Gijón cake
This forceful nougat flavor cake It was invented more than 40 years ago by the Agüera family, winner of the National Confectionery Award.
The denomination of dessert from Gijón was given by the confectionery La Fe. It is a cake with a sponge base and a body of Jijona nougat cream toasted on top. The cake must be preserved and eaten cold to maintain its sweet taste.
Charlota
A delicious cream-based filling with a hint of nougat, encased in sponge cake and chocolate, and topped with Chantilly cream and cherries. It's the other cake that vies with the Gijonesa for the honor of being the city's official dessert.
From his stories we can see: the Austrian pastry chef Friedrich Wazinger came to Gijón around 1935 and rode on Covadonga street, corner of Eusebio Miranda, the famous confectionery La Vienesa, leaving the city, one of his emblematic desserts, the famous charlotte . The first charlotte was created at the beginning of the 19th century, in honor of the wife of King George III, Queen Charlotte. The recipe evolved until 1800 emerged another charlotte that is the closest to the current.
Its creator was the famous culinary trader and great French chef, Antoine Marie Carême. It is a cold dessert made of Bavarian cream biscuits, with which a mold is filled. The dessert was called "Parisian Charlota", later, when I worked in the kitchens of Tsar Alexander I would call it "Russian Charlota", which is the current name.
Little Princesses
They can be found throughout Asturias, although the originals are believed to be from Gijón. Made with a marzipan body and egg yolk cream , they have been produced at La Playa confectionery, located on Corrida Street, since 1921. A true classic of local pastry.
Florentines and forgaxes
Both are crispy cookies covered in chocolate ; the Florentines also contain almonds and candied fruit.
Other llambionaes of Asturias
The casadielles.
Sweet wheat flour, stuffed with nuts and a touch of anise, fried sweet. They can also be made with puff pastry, made in the oven. When serving, sprinkle its sugar surface. It is a classic that is served throughout Asturias.
The bartolos.
Typical Asturian dessert, poor brother of the “carbayón”…it is delicious and easy to make.
Puff pastry filled with ground almonds and yolks. We recommend them for coffee time.
Text: © Ramón Molleda for asturias.com
