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This cake tastes best when eaten warm and fresh, or toasted with a dab of butter, or cold when you're driving somewhere early in the morning. It tastes healthy when you're stuffed up and decadent when you're dipping it in chocolate. It pairs well with cold milk, hot coffee, any kind of wine, and even the stale heel dipped in hot tea is a treat.
There is a five-story walk-up in the Bronx. My childhood friend Risa lived there with her parents, Leon and Esther and her sister Mara. Esther often baked Plum Kuchen (Kuchen is German for Cake). When she baked a Kuchen, her apartment had an aroma of cinnamon and plums that you could smell in the hallway. The scent still evokes fond memories for me. Esther was gracious enough to share her recipe. I changed a few things and retained the integrity of this delicious dessert.
Pasta frola is a wonderful dessert made with a cookie-like shortbread crust and dulce de membrillo (quince paste) filling. Pasta frola is another example of the influence of Italian food on Argentinian and Uruguayan cuisine - its name comes from the Italian word for the shortbread crust, pasta frolla, that is used to make Italian crostate (jam pies). The filling has evolved to match South American tastes: usually quince paste or dulce de leche.