Cake shops and ice creams
Chilean Brazo de reina and picarones. Or, Spanish brazo de gitano and buñuelos. The footprint of Spain can be tasted in Chilean cakemaking.
"Made by the hand of a nun".
Visitors may note the profound impact that the conquistadors left on Chilean cakemaking, recognising flavours, shapes and recipes originally from Spain in many of its traditional dishes Although, of course, they weren't fighters, the nuns began to found convents in the New World which established the bases for this cakemaking. Their influence was such that the saying "made by the hand of a nun" is still used to praise the taste of a good dessert. Among these descendents of Spanish culture, of particular note are the meringue, the brazo de reina (literally, "queen's arm", known in Spain as brazo de gitano; literally "gypsy's arm"), membrillo (thick quince jelly), dulce de leche (like spreadable fudge) and the so called picarones (made using squash and sweet potato) are very similar to Spanish buñuelos. However, original desserts from these lands also exist of course; such as dulce de alyacota (a similar shaped fruit to a melon but a little smaller) which is eaten covered in bread, el arrope de uvas (grape conserve) or the so called chilenitos (a pastry sandwich with dulce de leche inside). Similar to alfajores, their ingredients are just flour, butter, egg whites, milk and liquor. You can find them on street sellers stalls on the streets of Chile, but if you prefer to buy them in a shop, a good choice it the Panadería La Chocolatine (7269 Vitacura Avenue) or Bravissimo, the chain of cake shops and ice cream parlours. (www.bravissimo.cl ).