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I love the San Marcos cake! It is one of my favorites not only because of its flavor, but also because I know that when I make it everyone likes it a lot.
The authentic Tarta San Marcos is a filled sponge cake whipped cream covered in yolk cream. But this time we have covered it by making one of the layers with truffle. Either version is very tasty, so it's up to you!
It is best do the day before syrup so that it is cold when you are going to use it and also the cake so that it is settled and it is easier for you to cut it.
Also remember that you can do in advance all preparations. So the day you are going to serve it, you will only have to assemble it and you can organize yourself better.
To make this cake you will need quite a few yolks so to take advantage of the clear I propose two very rich recipes; egg white cake y white cake with orange.
More information - Egg white cake / Egg white cake
Adapt this recipe to your Thermomix model
Elena .. the cocoa .. which is a package of powdered chocolate, like the one you buy for hot chocolate .. or it is something more special. Which one do you use?
Exactly, Ana. I use cocoa powder from the Hacendado brand (Mercadona). It is delicious !. All the best.
I think that as soon as I finish assembling the kitchen, I will open my oven with this cake, impress yourself, it has to be ummmmmmmmm I'll tell you
It seems to me a perfect cake to open a new kitchen. You'll tell us how are you, chuskypit. All the best.
The San Marco cake is very good for mime, too, I also make chopped walnuts with the truffle cream and when I decorate it with cream I make it minced almonds for all the outside cream and it looks very good for my son's birthday it came out very good thanks for all the recipes you send me
Thank you very much for seeing us, Yoli. All the best.
The San Marco cake is very good for mime. I also make minced walnuts with the truffle cream and when I decorate it with cream I make minced almonds for all the outside cream.
How good, Yoli !. I will prove it. All the best.
How wonderful, what it looks like.
As you know I am doing a super strong diet in which I have already lost 12 kg in 5 weeks.
But, I admit that I love cooking, and also since I'm out of work now, despite my diet I cook for the rest of the family every day, they are delighted, and surprised that I do so many things while on a diet.
I want to thank you from here, and that you know that I am hooked on your website every day.
Greetings again and thanks again.
Thank you very much, Joaquín and a lot of encouragement to continue with your diet. It seems to me that you have enormous willpower, because it is not easy at all.
Thank you very much for watching and following us. All the best,
by the way,
When I was a child, well, more of a child than now. My mother bought me for my birthday (December 6, in case anyone remembers), a cake in a patisserie that is at the end of Espronceda street in Madrid called Neguri, which was called cappuccina, it was something like a boozy cake , with yolk.
My question is could this be the yolk cream, which they use in this cake….?
I think so, Joaquín. This is the cream that is used for cakes. But the best thing is that you try and compare. I hope you like it. All the best.
How do you keep the cream hard?
As much as I try, with cream cheese included, within a while of being made it has already been lowered and the decoration falls apart.
By the way, CONGRATULATIONS FOR YOUR BLOG… .A WONDERFUL
Carme, I assemble it with the glass and the very cold cream and the creamy cheese. I do it just before using it and it looks perfect on me. If it is too soft, it needs a little more time.
Thank you very much for seeing us. All the best.
hello girls I love your cake soon I will make it for my grandson's birthday on the 24th day kisses from mallorca
I hope you like it, Tania. All the best,
Hello, I am delighted with you, finding this page has been a real discovery for me, and my friends to whom I have given the link without hesitation. One thing, I can't whip the cream and I have had the thermomix for 5 years and I have never been able to whip the cream. Please see if with you I might succeed. All the best
Hello Laura, thank you very much for seeing us both you and your friends. Comments like yours encourage us to continue with our recipes.
To whip the cream, the glass has to be very cold (you can put it in the freezer or chop some ice) and the cream too. Put the butterfly on the blades and add 500 gr. of whipping cream and a tablespoon of Philadelphia type cheese. Program speed 3 1/2, without time and from 30-40 seconds, look through the nozzle until it is done so that it does not pass and it becomes butter. When done, add 90 gr. of icing sugar (if you don't have it, first of all add the sugar to the glass and pulverize it for 15 seconds at progressive speed 5-7-10) and mix it with the spatula. I do it a lot and it is delicious.
