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No-Bake Terrazzo Cake with Maria Cookies

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This supremely simple cake is inspired by a dessert my husband loves form his childhood in the North of Spain. It’s a simple combination of crumbled cookies, an easy chocolate sauce, and chocolate ganache. The most difficult part of making this cake is waiting for it to set overnight in the fridge before cutting into it! I call this a “terrazzo cake” because of the gorgeous pattern you see in the cake when you cut it. It reminds me of the pattern found in terrazzo floors and that’s so on-trend right now in products and design.

You can also cut the cake into small pieces and serve as you would brownies!

In Spain, ‘galletas marias’, or Maria cookies, are as common as goldfish crackers or Cheerios to use as snacks for hungry kids. They’re a thin, crisp, and flat disc of a cookie with a flavor that’s very similar to American animal crackers. The cookies come in tubes covered with plastic or mylar. Goya sells Maria Cookies in the US that are actually produced in Spain. The Spanish brand that we love the most is Gullón. If you can’t source Maria cookies I’d suggest substituting animal crackers for this recipe. However, you can probably find them on Amazon or in the Latin Foods section of your grocery or even at Walmart or Target. My husband loves to eat Maria cookies with chocolate-hazelnut spread like Nutella or the Spanish brand, Nocilla.

I love the texture of this cake and it gets better over the course of a couple of days. It’s not quite as wet as many American no-bake cakes tend to be, but the moisture from the sauce still combines with the cookies to make a great hearty texture. It keeps well for at least 4 days in the fridge, probably more.

Isn’t this pattern just gorgeous?!

No-Bake Terrazzo Cake with Maria Cookies

This no-bake cake is a simple combination of crumbled cookies, an easy chocolate sauce, and chocolate ganache. It sets overnight in the fridge and when you cut it, the cookies and chocolate make a beautiful terrazzo pattern.

Course Dessert
Cuisine Spanish
Keyword cake, cake recipe, no-bake
Prep Time 15 minutes
Cook Time 7 minutes
Resting Time 9 hours
Total Time 9 hours 22 minutes
Servings 12 slices
Author we are all magic


  • 4 packages Maria Cookies – Galletas Marias 800g – you can substitute animal crackers

For the Sauce:

  • 1 cup sugar 200g
  • ½ cup Hershey's Special Dark Cocao Powder 60g – you can use regular cocoa powder if you like, but I like how the Special Dark makes the sauce black
  • 11 tbsp butter 150g – cut into chunks or slices
  • 1 cup water

For the Ganache:

  • 1 cup heavy cream
  • 8 ounces chocolate chips 240g – I used Ghirardelli Bittersweet chips

To Decorate:

  • LOTS of Sprinkles


  1. Clip a piece of parchment paper into the bottom of your spring-form pan. Cut a strip of parchement the depth of the pan and line the sides with it.

  2. Crumble the Maria Cookies into a large mixing bowl.

  3. Add the chocolate sauce ingredients to a saucepan over low heat. Bring to a simmer while stirring constantly and then hold at a simmer for 7 minutes… while continuing to stir constantly. Really keep stirring because you don't want it to burn!

  4. Remove from heat and allow to sit and cool for 10 minutes.

  5. Pur the chocolate sauce over the crumbled cookeis and stir well. Make sure every piece is totally coated. It won't be a wet mix of ingredients, but there will be enough sauce to coat everything.

  6. Pour the mixture into the lined spring-form. Make sure to scrape all the extra sauce in and use a wooden spoon or spatula to press the mixture down as much as you can. Press it down anf try to make the top as flat as possible.

  7. Now the pan needs to rest in the fridge for an hour. I like to add another piece of parchment and put an 8-inch layer cake pan on top and stack on a heavy cast iron pan to weigh down the mix to hel compress it together.

  8. After an hour, begin to make your ganache. It's so easy, you just bring the heavy cream to the boiling point over medium-low heat. Stir constantly.

  9. Next add the chocolate chips and set aside for 3 minutes and then stir until the chocolate and cream are completely combined and silky smooth.

