San Marcos Cake

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

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:

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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!