Go ahead and do it and tell me how it was. All the best.
Thanks, since I discovered your page I take more advantage of my thermomix and all the recipes come out perfect, the chocolate cakes are our downfall. today I will do the San Marcos. Congratulations and please don't get tired and keep posting, we thank you very much
Thank you very much for seeing us, Maria. I hope you like the San Marcos cake, you will tell us. All the best.
I love your page, I copy many ideas and of course pastry is your thing Elena… congratulations on your blog… keep it up !!!
Elena, thank you very much for following us. We are glad that you like the recipes and the truth is that with Elena it is difficult not to dare to make a dessert, because they come out great.
Thank you very much Elena. Espe has already told me that you follow our blog and I hope you continue to like our recipes. All the best.
Hooolaaaaaa !!!! The cake is very good. I think I'm going to make it another kiss. I ask, did you like it? My name is Rocio Salvatierra Toledo. I don't know if you know me Elena but I hope you do. I don't know if your cake is made by you, but it's delicious.
Well kisses you will be very good and I think you will continue to be.
by Rocio Salvatierran Toledo
Hello Rocío, all the recipes and photos that we publish are made by us and of course, I have made this cake. I'm very glad you like it. All the best.
In this recipe, you add a tablespoon of cream cheese as an ingredient.
How much is a tablespoon of whatever in grams ...?
Hello Joaquín, the truth is that I do not know, but the next day I weigh it by throwing it in the Thermomix and I will tell you. The truth is that when it is so little quantity, like a tablespoon, I have not bothered to weigh it. I hope to tell you soon. All the best.
when I can I like to follow your recipes because I am addicted to TM pieo make this tare to give a gift kisses
Nieves, I also made it to give it to my dad for his birthday and it was a success, I hope you like it too because it is incredible.
All the best
Hello friends
1 week ago I bought the thermomix TM31 and I am delighted, and as you can imagine I do not stop ... there are things that go well for me but others do not, so I will enter here very from time to time, this site is great.
Now, to which we are going, to this cake that promises a lot:
Regarding the amount of syrup we need, I have read that it is made and reserved and then added to the yolk cream, is all the syrup or half and the other half used to soak the walls of the cake?
Regarding the tablespoon of cream cheese, are you referring to a soup spoon or a coffee teaspoon? I think it's the first thing but please clarify it, thank you.
All the best
Cristina
Hello Cristina, the syrup is independent of the yolk cream. That is, we first make the syrup and reserve it until the cake is assembled and use it to crush the cake. The yolk cream is made with the ingredients that I put.
The tablespoon of cream cheese is a soup and makes the cream look better.
I hope it turns out well for you and you like it. All the best.
Hello girls..I have been trying to make the whipped cream through the thermomix for a long time… and nothing ,,, that there is no way… it cuts me and the other day I tried it 3 times and in the end I had to give up .. The cream It is very cold ... Could you tell me if there is any trick to make it mount well? Well, when it "passes" it becomes the same as butter ... Thank you very much and MERRY CHRISTMAS !!
Hello Sonia. I add a tablespoon of Philadelphia cheese with the very cold cream and since it can be the glass as well (I put it in the freezer or pick a couple of ice cubes so that it is very cold). I put the butterfly and speed 3 1/2 without time. After 30 seconds I keep looking through the nozzle so that as soon as it is done for the Th. You have to be almost from the beginning looking through the nozzle so that it does not go overboard. I hope that if you try again it will work out for you. Greetings and Merry Christmas!.
Sonia, it was hard for me to catch the air too and I spoiled a couple of them. What I usually do is half an hour before I put the cream cartons in the freezer and the thermomix glass I also put in the fridge so that everything is very cold. Then I put the butterfly, I add the cream and I add a teaspoon of Philadelphia type cheese, which helps it to mount better and I put it at 3 and a half and I look every little bit, you should not put time some creams rise between 1 minute and 1/2 and others from 2 to 3. There is no I can tell you. I do not add sugar until I see that it is mounted.
Luck !!
