Springform pan

For the pumpkin cream: • pumpkin (about 400 grams) • sugar (about 100 grams) • extra-large eggs (about 152 grams with shells) • heavy cream (about 100 ml) • heaping teaspoon ground cinnamon (about 2.5 grams) • salt • almond flour (about 80 grams) • For the frola dough: • all-purpose flour (about 400 grams) • baking powder (about 16 grams) • sugar (about 150 grams) •

eggs (about 150 grams) • sugar (100 grams) • milk (80 grams) • sunflower oil (80 grams) • all-purpose flour (400 grams) • Zest of 1 orange • baking powder (12 grams) • orange jam (290 grams) • almond flour (300 grams) • sugar (60 grams) • Orange extract • apricot jam

Cream: • milk (750 ml) • all-purpose flour (35 grams) • cornstarch (35 grams) • sugar (125 grams) • egg yolks • butter (30 grams) • Dough: • eggs (about 223 grams) • sugar (150 grams) • sunflower oil (120 ml) • yeast (8 grams) •

milk (750 ml) • sugar (about 130 grams or 8 tablespoons) • ground cinnamon • graham crackers (or digestive biscuits), crushed • butter (about 150 grams) • instant custard mix • gelatin (about 10 grams or 6 sheets)

plain yogurt (about 5 oz or 125 grams) • small carrots • oranges • eggs • yogurt container of oil (about 1/2 cup or 120 ml) • yogurt containers of whole wheat flour (about 2 cups or 250 grams) • liquid sweetener • baking powder or leavening agent • baking soda • ground cinnamon

For the shortcrust pastry: • all-purpose flour (280 grams) • sugar (150 grams) • cold unsalted butter (150 grams) • Zest of 1 lemon • salt (to enhance flavor) • large egg (about 73 grams with shell) • ice-cold water • For the filling: • unsalted butter, at room temperature (175 grams) • sugar (175 grams) • large eggs (about 237 grams with shell) •

almond flour (about 200 grams) • ricotta cheese (about 500 grams) • large eggs (about 299 grams) • sugar (about 150 grams) • Zest of 1 lemon • Almond extract

Sponge cake • eggs • sugar (90 grams) • sifted flour (90 grams) • Rice pudding mousse • small bowls of prepared rice pudding • heavy cream 35% (500 grams), semi-whipped • milk or heavy cream (100 ml) • gelatin • Zest of 1 lemon • egg whites, beaten to stiff peaks • Ground cinnamon

hard nougat, 8.8 oz each (250g each; ground, you’ll have about 14 oz/400g total) • eggs • ground cinnamon • vanilla extract or paste • honey and 1 tablespoon brown sugar • butter • Zest of 1 lemon • salt • shredded coconut (optional) • Powdered sugar and sliced almonds for decorating

Gluten-free ingredients • gluten-free flour (about 475 grams), such as gluten-free bread flour mix • large eggs (about 147 grams) • sugar (about 120 grams) • milk (about 80 grams) • sunflower oil (about 80 grams) • bitter almond extract • baking powder (about 8 grams) • Almond cream: • almond flour (about 150 grams) • sugar (about 65 grams) • large egg •

gluten-free, lactose-free Maria cookies (or any gluten-free, lactose-free cookies) • butter (about 60 grams), lactose-free, softened • lactose-free cream cheese (about 450 grams) • lactose-free heavy cream (about 200 ml) • gluten-free flour • eggs (depending on size) • granulated sugar (about 130 grams; if you prefer it sweeter, you can use up to 1 cup or 200 grams)

large apples • almond flour (about 100 grams) • unsalted butter (about 100 grams) • eggs • cornstarch (about 50 grams) • granulated sugar (about 100 grams) • shredded coconut (about 50 grams) • brown sugar (about 50 grams) • ground cinnamon • baking powder

For the cake: • large eggs • baking powder (such as Royal or similar) • granulated sugar (about 200 grams) • vanilla extract • all-purpose flour (about 120 grams) • For the filling: • Tres leches cream • Canned peaches in syrup • For the tres leches cream: • sweetened condensed milk (150 ml) • evaporated milk (150 ml) •

Crust: • cookies (such as Maria or graham crackers) • butter (about 90 grams) • -inch (18 cm) springform pan • milk (1 liter) • cinnamon sticks • Lemon peel • whole cloves (optional) • uncooked rice (about 100 grams) • sugar (about 100 grams) • vanilla sugar • powdered rennet or set dessert mix (such as cuajada) •

