The Catalan TableRecipes tagged with: cake
Gioconda Sponge Sheet
A light and fluffy Swiss roll made with a soft almond flour base, encasing a sweet filling and decorated with powdered sugar.
Chocolate Base for Any Cake
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.
Traditional Swiss roll
Rolled and filled sponge cake; the source suggests a light chocolate truffle, but indicates that any filling can be used.
Breton Peach and Hazelnut Cake
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.
Bulgars
Individual Swiss roll pastries filled with dark truffle and covered with chocolate.
Mandarin Bundt Cake
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.
Cherry Clafoutis
Clafoutis with cherries prepared in a rigid, non-removable pan, because the batter is very liquid.
Cherry Coca - Brioche-Style Coca
The cherry coca-brioche style is a soft and fluffy dough, sweetly scented with sugar, where fresh cherries add a juicy and vibrant touch.
Cherry Coca-style Tart
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.
Yogurt Cake
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.
Sant Joan Forki Coca
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.
Chocolate Crown
Chocolate crown with chocolate and butter coating.
The Best Chocolate Cake in the World
Chocolate cake made with meringue discs, filling mousse and chocolate coating. It contains no flour. Recipe attributed to Carlos Braz Lopes in a version by Las recetas de MJ.
Financiers
Delicious financiers with a slightly moist and fluffy texture, made with almond powder and sweetened with powdered sugar.
Parisian flan
Cream tart with shortcrust pastry and pastry cream, with the option of making it without a pastry base.
Apple Flognarde
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.
Paris-Deauville Cake
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.
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.
Irish coffee cake
Cold chocolate, coffee and whisky cake, with layers of ladyfingers. It is better if prepared the day before.
Cherry Pastis
A succulent cake with a base of crispy puff pastry, filled with sweet cherries and a fragrant touch of ratafia.
Thick Milk Custard Cake
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.
La Viña Cheesecake (Forki adaptation)
Creamy baked cheesecake with a flan-like texture, made in a springform pan lined with baking paper.
Milk and Yogurt Cake
A milk and yogurt cake, soft and fluffy, with a hint of vanilla essence that subtly blends with the mild sweetness of white sugar.
Menjar Blanc Cake
A creamy and smooth cake made with toasted almonds, milk, and sugar, offering a slightly sweet and aromatic touch with each bite.
Walnut Cake with Streusel
The walnut cake with streusel is a fluffy sponge cake made with whole eggs and sugar, topped with a crunchy layer of caramelized nuts.
Hofmann Baked Apple Pastis Recipe by Pastry Chef Miquel Guarro (Hofmann Patisserie)
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 cake
Easy-to-make cake with apples and brown cane sugar glaze.
Apple and pastry cream cake
Apple cake with a butter-enriched dough base, pastry cream, and a brown sugar finish. The dough and cream must be prepared the day before.
Modernized apple cake
Recipe from La Noria Bakery. It turns out quite well and ends up having a plum-cake-like texture.
Quick apple cake
Recipe by Maria Teresa Fontanills. Note: this cake turns out quite well.
Quick Apple Pastis
A fluffy and moist apple cake, quickly made with sweet apples and a light batter based on eggs and pastry flour.
Recuit and Hazelnut Pastis
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.
Orange and Saffron Cake
A soft and fluffy cake that combines the vibrant sweetness of thin-skinned oranges with the aromatic and subtle touch of saffron.
Pastis Magic 3 Textures of Chocolate
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.
Pastis Poma by Grandma Rosa Rius Prous
A traditional apple pie with a soft and golden crust, filled with tender apples and flavored with the homemade taste of beaten egg.
Soft Muscat wine cake
Fluffy Muscat wine cake with an icing sugar and lemon topping.
Easy Chocolate Cake Recipe by Ferran Adrià from El Bulli
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.
Two-colour plum cake
Two-colour marbled plum cake, with the batter divided into two parts: one with chocolate and the other without. It is baked in a lined and greased tin. It is advisable to prepare it 1 or 2 days before eating it.
Nous Forki Tart
Walnut Forki tart with grated walnuts, where the fluffiness of the batter contrasts with the crunch of the nuts and the caramelised flavour of muscovado cane sugar.
Classic Tarta de Santiago
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.
Aïna’s Magic Cake
Surprise cake with a caramel base, chocolate sponge cake and flan, cooked in a bain-marie. During baking, the layers become inverted.
Forki-adapted Sacher Cake
A 24 cm diameter Sacher cake, with a chocolate base, syrup and apricot jam filling, chocolate coating, and a final shiny glaze. It is best to make the cake the day before and add the coating the following day.
Tatin Tart from La Durée (La Durée Pastry Shop in Paris)
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.
Zuccotto
The spongy zuccotto is outlined with layers of soaked sponge cake, filled with a smooth ricotta and enriched with intense cocoa.
Chocolate Babka Recipe by Baker Daniel Jordà
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.
Forner Bakery Coca Turris Oven
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.
King's Cake
Brioche dough prepared the day before, with a preferment and, optionally, a marzipan filling.
Lioneses (Profiteroles)
Light and hollow profiteroles with a crisp exterior and tender interior, made with whole eggs and egg whites to achieve a perfect result.
