![](https://recipe.nnutrition.xyz/wp-content/uploads/2023/07/FB_IMG_1689489914625-819x1024.jpg)
Here is the revised recipe for San Marcos Cake :
Ingredients:
For the cake:
- 120 grams of sugar
- 4 eggs
- 130 grams of flour
- Pinch of salt
- 1 tablespoon yeast
- Butter
ADVERTISEMENT
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:
- Prepare the cake batter:
- Crack the eggs, separating the yolks from the whites.
- Beat the egg yolks with the sugar until pale.
- Whip the egg whites until stiff peaks form.
- Gently fold the egg whites into the yolk mixture.
- Gradually add the sifted flour with yeast and salt, mixing well.
ADVERTISEMENT
- Bake the cake:
- Grease a 20 cm diameter cake mold with butter and sprinkle with flour.
- Pour the cake batter into the mold.
- Bake in a preheated oven at 180ºC for approximately 30 minutes.
- Remove from the oven and let it cool on a wire rack.
- Prepare the syrup:
- In a saucepan, combine icing sugar, brandy, and 1 glass of water.
- Bring the mixture to a boil and cook for a few minutes until reduced.
- Set aside.
- Prepare the filling:
- Whip the whipping cream with sugar until it thickens.
- Divide the whipped cream into two parts.
- Add cocoa powder to one part and mix gently with a spatula until the color is uniform.
- Keep the filling cold.
- Make the yolk coating:
- In a saucepan, cook water and sugar for 5 minutes.
- Remove from heat.
- Beat egg yolks with cornmeal.
- Return the saucepan to heat and add the yolk mixture.
- Cook, stirring constantly, until thickened.
- Remove from heat and let it cool completely.
- Assemble the cake:
- Cut the cooled cake into three layers.
- Brush the first layer with syrup and spread half of the cream filling on top.
- Place the second layer of cake on top and brush it with syrup.
- Spread the remaining cream filling on the second layer.
- Cover with the third layer of cake and brush it with syrup.
- Finish the cake:
- Spread the yolk preparation over the top layer of the cake.
- Sprinkle with brown sugar and use a blowtorch to caramelize the sugar.
- Decorate with rosettes of the remaining cream filling.
- Cover the sides with almond crocanti.
Enjoy your delicious San Marcos Cake!