Please send me dessert recipes and tell me what I do wrong in the wind fritters because they come out raw inside and I do it just as in the recipe in the thermomix book. Thank you
Hello Nuria, look at the Recipe Index because we have many desserts and cakes that may interest you. With regard to the fritters, I suppose the trick is to let them fry over low heat to make them. Have you seen the ones we make? They are perfect: http://www.thermorecetas.com/2010/11/01/Receta-Postres-Thermomix-Bu%C3%B1uelos-de-viento/
Oh my gosh, what does this cake look like? It sure tastes better, what happens is that I have to wait to make it because I don't have a torch to give it that nice finishing touch, does a torch cost a lot? I imagine I can find it in a hardware store, no ?Thank you so much
Hello Cali, I bought it in a Lidl offer and it cost me very cheap. I hope you like it. All the best.
I make the whipped cream the same as you do and it comes out great. thanks for your recipes, they are great. Happy Holidays
Hello girls I am the one who did not get the Genoese cake that still does not come out, it must be that I am very clumsy. It was to make the San Marcos cake which I have made but it has come out churro, the yolk cream is It has been very hard as if it were candy, the bad thing is that it stayed stuck to the bariyas of mounting please help, I do not know if it will be because I have 21 and other times are good, for example progressive 7 8 10 I do not have it. I don't know it's a mess for me. Have a very good night and merry Christmas kisses
Hello Ana Belén, what a chore! I'm sorry that it didn't come out, I don't know what happened. To remove the yolk from the blades, cover them with water, pour a dishwasher jet and program 3 min., Temp. 100 and vel. 3. After this time, program 10 sec. at full speed. This way they are perfectly cleaned.
Greetings and Merry Christmas!.
Hello, I have been following you for a long time but I have never needed to write something, now I tell you that I have made the San Marcos cake and the layer of the yolk for me has not been perfect as it was very sugary, how much sugar should be added of the yolks? I have a torch, what form do I have to do to make me have a more gelatinous consistency and not so hard ... I would even say not so sugary, sugar ... white or brown? Thanks a lot. Happy 2011 !!!!!!
Hi Mari, I add very little white sugar and burn it with the blowtorch. The yolk cream is very sweet and that's why I don't add a lot of sugar on top.
Greetings and Happy 2011!
Good girls, I am trying to make this recipe and I would like to know if the yolk cream has to be very thick as soon as it is done or as it cools, it thickens, I do not know if it has turned out well, thank you !!!
Hello Lorena, it thickens when it cools, as it is done it remains like a cream a little thick, but when it cools it is better. I hope you like it. All the best.
So it has not come out because it is a little liquid and it is already cold, to see how I can fix it ... ainssssss !!!!
Hello Lorena, you have to put it to boil longer so that it thickens. I hope it looks good on you. All the best.
Hello girls:
it's going to be my son's birthday, and this cake has always been my favorite (along with the black forest), when I saw it my soul smiled and now is the time to make it. I have potted vanilla sugar, what is the approximate weight of the envelope? is to throw the one I have. Thank you
Hello Cristina, an envelope has 8 gr. I hope you like it. Greetings and many congratulations to your child.
Thanks a lot! I'll tell you how it turned out. So far I have succeeded with all of your recipes, which I have made, I hope to do it with this one too. All the best
I hope you like it, Cristina. You will tell us. All the best.
Hello Elena, I have made this cake several times already and it almost always happens to me that when decorating it, the cream is soft and of course it spoils. My question is: can I make the whipped cream with the cheese exactly as you say without the thermomix? I use a special machine since in th, it always happens to me. And can you tell me about the stabilizers for the cream? Which gives better results the cheese or the stabilizer? Thank you once again for your help.
Hello M. Luisa, the truth is that I cannot advise you on stabilizers for cream because I have not used them. I always mount it in the Thermomix, at 3 1/2 speed with a tablespoon of Philadelphia cheese and it fits me perfectly. But surely with stabilizers it is also perfect. Try them and tell me. All the best.
