Mennonite Bakery · Streusel Coffee Cake
Torta Menonita (Plätz)
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The recipe and even its Plautdietsch name traveled with Mennonite families across three continents — from Prussia to Russia to Canada — before finally landing in the Paraguayan Chaco in the 1930s.
A yeasted cake batter is topped with a buttery streusel crumb and baked in wide trays, then cut into squares and sold at Chaco cooperative bakeries and market stalls. It's usually eaten with coffee or tereré.
Why it's made this way: The cake is a direct culinary import of Boquerón's Mennonite settler communities, who kept their Central European baking traditions alive in the Chaco.
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