Easter Mona

Mona de Pascua

There are very few days left to celebrate the Easter holidays, and one of the most traditional and demanded sweets of these dates is the Easter Mona or mona de Pascua, which indicates the end of Lent and the beginning of spring.

Cake that is typically made in practically throughout the country, with slight variations depending on the area, but with special roots in communities such as Catalonia, Valencia, Murcia, Aragon, Castilla-La Mancha, Galicia and Asturias. For example, around 700,000 Easter cakes are consumed in Catalonia, according to the Gremi de Pastisseria de Barcelona.

To make the cake you need eggs, flour, sugar, olive oil, milk, yeast, water, lemon zest, orange blossom water and a pinch of salt. The fillings usually contain custard, chocolate, truffle and/or cream. As for the toppings, they can be chocolate or crema quemada (“burnt cream”). It can also be decorated with almonds, candied fruit or sugar paste decorations. As a final touch, the chocolate egg or eggs, as well as the colourful feathers and the yellow chicks, can be among the chosen ones.

At Llopartec we join this delicious tradition by offering pastisserie mixes such as Bisc Mix, Cake Concentrate, Choco Cake Concentrate and for fillings, a complete variety of custards, cold-processed, hot-processed, baking resistant ready to use, ready to inject after cooking.

We are specialized in all kinds of pastisserie mixes with the aim of offering excellent solutions, fully adapted to each specific need and to each of our clients.