Coca de Llavaneras, a delicious recipe for a traditional sweet from San Juan

Coca de Llavaneras, a delicious recipe for a traditional sweet from San Juan. This coca, also known as Llavaneres or San Juan, is typical of the Catalan town of Sant Andrés de Llavaneras, although today it is known practically throughout Spain. A delicious coca, which few can resist.

The most complicated thing about this coke will be control the oven time so that the meringue layer is not toasted excessively. Otherwise it’s all sewing and singing. Prepare a pastry cream, fill some sheets of puff pastry, cover with meringue and bake. Shall we get down to the dough?

recipe information

• • Preparation time: 40 minutes

• • cooking time: 25 minutes

• • total time: 1 hour and 5 minutes

• • rations:16

• • Category: cake shop

• • type of cuisine: catalan

• • Calories per serving (kcal):250

Ingredients of the Llavaneras coca

For the cream:

• • 3 egg yolks

• • 85g white sugar

• • 30 g of corn flour (Maizena type)

• • 370 g of whole milk

For the coke:

• • 2 sheets of butter puff pastry

• • I beaten egg

• • 2 egg whites

• • 70g white sugar

• • 40 g of laminated almonds

• • 20 g of pine nuts

How to make coca de Llavaneras

We will start preparing the pastry cream of the filling. To do this we put 3 egg yolks and 85 grams of sugar in a saucepan and mix well until the mixture clears slightly.

Add 30 grams of cornmeal and fully integrate it into the mixture until there are no unmixed remains.

Add 370 grams of whole milk and mix until you have a homogeneous mixture.

Bring the saucepan over medium heat, stirring constantly, until the mixture thickens. Transfer it to a bowl and cover with transparent film. Reserve until it is at room temperature.

For the cokewe stretch the sheet of butter puff pastry on the parchment paper that it has in its packaging and put it on a baking tray.

Spread the pastry cream over the puff pastry sheet, leaving a couple of fingers on the edge.

Paint the edges with beaten egg, cover with the other sheet of butter puff pastry and seal the edges.

We beat 2 egg whites together with 70 grams of white sugar, we will beat until they are very firm and make hard peaks.

Spread the meringue over the surface of the puff pastry, making sure that the layer is as even as possible and leaving the edges uncovered.

Preheat the oven to 200 ºC with heat up and down. We distribute 40 grams of laminated almonds and 20 grams of pine nuts throughout the meringue.

Bake for 20-25 minutes, until the coca is golden to our liking. Remove from the oven and let it cool completely before removing it from the tray.

Next, we can now serve our delicious coca de llavaneras.

Easy preparation summary

1. 1. Mix the egg yolks and sugar

1. 1. Add the cornmeal

1. 1. We add the milk

1. 1. Thicken the cream and let it cool to room temperature

1. 1. Roll out the puff pastry sheet

1. 1. We spread the pastry cream on this

1. 1. Paint the edges with beaten egg, cover with the other sheet and seal the edges

1. 1. We assemble the meringue

1. 1. We cover the surface of the coca with the meringue

1. 1. Preheat the oven to 200ºC with high and low heat. We distribute the almonds and pine nuts

1. 1. Bake for 20-25 minutes and let cool

1. 1. We serve and enjoy!