In the picturesque town of Cadaqués, nestled on the Costa Brava, a gastronomic treasure awaits whose history dates back to the 18th century: the famous Taps of Cadaqués. These delicate sponge cakes, made with sugar and butter, have transcended generations, becoming an emblem of Catalan pastry tradition.

Origins and Curiosities

The history of the Taps is closely linked to maritime trade routes connecting Italy, America, and the Costa Brava. The fishermen of Cadaqués, during their long journeys across the Atlantic, discovered rum—a key ingredient that would revolutionize the texture of this cake. Combined with the Tap, it gave the pastry an exceptional sponginess that still defines it today.

Its curious and picturesque name has an almost anecdotal origin. A local pastry chef experimented with individual cylindrical molds to bake his sponge cake. When baked, the cakes took on the shape of a cava cork, giving rise to the name we know today.

The Taps are not only remarkable for their history but also for their presence in the iconic pastry shop La Mallorquina, founded by the Cabrisas family. This family has preserved the recipe and tradition intact for over three centuries, keeping the essence of high Catalan pastry alive.

Premium Recipe for Taps of Cadaqués

Ingredients:

For the sponge cake:

– 4 eggs.
– 125 g wheat flour.
– 125 g sugar.
– 4 g baking powder.
– A little water.
– Powdered sugar for decoration.

For the syrup:

– 50 ml water.
– 50 g sugar.
– 1 small glass of rum (optional).

Preparation:

Separate the egg whites from the yolks. Beat the whites until stiff peaks form with half of the sugar (62.5 g).

In another bowl, mix the yolks with the other half of the sugar until creamy.

Add the flour and baking powder to the yolks, incorporating a little water to obtain a fluffy batter.

Carefully fold the egg whites into the yolk mixture to preserve the air.

Fill individual cylindrical molds until slightly overflowing, forming the classic cork shape.

Bake at 180 °C (356 °F) with a grill for 20 minutes.

Meanwhile, prepare the syrup by mixing water and sugar, let cool for 5 minutes, and add rum if desired.

Once cooled, brush the Taps with the syrup, let rest, and sprinkle with powdered sugar before serving.

A Sweet Heritage That Endures

Today, visiting Cadaqués without stopping at La Mallorquina is unthinkable. The Taps are not just a dessert—they are a piece of history, a legacy of ingenuity and flavor connecting us to ancient sailors and the cosmopolitan spirit of the Costa Brava. Every bite transports you to a time when pastry was an art full of creativity and tradition.

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