Cake Recipe in Spanish: San Marcos Cake. Make the famous cake with yolks and cream easily step-by-step.
Don’t be put off by the long list of ingredients or preparations for this cake. According to our recipe, San Marcos cake, also known as queen cake, It’s very easy to make, and I assure you, it’s worth all the effort when you eat it. The result is a traditional cake of all life, with fluffy sponge cakes soaked in syrup. Truffle, cream, and grilled yolk give a special touch to this delicious cake. I advise you to prepare it the day before it is going to be eaten and keep it in the fridge, so all the flavors will settle in and it will be much tastier if possible.
prescription information
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- Preparation time: 1 hour
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- cooking time: 20 minutes
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- total time: 1h30
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- portions: 8
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- Category: pastry shop
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- type of cuisine: Spanish
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- Calories per portion (kcal): 391
San Marcos cake ingredients for 8 people
For the biscuits:
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- 3 M eggs
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- 90g wheat flour
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- 90g of white sugar
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- Butter or oil to grease the molds
For the yellow cover:
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- 35g of water
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- 95g white sugar
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- 2 egg yolks
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- 5 g of corn flour (Maizena type)
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- 1 teaspoon vanilla extract
For the syrup to soak the biscuits:
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- 50g of water
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- 50g of sugar
For the truffle filling:
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- 100 g cold whipped cream (35% fat)
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- 20g unsweetened cocoa powder
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- 20g icing sugar
For the cream filling:
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- 300g cold whipped cream (35% fat)
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- 40g icing sugar
To assemble the San Marcos cake:
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- 30 g diced almonds, crispy or toasted
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- White sugar for the toast (enough to cover the cake)
Necessary utensils
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- 3 molds 15 cm in diameter
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- 1 torch to toast the sugar
HOW TO MAKE A SAN MARCO CAKE
The San Marcos cake is made up of a series of elaborations as we will see below. Spanish birthday cake recipes
PREPARATION OF MAKING CAKE RECIPE IN SPANISH (SAN MARCO CAKE)
STEP 1
We start by preparing the cookies for the cake. To do this, preheat the oven to 180 ºC with heat from top to bottom. Separate the whites and yolks of 3 M eggs, into 2 different bowls. Spanish almond cake recipe
STEP 2
Beat the 3 egg yolks with an electric mixer until they have doubled in volume, and are foamy and light yellow in color. spanish cream cake
STEP 3
We sift 90 grams of wheat flour over the yolks and incorporate it well until there are no traces of flour. We have booked.
STEP 4
Beat the 3 egg whites on medium speed. When they begin to foam, add 90 grams of white sugar. We continue to beat until we have a firm and glossy meringue.
STEP 5
Add a third of the meringue to the yolk mixture and beat vigorously to soften the batter.
STEP 6
Let’s pour the previous mixture over the egg whites whipped with the sugar and mix everything with enveloping movements.
STEP 7
Our dough is ready when it is smooth and there are no unmixed ingredients left.
STEP 8
Divide the dough into 3 removable 15 cm molds, which will have been greased beforehand. Lightly smooth the surface if necessary and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.
STEP 9
Take the molds out of the oven and let them cool in the mold for about 15 minutes. Then, unmold them and let them cool completely on a wire rack.
HOW TO PREPARE THE YELLOW BLANKET
STEP 1
While the cookies are cooling, we will prepare the yolk with which we will cover the cake. To do this, we put 35 grams of water with 95 grams of white sugar in a saucepan. Cook over medium heat until the sugar dissolves. We reserve this syrup.
STEP 2
Put 2 yolks, 5 grams of cornmeal, and 1 teaspoon of vanilla extract in a bowl. Mix until completely integrated.
STEP 3
Let’s pour the syrup that we had reserved over the mixture of yolks, in the form of a thread, and without stopping to move with a few chopsticks, to prevent the yolks from curdling. Bring the mixture to medium heat.
STEP 4
We do not stop at any time to stir the mixture on the fire. Let thicken slightly and put the mixture in a bowl, cover with transparent skin film, and let cool completely. We reserve at room temperature.
HOW TO PREPARE SYRUP FOR SOAKING COOKIES
To prepare the syrup for soaking the biscuits, put 50 grams of water with 50 grams of sugar in a saucepan and bring to a boil. When the sugar dissolves, remove it from the heat and transfer the mixture to a bowl to cool completely. We reserve at room temperature.
HOW TO PREPARE THE TRUFFLE FILLING
To prepare the truffle filling, put 100 grams of cold whipped cream with 20 grams of unsweetened cocoa powder and 20 grams of icing sugar in a bowl. We beat at medium speed until we obtain a firm and frothy truffle. Put the truffle in a pastry bag and reserve it in the refrigerator until the moment of assembling the cake.
HOW TO PREPARE THE CREAM FILLING
We mount 300 grams of cold whipped cream with 40 grams of icing sugar. We beat at medium speed until we have the cream well whipped and firm. Put the cream in a piping bag and reserve it in the refrigerator.
HOW TO ASSEMBLE THE SAN MARCOS CAKE
When the cookies, yolk, and syrup have completely cooled, we can assemble the cake. To do this, place the first sponge cake on the presentation plate and, using a silicone brush, soak it with a third of the syrup.
STEP 1
STEP 2
On the cake, we put the truffle layer.
STEP 3
Place the second sponge cake on the truffle layer and cover it with a third of the syrup.
STEP 4
On the second cake, we put a layer of cream.
STEP 5
Place the last sponge cake on the layer of cream and soak it with the rest of the syrup.
STEP 6
Cover the sides of the cake with whipped cream and reserve a little for the final decoration. Smooth lightly with a spatula to even out the surface.
STEP 7
On the cream sides, we put 30 grams of almonds in cubes of crocanti. We accommodate it well on the whole side of the cake.
STEP 8
On top of the cake, we put the yolk that we had previously prepared. Smooth with a spatula.
STEP 9
Sprinkle the yolk with white sugar and toast with a blowtorch.
STEP 10
We put the cream that we have left in a piping bag with a star nozzle and decorate the upper sides to taste.
STEP 11
Store the cake in the fridge until ready to eat.
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