Tortita negra
Tortita negra's theme is one that has captured the attention of millions of people around the world. From its impact on society to its ramifications on popular culture, Tortita negra has proven to be a fascinating topic worthy of study in numerous fields. Throughout history, Tortita negra has played a crucial role in shaping public opinion and shaping global trends. In this article, we will explore the various facets of Tortita negra and its influence on different aspects of everyday life.
 | |
| Type | Pastry |
|---|---|
| Course | Tea time or mate time |
| Place of origin | Argentina |
| Main ingredients | Flour, salt, butter, milk, brown sugar |
Tortita negra (little black cake) is an Argentinean pastry which is flat at its base and round on the sides. Traditionally they have dark brown sugar on the top. They are eaten in Argentina, Colombia and Venezuela. In Argentina they are very popular amongst other “facturas” (Argentinean pastries) and are usually the perfect accompaniment to mate in the morning or in the afternoon during ‘tea time’. They are a popular food at children's parties in Colombia.
Recipe
The recipe includes flour, salt, butter, and milk, and a covering of dark brown sugar. The name comes from the natural color of the dark brown sugar.
References
- ^ McCausland-Gallo, Patricia (2004). Secrets of Colombian Cooking. Hippocrene Books. p. 199. ISBN 978-0-7818-1025-8.
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