Tarta San Marcos
- Preparation and cooking time
- Total time
- 1/2 to 1 day for chilling
- More effort
- Serves 20
Ingredients
For The Sponge
- 7 Eggs
- 350g Caster Sugar
- 350g Plain Flour
For The Yema (Cream of Yolks)
- 8 beaten egg yolks
- 400g Caster Sugar
- 30g Cornstarch
- 125ml water
- Spoon of vanilla oil / essence
For The Syrup
- 500ml Water
- 500ml Caster Sugar
- 3 tbsp of liqueur (Licor 43, Grand Marnier or Cointreau)
For The Cream Filiing
- 900ml Whipping or double cream
- 150g Caster Sugar
- 3 tsp of good quality cocoa powder
- 4 teaspoon cocoa
Method
- STEP 1Prepare 2 large rectangular Genoese Sponges
- STEP 2Tarta San Marcos is based on a Genoese Sponge. This has no leavening agents and rises solely through the air incorporated when whisking the eggs and sugar. It will not rise a great deal, and may sink back a little once cooked. The secret is to get the whisking correct, and then to add flour quickly and gently, and get it into the oven before you lose the air in the mix. Cutting corners on either will leave you with a heavy, thin sponge. We are going to drizzle syrup on sponge, so dryness is not too much of a concern.
- STEP 3Pre-heat oven to 180C / 160C fan
- STEP 4Sift the flour from a height into a try or pan for later.
- STEP 5Grease 2 large rectabgular tins on side and bottom and place baking paper on bottom of each tin.
- STEP 6Pour a small amount of hot water into a large saucepan and bring to boil. This will be used to heat bowl where batter is mixed. Turn heat right down to simmer.
- STEP 7Place the eggs in a large bowl with sugar. Whisk gently for initial mix of eggs and sugar.
- STEP 8Then place bowl with mixture on simmering saucepan. The bowl should not touch the water as you want the steam to heat up the sugar in the mix gently, to allow the sugar to start to melt.
- STEP 9Beat eggs and sugar mixture in the bowl with electric whisk for 10 minutes. After 10 minutes the mixture should be almost white, about triple original volume and should hold the whisk pattern on surface for a few seconds.
- STEP 10After 10 minutes, remove from heat and whisk for further 3 minutes.
- STEP 11Working very quickly, but gently, fold in half of the sifted flour, until just incorporated with no dry spots. You will lose a little volume. This is okay, but be quick.
- STEP 12Add remainder of flour and repeat, just enough until you have a smooth mix with no clumps of flour.
- STEP 13Add the sifted flour gradually, mixing well.
- STEP 14Pour half of the mix evenly into each tin. Give each pan a quick shake to flatten/even out.
- STEP 15Get the pans into the oven quickly.
- STEP 16Bake for 25-30 minutes, until golden. Test with skewer when done.
- STEP 17Let the sponge cool for 5 minutes in tin, then turn out on to wire rack.
- STEP 18Allow to cool fully. The sponge should be room temperature, and will keep for a day easily, if covered.
- STEP 19Prepare the Cream of Yolks (Yema)
- STEP 20Beat eggs thoroughly (10-20 seconds with electric whisk), mix with water and pass through a sieve twice.
- STEP 21Mix the sugar with the cornstarch.
- STEP 22Fold the dry and wet mixtures together and place in a saucepan.
- STEP 23Bring to boil gently, stirring continuously to prevent sticking to the bottom.
- STEP 24Once the mixture starts to boil, it will thicken almost immediately. Turn heat off after a few seconds and pour through a sieve into a cold bowl to prevent oxidization. Cover with cling-film and place in fridge straight away.
- STEP 25Keep in fridge until fully chilled and stiffened. This may take a few hours, so best to complete night before.
- STEP 26Reserve in refrigerator until ready to use.
- STEP 27Prepare the Syrup:
- STEP 28Place all ingredients in a pan bring to boil.
- STEP 29Boil for 3-4 minutes, until it thickens very slightly
- STEP 30Allow to cool.
- STEP 31Prepare the Trufa (Chocolate Cream) and Cream for Decoration:
- STEP 32Pour the cream and sugar into a large Bowl. Both cream and bowl should be chilled.
- STEP 33Whip the mixture until the cream has fully stiffened.
- STEP 34Divide into 2 equal portions.
- STEP 35In one of the portions, fold in the cocoa fully.
- STEP 36Reserve both portions in fridge.
- STEP 37Final Construction
- STEP 38Place the first layer of cake on a plate. Prick with skewer and brush in syrup (you need a lot so use a quarter of the syrup you made).
- STEP 39Flip the first layer over and repeat the *prick and drizzle* with another quarter of the syrup.
- STEP 40Cover the first layer with all the Trufa (chocolate cream).
- STEP 41Repeat the prick and drizzle with the second layer on both sides. I find it easier to do this on a second plate and then place the second layer on top of the Trufa.
- STEP 42Place the portion of whipped cream in an icing bag and use it decorate sides of the sponges.
- STEP 43Cover the top of the cake with the Cream of Yolks (Yema).
- STEP 44Use a culinary torch to lightly toast the top of the Yema
- STEP 45Decorate as necessary with further cream piping.
- STEP 46Place in fridge until ready to serve it should be chilled.