Hello Elena, yesterday was my mother's birthday and I made my cake this good, I recommend it, for me what I was resisting is the yolk but I gave her a solution that I want you to tell me if I did it well or not. Anyway, the cream came out, I'll explain you tired of cooking it, as I have worked in a pastry shop and I love making cakes, I was cooking it for about 15 or 20 minutes more and there was no way I put it in a saucepan and made it a little cornstarch And with the bar and simmering it I managed to thicken it, it came out great. Thank you very much for the recipes you give and the advice. THANK YOU
Hello Yolanda, you have done it perfectly, as soon as something does not thicken us, it is best to do it with a little cornstarch diluted in a little cold water. I'm glad you liked the cake. Greetings and many congratulations to your mother.
Thank you very much
All the best
Hello girls:
I'm going to celebrate my son's birthday on Saturday, and I want to make this cake. My question is if I can mount it on Friday night, to eat it on Saturday afternoon, or is it going to be chuchurria? Thank you so much! a greeting
Hello Cristina, I think you can leave it done on Friday, but it is better to mix it the same day so that the cream stays at its point and you do not run the risk of it falling apart. Greetings and I hope you like it.
Thank you! I will do so and I will tell you how. a greeting
Hello:
I am trying to make the yolk cream:
And when you say: (In a bowl, add the 8 egg yolks and a tablespoon of water. Break them with a whisk or a fork. Add the reserved syrup to the bowl.)
Is the syrup that is made the day before not to soak the cake?
If so, what syrup are you talking about?
Forgive since I am starting in baking and some things are not very clear to me.
Thank you.
Hello Darío, it is not the syrup we make the day before. When we explain how to make the yolk cream, we start by making a syrup of water and sugar that we put in the Thermomix for 18 minutes, it is the one we refer to to add to the yolks.
Greetings and do not worry about asking, we love to help you.
Hello:
When you put the 26cm mold, you tell me to increase the cake ingredients 1/3, but for the filling and the yolk cream, these measures will be enough or it will also be recommended to increase the amounts 1/3 as well.
I hope it doesn't cause too much trouble by asking you.
Thanks for giving me the answers.
Hello Darío, I would also increase the rest of the ingredients, but not much. Maybe it is a little finer, but perfect. It is not a bother to ask! We love it and we look forward to helping you. All the best.
Hello girls I wanted to comment on a little something, I made this cake today and everything has turned out perfect, the only thing the cake came out was very low and I do not know why, if someone can help me, although as I saw it like that, what I did was make another more and put it together to be able to do the 3 bases, greetings and thanks for everything
Hello Loida, you have to do it in a 23 cm mold. And if it is too low, it is because the mixture of eggs and sugar has been lowered. It does not have yeast because the eggs and sugar mix well. You have to be very careful when adding the flour and mixing it because that is when you can lower the mixture. But I see that you have solved it very well by making another one. Congratulations!. Greetings and thank you very much for seeing us.
Hello again:
Finally, I made the cake on Saturday for my son's birthday, I made it on Saturday, I didn't want to risk it. It was great !!!! it was great. I changed something from the original recipe, as I am not very clever with the pastry bag, the cream to decorate the perimeter of the cake, I was getting a little chuchurria, so I made a crocanti, and put it glued to the cream. The presentation is very good, and the flavor is the same. It was a success. I'm already looking for another cake recipe, for my goddaughter's birthday, which is in February. Your cakes are sure to be a hit. THANKS A LOT!
I'm very happy, Cristina !. You have made a perfect change with the crocanti. Greetings and thank you very much for seeing us.
Hello again:
This weekend I made this cake, it was a success so I will have to make more cakes.
The only thing is that it was the 1st time that I used a pastry gun and the cream from the edges, as it did not stick and came loose, and also, I am not able to mount the cream well, to make it hard. However, the truffle is hard and perfect.
Thank you.
I'm glad you liked it, Darío! All the best.
Hello everyone, I love the recipes you have, especially those for cakes, thank you very much for sharing them. This weekend is my mother's birthday and I want to make this cake for her, but if I don't have a torch, how can I burn the yolks?
Hello Ana María, I recommend the blowtorch because with a lighter it is very likely that you will burn when you are inclined. You always have to do it with a blowtorch to avoid displeasure and the truth is that it looks very good. I hope you like the cake. Greetings and thank you very much for seeing us.
