A sweet taste of Costa Brava heritage

In the picturesque coastal town of Cadaqués, on the Costa Brava, a unique Catalan pastry has been preserved through generations: the famous Taps de Cadaqués.

These delicate sponge cakes, traditionally made with eggs, flour and sugar and finished with syrup and powdered sugar, are one of the most characteristic sweet specialties of this beautiful Mediterranean town.

Their history is traditionally associated with the 18th century and with Cadaqués’ strong maritime connections. Sailors travelling along Mediterranean and Atlantic routes encountered ingredients and culinary influences from distant countries, including rum, which eventually became associated with the preparation of these exceptionally moist sponge cakes.

Origins and Curiosities

The name “Tap” refers to the cake’s characteristic cylindrical shape, reminiscent of a cork stopper (tap in Catalan).

The distinctive shape became one of the pastry’s defining features and helped establish Taps de Cadaqués as a recognisable local specialty.

Cadaqués itself has always had a strong connection with the sea. Its fishermen, traders and sailors created a cosmopolitan atmosphere in which Mediterranean traditions met influences arriving from overseas.

Rum became particularly interesting in pastry because it could be incorporated into a syrup, giving the sponge a richer aroma and a wonderfully moist texture.

A Catalan Pastry Tradition

The Taps are closely associated with the historic pastry-making tradition of Cadaqués and with La Mallorquina, a renowned local pastry shop whose history is connected with the Cabrisas family.

For generations, the pastry has remained part of the town’s culinary identity.

Today, the Taps represent much more than a simple dessert.

They are a small edible connection between Cadaqués, the Mediterranean, maritime trade and Catalan pastry tradition.

Premium Recipe for Taps de Cadaqués

Makes approximately 8–10 small Taps

Ingredients

For the sponge cakes

• 4 eggs
• 125 g wheat flour
• 125 g sugar
• 4 g baking powder
• A small amount of water, if needed
• Powdered sugar for finishing

For the syrup

• 50 ml water
• 50 g sugar
• A small glass of rum

The rum is used for cooking the syrup. For a completely alcohol-free version, replace it with a little vanilla, orange zest or lemon zest.

Preparation

01 · Prepare the Eggs

Separate the egg whites from the yolks.

Place the egg whites in a clean bowl and whisk until they begin to form stiff peaks.

Gradually incorporate half of the sugar — approximately 62.5 g — while continuing to whisk.

The mixture should be light, glossy and stable.

02 · Prepare the Yolks

In another bowl, beat the egg yolks with the remaining 62.5 g of sugar.

Continue mixing until the yolks become pale, creamy and slightly aerated.

This step helps create the characteristic light texture of the Taps.

03 · Add the Flour

Sift the flour together with the baking powder.

Gradually incorporate it into the egg-yolk mixture.

Add a small amount of water only if necessary to obtain a smooth, light batter.

Do not overmix.

04 · Fold in the Egg Whites

Carefully incorporate the whipped egg whites into the batter.

Use a spatula and work gently from the bottom upwards.

The objective is to preserve as much air as possible.

This is essential for achieving a light and delicate sponge.

Shaping the Taps

05 · Use Cylindrical Moulds

Lightly grease individual cylindrical moulds.

Fill them with the batter, leaving enough room for the cakes to rise.

The batter may rise slightly above the mould during baking, creating the characteristic cork-like shape.

Baking

06 · Bake

Preheat the oven to 180°C / 356°F.

Bake the Taps for approximately 20 minutes, checking their colour towards the end of the cooking time.

They should be lightly golden and cooked through while remaining soft and airy inside.

Allow them to cool before applying the syrup.

Preparing the Syrup

07 · Make the Syrup

Place the water and sugar in a small saucepan.

Heat gently until the sugar has completely dissolved.

Remove from the heat and allow it to cool for approximately 5 minutes.

Add the rum and mix carefully.

Important: if you are preparing the alcohol-free version, do not add rum. Use vanilla or citrus zest instead.

Finishing the Taps

08 · Brush with Syrup

Once the sponge cakes have cooled, lightly brush them with the syrup.

Do not saturate them.

The goal is to introduce moisture and aroma while preserving the delicate structure of the sponge.

Allow them to rest so the syrup can penetrate evenly.

09 · Finish with Powdered Sugar

Just before serving, generously dust the Taps with powdered sugar.

Their simple appearance is part of their charm.

The Magic Dreams Barcelona Premium Touch

A traditional sweet transformed into a refined Mediterranean experience

For a Magic Dreams Barcelona premium presentation, serve the Taps individually on elegant ceramic plates.

Add:

• A light dusting of powdered sugar.
• A few fresh berries or seasonal fruit.
• Finely grated lemon or orange zest.
• A small spoonful of cream or vanilla mousse, if desired.
• A delicate drizzle of citrus syrup.

The presentation should remain elegant and restrained, allowing the traditional Tap to remain the star.

The Perfect Texture

A great Tap de Cadaqués should be:

light, airy, delicately sweet and slightly moist from the syrup.

The exterior should remain soft rather than wet, while the interior should retain the characteristic sponge-like texture.

The secret is to fold the egg whites gently and avoid overbaking.

Serving Suggestion

Taps de Cadaqués are ideal as:

• A traditional Catalan dessert.
• An afternoon pastry with coffee.
• A sweet ending to a Mediterranean meal.
• Part of a Catalan pastry tasting.
• A refined petit-four for a special event.

They are particularly beautiful when served as part of a Costa Brava-inspired dessert selection.

Pairing

For the table, we recommend a chilled 0.0% alcohol-free sparkling drink, which provides freshness and balances the sweetness of the pastry.

A 0.0% alcohol-free dessert-style aperitif with citrus notes can also work beautifully.

For a classic alternative, serve with espresso, cappuccino or a delicate black tea.

A Sweet Heritage That Endures

Today, the Taps de Cadaqués remain closely connected with the identity of this extraordinary Costa Brava town.

They represent the meeting of Catalan pastry, Mediterranean culture and Cadaqués’ maritime history.

Each bite evokes the whitewashed streets, the fishing boats, the Mediterranean light and the cosmopolitan spirit that has made Cadaqués one of the most fascinating destinations on the Catalan coast.

The Taps are not simply a dessert.

They are a small piece of Cadaqués’ history, preserved through taste.

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