  10. Get the cake from the fridge and remove the weights and parchment. Pour the ganache over the top of the cake and tap the pan on the counter a few times to try to get out air bubbles. Add sprinkles and make it look amazing!

  11. Cover the pan with aluminum foil and put it in the fridge overnight.

  12. When you're ready to serve the cake, remove it from the fridge and allow it to sit for a few minutes. Un-spring the pan and slowly peel away the parchment from the sides. Carefully transfer the cake to a cake stand or plate.

  13. Cut with a clean and sharp knife and wipe down the knife after each cut. When the cake is very cold it can take a little effort to cut, but it yields the best looking slices. You can allow the slieces to come up a bit in temperature before serving, or just serve it cold.

This no-bake cake is a simple combination of crumbled cookies, an easy chocolate sauce, and chocolate ganache. It sets overnight in the fridge and when you cut it, the cookies and chocolate make a beautiful terrazzo pattern.
Recipe Spain Spain

Flan-tastic! 5-ingredient Flan!

My mother-in-law has the most delicious FLAN recipe that she makes all the time. I was so surprised to see how EASY it is to make her silky-smooth flan. It’s all cooked in the oven, no endless stirring on the stove-top. My favorite part of the recipe is that you use the can from the condensed milk to do all of your measuring… one less measuring cup in the sink!

Top view of my mother-in-law's easy flan recipe.
I never fret if the flan doesn’t come out of the mold perfectly or if there are cracks… that’s part of the charm of this rustic dessert!

In Spain — where my mother-in-law lives — creamy pudding-like flans, nocillas, and crema catalanas are staple desserts and afternoon snacks. I remember my mom making a nutmegy instant custard when I was a boy. We’d eat them when they were just set and still a little bit warm. It’s very similar to the taste and feeling when I tried flan in Spain for my first time.

I’ve always been afraid of melting sugar, but it’s actually so easy!

This recipe has a couple of techniques that I think a lot of people are afraid of. Trust me… there’s no need to worry! The CARAMEL… it’s so easy to make the caramel sauce/topping for the flan. You simple pour 3/4 cup sugar into a pan and melt it over low heat until it’s a deep amber color. There’s no candy thermometer needed. Just be careful.. it’s HOT! The second technique that I think people sometimes like to avoid is the WATER BATH. In Spain they call it a BAÑO MARIA. I always put my baking dish in a larger pan, set both on the oven rack, and then pour in the water once the pans are in the oven.

This recipe is SO VERSATILE! You can add in a condensed milk can full of coconut or ground almonds. I want to try chia seeds next! You can use just about any extract you like. I’ve made it with pistachio flavor, vanilla, almond, and even maple! I’ve even substituted chai concentrate for some of the milk and added turmeric for a deep yellowy-orange color.

Easy 5-Ingredient Spanish Flan

This is a simple everyday silky-smooth flan recipe that uses condensed milk, eggs, milk, sugar, and flavor extract. It’s a very versatile recipe that you can customize in many ways. The recipe comes from my mother-in-law in Santander, Spain.

Course Dessert
Cuisine American, Mexican, Spanish
Keyword best dessert, Best Recipe, custard, dessert, easy recipe, flan, pudding, spain
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting time 4 hours
Total Time 1 hour 25 minutes
Servings 4 servings
Author we are all magic


For the caramel topping:

  • 3/4 cup sugar

For the flan:

  • 1 14oz. Can Sweetened Condensed Milk save the can to measure your milk
  • 28 ounces whole milk simply fill the condensed milk can twice!
  • 4 eggs large
  • 2 tsp. vanilla extract you can substitute any flavor you like

Special equiptment:

  • immersion blender, blender, or mixer
  • aluminum foil
  • water bath


  1. Melt the sugar over low heat until golden brown, about 4–5 minutes.

  2. Carefully pour melted sugar into a 6-cup baking pan (I used a Pyrex pan), and rotate to coat the sides with the caramel. Set aside to allow to cool. It’s really HOT so be really careful.

