The Catalan TableRecipes tagged with: eggs
Eggs in the Nest
Ous al Niu: delicious round bread rolls baked in the oven, with a creamy egg in the center and melted sobrassada that adds a spicy and umami touch.
Traditional Swiss roll
Rolled and filled sponge cake; the source suggests a light chocolate truffle, but indicates that any filling can be used.
Cherry Clafoutis
Clafoutis with cherries prepared in a rigid, non-removable pan, because the batter is very liquid.
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.
Parisian flan
Cream tart with shortcrust pastry and pastry cream, with the option of making it without a pastry base.
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.
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.
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.
La Viña Cheesecake (Forki adaptation)
Creamy baked cheesecake with a flan-like texture, made in a springform pan lined with baking paper.
Caramelized apple cake
Easy-to-make cake with apples and brown cane sugar glaze.
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.
Soft Muscat wine cake
Fluffy Muscat wine cake with an icing sugar and lemon topping.
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.
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.
Burnt Bread
Sweet bread made with a preferment, a long rest, and a topping of moistened sugar. The recipe yields 6 individual breads.
Orange Cream
A smooth and velvety orange cream, where whole eggs and egg yolks give it a richness and silky texture that melts in the mouth.
Santa Clara Yolks (also known as Saint Teresa's)
Santa Clara gems are traditional sweets with a soft and velvety heart of egg yolks, wrapped in a thin, sugary layer that melts in the mouth.
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.
Santa Teresa Toasts (Torrijas)
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.
French onion soup
Gratinated onion soup with toasted bread and cheese, with optional raw egg in each bowl.
Other Cakes with Egg Whites
Fluffy chocolate cake with walnuts, delicate and flavorful, made primarily with egg whites for a light and airy 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.
Chocolate coulant (Forki adaptation)
Chocolate coulant for 8 aluminum molds, with resting in the freezer before baking.
Gâteau Saint Emilion
Chilled chocolate and almond biscuit cake, prepared in advance and without an oven.
Macarons
Macaron recipe with five ingredient groups: the meringue and macaron batter base, and four possible fillings: chocolate ganache, almond filling, vanilla or another extract buttercream, and lavender or violet jelly buttercream. They must be left to rest for a minimum of 12 hours in the refrigerator before serving.
Orange Cream and Chocolate Mousse (with egg)
Orange cream and chocolate mousse made with egg yolks, orange pulp, chocolate, butter, gelatin, and whipped cream.
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.
Frozen Strawberry Sacher Cake and Mousse
Frozen cake with a chocolate sponge base, strawberry jam, chocolate mousse and a final shiny glaze.
Forki-style burnt cream nougat
Egg yolk nougat that must be prepared about 3 days before eating because it contains egg and is not cooked.
Swiss brioche
Swiss-style brioches with a pre-ferment, cold resting, and two piece formats: muffin size or large pieces.
Donuts (Berliners)
Tender and fluffy Berliners with a golden crust, made with eggs and medium-strength flour, perfect for accompanying a hot coffee.
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.
Eggs: cooking methods and times
Egg sizes and cooking times for hard-boiled, soft-boiled, poached and onsen tamago eggs.
Crema Catalana
Crema catalana is characterized by its smooth and creamy texture, made with egg yolks, whole milk, and covered with a crispy layer of caramelized sugar.
Flam Dou
A smooth and velvety flan with a shiny layer of golden caramel, made with white sugar and bottled water to achieve a perfect texture.
Traditional Pannacotta with Eggs
Traditional egg pannacotta is a smooth and creamy dessert, made with whole eggs and egg whites, that melts in the mouth with its velvety texture.
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.
Forky Pudding
A smooth and velvety pudding with a caramel made from white sugar and bottled water, which gently melts over the palate.
Crème Anglaise
A smooth and rich cream made with egg yolks, whole milk, and sugar, ideal for adding sweetness to desserts or for accompanying a fruit cocktail.
Mousse Cream
A smooth and creamy mousse, made with softened butter, whole milk, and cornstarch, ideal for light and velvety desserts.
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.