Good Morning. First of all, congratulations on this blog, I have been reading some recipes and they are all very well described and with their photos !!, I have already signed up several recipes to make.
Yesterday I made this San Marcos cake, verbatim, and in my house they say that it is the best cake that has ever entered. It was great! The only downside is the cream, which didn't rise much, and I didn't know how to look through the nozzle when it was ready, so I left it for about 1,5 minutes and scooped it out, it was more or less consistent but not much. How do you know when the cream is just right without overdoing it?
Thanks for giving us this blog, a greeting.
Hello Carlos, I am very happy that you liked the cake. The truth is that I love it. I cream the truth is that I am looking at it through the mouth until I see that it is there. I stop the machine and test it, if it lacks consistency, I add 10 in 10 seconds until it is to my liking.
Greetings and I'm glad you like our blog.
Hello, I wanted to tell you that the sugar that I put on top of the yolk cream was brown sugar, but we did not like the texture, it was very crunchy. I wanted you to tell me if it would be better with the same sugar but pulverizing it, or add normal sugar, which is how I understand it in your recipe. I thank you for your help.
Hello Carmen, the best option is to add normal sugar and burn it with a blowtorch, if you do not have it, you can add a little icing sugar or do not put anything. All the best.
Today we celebrate my father-in-law's birthday, and I brought him this beautiful cake to blow out the candles.
Just tell you that the success was total, delicious is little, especially the touch of the cream of yolks that we all loved.
I got a cake as well as spectacular, very large since it is very strong but at the same time exquisite. A ten. Kisses for both.
I'm very glad you liked it, Marién !. All the best.
Hello Elena, I want to make a cake without sugar for a person who cannot take it and I don't know which cake to choose and how to make it. You can help? thank you
Hello M. Luisa, the "apple pie without sugar" is very tasty. Try it and tell me. All the best.
Hello Elena, it is actually for a birthday, can you advise me a more typical cake for your birthday?
Hello M. Luisa, I love the «Strawberry cream cake», it is perfect for birthdays. If it is for children I would make the "Chocolate mousse cake with curd" or the "Three chocolate cake". Another birthday cake is the «Sacher Cake».
Hello, today I made this delicious cake for the third time, it was my daughter-in-law's birthday and it was a great success thanks to you, but I wanted to ask you, why this time the cream has crumbled a little?, I made it the day before , With the truffle this did not happen to me, do you think it could be because I left it little mounted? Thank you very much
Hello Carmen, that's right, if you don't leave it properly mounted, it gets off. Greetings and I'm glad you like the treats.
Hello, I love your thanks to discovering it, I am using th much more, since I have it for 5 years and I barely cooked in it.
This weekend was my mother-in-law's saint and I made this wonderful cake that is delicious.
I just have to tell you that my th is T21 all the steps Ok, except for the yolk cream, clarify that for people who have it, they must do it at T ª 90 about 5 min and 1/2, and speed 1 and 1 /two. It will be great.
Thank you
I'm glad you like it! Thank you very much for giving me the times on Th 21. I will put it in the recipe. All the best.
I'm glad you like it! I love your blog! I have already located him and will visit him often. All the best
Hello Elena, in the preparation of the truffle you have forgotten to put when we add the sugar, if we put it with the other ingredients in the glass and mix it, will something happen? Thanks a lot
Hello Mª. Angeles, it's true! Thank you very much for telling me, I've already corrected it. I add it at the end and mix it with the spatula. All the best.
MMM! Very ruic, but I think the cake came out a little dry, I think that for next time I will add a little more syrup when I go to mount it, don't you think? many thanks.
Hello Mª Angeles, if it was dry, it means that it has been baked a bit, but you can solve it with more syrup. The more soggy it is, the richer. Greetings and I'm glad you liked it.
