A light and fluffy Swiss roll made with a soft almond flour base, encasing a sweet filling and decorated with powdered sugar.
Daniel Jordà's chocolate babka is a sweet and fluffy bread with a decadent chocolate swirl, made with the perfect combination of all-purpose flour and high-strength flour to achieve a smooth and airy texture.
A soft and fluffy chocolate base made with the richness of 70% couverture chocolate and the lightness of beaten egg whites until stiff, perfect for any cake.
The traditional Swiss roll is a fluffy sponge cake made with egg yolks and whites, slightly sweetened with powdered sugar, rolled with a smooth and creamy filling.
The Peach and Hazelnut Breton is a soft and fluffy cake with a crunchy touch of hazelnuts, enriched with the sweetness of peaches and a golden layer of butter and sugar.
The Mandarin Bundt Cake is a fluffy and soft cake with the citrus aroma of fresh mandarins, made with whole eggs, soft flour, and sugar.
The cherry clafoutis is a delicious cake with a soft and fluffy texture, combining juicy cherries with a slightly sweet batter, baked to a golden finish.
The cherry coca-brioche style is a soft and fluffy dough, sweetly scented with sugar, where fresh cherries add a juicy and vibrant touch.
The cherry tart-style coca offers a soft and fluffy texture thanks to the weak flour, enriched with a subtle touch of white wine and melted lard that provides a unique aromatic depth.
The "coca de forner" is a tender and fluffy dough made with bread flour, perfectly hydrated to achieve a soft texture and slightly crispy on top.
The yogurt cake is a fluffy and soft pastry, made with fresh eggs and natural yogurt, with a moist texture that will melt in your mouth, thanks to a subtle touch of oil.
The Coca de Sant Joan Forki is a sweet and fluffy bread made with preferment and medium-strength flour, perfect for celebrations and full of tradition and flavor.
The chocolate crown is a moist and fluffy dessert, with an intense cocoa flavor and a subtle almond note thanks to the almond powder that captivates the palate.
A 70% chocolate fondant with a soft and molten interior, perfect for lovers of intense sweetness.
This chocolate cake is moist and fluffy, with a sweet meringue topping made with egg whites and powdered sugar that delicately melts with every bite.
Delicious financiers with a slightly moist and fluffy texture, made with almond powder and sweetened with powdered sugar.
A smooth and creamy Parisian flan with a crispy shortcrust pastry base, delicately brushed with butter and a touch of water.
The apple flognarde is a soft and creamy cake with tender apples, made with flour, eggs, and white sugar, perfect for enjoying warm.
The Gâteau París-Deauville is a delicate and smooth pudding made with whole eggs and whole milk, offering a creamy texture that will melt in your mouth.
The traditional Mona de Pasqua is a fluffy and aromatic cake, made with strong flour, mild milk, and the distinctive fresh Parisian yeast, which gives it a light texture and a unique flavor.
The Traditional Easter MonaTRADITIONALsourdoughForki is a spongy and aromatic cake made with sourdough, where each bite conveys tradition through its soft and light texture.
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.
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.
The Viennese Sponge Cake is a fluffy and soft cake with a light structure, made with whole eggs, egg yolks, and sugar.
The Neapolitan Pastiera is a sweet cake with a smooth and creamy texture, made with shortcrust pastry, eggs, and an aromatic mixture of wheat and ricotta.
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 cake with the intensity of Irish coffee, featuring a soft base of ladyfingers soaked in instant coffee.
A succulent cake with a base of crispy puff pastry, filled with sweet cherries and a fragrant touch of ratafia.
A cake with a crispy streusel base, crowned with a rich thick cream that melts with the subtle sweetness of white sugar and the warmth of butter.
A soft and creamy cheesecake made with a blend of Philadelphia-style cheeses, which can be enhanced with a more intense touch thanks to cheeses like Idiazabal or Gorgonzola, offering a velvety texture that melts in the mouth.
A milk and yogurt cake, soft and fluffy, with a hint of vanilla essence that subtly blends with the mild sweetness of white sugar.
