Claudia&Julia's blog

Virginia, author of Sweet&Sour, brings us the recipe for bica blanca, a delicious cake that you'll make without yeast and using only egg whites (this is the reason for its characteristic white color). You'll love it!

You can start taking out the milk and eggs, because today you're going to make crème brûlée! You'll see how delicious and delicate this classic French burnt cream turns out. Carmen, author of Tía Alia Recetas, gives you the recipe so it turns out great!

There are many reasons to bake cookies at home: the cold, wanting to give someone a gift, spending a pleasant time with the little ones in the kitchen or simply enjoying a homemade sweet. This time Rosa, author of Pemberley Cup&Cakes, offers us a staple that can't be missing at this time of year: the most delicious gingerbread cookies recipe you can make. Bet you can't resist?

In two days it's International Bundt Day and Beatriz, author of To Be Gourmet, brings us a most fitting recipe: spiced bundt cake. It's a delicious cake flavored with cloves, cinnamon, ginger and nutmeg. Let the spices fill your kitchen!

It's well known that lemon curd and meringue are a perfectly spot-on combination. Patri, author of Sabores y Momentos, had that in mind when preparing some lemon curd and meringue cupcakes, and the result was spectacular. Don't miss it!

Eva, author of Bake-Street, brings us the recipe to make coca de recapte. A coca full of tradition, which although we present with its classic escalivada filling with sardines, you can adapt it and serve the coca savory or sweet to your liking.

If you want to make a wonderfully autumnal and delicious recipe, follow Lola’s tips, author of Loleta, Life, Market & Cooking, and prepare a sweet potato pie (sweet potato or boniato tart) with a cookie crust—you’ll love it!

Rosa, author of Pemberley Cup&Cakes, brings us the recipe for madeleines, those quintessentially French little cakes that make you start the day with a smile! She suggests making them with a hint of tea to make them even more aromatic, although alternatives are welcome (Rosa gives you a few more ideas to adapt them to your taste).

When Beatriz, author of To Be Gourmet, told me she wanted to make the Pastel Vasco recipe for our blog I didn’t hesitate to tell her "Go ahead!", because it’s one of my favorite cakes. That delicious dough filled with custard has always delighted me! She presents it with a double filling: figs and pastry cream, a luxurious combination in a cake you’ll surely love to make at home, you’ll see!

Pavlova is a meringue-based cake, crisp on the outside and wonderfully creamy on the inside. Luisa, author of Cocinando con mi Carmela, suggests making it with a chocolate meringue base, filled with mascarpone and chocolate cream. She also adds a hint of coffee and hazelnuts... Can you imagine a better combination?

Strawberries are one of the fruits that lend themselves most to cooking. Sweet and juicy, they are undoubtedly a great accompaniment to cakes. That's why, before the season ends, Carmen (Yerbabuena en la Cocina) brings us an easy and delicious strawberry tart: a strawberry pie, with its shortcrust pastry and the strawberry filling that pairs so well. Enjoy it!

There are many recipes for making a cake in bundt-type pans, but since you often ask us for classic recipes to make in these beautiful pans, we've put together a collection of 7 that I think you'll love. They feature the most traditional flavors and can be made in your Nordic Ware pan with every guarantee of success among your guests.