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Cake

SAN MARCOS CAKE

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SAN MARCOS CAKE

Ingredients

For the cake:

120 grams of sugar
4 eggs
130 grams of flour
Pinch of salt
1 tablespoon yeast
Butter

For the filling:

400 milliliters of whipping cream
2 tablespoons cocoa powder
30 grams of sugar

For the syrup

100 grams of icing sugar
½ glass of brandy

For the yolk coating:

150 grams of sugar
4 egg yolks
1 tablespoon cornmeal
To decorate:
100 grams of almond crocanti
Brown sugar

Preparation

1. Prepare the cake batter
Crack the eggs separating the yolks from the whites.  Beat the first ones with the sugar until pale.  Whip the whites until stiff and mix with the yolks with enveloping movements.  Add little by little 120 grams of sifted flour with the yeast, and finally the salt.

2. Bake the cake
Grease a 20 cm diameter mold with butter and sprinkle with the remaining flour.  Pour the dough and cook for about 30 minutes in the oven, preheated to 180º.  Remove and let cool on a wire rack.

3. Prepare a syrup
Pour 1 glass of water into a saucepan and add the sugar.  Put it on the fire and, when it comes to a boil, add the brandy and cook for a few minutes until it is reduced.  Withdraw and reserve.

4. Prepare the fillings
Whip the cream with the sugar.  Divide it into two parts and add the cocoa to one;  mix gently with a spatula until a uniform color remains.  Reserve cold.

5. Make the yolk coating
Cook 50 milliliters of water and sugar for 5 minutes and remove.  Beat the yolks with the cornstarch.  Put the saucepan back on the heat and add the yolk mixture.  Cook, stirring constantly, until thick.  Remove and stir occasionally, until completely cold.

6. Assemble the cake
Cut the cake into three layers.  Brush the first one with a little of the syrup and brush it with half of the cream.  Place the second sheet of cake on top and also brush it with syrup.

7. Finish the cake
Spread it with the truffle and cover with the third layer of cake;  brush it with syrup.  Spread the yolk preparation on it, sprinkle with brown sugar and burn with a blowtorch.  Decorate with the rest of the cream in rosettes and cover the sides with the crocanti.

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