195 recipes found
The pastissets of Tortosa, with their crispy dough filled with sweet angel hair jam, are made with soft flour and eggs, offering a delicious contrast between the smooth texture and the sweet filling.
Santa Teresa Toasts are slices of stale bread immersed in a luscious mixture of milk and eggs, fried until achieving a golden and tender texture.
Fluffy chocolate cake with walnuts, delicate and flavorful, made primarily with egg whites for a light and airy texture.
The Gioconda base is a light and fluffy batter prepared with whole eggs at room temperature and powdered sugar, ideal for creating solid cake bases with a smooth texture.
A soft and fluffy frozen sponge cake made with meringue and egg whites, rounded off with a subtle sweetness of sugar that melts in the mouth.
The Bourdaloue from Peres Forki combines the delicacy of large conference pears, submerged in a gentle syrup that highlights their firm yet juicy texture.
The "braç de gitano" is a soft and fluffy sponge cake sheet, made with whole eggs and egg yolks, which is ideal for filling and rolling into a delicious dessert.
The chocolate and walnut brownie is a moist and intensely chocolaty cake, with a slightly crispy crust and the pleasant crunchy contrast of the walnuts.
A Financier cake by Christophe Michalak, with a light and delicate texture, made with almonds, powdered sugar, and a sweet touch of honey.
Cerdans are crunchy cookies made with whole raw hazelnuts from the D.O. Reus, combined with sugar and flour to create a rich and sweet texture.
A creamy and refreshing charlotte made with a sponge cake base and filled with pieces of sweet fruit like apricots, strawberries, or raspberries, ideal for enjoying well-chilled from the freezer.
The apricot or peach clafoutis combines the comforting sweetness of fruit in syrup with the creamy smoothness of condensed milk, creating a tender cake with a slightly fluffy texture.
The Catalan Table
