Culinary experts share simple dessert recipes

Various culinary experts have shared accessible dessert recipes designed for simplicity and versatility.

Karlos Arguiñano presented a traditional hazelnut cake inspired by ‘Abuela Vicenta’. The recipe utilizes four main ingredients: 300 grams of peeled hazelnuts, 3 eggs, 200 grams of sugar, and 2 tablespoons of fine semolina. The preparation involves whipping egg yolks with sugar, mixing in crushed hazelnuts and semolina, and folding in stiffly beaten egg whites.

In Buenos Aires, Marisa Cortéz introduced the ‘1,2,3,4’ cake, described as a highly adaptable and economical pastry. The base recipe requires 3 eggs, 100 cc of oil, 200 g of sugar, 200 cc of milk, 400 g of self-rising flour, and vanilla essence. This method allows for seven different variations, including versions with dulce de leche, sliced apples, jam, or quince paste.