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The xuixo de crema is one of the most iconic sweet pastries in Catalan cuisine, and particularly in the city of Girona. It is a delicate, laminated and lightly flaky cylindrical pastry, filled with pastry cream, deep-fried and generously coated in sugar. Crisp and golden …
Three simple ingredients carrying centuries of Catalan tradition Mel i Mató is one of the simplest desserts in Catalan cuisine and, at the same time, one of the recipes that most clearly represents the region’s culinary identity. Its essence lies in a humble combination: fresh …
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Just before serving, generously dust the Taps with powdered sugar.
Their simple appearance is part of their charm.
For a Magic Dreams Barcelona premium presentation, serve the Taps individually on elegant ceramic plates.
Add:
The presentation should remain elegant and restrained, allowing the traditional Tap to remain the star.
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.
Taps de Cadaqués are ideal as:
They are particularly beautiful when served as part of a Costa Brava-inspired dessert selection.
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.
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.
Copyright © 2016-2026 Magic Dreams Barcelona.
The sweet aroma of Catalan fairs and traditional celebrations Caramelised almonds, known in Spanish as almendras garrapiñadas, are one of the most beloved traditional sweets found at fairs, village festivals and popular celebrations throughout Catalonia. Their aroma is unmistakable. The moment sugar begins to caramelise …
Caramelised almonds, silky praline and cocoa: a little Catalan luxury Catànies are one of the most recognisable confectionery specialities of the Penedès, particularly associated with Vilafranca del Penedès, and are especially popular during Christmas and festive celebrations. Although small in size, they are remarkably complex. …
The Mona de Pascua is one of Catalonia’s most cherished Easter traditions and one of the most recognisable symbols of Catalan pastry.
It is traditionally celebrated on Easter Sunday and Easter Monday, with Easter Monday being a public holiday in Catalonia. The tradition marks the end of Lent and its restrictions, symbolising the arrival of spring, renewal and the joy of life.
The word “mona” is traditionally linked to the Arabic term munna, associated with the idea of a gift or provision. Over the centuries, this simple Easter tradition evolved into the spectacular chocolate creations we know today.
In earlier times, the Mona could consist of a simple cake accompanied by boiled eggs, symbolising fertility, life and renewal. Over time, chocolate eggs became increasingly common, and Catalan pastry chefs transformed the Mona into a true expression of creativity.
One of the most beautiful traditions is for a godparent to give the Mona to their godchild, a gesture of affection and family connection that continues today.
Modern Monas can range from traditional decorated cakes to impressive chocolate sculptures, featuring eggs, fruit, feathers, figures and imaginative designs.
Catalan Monas are especially known for their decorated cakes, chocolate creations and imaginative Easter designs.
The creativity of pastry chefs seems almost limitless.
Common decorations include:
Although the appearance changes from year to year, the meaning remains the same:
a special Easter gift created to be shared with family.
The Easter Mona also changes according to the region.
Decorated cakes, chocolate eggs and elaborate pastry creations are especially characteristic.
The Mona is often a simpler sweet bread or bun, traditionally featuring an egg.
More rustic Easter breads and sweet pastries are common, often decorated with sugar or almonds.
Different traditions, but the same spirit of Mediterranean Easter celebration.
Preheat the oven to 180°C / 356°F.
Place the eggs and sugar in a large bowl.
Whisk vigorously until the mixture becomes pale, light and approximately triples in volume.
Sift the flour and gently fold it into the mixture using slow, enveloping movements.
The aim is to preserve as much air as possible.
Pour the batter into a greased cake tin.
Bake for approximately 25–30 minutes.
Remove from the oven and allow to cool completely before cutting.
The cream must be very cold.
Place it in a mixing bowl and begin whipping.
Gradually add the icing sugar.
Continue until you obtain firm but smooth whipped cream.
Keep refrigerated.
Cut the sponge into two or three layers, depending on its height.
Fill with whipped cream or a thin layer of strawberry or apricot jam.
For a richer texture, combine the jam with whipped cream.
Carefully reassemble the layers.
