top in a decorative pattern.

Top layer and finish

Sprinkle 2 tablespoons toasted shredded coconut over the top and tuck fresh mint leaves around the peaches for color. Chill for 30 minutes to set the dulce de leche and meld flavors, then slice and serve.

Garnish

baking powder

unsalted butter, room temperature

pure vanilla extract

butter (for pan)

all-purpose flour (for pan dusting)

dulce de leche (store-bought or homemade)

heavy cream (optional, to loosen)

sea salt (optional, for salted dulce de leche)

ripe peaches

granulated sugar (for maceration)

fresh lime juice

water (if needed to make a syrup)

cornstarch (optional, for thicker peach compote)

whipped cream (lightly sweetened)

toasted shredded coconut (optional)

fresh mint leaves (optional)

Room-temperature unsalted butter (1 cup) and granulated sugar (1 cup): place in a large mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium-high until light and fluffy, about 3–4 minutes, scraping the bowl once.

Add the 2 egg yolks one at a time, beating briefly after each addition until incorporated. Add 1 teaspoon vanilla extract and mix until combined, about 30 seconds.

Add yolks and vanilla

In a separate bowl whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until evenly distributed.

Combine dry ingredients

Reduce mixer to low and add the dry ingredients to the butter mixture in three additions, mixing just until the dough comes together and no large streaks of flour remain. Avoid overmixing. The dough should be soft but not sticky; if too dry add 1 teaspoon milk at a time (not listed above) as needed.

Form dough

Turn dough out onto a piece of plastic wrap, flatten into a disk, wrap well and refrigerate for at least 1 hour (or up to 2 days). Chilling firms the butter and makes the dough easier to shape.

Chill dough

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Divide chilled dough into 4 equal portions (about 250–300 g each). Keep portions not in use refrigerated.

Prepare for shaping

For plain butter cookies: roll the first portion into a log about 1-inch (2.5 cm) diameter, chill 15 minutes if it softened, then slice into 1/4–1/2-inch rounds. Place rounds 1 inch apart on prepared sheets.

Basic round cookies

To a second portion, gently knead in 1 teaspoon ground cinnamon until evenly distributed. Roll or press into desired shape (rounds, crescents) and place on the baking sheet.

Cinnamon variety

To a third portion, sift and knead in 2 tablespoons unsweetened cocoa powder until uniform; if dough is crumbly, press it together with fingertips. Shape as desired and place on baking sheet.

Cocoa variety

Press the fourth portion into a thin rectangle and sprinkle 1 cup finely chopped toasted almonds over the surface; press gently to adhere, then roll up or fold and slice to create studded cookies. Alternatively, knead the almonds into the dough before shaping.

Nut/Almond variety

Bake cookies in the preheated 350°F (175°C) oven for 10–14 minutes, depending on size and thickness. Cookies are done when edges begin to color lightly and centers are set. Rotate pans halfway through for even baking.

Allow cookies to cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

For powdered-sugar finish: once fully cool, dust cookies lightly with 1/2 cup powdered sugar using a fine sieve. For chocolate-dipped cookies: melt 1/2 cup dark chocolate gently (double boiler or microwave in 20-second bursts, stirring). Dip half of each cookie into the melted chocolate, place on parchment and let chocolate set (chill 10–15 minutes to speed setting).

Dusting and dipping

egg yolks

ground cinnamon

cocoa powder

finely chopped toasted almonds

melted dark chocolate (for dipping)

In a large bowl, combine sifted powdered sugar, all-purpose flour and salt. Add the cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits. Add vanilla and gently press together to form a pliable dough. Do not overwork.

Turn the dough onto a lightly floured surface, bring together into a disk, wrap in plastic and chill in the refrigerator for at least 30 minutes (up to 2 days). After chilling, roll the dough to about 1/8 inch (3 mm) thickness and cut into 1.5-inch (3.8 cm) rounds or small shapes. Re-roll scraps once.

Chill and shape

Preheat oven to 350°F (175°C). Arrange cut rounds on a parchment-lined baking sheet about 1 inch apart. Bake 10–12 minutes or until edges are just golden. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely. These form the base for vanilla cookies and tartlettes.

In a small saucepan over medium heat, melt 1/2 cup (1 stick) unsalted butter. Continue cooking, swirling frequently, until solids turn golden brown and smell nutty, about 4–6 minutes. Remove from heat and let cool slightly.

Prepare browned butter

While butter cools, in a bowl whisk together almond flour, 1/4 cup all-purpose flour, granulated sugar, and salt until homogenous.

Mix dry ingredients

In a separate bowl, lightly whisk the 3 egg whites until foamy (do not whisk to peaks). Fold egg whites into dry mixture, then stir in the browned butter and vanilla until smooth. Batter should be somewhat thick but pourable. If too thick, add 1 tsp water.

Combine batter

Preheat oven to 375°F (190°C). Spoon batter into greased or paper-lined mini-muffin or financier molds, filling each about 3/4 full. Bake 10–12 minutes until edges are golden and centers spring back. Let cool in pan 5 minutes then unmold onto a rack. Finish each by brushing with a little melted apricot jam for shine if desired and sprinkle with toasted sliced almonds.

Bake the financiers

Place chopped semisweet chocolate in a heatproof bowl. Melt gently over a simmering water bath (double boiler) or in short bursts in a microwave, stirring until smooth. Stir in 1 tsp neutral oil to thin and give shine.