Hello, first of all I love your blog, I made this cake today because it is my brother's birthday and my mother has a lactose allergy and it is difficult to buy them made, everything has lactose hehe and I have made it with kaiku cream and it has been a Success, well I have not been able to mount it in the thermomix because the first one has made me butter is more delicate than the other cream but the result has been very good my brother was with the joke that he had bought because it has been very cool The cream was not as consistent as the normal one but it has not melted or anything either and the decorative figurines have remained intact well I put it in case someone else has something familiar and is interested in and above all for thanking you for sharing
I'm very happy, Mari Carmen !. Greetings and thank you very much for seeing us.
Hello Elena, I wanted to make truffle, but I haven't realized that I have already whipped the cream and I have not added the cocoa, can I add it with the whipped cream, like icing sugar? If so, the cocoa should be passed through the th. and make it like icing sugar to add it later? I await your urgent response. Thank you. a greeting
Hello M. Luisa, you can add it at the end. Even if it is assembled, mix it for a few seconds with the cocoa, without overdoing it and then with the spatula. All the best.
Hello Elena, I couldn't wait for your answer, I was encouraged and I did, I am very good. Thank you so much. Another question to make pink cream, I know what to add before assembling an envelope of strawberry jelly, does it serve raspberry? and for what amount of cream? half liter? and a gelatin envelope of how much? thank you very much for your help. Regards.
Hello M. Luisa, I am glad that it turned out well for you. To make the pink jelly you can use raspberry and to see how it is made look at the recipe for "Pink Panther Arm". I put the link: http://www.thermorecetas.com/2011/03/25/Receta-Postres-Thermomix-Brazo-Pantera-Rosa/
I hope you like it, you will tell me.
Hi Elena, I've seen it and it's great. My raspberry gelatin envelopes are from Mercadona and they have 85 gr. It's perfect for 500 ml of cream, right? Will I be pink with this jelly? It is to make a princess cake, if I don't buy the strawberry one. I think they do not have sugar incorporated, but can I add the icing sugar once the pink cream is finished, right? Thank you very much, you are great.
Hello M. Luisa, I think it will be pink, but I like the one with the sugar incorporated because we do everything at the same time. When you finish assembling it you have to add the icing sugar and mix it for a few seconds and then with the spatula. You'll tell me how it looks on you. All the best.
Hi Elena, in the end, to avoid taking risks, I bought the strawberry rust jelly, but it doesn't say anything if it has sugar incorporated or not, do you know? I add an envelope of 85 gr. to 500 ml of cream? By the way, I have found some dolls to decorate the cake, how do I do it, I glue them to the cake with dulce de leche or nocilla and then I cover it with cream? I have never done it and I do not want them to fall, they are big dolls and a big castle, do you have any photos of this type of cake? to get ideas. Thanks a lot
Hello M. Luisa, you already have sugar and you have to add an envelope for 500 gr. cream. I think you have to stick the dolls with a nocilla so that they are more attached. The truth is that I do not have a photo of something similar, sorry !.
THIS RECIPE WONDERFUL, I MADE IT MORE THAN A MONTH AGO FOR A MEETING OF FRIENDS, THEY DIDN'T TEST IT BECAUSE I ALSO MADE DESSERTS AND AS IT WAS AT NIGHT WE WERE VERY HAD OF EATING. IT WAS DEVOURED BY MY CHILDREN AND MY HUSBAND, THE ONE WHO IS NOT VERY SWEET, HAS BEEN THE ONE WHO TOLD ME TO REPEAT IT FOR THIS WEEKEND THAT WE WILL GET TOGETHER WITH THE SAME FRIENDS, I HOPE IT WILL BE THE SAME OR BETTER THAN THE PREVIOUS SINCE IN THE PREVIOUS, THE YOLK CREAM WAS TOO COMPACT, BUT I HAVE SAID THE TIMES FOR THE TM21 SO I THINK IT WILL COME OUT MUCH RICHER, THAT IS ALREADY SAYING. MANY THANKS FOR YOUR WORK. A GREETING
Thank you very much for seeing us, Adela! I'm glad you like it. All the best.
Hello Elena, I have only had the thermomix for a week and I would like to make the San Marcos cake but I don't know which liquor will be better with syrup, can you advise me thank you very much kisses
Hi Mary, I always use a little rum and it is delicious. Greetings and welcome!
