Spanish cuisine
Medium

San Marcos Cake

San Marcos Cake
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San Marcos Cake consists of a Génoise sponge cake, a syrup to moisten the sponge cake and give it that characteristic juicy touch, whipped cream, whipped cream with cocoa, and sweet egg yolk. This San Marcos Cake is perfect to enjoy during the weekend, to take it as a dessert to a friend’s or family’s house, or to surprise in a birthday. In spite of being a classic, it is one of those types of cakes that never fail.

Get more delicious recipes at https://bake-street.com/en/

Recipe
PRE TIME: 1 hr
COOKING TIME: 30 min
TOTAL TIME: 1 hr 30 min
4 SERVING
Ingredients:
  • For Génoise sponge cake:
  • 4 Large Eggs
  • 5 Oz. Sugar
  • 5.8 Oz. Pastry/cake flour
  • 2.1 Oz. Unsalted butter melted and cooled
  • A pinch of Salt
  • For the syrup:
  • 7 Oz. Sugar
  • 7 Oz. Water
  • A drizzle of Lemon juice
  • 2-3 Shoots Rum
  • For the filling:
  • 21 Oz. Heavy/fat cream
  • 5.6 Oz. Sugar
  • 2 Tsp Vanilla extract
  • 2 Tbsp Cocoa powder
  • For the sweet yolk:
  • 4 Large Yolks from large eggs
  • 0.25 Oz. Cornstarch
  • 6.3 Oz. Sugar
  • 2.1 Oz. Water
  • 1/2 Tsp Vanilla extract
  • A drizzle of Lemon juice
  • For decoration:
  • Sugar for caramelize
  • 2.4 Oz. Sliced and roasted almonds
Directions:
1
Make the sponge cake. Bake for 30 minutes at 355 ºF/180 ºC. Make the syrup.
2
Whip the cream.
3
Fill the cake.
4
Make the sweet yolk.
5
Decorate with the sweet yolk and caramelize.
6
Finish decorating. For more and detailed instructions please visit: https://bake-street.com/en/san-marcos-cake-spanish-traditional-cake/
7
Enjoy!
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