How to Make a Spanish San Marcos Cake

First, preheat the oven to 180°C (356°F). While it preheats, take a bowl and add 4 egg yolks and 120g sugar. Mix the two ingredients until the mixture turns a lighter colour, then add the egg whites and mix the ingredients again. It is crucial to ensure the mixture is smooth and uniform to give the cake a light and fluffy texture.

Once you have these ingredients well mixed, start adding the flour (120g) gradually. Also add a tablespoon of yeast and some salt. Mix together using a beater. The gradual addition of flour prevents lumps, ensuring a smooth batter. For an even better result, sift the flour before mixing.

Pour the dough into a pan and pop it in the oven at 180°C (356°F) for about 30 minutes, with the heat function set to heat from both above and below. Before putting the dough in the pan, rub it with butter and sprinkle some flour on top so the cake doesn't stick to the pan. Then pour in the mixture and put it in the oven for about half an hour. To check if it's done, insert a toothpick into the center; if it comes out clean, the cake is ready.

We'll now start working on the filling. Divide the 750g cream for the filling into two. Add two tablespoons of cocoa powder, mix together and put it in the refrigerator. The cocoa addition gives the cream a rich, chocolatey taste that complements the cake layers well.

For the icing, you'll need 200g sugar and 200g cream. Stir until the sugar fully dissolves for a smooth consistency.

Then we'll make the syrup. Put 100g powdered sugar and a cup of water in a saucepan. When it's boiling, add half a cup of brandy, leave this for a few minutes and reduce the heat. Let it cool. This syrup will add moisture and a subtle aroma to the cake, enhancing its overall flavor.

Before we finish, we still have the yolk covering. To do this, put 50ml water and 150g sugar in a saucepan and heat for 5 minutes, then remove it from the heat. In a bowl, add 4 egg yolks and one tablespoon corn starch, then mix. Put the saucepan back on the heat and add the yolk and corn starch mixture. Blend until very thick. This custard-like layer adds a rich and creamy top to the cake.

Then get a big pot and put some cold water in it. Then put the small saucepan with the mixture of water, sugar, egg yolks and corn starch into the big pot to have the effect of a double-boiler. Stir the mix, but not for long. One or two minutes. This technique helps in evenly heating the mixture, preventing any chance of the yolks curdling.

Finally, when the cake is done, cut it horizontally into three equal parts. Put the syrup on the base and then a layer of whipped cream on top. Then place the second cake layer on top, add syrup and then whipped cream. Put syrup on the third layer of cake. Finally, put on the yolk layer on top and glaze it with a blowtorch. Add the cream to the sides. The blowtorch caramelizes the sugar in the yolk layer, giving it a beautiful golden finish.

Let the San Marcos cake cool for one hour and you'll be ready to enjoy it with anyone. This cooling time allows the flavors to meld together, enhancing the cake's taste and texture. Serve it with a cup of coffee or tea for an authentic Spanish dessert experience.

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