San Marcos cake, make the famous yolk and cream cake easy step by step. Don’t be scared by the long list of ingredients or the preparations that this cake has. Following our recipe, the San Marcos cake, also known as queen cake, It is very easy to make and I assure you that it is worth all the effort when you eat it. The result is a traditional cake of a lifetime, with sponge cakes and draughts in syrup. The truffle, the cream and the toasted yolk give a special touch to this delicious cake. I advise you to prepare it the day before it is going to be consumed and keep it in the fridge, so all the flavors will settle and it will be much richer if possible.
recipe information
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- Preparation time: 1 hour
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- cooking time: 20 minutes
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- total time: 1 hour and 30 minutes
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- rations:8
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- Category: cake shop
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- type of cuisine: Spanish
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- Calories per serving (kcal):391
Ingredients for the San Marcos cake for 8 people
For the biscuits:
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- 3 eggs M
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- 90 g of wheat flour
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- 90g white sugar
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- Butter or oil to grease the molds
For the yolk coating:
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- 35g of water
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- 95g white sugar
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- 2 egg yolks
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- 5 g of cornmeal (Maizena type)
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- 1 teaspoon vanilla extract
For the syrup to soak the biscuits:
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- 50g of water
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- 50g of sugar
For the truffle filling:
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- 100 g cold whipping cream (35% fat)
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- 20 g unsweetened cocoa powder
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- 20g icing sugar
For the cream filling:
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- 300 g cold whipping cream (35% fat)
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- 40g icing sugar
To assemble the San Marcos cake:
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- 30 g diced crocanti or toasted almonds
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- White sugar for toasting (enough amount to cover the cake)
Necessary utensils
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- 3 molds of 15 cm in diameter
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- 1 blowtorch to toast the sugar
How to make San Marcos cake
The San Marcos cake is made up of a series of preparations as we will see below.
How to prepare the biscuits
We start by preparing the cake biscuits. To do this, we preheat the oven to 180 ºC with heat above and below. Separate the whites and yolks of 3 M eggs, in 2 different bowls.
Beat the 3 egg yolks with an electric whisk until they have doubled in volume, are fluffy and light yellow in color.
We sift 90 grams of wheat flour over the yolks and integrate it well until there are no traces of flour. We booked.
We beat the 3 egg whites at medium speed. When they start to foam, we are adding 90 grams of white sugar. We continue beating until we have a firm and shiny meringue.
Add a third of the meringue to the yolk mixture and beat vigorously to soften the dough.
Pour the previous mixture over the egg whites with the sugar and mix everything with enveloping movements.
Our dough will be ready when it is smooth and there are no unmixed ingredients left.
Divide the dough into 3 removable 15 cm molds, which we will have previously greased. Lightly smooth the surface if necessary and bake for 15-20 minutes, or until a toothpick inserted comes out clean.
Remove the molds from the oven and let them cool inside the mold for about 15 minutes. Then, we unmold them and let them cool completely on a rack.
How to prepare the yolk topping
While the biscuits are cooling, we will prepare the yolk with which we will cover the cake. To do this, we put 35 grams of water together with 95 grams of white sugar in a saucepan. Cook over medium heat until the sugar dissolves. We reserve this syrup.
We put in a bowl 2 yolks, 5 grams of cornmeal and 1 teaspoon of vanilla extract. Mix until fully integrated.
Pour the syrup that we had reserved over the mixture of yolks, in the form of a thread and without stopping moving with some rods, to prevent the yolks from curdling. We bring the mixture to medium heat.
We do not stop stirring the mixture on the fire at any time. Let it thicken slightly and put the mixture in a bowl, cover with transparent film to the skin and let it cool completely. We reserve at room temperature.
How to prepare the syrup to soak the biscuits
To prepare the syrup to soak the biscuits, we put 50 grams of water with 50 grams of sugar in a saucepan and bring to a boil. When the sugar dissolves, remove from the heat and transfer the mixture to a bowl to cool completely. We reserve at room temperature.
How to prepare the truffle filling
To prepare the truffle filling, put 100 grams of cold whipping cream together with 20 grams of unsweetened cocoa powder and 20 grams of icing sugar in a bowl. We beat at medium speed, until we have a firm and fluffy truffle. We put the truffle in a pastry bag and reserve in the fridge until the moment of assembling the cake.
How to prepare the cream filling
We mount 300 grams of cold whipping cream with 40 grams of icing sugar. We beat at medium speed until we have the cream well assembled and firm. We put the cream in a piping bag and reserve in the fridge.
How to assemble the San Marcos cake
When the biscuits, the yolk and the syrup have completely cooled, we can assemble the cake. To do this, we put the first cake on the presentation plate and, with the help of a silicone brush, we soak it with a third of the syrup.
On the cake, we put the truffle layer.
Place the second cake on top of the truffle layer and drizzle it with a third of the syrup.
On the second cake, we put the layer of cream.
We put the last cake on the layer of cream and soak it with the remaining syrup.
Cover the sides of the cake with the whipped cream and reserve a little for the final decoration. Smooth slightly with a spatula to even out the surface.
On the cream on the sides, we put 30 grams of almonds in crocanti cubes. We accommodate it well all over the side of the cake.
In the upper part of the cake, we put the yolk that we had previously prepared. Smooth with the help of a spatula.
Sprinkle white sugar over the yolk and toast with the help of a blowtorch.
We put the cream that we have left over in a pastry bag with a star nozzle and decorate the upper sides to taste.
We reserve the cake in the refrigerator until the moment of consumption.
Easy preparation summary
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- For the biscuits, we preheat the oven to 180 ºC with heat up and down. Separate the whites from the yolks
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- We beat the yolks
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- Add the flour, mix well and reserve.
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- We mount the whites with the white sugar
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- Mix 1/3 of the whites with the yolk mixture
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- We integrate everything with enveloping movements
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- We will obtain a smooth dough without lumps
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- Divide the mixture into the molds and bake for 15-20 minutes.
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- Let cool on a rack
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- For the yolkput the water and sugar in a saucepan to prepare the yolk
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- Mix the egg yolks with the cornmeal and vanilla
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- Pour the syrup in the form of a thread and mix well
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- We thicken the yolk over medium heat and let cool completely covered with film
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- For the syrup To soak the biscuits, we combine the sugar with the water and bring to a boil
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- For the truffle fillingwe mount the cream with the cocoa and sugar and reserve in the fridge
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- For the cream fillingwe assemble this with the sugar and reserve in the fridge
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- For the assemblywe place the first cake and soak it with the syrup
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- We put the truffle layer
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- Arrange the second cake and wet with the syrup
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- We put the layer of cream and reserve a little for decoration
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- We finished with the last sponge cake and soaked it with the syrup
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- Cover the sides with cream
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- Place the crocanti almonds on the cream on the sides
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- Smooth the yolk on top of the tart
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- Add sugar and toast with a blowtorch
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- Decorate the upper sides with cream
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- Reserve in the fridge until ready to consume.