  3. Preheat oven to 350°F.

  4. Open and pour the contents of the sweetened condensed milk can into a mixing bowl and retain the can.

  5. Fill the empty can TWICE more with whole milk and add to the bowl.

  6. Add 4 eggs to the mixing bowl.

  7. Mix well with an immersion blender or electric mixer.

  8. Pour flan base into the pan that you’ve prepared with caramel.

  9. Cover well with aluminum foil and place the covered pan into another baking pan. We’ll create a water bath for the flan by setting the pan within a pan onto your oven’s middle rack. Once in the oven, fill the outer pan with hot water.

  10. Bake flan in water bath 1 hour to 1 and a half hours, until completely set. Remove from oven and allow to cool on the counter for a half hour.

  11. Chill for 4 hours or overnight in the fridge.

  12. When ready to serve, carefully invert the flan onto a plate with edges. You may need to run a knife around the sides of the pan to allow it to release. Make sure all the gorgeous caramel syrup pours out over the flan and around the edges!

  13. Scoop, serve, and enjoy!

This is a simple everyday silky-smooth flan recipe that uses condensed milk, eggs, milk, sugar, and flavor extract. It's a very versatile recipe that you can customize in many ways. The recipe comes from my mother-in-law in Spain.
This is a simple everyday silky-smooth flan recipe that uses condensed milk, eggs, milk, sugar, and flavor extract. It’s a very versatile recipe that you can customize in many ways. The recipe comes from my mother-in-law in Spain.
Recipe Spain

Roscón de Reyes: Spanish Three Kings Cake

Roscon de Reyes

One of my favorite parts of celebrating the holidays in Santander, Spain with my inlaws is the day we get the Roscón de Reyes. In Spain, epiphany is the main Christmas holiday. On January 5th everyone goes to the city center to watch the parade. At the end of the parade the three kings, los reyes magos, each have their own float and they throw candy out to the kids along the route. Imagine a parade with Santa Claus x 3.  Each kid has their favorite king and they shout out their names as they pass by- “Melchor! Gaspar! Baltasar!”. Later that evening everyone in the family leaves a shoe out for the kings to fill with gifts… or… if you’ve been bad you’ll get carbon(coal).

Rosco de Reyes

My brother-in-law always gets two large cakes for us all to enjoy.  One of them is big and filled with sweetened whipped cream(nata), and the other is called a “borracho”(drunk) and has a streusel filling and the whole cake is dipped in a sweet fortified wine.  The roscónes in Spain always have a little prize inside. The prizes vary from bakery to bakery and city to city. In some parts of Spain there’s a lime bean inside, and sometimes it’s a little toy or figurine. Folks have different rules about what the winner of the prize needs to do. Sometimes it’s pay for the roscónes, or buy them the next year, or maybe host the celebration for Candlemas on February 2nd. In my family there are no rules, the person who finds the prize is just lucky!

Roscon de Reyes

My brother-in-law brought my husband and I to a legendary bakery in Santander that’s known for it’s roscónes (or roscos as they are sometimes called in Cantabria). Check out this video showing some images from our visit to La Gondola bakery:

There are thousands of authentic recipes for roscón de reyes online. I didn’t come across a recipe that I liked on any American blogs or sites. I based my recipe on a post on one of my favorite baking blogs in Spain, La Receta de la Felicidad.  I have two of Sandra Mangas’ cookbooks and have followed her work for years. I’ve even been luck enough to trade emails with her on a few occasions over the years.

Here are two of the beautiful roscónes on Sandra’s site:

Roscón de Reyes. Cómo preparar Roscón de Reyes casero.

Roscón de Reyes

One of the main things that makes the rosco different from other sweet breads is the orange blossom water(agua de azahar). It was a bit difficult for me to find this ingredient in the US, neither Whole Foods nor Wegmans had it, but I finally found it at my favorite specialty store in Brooklyn, Whisk.

Here are some links to order it on Amazon if you’re not able to find it locally:

Typically the roscos are decorated with orange blossom water flavored sugar, or pearl sugar, and almonds or candied fruit. There are tons of options for prizes online. Sometimes it could be a little baby Jesus or a little ceramic figurine or toy. I didn’t bake my prize into my cake, I added it in the whipped cream layer, but in Spain they’re often wrapped in plastic and baked into the cake.

