Do you have something to celebrate? The San Marco cake it is perfect as a dessert on such occasions. This classic of Spanish pastries is liked by almost everyone and is relatively simple to prepare. You will not need many tools or supplies for this beyond a mixer and a torch or electric burner.
The base for this cake is a simple Genovese sponge cake, that we will fill with whipped cream and cocoa whipped cream. Although probably the most characteristic hallmark of this cake is its toasted yolk cover, delicious! I like this layer very thick but, for taste!
As for the decoration, it is very common to finish this cake with toasted sliced almonds and cream. At this point you can be much more original than me if you have ideas for it. Do you dare to prepare it? It is an ideal proposal to lose the fear of this type of preparations.
The recipe (for a mold of 15 cm.)
- 3 eggs L
- 108 g. of sugar
- 125 g. pastry flour
- 2,5 tablespoons of melted butter
- 100 g. of sugar
- 100 g. of water
- A splash of lemon juice
- 1 teaspoon of brandy
- 500 g. whipping cream
- 130 g. of sugar
- 1,5 tablespoons of cocoa powder
- 130 g sugar
- 40 g of water
- A splash of lemon juice
- ½ teaspoon of vanilla essence
- 3 yolks
- 5,5 g cornstarch
- sugar to toast
- 100 g of filleted almonds to decorate
- We prepare the cake. To do this, we heat the oven to 180º C, grease a 15-centimeter-diameter removable mold and sprinkle it with flour.
- Beat the eggs with the sugar and salt until they turn white and grow in volume. About 8 minutes.
- Add the sifted flour and mix with enveloping movements using a spatula. Finally, add the butter and mix again to integrate.
- We pour the dough into the mold and bake for 30 minutes or until cake is done. Then, we take it out of the oven, let it rest for 10 minutes on a rack and unmold it to finish cooling.
- Once cold cut the cake into three layers with a lyre or a serrated knife
- While the cake cools we prepare the syrup Bringing all the ingredients to the boil in a saucepan: water, sugar, lemon juice and brandy. Once the sugar has dissolved, remove from the heat, put it in a bowl and let it cool.
- We also take advantage of whip the cream with the sugar of the filling. Once done, we divide the dough into two bowls (a little more in one than in the other) and to the smaller one we add the cocoa and mix. Reserve both doughs in the fridge.
- Finally we prepare the egg yolk coverage toast. To do this, put the water, sugar, lemon juice and vanilla essence in a saucepan and bring to a boil. Then lower the heat and cook for five minutes. Once done, remove from heat and let cool slightly.
- Then in a bowl We beat the yolks with the cornstarch. We add to this mixture the previous one (the syrup for the toasted yolk coverage) and mix. Pass through a strainer and cook the resulting mixture in a water bath until thick, stirring frequently.
- It's time to assemble the cake! We pierce the first layer of sponge cake with the syrup and cover with the cocoa cream, smoothing the layer well. Cover with the second layer of sponge cake, soak it in syrup and fill with three quarters of the whipped cream.
- Cover with the third layer of sponge cake and smooth the edges with a spatula. Later, if the toasted yolk coverage is already warm or cold, we add it to the surface. If it is not, we reserve the cake in the fridge until that moment.
- Once placed the layer of toasted yolk and smoothed, sprinkle with sugar and toast with a blowtorch or burner.
- We only have the final touches left. We cover the edges with a little of the reserved whipped cream and cover them with laminated almonds that we will have toasted in the pan.
- Finally, decorate with the remaining cream and take to the fridge for at least two or three hours.
- We enjoyed the tart san marcos taking it out of the fridge 10 minutes early.