Bake this irresistible Spanish Dessert at home. Made with sugar. Easy step-by-step instructions included.
This Spanish Dessert relies on simple, everyday ingredients such as grams sugar. It comes together quickly and makes 4 servings, at about 242 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Spanish Dessert delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.
Updated Jun 30, 2026
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For lemon glaze:
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250 g - Sugar
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60 g - Lemon Juice
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For violet ice cream:
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3 l - Milk
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1 l - Fresh Cream
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40 g - Sugar
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40 g - Crystallized Violet
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15 g - Detxrose
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3 g - Ice Cream Stabilizator
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For yoghrut sherbet:
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350 g - Yoghurt
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225 g - Minaral Water
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160 g - Sugar
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8 g - Lemon Peel
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For crispy cookies:
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100 g - Butter
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100 g - Brown Sugar
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100 g - Flour
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100 g - Almond Flour
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For yoghurt cake:
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300 g- eggs
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60 g - Almond Flour
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20 g - Flour
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60 g - Yoghurt as powder
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70 g - Sugar
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For elder candies:
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50 ml - Liquer St Germain
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10 ml - Wine
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1,2 l - Minral Water
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1 kg - Cornflour
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Instructions
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For lemon glaze:
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Well mix together the sugar and lemon. Cut the rice paper by size, stretch on non-stick surface and put the mixture of sugar and lemon. Allow the mixture to dry for 5-10 minutes at a temperature of 55 degrees. For greater certainty, let it dry for a further 40 minutes. You can leave it in the dryer until use.
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For violet ice cream:
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Boil together milk and cream, add chopped violet and let to rest. Add glucose and stabilizer, and let to stand for 8 hours. Filter and the mixture turned into cream, put in the refrigerator until use.
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For yoghrut sherbet:
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Mix all the ingredients, beating until sugar is completely dissolved, strain through a sieve and put into a special machine Pacojet. The mixture was left overnight in the Pacojet.
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For crispy cookies:
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Well whipped butter, until it turned into the cream, add all other ingredients. Roll out to a thickness of 2-5 mm and bake at 180 degrees for 10 minutes. Let cool and flatten with a rolling pin. Put them in a dry container.
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For yoghurt cake:
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Mix all the ingredients in a food processor until they become smooth. Make small slits in plastic cups, fill them half the mixture and cook in the microwave for about 1 minute at 600 watts. Using a knife, remove them. Before serving break them so that the size, they were not more than a walnut.
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For elder candies:
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Mix water and sugar and to boil until the mixture reaches a temperature of 109 degrees. Pour the syrup into a glass bowl and add the alcohol. Mix everything and pour into another bowl, and do so for another 5 times, to better crystallize the sugar. Mound the flour in the bowl so that it was the height of at least 2 cm. Compact well and leave to dry overnight in the oven at 50 degrees. The next day, again well compacted, make a small hole and fill them with a mixture of liqueur St Germain. Requests through the sieve even cornmeal and leave to dry at 40 degrees for another 4 h. Form sweets and leave them in an airtight container.
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One more:
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Cut strips of diced candied lemon
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Prepare fresh blueberries.
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In the cold marble plate, place a tablespoon of crispy cookies, a few pieces of cake yoghurt, violet ice cream, blueberries and small cubes of candied lemon. Cover it all by the yoghurt sorbet. On the wing plates add lemon glaze, one or two flowers and a drop of the nectar of flowers. And serve without delay!
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Preheat the oven fully and bake on the middle rack for the most even results.
- Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
- Let it cool before slicing so it sets properly and holds its shape.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 250 grams sugar.
Yes, Spanish Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.