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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
' 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] It is sometimes mistakenly called tocino del cielo (lit. ' bacon from heaven '). [4] [a]
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).
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' three-milk cake '; Spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), dulce de tres leches, [1] [2] also known as pan tres leches (lit. ' three-milk bread ' ) or simply tres leches , is a sponge cake originating in North, Central and South America soaked in three kinds of milk : evaporated milk , condensed milk ...
It is one of the desserts believed to have been the result of the repurposing of the discarded egg yolks from the use of egg whites for mortar and plaster in Spanish-Filipino colonial architecture, egg was essential in the building of churches, bridges, government buildings, and ancestral houses, such as those with the indigenous Earthquake ...
Spanish pastries (23 P) Pages in category "Spanish desserts" The following 21 pages are in this category, out of 21 total.
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