A creamy and smooth cake made with toasted almonds, milk, and sugar, offering a slightly sweet and aromatic touch with each bite.
The walnut cake with streusel is a fluffy sponge cake made with whole eggs and sugar, topped with a crunchy layer of caramelized nuts.
The baked apple pie combines the velvety smoothness of Gala apples with the richness of butter, creating a tender and sweet texture that melts in the mouth.
Caramelized apple pie with a soft and tender crust, enriched with eggs and cane brown sugar that provide a balanced sweetness and a crunchy touch to the topping.
An apple and custard pie with a soft and light enriched dough that melts in the mouth, with the sweetness of the custard combined with the freshness of the apples.
A modern apple cake with a soft and fluffy texture, marked by the subtle sweetness of brown sugar and softened butter, with a fresh touch of strawberry jam.
A quick apple cake with a light and fluffy texture, made with the natural sweetness of apples and the softness of all-purpose flour.
A fluffy and moist apple cake, quickly made with sweet apples and a light batter based on eggs and pastry flour.
The recuit and hazelnut cake has a light and creamy texture, with the crispy and toasted touch of freshly roasted hazelnuts and the smoothness of softened butter.
A soft and fluffy cake that combines the vibrant sweetness of thin-skinned oranges with the aromatic and subtle touch of saffron.
A chocolate cake with walnuts, featuring a delicate and fluffy texture, made with egg whites, 70% chocolate, and sifted flour, embodying the sweet tradition of French pastry-making.
The 3-Texture Magic Chocolate Cake offers a soft and spongy base thanks to the eggs and butter, with slightly creamy intermediate layers and a delicately crunchy top with an intense chocolate flavor.
A traditional apple pie with a soft and golden crust, filled with tender apples and flavored with the homemade taste of beaten egg.
The soft muscatel wine cake is a sweet, fluffy delight with a captivating grape aroma and the subtle touch of panela sugar.
An intensely rich and smooth chocolate tart, made with 70% dark chocolate and egg yolks, that captivates with its velvety texture and deep flavor undertones.
Plum Cake Dos COLORSForki, a soft and sweet sponge made with whole eggs, room-temperature butter, and powdered sugar, ideal to enjoy with a cup of tea.
A golden and crispy strudel on the outside with a smooth filling thanks to the egg and medium-strength flour that give it a spongy and satisfying texture.
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.
A soft and creamy tart, where caramelized apples melt with Camembert cheese on a crispy buckwheat flour base.
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 Aïna Magic Cake offers a surprising combination of fine and silky layers that meld together with a glazed caramel, made with white sugar and mineral water to achieve an irresistible sweetness.
The Sacher Cake Forki adaptation is a fluffy and smooth cake with a powdered sugar coating that melts with the delicate sweetness of the butter.
The Tatin tart from La Durée, with Golden apples caramelized to perfection and wrapped in a crisp puff pastry, offers a sweet and flavorful experience that captivates with its smooth and honeyed texture.
A delicately caramelized Tatin tart with a light and crispy shortcrust pastry, accompanied by a soft layer of egg and soft flour that melts in the mouth.
A delicious Tarte Tatin with apples caramelized to perfection, featuring a custard base that adds smoothness to the bite.
A thousand-layer apple tart where warm apples melt between crispy sheets of pastry and golden butter.
The spongy zuccotto is outlined with layers of soaked sponge cake, filled with a smooth ricotta and enriched with intense cocoa.
Light and hollow profiteroles with a crisp exterior and tender interior, made with whole eggs and egg whites to achieve a perfect result.
French-style Magdalenas, soft and fluffy, made in metal and silicone molds with 150 grams of ingredients, including fresh eggs.
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.
Golden and crispy pastry croissants, with a tender interior, perfect for elegant breakfasts or cozy afternoon snacks.
Soft spirals with a fluffy interior, scented with aromatic cinnamon and filled with sweet raisins, ideal for a comforting breakfast.
