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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
Spanische Windtorte ("Spanish wind torte") is a historical Austrian dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream. It is a dessert that supposedly became popular during the Baroque period of the Austro-Hungarian empire, with recipes for it appearing in several 19th century ...
a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo everywhere
Miguelitos are a type of cream-filled puff pastry, which can also be referred to as a cake. They originated in La Roda, in Castilla–La Mancha, Spain: Manuel Blanco, the creator of these flaky desserts, was born in La Roda in 1925. After being a part of the military in 1960 he migrated to a place called Pamplona where his masterpiece was created.
They are made with stacked layers of puff pastry, [2] often filled with meringue, and other times with creme patissiere; cream; dulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate and are part of the cuisines of Spain, Argentina, Bolivia, Ecuador, Colombia, Costa Rica, Chile, El Salvador, Guatemala, Mexico, [2 ...
It is a rolled sponge cake and is more accurately a type of jelly roll. It consists of a layer of pastry made from eggs, sugar, and sifted flour baked in a sheet. Once cooled, jelly or other types of filling is spread over the pastry. It is then rolled from one end to the other.
Traditional Easter mona Easter mona. This modern type is more common in Catalonia. Easter mona from Castelló de la Plana Easter mona with chocolate eggs. The Easter mona (Spanish: Mona de Pascua; Catalan: Mona de Pasqua) is a Spanish kind of cake that is especially eaten on Easter Sunday or Easter Monday in the Spanish regions of Catalonia, Valencia and Murcia. [1]
The origin of the cross being decorated on the cake dates to 1924 when the "Casa Mora" began to adorn the almond cakes with the silhouette. [5] In May 2010, the EU gave Tarta de Santiago PGI status within Europe. To qualify, the cake must be made in the Autonomous Community of Galicia and contain at least 33% almonds, excluding the base. [2]
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