San Marcos Cake | dessert with delicious layers and a lot of history

Hello friends of Paulina Cocina! Today we invite all sweet lovers to prepare a delicious cake that is very typical in Spain: the San Marcos Cake , a delicious layered cake that surprises with its different textures in each bite, ideal for a birthday cake , or simply to surprise your loved ones. 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 leave you a super complete recipe to make at home and enjoy it by the spoonful.

Table of Contents

About the San Marcos cake

The San Marcos cake is a culinary creation that awakens the senses in every bite. Its recipe combines a sponge cake, or sponge cake, that is spongy and aromatic, 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 crowned with a delicate layer of toasted yolk cream, which adds a crunchy touch and an irresistible flavor to the San Marcos dessert . It can also be decorated with peaks of cream and toasted almonds. A delicacy.

The origin of the San Marcos cake

The history of the Saint Mark’s cake dates back to distant times, and is closely linked to the Spanish nobility. Its origin is in the 12th century, and it is said that it was created in homage to the 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 pastries and in the rest of the world.

The charm of the San Marcos cake

What makes San Marcos cake unique and special is its perfect balance between flavors and textures . Each bite is a symphony of sensations on the palate. The combination of the spongy sponge cake with the soft cream and an intense cocoa truffle, crowned by a layer of 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 that is 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 is in the León region where it takes on an even more special meaning. Here, this sweet cake is an integral part of local cuisine and is appreciated in various celebrations and festivities.

In the pastry shops of León, you can find different versions and reinterpretations of the San Marcos cake, each one with a unique touch that reflects the creativity of the local pastry masters.

Over the years, Saint Mark’s cake has transcended the borders of its place of origin and has gained popularity in many countries.

What does San Marcos cake have?

Making the San Marcos cake is a process that requires patience and dedication, but the end result is really worth it.

First, three spongy and tender sponge cakes are prepared (it can also be a large one that is cut into three). In addition, a chantilly cream is made that is spread over the cake, and a cream that is mixed with bitter cocoa, for the truffle filling.

The distinctive touch of the San Marcos cake is achieved with a thin layer of yolk cream, similar to pastry cream , which is covered with sugar and toasted to give crunch and sweetness to the surface of the cake. To decorate it, it is customary to make peaks of whipped cream and a border of slivered almonds.

5 tips for the San Marcos dessert

  1. Prior organization: Before starting, make sure you have all the necessary ingredients and utensils on hand to avoid interruptions during preparation.
  2. 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.
  3. Let the cakes cool: Bake the cakes and let them cool before filling. They can also be placed in the refrigerator so that they are firm and do not fall apart when handled.
  4. Use removable molds: To bake the cake (or cakes) and be able to manipulate it, it is better to use a removable mold.
  5. Refrigerate before serving: Let the cake rest in the refrigerator before serving, so that it is more stable.
How to make the best cheesecake without oven

Leave a Comment