Catalan Kitchen LogoThe Catalan Table
Coca of Llavaneres
The coca de Llavaneres is a delicious puff pastry that combines the lightness of marzipan and ground almonds, offering a crunchy texture on the outside and a soft interior, perfect for enjoying at any time.
coca
oven
dessert
almond
Ingredients
Servings:
4

Main Ingredients

  • 1 square sheet of puff pastry (can be bought at the supermarket) If we want to make it ourselves, consult the page on puff pastry in Basic Doughs
  • Light covering marzipan
  • 40 gramsalmond flour
  • 1 cupCornstarch
  • 50 gramssugar
  • 60 gramsegg white
  • vanilla powder or vanilla essence
  • Final glaze
  • 30 gramsegg whites
  • 40 gramspine nuts
  • sugar
  • pastry cream
  • 3 eggs
  • 375 gramsmilk
  • 75 gramssugar
  • 45 gramsflour
  • lemon (the peel)
  • vanilla
Nutritional Information

Per Serving (Approx.)

Calories
614 kcal
Protein
26 g
Fat
22 g
Carbohydrates
77 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Prepare a light marzipan

  • In a large bowl, mix 250 grams of ground almonds with 250 grams of powdered sugar, making sure there are no lumps and the mixture is well combined.
  • Add one large egg to the almond and sugar mixture. Stir with a wooden spoon or with your hands until all the ingredients are well incorporated and the dough becomes homogeneous.
  • To flavor the marzipan, add a teaspoon of almond or lemon essence. Knead the mixture for about 5 minutes until it is smooth and manageable. If necessary, you can add a little more powdered sugar to adjust the consistency.

Note: It should have a texture similar to that of porridge

  • In a large bowl, mix 200 grams of almond flour with 100 grams of sugar, the grated zest of a medium lemon, and a couple of drops of vanilla essence. Stir well with a wooden spoon until the ingredients are fully integrated and the mixture is homogeneous.
  • Add the previously mixed egg whites (3 units) that have not been whipped. Use a silicone spatula to gently incorporate the egg whites, making sweeping movements to avoid deflating them, until you achieve a well-combined preparation.
  • Continue to blend until achieving a texture that resembles porridge, slightly thick but smooth. Once the desired texture is reached, let the mixture rest for about 20-30 minutes at room temperature, covered with a clean cloth, to allow the flavors to meld and the mixture to settle.

Preparation of the coca

  • Soak the pine nuts in warm water for at least 30 minutes to soften them and achieve a smoother texture.
  • Preheat the oven to 190ºC with the top and bottom heat functions to ensure even cooking.
  • Roll out the puff pastry on a lightly floured surface until it is approximately 2 mm thick and has a rectangular shape.
  • Cut the pastry lengthwise into two equal halves, with approximate dimensions of 30 cm by 20 cm (these will be the base and the lid of the tart).
  • Line the baking tray with parchment paper so that it fits snugly and without wrinkles to facilitate the baking of the pastry.
  • Using a rolling pin, transfer one sheet of puff pastry to the tray, rolling the sheet onto the floured pin and carefully unrolling it over the parchment paper.
  • Prick the base with a fork in several places, both in the center and at the edges, to prevent it from rising excessively during baking.
  • Fill a pastry bag with the prepared cream, ensuring that no air is trapped inside.
  • Spread the cream over the base, leaving a margin of 1 to 2 cm around the edges to prevent the cream from spilling out during baking; the best method is to create a perimeter border and then fill in the center.
  • Moisten the perimeter strip left without cream with a finger dipped in water to help seal the lid.
  • Prick the lid with a fork all over the surface to prevent it from puffing up too much during baking.
  • Place the lid using the rolling pin over the cream, positioning it carefully to avoid it shifting.
  • Press the edges of both sheets of puff pastry firmly to seal well, and pinch the seam to create a visible rope of pastry.
  • Spread a light layer of marzipan over the surface of the cake, making sure it does not remain completely even for a more appealing texture.
  • Beat the egg whites until stiff peaks form, until it is nice and firm, and spread it evenly over the marzipan with a spatula or a spoon.
  • Generously sprinkle the well-drained pine nuts over the surface, trying to distribute them evenly, but without overdoing it.
  • Sprinkle sugar on top, creating a thin layer that will caramelize during baking.
  • Bake at 190ºC (with heat from above and below) for 35-37 minutes; around the 20-minute mark, if we see that the top is browning too much, cover it with aluminum foil to protect it.
  • Let the cake cool on a wire rack, ensuring that air circulates to help maintain the crispy texture.