A delicate and creamy mille-feuille, with alternating layers of tender buffet potatoes, sweet Golden apples, and soft cheese, rounded off with a gentle touch of crème fraîche.
Potato tart with a creamy base topped with tender cabbage and blood sausage, seasoned with the gentle aroma of Figueres onions.
Fluffy chocolate cake with walnuts, delicate and flavorful, made primarily with egg whites for a light and airy 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.
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 cold chocolate and mató crown is a smooth and creamy cake, with an irresistible layer of intense chocolate that melts with the freshness of the mató.
The Douillon de Poma is a sweet and crispy parcel that conceals a tender and succulent baked apple inside, infused with water and sugar.
The flourless chocolate cake is a delicate meringue dream with a soft and fluffy texture, made with egg whites and powdered sugar that melts in the mouth.
The fabulous Núria cookie cake combines the crunchy texture of the cookies with a 70% chocolate coating that melts perfectly, balanced with the smoothness of cream and butter.
The butterless flaons of Morella are sweet and light pastries with a soft and semi-crispy dough, where soft flour and sugar combine to offer a delicate and aromatic bite.
A simple apple flognarde, with a soft and moist interior thanks to the eggs, and a slightly golden layer of flour that adds a delicate texture.
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.
Crisp layers of caramelized puff pastry with a fresh raspberry or strawberry filling, offering a sweet and light contrast with a delicate and succulent texture.
Sponge cake, fluffy and moist, made with creamy yogurt, where whole eggs and sugar provide a subtle sweetness and a delicate texture.
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.
A soft and balanced cake with butter-enriched dough, filled with blackcurrant jam, and topped with a shiny layer of fresh, juicy currants.
Apple cake with a touch of caramel, made in a 15 cm mold, where the softness of the apple blends with the crisp sweetness of caramel.
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.
Crispy strudel with thin dough filled with sweetness and brushed with egg to achieve a golden and shiny finish.
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.
The truffle tart combines the smoothness of an intense chocolate mousse with the crunchy touch of the shavings that cover it, offering a sweet experience full of contrasts.
A fresh tart with a smooth and creamy texture, combining the intense flavor of chocolate with a delicate orange cream and the balance of egg yolks.
A delicious frozen Sacher cake, with a smooth base of dough and butter, filled with strawberry mousse and finished with a touch of powdered sugar.
Modern Sacher cake with a contemporary touch, characterized by a delicate and fluffy sponge, enriched with butter that provides a smooth and balanced flavor, and topped with a layer of powdered sugar that gives it a refined finish.
The Apple Tarte Tatin combines the succulent sweetness of caramelized apples with the crisp lightness of puff pastry, offering an irresistible taste experience.
A surprisingly simple apple Tatin tart, where the crisp puff pastry embraces sweet caramelized Golden apples, offering an irresistible combination of textures and flavors.
The Tarta Tatin offers a crispy base of shortcrust or puff pastry, topped with a caramelized layer of sweet fruit that melts delicately with each bite.
A tart tatin with a crispy pastry base, topped with succulent Granny Smith apples caramelized with sugar, accompanied by whipped cream and a delicious cocoa crumble that adds a crunchy texture.
The traditional Yule Log, with a spongy base of rolled sponge cake filled with cream, is delicately covered with a sweet layer of powdered sugar.
The covered cake of dried plums and apples combines a crispy layer of puff pastry with a juicy filling of succulent apples and pitted dried plums, creating a perfect contrast between sweetness and texture.
The Traditional Forki Easter Mona is a soft and fluffy pastry, made with strong flour and water, thanks to an active sourdough starter refreshed the day before.
The "coques de panada" are empanadas with a basic dough that is soft and slightly elastic, made with medium-strength flour, warm water, and a touch of white wine.
Traditional Conca pastries with a crispy crust made of strong flour and lard, filled with a succulent and flavorful filling inside.
The pastry cream for filling is velvety and rich, made with egg yolks, whole milk, and sugar to achieve a smooth texture and sweet flavor.
The Catalan Table
