Huesca is a territory in which the imposing mountain landscapes combine with the charm of a united town. The northernmost province of Aragon It is a wonderful destination in which tranquility and nature star in the cobblestone streets of its capital and the towns that surround it. Huesca gastronomy is a true delight that no one wants to miss.
If we talk about sweets, the russian cake He is the main character of a film in which meat products and vegetables take a backseat. This dessert consists of a meringue sponge cake filled with butter, hazelnut and almond and is one of the typical products of Huesca that everyone wants to try.
If you are really looking to taste this incredible dessert, you should visit a specific establishment in Huesca, one where quality has been passed down from generation to generation for more than a hundred years and where the recipe for the Russian cake is completely secret to all those who do not work there. . To do this you will have to go to the Ascaso Pastry Shop.
The historic Ascaso Pastry Shop
To know the history of this establishment you have to travel back to the year 1890when Manuel Ascaso Laliena decided to create a bakery based on traditional recipes, family and work demands. These elements, which at first glance may seem obvious, turned the Ascaso Bakery into a benchmark for sweets in Spain.
As time went by, Vicente Ascaso Ciria, son of the creator of the business, worked in the bakery until the year 1929 He decided to create his own company. This new business was also based on the creation and sale of bread, but the young Ascaso wanted to take it a step further by including more elaborate pastry recipes. The establishment continued with its activity until after the Civil War when it began to dedicate itself exclusively to pastries.
Ascaso began to integrate the cream in their recipes, a new and revolutionary fact at that time and improved the facilities including a refrigerated counter that helped preserve their new formulas and original products. Shortly after, what would become one of its fundamental pillars, the great pastry chef Antonio Oliván Biota, arrived at the business. The then young Oliván trained for years to become the teacher who dedicated part of his life to the Ascaso Pastry Shop.
With the death of Vicente Ascaso Ciria in 1960, the turn of his son, Vicente Ascaso Martínez, came, the third of the Ascasos to dedicate himself to the world of pastry making. The new owner was always helped by his wife, Lourdes Sarvisé, and together they decided to move the family establishment to the place where we find it today, the High Cost Street number 9 of Huesca.
In the seventies, the Ascaso family trained by traveling to fairs, courses and schools to become authentic pastry masters. And of course they achieved it, Vicente Ascaso became an eminence of the sweet in the city of Huesca, attracting hundreds of people every year who wanted to taste their delicious desserts.
At that time his impressive Russian Cakea sweet whose original recipe is a secret for all those who do not work in this family bakery and which has been passed down from generation to generation. Vicente Ascaso Sarvisé was in charge of taking his father’s baton, just as his father and grandfather did before. Currently, Ascaso continues to grow and its current owners, Lourdes and Sura Ascaso Sarvisé continue the family tradition.
With four physical stores spread across Spainan online one and a large workshop of almost 1,700 square meters spread over two floors, the Ascaso Pastry Shop continues to offer its services. There you can taste their exquisite sweets such as Panettone, chocolates, Aragonese chocolate bars, chestnuts from the Pyrenees and of course, their famous Russian Cake.
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