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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
A chanchigorri cake (Spanish: torta de chanchigorri, Basque: txantxigorri opila), also spelled txantxigorri or chalchigorri, [1] is a Spanish pastry, common in the cuisine of Navarre. These desserts have a rounded shape. They are traditionally made at the time of pig slaughter, and their main ingredients are fried pork, lard, bread dough and ...
Castilian-Leonese cuisine is built around stews and asados, as well as a large assortment of desserts. The major dishes in this cuisine are of veal , morcillas , legumes (such as green beans , chickpeas , and lentils ), simple soups with garlic , and select wines.
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The ingredients mainly consist of ground almonds (almond flour), eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used. [ 2 ] Background
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]
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.
' 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 ...