A light and fluffy Swiss roll made with a soft almond flour base, encasing a sweet filling and decorated with powdered sugar.
Almendrados are sweet and light cookies with a crispy texture and a tender interior, made with raw Marcona almond flour and sugar, achieving an intense almond flavor.
Delicious financiers with a slightly moist and fluffy texture, made with almond powder and sweetened with powdered sugar.
A cake with a smooth and creamy texture and a fluffy batter thanks to the soft and almond flour, filled with fresh cherries and a rich pastry cream.
A creamy and smooth cake made with toasted almonds, milk, and sugar, offering a slightly sweet and aromatic touch with each bite.
Ettore Cioccia's Chocolate Caprese Cake is a densely chocolatey delight with a moist and smooth texture thanks to almond flour and pure cocoa, perfect for lovers of intense flavors.
NOUSForki Tart with Grated Eggs, where the fluffiness of the dough contrasts with the crunchy texture of the walnuts and the caramelized flavor of muscovado cane sugar.
The classic Tarta de Santiago is a fluffy almond cake with a moist and aromatic texture, made with whole eggs and raw Marcona almond flour, perfect for accompanying a good coffee.
The Forki-style burnt cream nougat is a traditional sweet with a smooth and creamy texture, made with egg yolks and raw Marcona almond flour that melts on the palate and leaves a light note of caramelized cream.
A delicious chocolate nougat with 70% cocoa, featuring a brittle texture on the outside and raw Marcona almonds that add a crunchy and flavorful contrast.
The xató from the women's school is an explosion of Mediterranean flavors with its creamy sauce of Marcona almonds and roasted hazelnuts, enriched with the depth of ñora peppers.
Crispy cookies with chopped almonds and a slight hint of orange, perfectly accompanied by a smooth and refreshing frozen yogurt.
Dametles Sauce is a thick and flavorful cream made with eggs, crushed almonds, and a touch of raw garlic, ideal for accompanying meat or fish.
A soft and aromatic vinaigrette, with a slightly creamy texture thanks to the toasted pine nuts and extra virgin olive oil, highlighted by the fresh and herby aroma of dill.
Ajoblanco is a cold and creamy soup with a velvety texture, made with raw almonds, soaked bread crumbs, and a hint of garlic.
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 Financier cake by Christophe Michalak, with a light and delicate texture, made with almonds, powdered sugar, and a sweet touch of honey.
The Gâteau Saint Emilion consists of three soft layers of dry ladyfingers, soaked in sugar and caramelized with a sweet touch that melts in the mouth.
Delicate macarons with a crispy exterior and a soft interior, made with egg whites and almond flour.
The Gioconda Sponge Cake is a soft and fluffy sponge with a subtle almond flavor, thanks to the use of powdered sugar and almond flour mixed with whole eggs.
Panellets are traditional sweets with a smooth and moist texture, made with grated Marcona almonds and mineral water, perfect for celebrating the "castanyada."
An intense and moist chocolate cake with a subtle hint of walnuts, made without egg yolks for each bite to be light yet full of flavor.
The Chocolate Caprese Cake is a dense and moist cake made with almond flour and 100% cocoa powder, offering a rich and intense experience for chocolate lovers.
A lemon tart with a crispy pastry flour base, topped with a light and fluffy meringue, perfect for those who love both tangy and mild flavors.
The Forki Burnt Cream Nougat is a sweet delight with a smooth and creamy texture from the egg yolks, combined with the intense flavor of grated raw almond (marcona), which can be easily found at Can Gispert, near Santa Maria del Mar.
The nougat cake is a smooth and melting blend of 70% and 50% chocolate that melts with every bite, offering a richness of flavors and delicate textures.
Streusel is a crisp and crumbly topping made with cold butter, brown sugar, and all-purpose flour, perfect for adding a sweet and crunchy touch to cakes and baked desserts.
Succulent rap with tender tails, accompanied by sweet peas and potatoes, all bathed in a creamy Forki almond sauce.
A smooth almond flan with a creamy texture, covered by a rich golden caramel made with white sugar and bottled water.
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.
The Catalan Table