Hello Elena, I made the San Marcos cake, it turned out great, I just had a small mistake and that is that the truffle came out a little bitter but for the prosima I add a little more sugar and the rum is great. I will continue trying recipes. counting how they come out to me I love cooking and I love the thermomix I recommend it to all thank you very much and kisses
I'm very glad you liked it, Mary! Greetings and thank you very much for seeing us.
olaaa I made the biscuit esee but it comes out sooo fine ak is it due?
Hello Stefa, so the mixture of eggs and sugar has gone down. It is important the first two steps where the eggs are beaten with the sugar and there they have to double their volume. When adding the flour, it must be mixed very carefully so that it does not fall. In a 23 cm mold. in diameter it has to be like the one in the photo. All the best.
Hello, I love your recipes, I have made a lot and they come out great. I have a problem with the cake, I do not have a blower and where I live there is none, how can I do it, I am going to prepare it for my mother's birthday this Thursday, which I can use. Thanks
Hello, first of all, congratulations for this great blog, I want to make this San Marcos cake, what quantities would I have to use for a 26 cm mold? I have some more doubts, thank you very much. SUSANA CRUZ.
Hello Susana, I believe that the quantities are the same, the only thing that changing the molds will make the cake more or less high, but the quantities would be the same.
Hello good, I have to make the San Marcos cake for Wednesday, so the assembly would do it on Tuesday night.Can I make the yolk cream today and keep it in the fridge until Tuesday for the assembly? And another little thing I am going to change the cream for meringue, any trick tips to make the meringue firm? If I made cream, instead of cream cheese, I could substitute it for cream stabilizer ?? the same amount ?? Thank you so much
Hello Laura,
Without a doubt you can make the yolk cream a few days before and so you have it ready for assembly.
Personally, I would not add the meringue, for two reasons; The first is that it does not have the same density and you have to bear in mind that the meringue will support a layer of sponge cake. Second, it does not last as long as cream.
I clearly put cream of tartar again as a stabilizer but only one tablespoon of coffee for every 2 egg whites. To the cream, if you beat it with the Thermomix, it will be perfect and it is not necessary. Although, it is true, that with the cheese it is very hard.
You will tell us your result, okay?
kisses!
Hello,
I would like to know if it seems possible for you to make the sponge cake, the syrup, the whipped cream, the truffle and the yolk cream today, and mount and consume the cake the day after tomorrow Wednesday ... Have you ever tried to do it? Thanks!
Hello Sonia, the cake if it lasts well up to 4 days, however the whipped cream and the truffle would be lowered. But honestly, we've never done it that far in advance ... I'm sorry I can't help you more on this.
I have made the Genoese cake with cocoa and it has been irregular and very short! Only 1 cm. It is normal? Do you remove the irregularities by cutting the cake? Do you make 5 cakes or are you taller? Thanks a lot!
Hi Sonia, in this case a 23-24 cm round mold has been used. in diameter, but it is valid for any other always taking into account the quantities depending on the size. What mold did you use? If it was very long, that is why it has not grown you. As you can see, this type of cake does not have yeast, so it is very important to follow the recipe instructions to the letter and aerate the eggs well with the sugar, so that a very fluffy cream remains. Lucky! You will tell me.
Well, the mold was 27 ... Maybe I could make double the amount, because it had a high finger, the poor ...
I did it with chocolate and the truth is that it was hard (I suppose it would need less cooking, since the mold is wider ...). Tomorrow maybe I will try the normal without chocolate and with more quantity (or a smaller mold). Is the irregularities normal and can it be solved by cutting it or is it smooth for you? Thanks a thousand ...
Hello Sonia, first of all you should not use bread flour, you have to use pastry flour or normal flour. If you used a 27 cm mold you should have had it in the oven for 15 to 20 minutes, because it was very short. And for the irregularities, what I do is flatten it perfectly with a spatula or spoon / knife before putting it in the oven. Anyway, if it is a little uneven, nothing happens because then you are going to cover it so it will not be noticed. Lucky!
By the way! I put strength flour! (I only had that one and one that said "sponge cake" but it had yeast and that's why I didn't use it ...) Maybe strength flour isn't your thing either, right?
