Tartas

Explosion of flavor with a product from “my home”, Lydia Cakes cooks this recipe with an almond sponge cake from the Alcalans area, honey from Montroy and flavored with the mistela from Montserrat, natural products made by colleagues and neighbors, the cake has a crunchy yolk filling and a top layer of toasted meringue, wonderful. Made so as not to leave a single crumb behind.

Traditional Lydia Cakes-style cheesecake, very juicy, with less sugar and very light. A pleasure for those of us who love this type of cakes.

My sexiest cake. A lemon sponge and blueberries cake that shows us its interior, leaving its sides exposed. It is pretty as well as tasty, contrasting the acidity of the lemon and the blueberries, with the cream cheese and coconut milk. The result, a sexy and tropical cake.

At Lydia Cakes we have a special affection for this cake, I learned it from my mother and it’s the first one I made, however, everyone still asks me for it. Time goes by and it remains a family favorite. It has a vanilla sponge cake and a filling of cream and strawberries, very fresh. An updated classic.