Preparation of a traditional pastry cream

  • Separate the yolks from the whites of about 3 eggs into different containers, ensuring that no trace of white remains with the yolks for a smoother cream.
  • Reserve about 100 ml of cold milk in a small container, which we will use later to mix with the flour.
  • In a medium-sized pot, add 500 ml of milk, the peel of one lemon (without the white part), and half a vanilla bean that we have previously split lengthwise. Heat over medium heat until it begins to boil, then remove from heat. Repeat this process a total of three times, allowing the milk to rest between each boiling for about 5 minutes.
  • In a bowl, pour the 100 ml of reserved cold milk and add 40 g of sifted flour. Stir with a spoon or whisk until the flour is completely incorporated and the mixture is homogeneous and lump-free.
  • Strain the hot milk mixture through a fine sieve to remove the lemon peel and vanilla, and immediately pour it into the bowl with the flour and yolk mixture. Stir quickly with the whisk to prevent the yolks from cooking.
  • Transfer the mixture to a medium-low heat in a saucepan and continue stirring constantly with a wooden spoon or a whisk for about 5-10 minutes, until the cream begins to thicken. Note: the cream should not boil, so keep the temperature controlled.
  • When the cream has thickened to a consistency similar to that of thick yogurt, remove it from the heat and pour it into a clean container. Allow it to cool at room temperature for about 20-30 minutes.
  • Once the cream is at room temperature, cover it with cling film, making sure the film touches the surface of the cream to prevent a skin from forming. Place it in the refrigerator for a minimum of 4 hours or, ideally, until the next day for enhanced flavor.

Pastry Cream Easy Option

  • In a bowl, whisk 4 egg yolks together with 100 grams of sugar until the mixture is smooth and lightens in color, about 3-4 minutes.
  • Add 40 grams of cornstarch and mix well until you achieve a homogeneous paste, ensuring there are no lumps.
  • In a saucepan, heat 500 ml of milk over medium heat until it starts to steam lightly around the edges, without letting it come to a boil.
  • Remove the milk from the heat and gradually add it to the egg yolk mixture, constantly whisking to prevent the yolks from cooking.
  • Pour the mixture back into the saucepan and cook over medium-low heat, stirring continuously until the cream begins to thicken, about 5-7 minutes, without allowing it to boil.
  • Once the cream has thickened to the desired consistency, remove it from the heat and add a teaspoon of vanilla extract for flavor, stirring well.
  • Allow the pastry cream to cool to room temperature for about 30 minutes, then cover it with cling film, pressing it down so that it touches the surface of the cream to prevent a skin from forming.
  • After having completely cooled it in the fridge for at least 2 hours, it is ready to be used in desserts or cakes.

Note: The Baltà oven sells a preparation for making instant pastry cream

  • Measure 270 grams of the instant pastry cream mix and add it to a large bowl. Then, incorporate one liter of cold milk (at refrigerator temperature) and mix well. Ensure that there are no lumps in the mixture.
  • If you only need to prepare a single cream cake, measure 135 grams of the mix and add it to 500 ml of cold milk, also at refrigerator temperature. Stir with a spoon or manual whisk to combine the ingredients.
  • Use electric whisks to beat the mixture at medium speed for 3 to 5 minutes. Continue whipping until the cream thickens and has a smooth and creamy consistency. Check that there are no remnants of the mix at the bottom of the bowl.
Recommendations & Tricks
  • Prepare the PASTRY CREAM: Make sure to prepare the cream the day before. Once it is warm, transfer it to a bowl, cover it with plastic wrap touching the surface of the cream to prevent a skin from forming, and store it in the refrigerator until it is well chilled.
  • Make the light marzipan: Use 200 g of almond flour, 150 g of sugar, and 100 g of cornstarch. Mix all the dry ingredients in a bowl. Add 1 egg white, unwhipped, and mix with a spatula until you achieve a smooth paste that resembles the texture of porridge.
  • Let the marzipan rest: After mixing, let the dough rest for at least 30 minutes at room temperature. This will help better integrate the flavors and improve the texture.
  • Prepare the pastry: Roll out the puff pastry sheet on a baking paper, and with a cutter, trim the edges to make them straight. Prick small holes in the base with a fork to prevent it from puffing up too much in the oven.
  • Soak the pine nuts: Place the pine nuts in a bowl with warm water and let them soak for 20 minutes. This will soften them and allow them to absorb more flavor during baking.
  • Preheat the oven: Before you start preparing the pastry, preheat the oven to 190ºC for at least 15 minutes to ensure it reaches the right temperature when you put the pastry in.
  • Add flavors to the marzipan: If you want an extra touch of flavor, add a teaspoon of lemon zest and a few drops of vanilla extract to the marzipan while mixing. This will enhance the taste of your dessert.
  • Optional ingredients for the topping: Consider adding a bit of powdered sugar on top of the pastry once it is out of the oven for a shiny and sweet finish.