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Brazo gitano – Sponge cake formed in a spiral roll, with filling; Buñuelo – Fried dough balls [1]; Carolina – Pastry of Bilbao, Spain; Casadiella – Typical dessert from Asturias
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Bienmesabe is a popular dessert in the cuisine of the Canary Islands, [7] [8] [9] where it is served with cat's tongue cookies. The cookies may be served on the side or crushed and served atop the dessert. [1] On the Canary Islands, the dish may also include rum. [10] It has been described as the "most famous" dessert in Canarian cuisine. [10]
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In Spain, buñuelos are a dessert and snack typical in many autonomous communities and, especially, during their regional holidays. Each territory incorporates its own ingredients and its own tradition. One of the best known is the buñuelo de viento ('wind buñuelo'), a species of fritter. In Catalonia, they are consumed mostly during Lent. [6]
Tocino de cielo (lit. ' heavenly bacon ') is a Spanish dessert made primarily of egg yolks, sugar, and water. [2] It is often confused for a custard.Unlike flan, it does not contain milk or any other dairy product. [3]
The desserts in this region include coffee liqueur, chocolate Alicante, arnadí, [72] and horchata, the last two being of Muslim origin. [73] Notably, during Christmas, nougat is made in Alicante and Jijona. Another well-known dessert is peladillas (almonds wrapped in a thick layer of caramel).
Turrón (Spanish:), torró (Catalan: / Valencian:) or torrone (Italian: [torˈroːne]) is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake.
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