Lemon travel cake by Carles Codina, Four Seasons Madrid

For barely a year, Carles Codina has been the Executive Pastry Chef at the brand new Four Seasons hotel in Madrid. He leaves behind a fruitful stage at the Hofmann restaurant in Barcelona and before that a no less enriching time at the George V Four Seasons in Paris. Codina, at the head of a team of ten pastry chefs, takes care of the amenities for the rooms, breakfasts, the room service menu, banquets, coffee breaks, the pastry display case in the lobby, afternoon tea, and a small menu of recently released desserts. All this for a public with such a high purchasing power as their demand. In the pages of DPAS issue 478, he reveals his project to attract external clients, claims the figure of the hotel pastry chef and completes his appearance with three baked suggestions.

Within the wide repertoire of products he works with, there is an assortment of travel cakes that not only serve the hotel guest customer but are also adapted to be taken away. A good example of this assortment is this delicate lemon cake with a marmalade inside that incorporates citrus and exotic fruits.