-inch round springform pan (preferably with a removable bottom) • sugar (250 grams) • eggs • Zest of 1/2 lemon • almond flour (250 grams) • Orujo liqueur (or substitute with grappa or brandy) • Powdered sugar • Santiago cross stencil (optional)

cream cheese (Philadelphia-style) (429 g) • large eggs • heavy cream (216 ml) • sugar (171 g) • cornstarch (11 g) • Honey

bittersweet or semisweet chocolate (400 grams), cocoa percentage to taste • heavy cream (200 ml) • large egg whites • large egg yolks • whole milk (300 ml) • heavy cream (200 ml) • cornstarch (20 grams) • sugar (60 grams) • vanilla sugar (or 2 teaspoons vanilla extract) • Lemon peel • cinnamon stick • tea biscuits or similar cookies (shape of your choice) •

Maria cookies (about 7 oz or 200 grams) • unsalted butter, very soft (about 80 grams) • unflavored gelatin dessert mix (such as cuajada or substitute with 2 packets unflavored gelatin) • heavy whipping cream (500 ml) • milk (400 ml) • sugar (about 100 grams) • soft turrón (about 300 grams, also called Jijona nougat) • Chocolate shavings

---- For the cookie crust: • Digestive cookies (about 200 grams) • unsalted butter (about 100 grams) • ground cinnamon • ----- For the custard mousse: • heavy whipping cream, very cold (500 ml) • milk (300 ml) • sugar (about 250 grams) • instant custard mix (such as Royal) • gelatin • cinnamon stick • lemon peel •

almond turrón (250 grams) • heavy whipping cream (200 ml) • whole milk (200 ml) • unflavored gelatin • vanilla sugar • rum extract • Mixed berries and fresh mint for garnish

whole wheat flour (about 1 cup plus 2 tablespoons) • milk (about 1/3 cup) • eggs • baking powder (about 1 teaspoon) • vanilla • erythritol (about 2 1/2 tablespoons) • healthy sweetened condensed milk (see below) (about 1/2 cup) • evaporated milk (about 1/2 cup) • skim milk (about 1/2 cup) • cream cheese (about 3/4 cup) • vanilla • erythritol (about 1 1/2 tablespoons)

cream cheese (about 600 grams) • heavy cream (300 ml) • all-purpose flour • xylitol or 3/4 cup sugar (about 180 grams) • eggs • salt • -inch (20 cm) springform pan

rolled oats (50 g) • almonds (40 g) • banana • almond butter (40 g) • kefir (500 g) • gelatin • erythritol or xylitol (60-65 g) • frozen raspberries (100 g)

cream cheese (about 600 grams) • eggs • cornstarch • sugar (about 180 grams) • heavy cream (about 300 grams)

finely ground raw almonds (about 250 grams) • extra-large eggs • sugar (about 250 grams) • Zest of 1/2 lemon (yellow part only) • ground cinnamon (about 5 grams) • small piece of unsalted butter for greasing the pan • herbal liqueur (about 25 ml) • powdered sugar (about 50 grams)

almond flour (125 grams) • sugar (125 grams) • large eggs • Zest of 1/2 lemon • ground cinnamon • Powdered sugar for decorating • (22 cm) round springform pan • paper Santiago cross (find a template online)

Fig Jam: • figs (750 grams) + 2/3 cup water (150 ml) + 3 tablespoons sugar • rounds of refrigerated pie dough • almond flour (200 grams) • sugar • fig jam (300 grams, I used homemade) • extra-large egg (about 2 3/4 oz with shell/79 grams), separate the white and yolk • Almond extract • Sliced almonds • Chopped almonds • Figs in syrup for decoration

cream cheese (500 grams) • sugar (200 grams) • large eggs • heavy cream (250 ml) • all-purpose flour (15 grams) • -inch springform pan (18 cm) • Parchment paper

high-quality refrigerated round puff pastry • (about 500 grams) angel hair squash jam (cabello de ángel) • Ground cinnamon, to taste • powdered sugar (about 200 grams) • finely ground raw almonds (about 250 grams) • large eggs • Zest of 1 lemon • Almond brittle, to taste (optional) • Powdered sugar, to taste (for decorating) • (28 cm) springform pan • Parchment paper

Maria-style tea biscuits (about 300 grams, for the crust) • unsalted butter, melted (about 150 grams, for the crust) • rice (about 250 grams) • sugar (about 160 grams) • heavy cream (about 200 ml) • Peel of 1/2 lemon • cinnamon sticks • whole milk (1 liter) • gelatin • Ground cinnamon (for dusting)