Matilda Cake

Simple syrup

In a saucepan combine:

• water

• sugar

Bring to a boil.
Once boiling, cook for 3 minutes.

Turn off heat and let cool.

 Bariloche Cream

Chop the chocolate.

Heat the cream until steaming (do not boil).

Pour the cream over the chocolate.
Wait 1 minute.

Stir until smooth.

Add the dulce de leche and mix until creamy and uniform.

Refrigerate 20–30 minutes until thick.

The texture should be like a spreadable paste.

 Assembling the Matilda Cake

Cut each cake into 2 layers → total 4 layers.

1. Place the first layer.

2. Brush or spoon simple syrup over it.

3. Spread a generous layer of Bariloche cream.

4. Repeat with the remaining layers.

Cover the entire cake with the cream and smooth it rustically with a spatula.

Resting (VERY IMPORTANT)

Refrigerate for at least 4 hours.

Even better overnight.

This makes the cake:

• more moist

• easier to slice

 Result

• Tall cake

• Very moist

• Deep chocolate flavor