Hello, I wanted to ask you, to burn the sugar, you put icing or normal sugar because once I made it and I put normal sugar and it did not burn well? Thank you
I made the San Marcos cake, I had truffle cream leftover. can be frozen. Thank you.
Yes Maria, it can be frozen without problem. Afterward, let it thaw slowly in the fridge. Lucky!
Thank you very much Irene for answering. I used it to fill the roscon de reyes that I made, half cream half truffle cream, it was like the first day, the only thing is that it was more liquid. Is it normal? .. bs
Hi Mary,
Yes, you can freeze it. Also when you take it out you can have it almost frozen, which is also very tasty.
Thank you very much Ascen, I will try it as you say, it will be like an ice cream, delicious !!!!!! bs
What joy Angels! The truth is that this recipe is unique, it always succeeds. Thank you very much for writing us. Kisses!
And if the last layer of the assembly, the one with the toasted yolk, if you don't have a torch, can you put it on the microwave grill and then mount it?
No, it's a shame but no, you can only use a torch or a hot shovel. You can not toast it and nothing happens either. However, a torch is not expensive. You will tell me!
I once tried it with Catalan cream and I didn't like the result very much, but I know there are people who do it. If you try by fi, can you tell us how it turned out and any tricks? Thanks!
Sure, I'll tell you how the experiment comes out ... hee
I'm sorry for taking a long time to answer ... The cake came out really good ... not even the crumbs were left ... and yes ... I took the first layer with the yolk and put it in the oven to toast it ... and it turned out good but I guess with torch would be much better .. I would upload 1 photo but I don't know where ... 🙁
Congratulations then !! It sure was delicious. If it was good for you in the oven, great, thanks for letting us know. With or without a torch… there is no excuse for not making this cake!
Kisses!!
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Hello I love this cake. At my daughter's christening and communion I chose this cake and now I would like to make it myself. For this I need to remove a few doubts. - Do I have to assemble it on the same day that we are going to eat or can I prepare it the day before and put it in the refrigerator? Thank you…
Hello Tania. You can do it perfectly the day before. I like to make this type of cake the day before, since that way the cake is better soaked in the syrup. Thank you for following us! Kisses
Hello, sorry for asking you, but if I make this square cake, would it be enough for 20 servings ??? Thank you.
Hello Elena, what liquor do you add for the syrup? I have herb, chestnut and acorn liqueur ... which of those could I add?
Hello Ana, it goes a little to taste but I would add the one that was softer, perhaps the chestnut one? You will tell me. A hug!!!
OMG !!!!!!!! Yesterday I did it, it is very good. Looking a little chof… But that's because I'm a newbie in the kitchen. Congratulations. I sure repeat it
By the way. Congratulations on the book.
I love the recipes out there
Hi there! Great cake and very well explained. I have a problem with the yolk cream, I follow all the steps to the letter, I let it cool but it is too liquid, so when I turn it over it drips from all sides and I do not have a layer of cream like in your photo, what am I doing wrong? And if I put a pinch of cornstarch next time?
Hi Anabel,
As you say, maybe it needs a little cornstarch. In fact, I recommend this version that, I assure you, will stay firm enough to be able to assemble the cake.
You can see the entire recipe on the blog of The Whimsical Spoon but I'll leave you the part of the yolk cream.
Ingredients:
½ glass of water
250 g of sugar
1 tablespoon cornstarch
2 tablespoons of milk
4 eggs
½ lemon juice
30 butter g
Preparation:
We put in the glass the water, the sugar and the lemon juice and program 7 minutes, at 100º, speed 2. We reserve outside the glass of the Thermomix.
Without washing the glass, add the eggs and mix them for 10 seconds at speed 3.
Apart we dilute the cornstarch in the milk and add it to the eggs.
Now add the syrup to the mixture of eggs and cornstarch. Place the butterfly and program 10 minutes at 90º and speed 1.
At the end of the time add the butter and with a spatula stir until well incorporated.
Pour the cream on a large tray (or the kitchen counter) and move it to cool quickly without creating a crust. Once cold reserve.
You will tell us what you think !!
Greetings.