Hello friends of Paulina Cocina! Today we're inviting all those with a sweet tooth to make a delicious cake that's very typical in Spain: Tarta San Marcos , a delicious layered cake that surprises with its different textures in every bite. It's perfect for a birthday cake , or simply to surprise your mother-in-law at Sunday lunch.
We invite you to explore a little of the history and secrets of this cake , and of course, we'll leave you with a super-complete recipe to make it at home and enjoy it by the spoonful.
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About the San Marcos cake
The San Marcos cake is a culinary creation that awakens the senses with every bite. Its recipe combines a fluffy and aromatic sponge cake, which gives it texture. Two fillings: one with Chantilly 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 topped with a delicate layer of toasted egg yolk cream, which adds a crunchy touch and an irresistible flavor to the San Marcos dessert . It can also be decorated with cream peaks and toasted almonds. A delicacy.
The origin of the Saint Mark's cake
The history of the San Marcos cake dates back to ancient times, and is closely linked to Spanish nobility. Its origins date back to the 12th century, and it is said to have been created in honor of Infanta Sancha Raimúndez, daughter of King Alfonso VII of León and Castile, who collaborated in the construction of the San Marcos Convent .
Over the years, the recipe for Tarta San Marcos was passed down from generation to generation, becoming a culinary treasure that endures over time. Today, this cake has earned a special place in classic Spanish and international pastries.
The charm of the San Marcos cake
What makes the San Marcos cake unique and special is its perfect balance of flavors and textures . Each bite is a symphony of sensations on the palate. The combination of the fluffy sponge cake with the smooth cream and intense cocoa truffle, crowned by a layer of egg 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 to 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 takes on an even more special meaning in the region of León. Here, this sweet cake is an integral part of the local cuisine and is appreciated at various celebrations and festivities.
In León's pastry shops, you can find different versions and reinterpretations of the San Marcos cake, each with a unique touch that reflects the creativity of local master pastry chefs.
Over the years, the San Marcos cake has transcended the borders of its place of origin and has gained popularity in many countries.
What does the San Marcos cake have?
Making the San Marcos is a process that requires patience and dedication, but the end result is truly worth it.
First, three fluffy, tender sponge cakes are prepared (you can also use one large cake cut into three). A Chantilly cream spread over the cake, and a cream mixed with unsweetened cocoa is used for the truffle filling.
The distinctive touch of the San Marcos cake is achieved with a thin layer of egg yolk cream, similar to pastry cream , which is covered with sugar and toasted to give the cake a crunchy and sweet texture. To decorate it, it's customary to add peaks of whipped cream and a border of flaked almonds.
5 tips for the San Marcos dessert
- Pre-organization: Before starting, make sure you have all the necessary ingredients and utensils on hand to avoid interruptions during preparation.
- Simplify the decoration: For an easy San Marcos cake, you can opt for a simpler layer of decoration, such as sprinkling cocoa powder or powdered sugar on top.
- Let the cakes cool: Bake the cakes and let them cool before filling them. You can also refrigerate them to firm them up and prevent them from falling apart when handled.
- Using springform pans: To bake the cake (or cakes) and be able to handle it, it is best to use a springform pan.
- Refrigerate before serving: Let the cake rest in the refrigerator before serving, so it is more stable.
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San Marcos cake recipe
Yields: 10 servings
Preparation time: 2 hours (approximately)
Ingredients
For the sponge cake
- 6 eggs
- 180 g of sugar
- 180 g of 0000 flour
- 1 teaspoon 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 (whipped cream)
- 500 ml of whipping cream
- 80 g icing sugar
- 1 teaspoon vanilla extract
For the truffle filling
- 100 g of bitter cocoa powder
- 250 ml of beat
- 80 g of icing sugar
For the egg yolk cream topping
- 4 egg yolks
- 100 g of sugar
- 25 g of corn starch (cornstarch)
- 1 tablespoon of water
- Toasted sliced almonds for garnish
How to make the easy San Marcos cake
Prepare the sponge cake
- Preheat oven to 180°C. Grease and flour a round, springform pan approximately 24 cm in diameter.
- Beat the eggs with the sugar using an electric mixer until you have a fluffy, light-colored mixture. Add the flour, baking powder, a pinch of salt, vanilla extract, and melted butter. Mix gently with a circular motion until all ingredients are well combined.
- Pour the batter into the pan 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 refrigerate for a while. Carefully remove from the mold and cut into three pieces.
- Prepare a syrup by boiling the sugar and water for a few minutes. Let it cool.
Prepare the Chantilly cream filling
- In a bowl, beat the cream with the powdered sugar and vanilla extract until stiff and soft peaks form. Store in the refrigerator.
Prepare the truffle filling
- In a bowl, mix the unsweetened cocoa powder with the cream and powdered sugar. Beat until smooth and firm. Store in the refrigerator.
Prepare the egg yolk cream topping
- In a small saucepan, mix the egg yolks with the sugar, cornstarch, and the tablespoon of water.
- Cook over low heat, stirring constantly, until the mixture thickens and reaches a custard-like consistency. Remove from heat and let cool, covered with plastic wrap.
Assembling the San Marcos cake
- Place one of the cake slices on a plate or platter and brush with the syrup. Spread a generous layer of Chantilly cream on top.
- Next, place another layer of sponge cake on top, brush with syrup, and cover with the truffle cream.
- Finally, place the last layer of sponge cake on top, brush with syrup and then cover with the egg yolk cream.
- To decorate, you can burn sugar on top of the egg yolk cream using a blowtorch or a burner. Use a piping bag to pipe a Chantilly cream border. For a simpler decoration, you can sprinkle it with cocoa or powdered sugar and some toasted flaked almonds.