Melt the dark chocolate together with the butter using a bain-marie.
Stir until smooth and glossy.
Pour the chocolate over the top of the cake and spread evenly.
Allow some chocolate to drip gently down the sides for a classic finish.
Decorate the top with:
chocolate eggs + chocolate figures + sugar chicks + colourful feathers.
The sides can be finished with crunchy almonds.
Candied fruit can also be added for colour and texture.
This is where the Mona becomes a true expression of creativity.
For a more sophisticated version, we suggest a Mona made with almond sponge, white chocolate, hazelnut cream and dark chocolate ganache.
Whisk the eggs and sugar until the mixture becomes light and airy.
Add the melted butter and mix gently.
Fold in the almond flour carefully.
Pour into a cake tin and bake at 175°C / 347°F for approximately 30 minutes.
Allow to cool completely.
Whip the cream.
Add the hazelnut spread.
Carefully fold in the melted and slightly cooled white chocolate.
Mix until smooth and silky.
Slice the sponge into layers.
Spread a generous layer of filling over the first layer.
Place the next layer on top and repeat as necessary.
Refrigerate briefly to stabilise the structure.
Prepare a 70% dark chocolate ganache.
Cover the Mona with an even layer.
Smooth the surface with a spatula.
The dark chocolate provides the necessary contrast against the sweetness of the filling.
Decorate with:
The decoration should feel elegant rather than excessive.
The sponge should be light and airy.
The filling should be creamy but stable enough to hold the layers.
The chocolate coating should be smooth and glossy.
The decoration should bring personality without overwhelming the cake.
The key is balance:
sponge + cream + chocolate + texture + decoration.
To elevate the Mona:
The Mona is traditionally presented as the centrepiece of the Easter table.
For a Premium Magic Dreams Barcelona presentation, individual portions can be served on elegant ceramic plates.
Place a slice of Mona in the centre and add carefully selected elements around it:
praline + chocolate + nuts + candied or fresh fruit.
The main cake should always remain the protagonist.
One of the most beautiful aspects of the Mona is its family meaning.
Traditionally, the godparent gives the Mona to their godchild as an Easter gift.
Beyond the sweet itself, it represents affection, family bonds and the continuation of tradition.
That is why the Mona is more than a dessert.
It is also a gift.
A ritual.
And a way of celebrating together.
Mona de Pascua is traditionally enjoyed during family lunches, Easter gatherings and outdoor celebrations.
Many families use Easter Monday to organise a meal or picnic in the countryside, mountains or by the sea.
The Mona becomes the centre of the table.
It is shared.
It is cut.
Children discover the chocolate decorations.
And the tradition begins again for another generation.
For the table, we recommend a chilled 0.0% alcohol-free sweet sparkling drink, providing freshness and contrast with the richness of the chocolate.
A 0.0% alcohol-free dessert-style drink with vanilla, nut or cocoa notes can also work beautifully.
For a classic option, serve with espresso, cappuccino, aromatic tea or hot chocolate.
At Magic Dreams Barcelona, we see the Mona as much more than a cake.
It is an experience.
A family tradition.
A symbol of Easter.
And an opportunity to discover the richness of Catalan pastry.
We combine traditional recipes with carefully selected ingredients, refined pastry techniques and elegant presentation.
The tradition remains. The experience becomes extraordinary.
The Mona de Pascua demonstrates how a tradition can evolve without losing its identity.
From the simple Easter cake with boiled eggs to today’s spectacular chocolate sculptures, the journey has been long.
But the meaning remains:
giving, sharing and celebrating.
Every spring, Catalan pastry shops fill with chocolate, colour and imagination.
And families gather once again around the same tradition.
Because the Mona is not enjoyed only with the palate.
It is enjoyed through family, memory and the happiness of celebrating together.
Copyright © 2016-2026 Magic Dreams Barcelona.
Neules are a traditional Catalan sweet and an essential part of Christmas pastry in Catalonia. They are especially appreciated for their fine, crisp and delicate texture, which distinguishes them from denser and harder types of wafers. Their origins date back to the Middle Ages, when …