It seems difficult but it is very easy to do. The San Marcos Cake is a classic that you can add to your recipe book for special days
We are going to travel back in time because this sweet dates from the 12th century! It was invented by the monks of the convent of San Marcos de León and that is why it bears his name. We have interpreted it by adding chocolate truffle. Here we go.
SAN MARCOS CAKE WITH CHOCOLATE TRUFFLE
Ingredients for 6 people: Genoese sponge cake: 4 eggs, 120 g of sugar, 120 g of flour, syrup to soak the cake (cook 4 minutes, 1 glass of water and 1/2 glass of sugar). Truffle: 200 g of dark chocolate, 2 dl of whipped cream with sugar. Yolk bath: 6 yolks, 100 g of sugar, 3 tablespoons of water.
The way to do:
1. Genoese sponge cake: Separate the whites from the yolks, whip them until stiff and gradually incorporate the sugar, beating until it dissolves perfectly. Add the yolks and finally the sifted flour: mix with an enveloping movement.
2. Spread this dough on a rectangular baking tray, greased and floured. Bake at 180ºC for 10-15 minutes, until golden brown.
3. Truffle: melt the chocolate in a double boiler or in the microwave. Mix the cream and add it little by little to the warm chocolate carefully so that it does not mount too much. Another option is to put the chocolate and cream separately, as in the photo.
4. Yolk bath: prepare a thick syrup with the sugar and water. Pour the lightly beaten and strained yolks into it. Let it boil for 1 minute until it thickens, without stopping stirring with a wooden spoon. Let cool.
5. Assembly: Cut the Genoese sponge cake into two equal strips. Soak in the syrup. Intersperse the Genoese plate, truffle, cream, Genoese and finally top it off with the yolk bath. Smooth the surface with a spatula. Sprinkle icing sugar over the yolk bath and burn. Cut it into rectangular cakes or present it whole.
Optional: decorate with caramel threads: do it with 1/2 cup of sugar and 3 tablespoons of water. Cook it, let it warm and remove strings with a fork.
To vary it: substitute the Genoese sponge cake for a puff pastry sheet and you will have a delicious millefeuille.