Forki Magdalenas
French-style Magdalenas, soft and fluffy, made in metal and silicone molds with 150 grams of ingredients, including fresh eggs.
Pastissets of Tortosa (with Butter)
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.
Potato, Apple, and Soft Cheese Mille-Feuille
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, Cabbage, and Black Sausage Cake
Potato tart with a creamy base topped with tender cabbage and blood sausage, seasoned with the gentle aroma of Figueres onions.
Other Cakes with Egg Whites
Fluffy chocolate cake with walnuts, delicate and flavorful, made primarily with egg whites for a light and airy texture.
Frozen Biscuit
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.
Bourdaloue by Peres Forki
The Bourdaloue from Peres Forki combines the delicacy of large conference pears, submerged in a gentle syrup that highlights their firm yet juicy texture.
Braç de Gitano - Sponge Cake Sheet
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.
Chocolate and Walnut Brownie
Chocolate and walnut brownie decorated with icing sugar and walnut halves on top.
Cake Financier by Christophe Michalak (World Pastry Champion 2005)
A Financier cake by Christophe Michalak, with a light and delicate texture, made with almonds, powdered sugar, and a sweet touch of honey.
Charlotte of any fruit (apricots, strawberries, raspberries)
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.
Clafoutis with Apricots (or Peaches)
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.
Covered prune and apple coca
Covered coca made with puff pastry, prunes and apples, scented with cognac or brandy and cloves.
Cold Chocolate and Ricotta Cake (It's a Cold Cake)
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.
Chocolate coulant (Forki adaptation)
Chocolate coulant for 8 aluminum molds, with resting in the freezer before baking.
Apple Douillon Forki (Norman Bourdelot)
The Douillon de Poma is a sweet and crispy parcel that conceals a tender and succulent baked apple inside, infused with water and sugar.
Fabiola with Núria biscuits and chocolate
Núria biscuit cake with chocolate filling and chocolate coating. It must be left in the refrigerator for a few hours; it is best to prepare it the day before.
Flaons de Morella (Without 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.
Gâteau Saint Emilion
Chilled chocolate and almond biscuit cake, prepared in advance and without an oven.
Millefeuilles of Raspberries or Strawberries (caramelized puff pastry)
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.
Blackcurrant Cake
You must have a butter-enriched dough base prepared the day before.
Chocolate Cake with Walnuts
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.
Strudel
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.
Chocolate Caprese Cake
Chocolate and almond cake without wheat flour, made with softened butter, eggs, cocoa, meringue, and finished with icing sugar and flaked almonds.
Truffle cake covered with chocolate shavings
Truffle cake that must be prepared the day before, with layers of chocolate sponge cake, coating truffle and chocolate shavings for decoration.
Chocolate and Orange Cold Tart
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.
Frozen Strawberry Sacher Cake and Mousse
Frozen cake with a chocolate sponge base, strawberry jam, chocolate mousse and a final shiny glaze.
Apple Tarte Tatin with puff pastry - Forki
The Apple Tarte Tatin combines the succulent sweetness of caramelized apples with the crisp lightness of puff pastry, offering an irresistible taste experience.
Easy Apple Tarte Tatin
A surprisingly simple apple Tatin tart, where the crisp puff pastry embraces sweet caramelized Golden apples, offering an irresistible combination of textures and flavors.
Tarte Tatin Forki
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.
Tarte Tatin Mille Feuille of Apple Without Crust
A thousand-layer apple tart where warm apples melt between crispy sheets of pastry and golden butter.
Apple Tatin, Calvados, whipped cream and cocoa crumble
16 cm diameter cake with apple Tatin, whipped cream and a cocoa crumble base.
Yule Log (Bûche de Noël) - Recipe by Thierry Marx
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.
Joconde base
It is a sheet of a kind of almond-flour sponge cake that will serve as the base for many filled cakes. Cut to the inside dimensions of the mould we will use, it allows us to make a layered cake.
Coques de Panada - Empanadillas (Basic Dough)
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.
Puff Pastry Shells (Basic Dough) - and Caramelized Puff Pastry
Puff pastry shells are light and crispy sheets made with a dough enriched with special cold butter, perfect for a sweet and caramelized bite.
Streusel-crumble (crunchy)
Biscuit base for cakes, intended to be placed on top of an already prepared cake, such as a mousse or a crémeux.
“Panades de la Conca”
Traditional Conca pastries with a crispy crust made of strong flour and lard, filled with a succulent and flavorful filling inside.
Forki Plum Cake
Plum cake flavoured with raisins and candied fruit. It is recommended to prepare it 1 or 2 days before consuming it. All ingredients must be at room temperature.
Pastry Cream for Filling
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.
Homemade Coca
The homemade coca is a delicious, fluffy-textured cake made with whole eggs, sugar, and flour, making it ideal for enjoying at breakfast or snack time.
Llavaneres Coca
Puff pastry coca with pastry cream, light marzipan and pine nuts.
Glass Coca
The coca de vidre is a traditional sweet with a fine and crunchy texture, made with glass flour, whole milk, and butter, that melts in your mouth with each bite.
Apple and Camembert Cheese Tart
An apple and Camembert cheese tart that combines a crunchy buckwheat flour base with the natural sweetness of the apples, creating a gooey and rich texture enveloped in a creamy layer of cheese.