The San Marcos cake is a classic of our gastronomy. A cake with a basic sponge cake as a base, two types of fillings and a very characteristic toasted yolk topping. Doing it is laborious, we are not going to fool you; Organizing your time well is the key to not getting frustrated.
Laborious yes, but not complicated. It takes time, but it doesn't require any insurmountable preparation. We are not great confectioners and yet we have managed to bring it to fruition. We have not been so good at decorating it, the rush has been able to with us. But the flavor was there, irresistible!
Difficulty: Medium
Mold: 21cm. diameter
Servings: 12
Ingredients
For the cake:
- 4 eggs L
- 140 g. of sugar
- 165 g of pastry flour
- 3 tablespoons of melted butter
For the filling:
- 600 g. whipping cream (35% mg)
- 150 g. of sugar
- 2-3 tablespoons cocoa powder
For the calar syrup:
- 150 g. of sugar
- 150 g. of water
- A splash of lemon juice
- A splash of brandy
For toasted yolk topping:
- 180 g. sugar
- 60 g. of water
- A splash of lemon juice
- Half a teaspoon of vanilla extract
- 4 yolks
- 7 g. cornstarch
- White sugar
To decorate
- 100 g of sliced and toasted almonds to decorate
Step by step
- Line a removable mold 20 centimeters in diameter and preheat the oven at 180 ° C.
- To prepare the cake beat the eggs with the sugar and salt until white. Then add the flour, previously sifted, and mix in an enveloping way with a spatula. To finish, add the butter, mix and pour the dough into the mold.
- Bake approximately 35 minutes or until a knife edge is inserted when it comes out clean. Then, take it out of the oven and let it rest on a rack for 10 minutes before unmolding. Once the cake is cold, cut it into three layers with the help of a lyre or a sharp knife.
- To prepare the filling whip the cream with the sugar. Then divide the cream into two bowls and add the cocoa powder to one of them. Reserve both in the fridge.
- To make the syrup, Put all the ingredients on the list in a saucepan and bring to a boil. When the sugar has been diluted, turn off the heat and let it cool.
- Start to assemble the cake moistening the first layer of sponge cake with the syrup and then covering it with the cocoa cream.
- Cover with the second coat of sponge cake, moisten it with the syrup and fill with three-quarters of the whipped cream. Save the rest to cover the edges and the final decoration.
- Cover with the third layer of sponge cake and smooth the edges with a spatula. Store it in the fridge.
- To make the toasted yolk topping Put the water, sugar, lemon juice and vanilla extract in a saucepan and bring to a boil. Once it boils, lower the heat and cook for about five minutes. Afterwards, you remove from the fire and let it temper
- Beat the yolks with the cornstarch and add them to the previous mixture. Mix and pass the cream through a strainer to make it finer. Following, cook the cream over very low heat, until thickened. Remove from heat and reserve.
- Take the cake out of the fridge and add the yolk topping. Smooth with a spatula and sprinkle with sugar. Then toast it with a blowtorch.
- In conclusion, covers the edges with a little of the whipped cream and the rest put it in a pastry bag to use as decoration.
- Use the toasted almonds to coat the edges of the pie and refrigerate for at least two hours before serving.
