The Catalan TableDesserts & Sweets Recipes
170 recipes found
French Meringue
A light and airy French meringue with a crispy exterior and a silky interior, made with egg whites beaten to stiff peaks and sugar.
Italian Meringue
Italian meringue is a sweet and fluffy foam made with 120 grams of egg whites and 240 grams of sugar, ideal for adding a smooth and glossy layer to cakes or desserts.
Swiss Meringue
Swiss meringue, a delicate and creamy sweet foam made with egg whites and sugar, perfect for adding volume and lightness to any dessert.
Red Berry Mousse
A soft and airy red berry mousse with a creamy texture, thanks to the 35% fat heavy cream, perfect to melt on the palate with a sweet acidic balance.
Albigese Turnip Dish
The Albigese Navete is a light and fluffy cake made with whole eggs, sugar, and flour, with a soft and sweet texture reminiscent of the region’s traditions.
Yogurt Sponge Cake
Yogurt sponge cake is a fluffy and delicate cake made with whole eggs and sugar, offering a light texture and a mild flavor, perfect for any time of the day.
Pa de Pessic from Vic
The "pa de pessic de Vic" is a sponge cake that is fluffy and soft, made with egg yolks and sugar, perfect for accompanying a good coffee.
Chocolate Sponge Cake
The chocolate sponge cake is a fluffy and soft biscuit thanks to the eight egg yolks and whites, with a sweet touch provided by the sugar and a light texture from the pastry flour.
Genoese Sponge Cake
The Genoese Sponge Cake is a fluffy sponge crafted with whole eggs and egg yolks, which, along with the sugar, provides it with a light and airy texture, ideal for accompanying coffee or snacks.
Viennese Sponge Cake
The Viennese Sponge Cake is a fluffy and soft cake with a light structure, made with whole eggs, egg yolks, and sugar.
Neapolitan pastiera (pizza di granno)
Easter cake that must be prepared the day before consuming it. It is a little complicated to make, but it turns out quite good.
Basque cherry and pastry cream cake
Basque cake with a base and lid of almond dough, filled with pastry cream and cherry paste. It is preferable to prepare the cherry paste and the cream the day before and serve the cake well chilled, so it can be unmolded without breaking.