San Marcos cake

Discover the history of San Marcos cake.

1. Sponge Cake

   • 300 gr. eggs (6)
   • 250 gr. pastry or all purpose flour
   • 215 gr. vanilla or white sugar
   • 90 gr butter
   • 3 gr. salt

   • Start by separating the egg whites from the yolks.
   • In a bowl, mix the egg whites, sugar, and salt, and whisk until the mixture triples in volume.
   • Next, add the egg yolks and whisk just enough to combine them.
   • Then, sift the flour over the egg mixture and gently fold it in with a rubber spatula using a folding motion.
   • Afterwards, add the melted butter and fold it in as you did with the flour.
   • Transfer the mixture to a 24 cm diameter tin lined with baking paper and bake with top and bottom heat at 170º C for 45 minutes.
   • Allow to cool and store at room temperature until needed.

2. Egg Yolk Cream

   • 150 gr. vanilla or white sugar
   • 90 gr. filtered water
   • 60 gr. egg yolks (4)
   • 20 gr. cornflour
   • 2 gr. gelatine

   • Start by soaking the gelatine in cold water for at least 10 minutes.
   • Meanwhile, in a saucepan, heat the water and sugar over medium-high heat until boiling.
   • In a bowl, mix the egg yolks and cornflour and whisk until smooth and lump-free.
   • Once the syrup reaches boiling point, pour it in a thin stream over the egg yolk mixture, whisking constantly.
   • Then, return the mixture to the saucepan and cook over medium heat until thickened, stirring constantly with a whisk.
   • Now, turn off the heat, add the drained and soaked gelatine, and transfer the cream to a container, covering it with cling film.
   • Allow to cool and refrigerate for at least 4 hours.

3. Amaretto Syrup

   • 200 gr. filtered water
   • 170 gr. vanilla or white sugar
   • 50 gr. Amaretto or rum

   • In a saucepan, heat the water and sugar over medium heat until the sugar is fully dissolved.
   • Then, turn off the heat and add the liqueur.
   • Allow to cool to room temperature and set aside until needed.

4. Vanilla Chantilly

   • 500 gr. heavy cream (35% fat)
   • 50 gr. milk powder
   • 50 gr. powdered sugar
   • 5 gr. vanilla

   • In the mixer bowl, combine the cream, which must be very cold, with the icing sugar and vanilla.
   • Begin whisking at medium speed until soft peaks form.
   • Then, add the powdered milk and continue whisking until firm peaks form.
   • Transfer the mixture to a piping bag with a 2 cm diameter star nozzle and refrigerate until needed.

5. Chocolate Chantilly

   • 250 gr. heavy cream (35% fat)
   • 25 gr. cocoa powder
   • 25 gr. powdered sugar

   • In the mixer bowl, combine the cream, which must be very cold, with the icing sugar.
   • Begin whisking at medium speed until soft peaks form.
   • Then, add the cocoa powder and continue whisking until firm peaks form.
   • Transfer the mixture to a piping bag with a 1 cm diameter plain nozzle and refrigerate until needed.

6. Assembly

   • 150 gr. toasted sliced almonds
   • 30 gr. vanilla or white sugar

   • Start by slicing the sponge cake into three equal layers.
   • Place one of the layers on a plate and generously soak it with the Amaretto syrup.
   • Now, pipe the chocolate Chantilly in a spiral from the centre outwards.
   • Place a second layer of sponge on top and soak it with more Amaretto syrup.
   • Next, pipe a layer of vanilla Chantilly similar in thickness to the chocolate Chantilly.
   • Then, place the third and final sponge layer on top of the vanilla Chantilly and soak it with the Amaretto syrup.
   • Apply a thin layer of vanilla Chantilly around the sides of the cake, making sure to reserve enough to decorate the top later.
   • Smooth the Chantilly on the sides of the cake with a spatula and cover it with toasted flaked almonds.
   • Remove the egg yolk cream from the fridge, transfer it to a piping bag without a nozzle, and cut a 5 mm opening.
   • Pipe a thin layer over the top of the cake, starting from the centre and working your way outwards, almost to the edge.
   • Sprinkle sugar evenly over the egg yolk cream and caramelise it with a kitchen blowtorch.
   • Finally, decorate the top edge of the cake with the remaining vanilla Chantilly to your liking.
   • Store in the fridge until ready to serve and allow to sit at room temperature for 10 minutes before serving.

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