Hello friends of Paulina Cocina! Today we invite all the confectioners to prepare a delicious cake that is very typical in Spain: the San Marcos cakea delicious layered cake that surprises with its different textures in each bite, ideal for birthday cakeor simply to surprise your mother-in-law at Sunday lunch.
We invite you to tour a bit of the history and secrets of this cakeand of course, we leave you with a super complete recipe to make at home and enjoy by the spoonful.
About the San Marcos cake
The San Marcos cake is a culinary creation that awakens the senses with each bite. His recipe combines a spongy and aromatic sponge cake, or sponge cake, which gives it texture. Two fillings, one of chantilly cream (cream), to give it freshness and creaminess, and a delicious truffle filling (cream with bitter cocoa), to give it an irresistible flavor.
The cake is crowned with a delicate layer of toasted yolk cream, which gives it a crunchy touch and an irresistible flavor to the San Marcos dessert. It can also be decorated with peaks of cream and toasted almonds. A delicacy.
The origin of the San Marcos cake
The history of the Saint Mark’s cake dates back to distant times, and is closely linked to the Spanish nobility. Its origin dates back to the 12th century, and it is said that it was created in homage to the Infanta Sancha Raimúndez, daughter of King Alfonso VII of León and Castilla, who collaborated in the construction of the San Marcos Convent.
Over the years, the recipe for the San Marcos Cake was passed down from generation to generation, becoming a culinary treasure that lasts over time. Today, this cake has earned a special place in classic Spanish confectionery and in the rest of the world.
The charm of the San Marcos cake
What makes the San Marcos cake is unique and special is its perfect balance between flavors and textures. Each bite is a symphony of sensations on the palate. The combination of the sponge cake with the soft cream and an intense cocoa truffle, crowned by a layer of yolk cream, creates a sublime gastronomic experience.
The contrast between the different textures, the sweet and the slightly bitter, makes this cake a true delight that can be enjoyed with all the senses.
Tradition and popularity of the San Marcos dessert
The San Marcos cake enjoys recognition and popularity throughout Spain. However, it is in the León region where it acquires an even more special meaning. Here, this sweet tart is an integral part of the local gastronomy and is appreciated in various celebrations and festivities.
In the bakeries of León, you can find different versions and reinterpretations of the San Marcos cake, each one with a unique touch that reflects the creativity of the local pastry chefs.
Over the years, the San Marcos cake It has transcended the borders of its place of origin and has gained popularity in many countries.
What is on the San Marcos cake?
The preparation of the cake Saint Mark It’s a process that requires patience and dedication, but the end result is truly worth it.
First, three fluffy and tender biscuits are prepared, (it can also be a large one that is cut into three). In addition, a chantilly cream is made that is spread on the cake, and a cream that is mixed with bitter cocoa, for the truffle filling.
The distinctive touch of the San Marcos cake It is achieved with a thin layer of yolk cream, similar to pastry cream, which is covered with sugar and toasted to give crispness and sweetness to the surface of the cake. To decorate it, it is customary to make peaks of whipped cream and a border of sliced almonds.
5 tips for San Marcos dessert
- Previous organization: Before you begin, make sure you have all the necessary ingredients and utensils on hand to avoid interruptions during preparation.
- Simplify the decoration: For one easy San Marcos cake you can opt for a simpler layer of decoration, such as dusting with cocoa powder or powdered sugar (glazed) above.
- Let the biscuits cool: Bake the biscuits and let them cool before filling. They can also be taken to the fridge so that they are firm and do not fall apart when we handle them.
- Using springform molds: To bake the cake (or cakes) and to be able to manipulate it, it is better to use a removable mold.
- Refrigerate before serving: Let the cake rest in the fridge before serving it, so that it is more stable.
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San Marcos cake recipe
Yield: 10 servings
Preparation time: 2 hours (approximately)
Ingredients
For the sponge cake
- 6 eggs
- 180g of sugar
- 180 g flour 0000
- 1 teaspoon of baking powder
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 40 g melted butter (or oil)
- 100 g sugar (for the syrup)
- 80 ml water (for the syrup)
For the chantilly cream filling (mounted cream)
- 500 ml of whipping cream
- 80 g icing sugar (impalpable)
- 1 teaspoon vanilla extract
For the truffle filling
- 100 g bitter cocoa powder
- 250 ml of whipping cream
- 80g icing sugar
For the egg yolk cream coverage
- 4 egg yolks
- 100g of sugar
- 25 g cornstarch (cornstarch)
- 1 tablespoon of water
- Toasted sliced almonds to decorate
How to make easy San Marcos cake
Prepare the sponge cake
- Preheat the oven to 180°C. Grease and flour a round and tall detachable mold of approximately 24 cm in diameter.
- Beat the eggs together with the sugar, using an electric mixer, until you get a fluffy, light-colored mixture. Add the flour, baking powder, pinch of salt, vanilla extract, and melted butter. Mix gently with enveloping movements until all the ingredients are well incorporated.
- Pour the dough into the mold and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool to room temperature and then take it to the fridge for a while. Unmold carefully and cut in three.
- Prepare a syrup by bringing the sugar with the water to a boil for a few minutes. Let cool.
Prepare the chantilly cream filling
- In a bowl, beat the cream with the icing sugar and vanilla extract, until stiff and with soft peaks. Reserve in the fridge.
Prepare the truffle filling
- Mix the bitter cocoa powder together with the cream and icing sugar in a bowl. Beat until obtaining a homogeneous and firm cream. Reserve in the fridge.
Prepare the egg yolk cream topping
- In a small saucepan, mix the egg yolks with the sugar, cornstarch and a tablespoon of water.
- Cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and let cool covered with cling film.
Assembly of the San Marcos cake
- Place one of the parts of the cake on a plate or dish, and brush with the syrup. Spread it with a generous layer of whipped cream.
- Next, place another layer of cake on top, brush with syrup and cover with the truffle cream.
- Finally, place the last layer of cake on top, brush with syrup and then cover with the cream of yolks.
- To decorate, you can burn sugar on top of the egg yolk cream, with the help of a blowtorch or burner. With a pastry bag you can make a border of chantilly cream. For a simpler decoration you can sprinkle with cocoa or icing sugar and some toasted sliced almonds.
Source: www.paulinacocina.net
