Bizcochuelo con Durazno

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A Little Taste of the Sweet and Simple from South America
By Dana Lynn Traugott

Chanell Beatrice Champion-Garcia, an ambitious native of San Antonio, Texas, has big plans for the future. As a graduating double major in Biology and Psychology at St. Mary’s in May 2013, she plans to continue her studies and obtain a post-doctorate in clinical neuropsychology.

With such action-packed majors, one has to wonder how she gets it all done!

“St. Mary’s has a small, intimate campus and it’s easy to get involved one-on-one with things. There’s always something to keep you busy even if you’re a commuter,” she says.

Aside from hitting the books almost 24 hours a day, seven days a week, she fits in time to cook and eat. “I like all Asian food. I’m an epicurious person!” she says. Her favorite type of Asian food is Pad Thai, which consists of rice noodles tossed in tamarind sauce, fresh red chilies, oyster and fish sauce, soy sauce, scallions, chicken, beef, chopped cabbage, peanuts, and bean sprouts. She explains that “something about the flavor is so unique.”

So, when it comes to the actual preparation, what does she enjoy cooking the most? “I cook whatever I’m in the mood for! Specifically, I like cooking poultry because you can season it in multiple ways and have it taste differently,” she says. However, for this event, she decided to branch away from the familiar, and offer a little taste of Uruguay with Bizcochuelo con Durazno.

“It’s something I prepared back in high school. I haven’t done it in a long time and it’s an easy dish to replicate. It’s something exotic that anyone can make!” she explains. “Plus, I don’t know about you, but I like sugar!”

She decided to showcase this particular dish, “since St. Mary’s is a Hispanic-serving institution, and some students would familiarize with this dish because it is the embodiment of Hispanic culture,” she says.

For this dish, “Baking is a precise science. But, don’t be afraid to add things on – that’s how new recipes are born!” Chanell says. “Be careful with the Dulce de Leche! That’s the hardest part about this dish. If you stop stirring, you’ll burn it!”



  • 6 eggs
  • 1 large can of peaches or 2 fresh peaches (optional 1 tsp peach liqueur)
  • 1 c sugar
  • 1 tsp vanilla extract
  • ¼ c butter (lightly salted)
  • ¼ c water
  • 1 c flour
  • ¼ tsp salt
  • 1 c condensed milk
  • Cool whip or whip cream
  • 1 tsp lemon zest
  • ½ tsp cream of tartar


Chanell says first separate the eggs. Secondly, beat the egg yolks until they’re all yellow and add sugar in while mixing, gradually. Them, add water, lemon zest, peach juice (or liqueur), and flour into the mixture.

After those steps are completed, beat the egg whites separately, until they’re fluffy. Then, add a cup of cream of tartar and salt in, and continue until stiffness peaks (but make sure it’s not too dry!)

Then, put the mixture into an ungreased, nine or ten inch pan, and place it in the oven. Bake it at 325°F for one hour.

For the final steps, add condensed milk into a double boiler and stir continuously for 30 minutes until it’s thick and caramel-colored. When the cake is done and cooled, pour the condensed milk (now called Dulce de Leche) and spread.

Finally, slice the peaches (or use canned) and top the cake. Add dollop of cool whip or whipped cream on top and decorate if you so desire!

One Response

  1. […] muffins, chicken fettuccine alfredo, blueberry cheesecake, fideo, Hershey’s chocolate cake and bizcochuelo con durazno. Each of these recipes will be added to this blog in upcoming […]

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