Route “nobody becomes bitter by a candy”

The fact of being Segovia a land of farmers, the flours obtained led to a multitude of elaborations beyond bread. Combining wheat with eggs, lard, sugars, yeasts, nuts, spices, wines, oils, liqueurs, and water; by varying the proportions, playing with shapes, with cooking methods and times, a vast range of confectionery and pastry was created: sponge cakes, anise donuts, sweet bread, bartolillo rosettes, puff pastry, “pestiños”, almond tiles, crunchy, “suspiros” -sighs-, almond groats, “empiñonados” pine nuts marzipan cookies, “canutillos” cream-filled cylinders, “hojuelas” flaky pastry, sweet fritters, “mantecados” lard shortbread cookies, muffins, sponge cake soaked in liqueur, American buns, “zapatillas” -slippers- cakes with cream and covered with confit egg yolk cream and almonds, cylinder wafers, fried milk dessert, round wafers etc … And so one day came the Segovian Punch, a dessert par excellence of the provincial gastronomy that combines elaborations from very different latitudes: sponge cake soaked in liqueur covered with confit egg yolk cream, covered in turn with another sheet of sponge cake that is dressed with a thin sheet of marzipan on which sugar is sprinkled and burned into diamonds with a red-hot iron rod.

To restaurants and bakeries, with many of these traditional proposals, but also other more innovative ones, join together several convents in our city that have lovingly kept their recipes for centuries. Quality ingredients and a lot of patience are the secrets of some of the richest desserts in our gastronomy. A heavenly bite.