I’m not being specific in my recipe as to how to make your whipped cream. I used a full quart of heavy cream to make mine. I also added a bit of confectioners sugar and vanilla. I also used some whipped cream stabilizer because you typically want the cakes to stay edible for more than just one day.

Here are a few other products that might help you out if you’re making this recipe:

4.5 from 2 votes

Roscón de Reyes: Spanish Three Kings Cake

A traditional Spanish cake that's served to celebrate Epiphany on January 6th. This is based on a fabulous roscón recipe from the blog La Receta de la Felicidad.

Course Dessert
Cuisine Spanish
Prep Time 4 hours 40 minutes
Cook Time 17 minutes
Total Time 4 hours 57 minutes
Servings 2 Cakes
Author we are all magic


For the sponge:

  • 70 grams lukewarm whole milk 1/3 cup
  • 1 packet instant yeast 7 grams
  • 130 grams all-purpose flour 1 cup plus 1 tbsp
  • 1 tbsp sugar

For the dough:

  • the sponge made from the ingredients above
  • 450 grams all-purpose flour 2 1/4 cups
  • 120 grams confectioners sugar a scant cup
  • 1 packet instant yeast 7 grams
  • 1 pinch salt
  • zest of one orange
  • 60 grams lukewarm whole milk a scant half-cup
  • 2 eggs extra large
  • 30 ml orange-blossom water 2 tbsp
  • 70 grams salted butter 5 tbsp

To garnish:

  • 1 cup sugar
  • a few drops of orange-blossom water

To serve:

  • lots of fresh sweet whipped cream


For the sponge:

  1. Mix all sponge ingredients together and form into a ball. Place the ball in a deep bowl and cover with lukewarm water. 

  2. Allow to proof until the ball doubles in size and floats to the surface of the water. It takes about 20-30 minutes for me usually. It depends on the ambient temperature and how active your yeast is.

To make the dough:

  1. Measure out your flour, yeast, sugar, zest, and salt and put it into the bowl of a stand mixer and mix for a second on low to incorporate everything.

  2. Remove your proofed sponge from the water bath and add it to the mixer along with the milk and orange-blossom water. Mix well.

  3. Add eggs one at a time mixing in between each egg.

  4. Knead the dough for 5 minutes in your stand mixer on low using the dough hook attachment. You can also knead by hand for 5-8 minutes.

  5. Add the butter to the stand mixer and knead on low for 10 minutes until the dough is elastic, soft, and all the butter is incorporated. You can also knead by hand for 10-13 minutes.

  6. Put the dough in a bowl and cover with a damp cloth and allow to proof in a warm place for about 2 hours, or until the dough has doubled in size.

  7. After it's doubled in size, remove the dough from the bowl and divide into two halves.

  8. Shape each half into a ball and then form a ring from the ball. place the dough rings onto two baking sheets lined with parchment. (I also used silicon liners in my pans below the parchment.) The finished rings should be about 8-9 inches in diameter.

  9. Cover the rings loosely with plastic wrap and allow to proof in a warm place for about 2 hours, until they have about doubled in size.

  10. Preheat oven to 375F/190C.

  11. If you wish to garnish the rings with sugar, simply mix a few drops of orange-blossom water with sugar. Add the water a drop at a time until the sugar is the consistency of damp sand. Sprinkle the damp sugar around the rings.

  12. Bake the cakes one at a time for about 15 minutes each. They should be golden brown.

  13. Allow the cakes to cool completely on wire racks.

To serve:

  1. Make a big batch of your favorite whipped cream. I like to make mine SWEET and add a bit of vanilla too.

  2. Cut the rings in half horizontally with a serrated knife. Pipe a thick portion of whipped cream on top of the bottom half and then top it with the top half like a big whipped cream sandwich. 

  3. In Spain there is often a prize and/or lima bean hidden in the roscón.  In Spain it's often baked into the bread, but I like to wrap a little trinket in plastic wrap and hide it in the whipped cream layer.

Roscón de Reyes