Tarta San Marcos

Method

• step 1

  Prepare 2 large rectangular Genoese Sponges

• step 2

  Tarta 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 3

  Pre-heat oven to 180C / 160C fan

• step 4

  Sift the flour from a height into a try or pan for later.

• step 5

  Grease 2 large rectabgular tins on side and bottom and place baking paper on bottom of each tin.

• step 6

  Pour 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 7

  Place the eggs in a large bowl with sugar. Whisk gently for initial mix of eggs and sugar.

• step 8

  Then 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 9

  Beat 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 10

  After 10 minutes, remove from heat and whisk for further 3 minutes.

• step 11

  Working 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 12

  Add remainder of flour and repeat, just enough until you have a smooth mix with no clumps of flour.

• step 13

  Add the sifted flour gradually, mixing well.

• step 14

  Pour half of the mix evenly into each tin. Give each pan a quick shake to flatten/even out.

• step 15

  Get the pans into the oven quickly.

• step 16

  Bake for 25-30 minutes, until golden. Test with skewer when done.

• step 17

  Let the sponge cool for 5 minutes in tin, then turn out on to wire rack.

• step 18

  Allow to cool fully. The sponge should be room temperature, and will keep for a day easily, if covered.

• step 19

  Prepare the Cream of Yolks (Yema)

• step 20

  Beat eggs thoroughly (10-20 seconds with electric whisk), mix with water and pass through a sieve twice.

• step 21

  Mix the sugar with the cornstarch.

• step 22

  Fold the dry and wet mixtures together and place in a saucepan.

• step 23

  Bring to boil gently, stirring continuously to prevent sticking to the bottom.

• step 24

  Once 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 25

  Keep in fridge until fully chilled and stiffened. This may take a few hours, so best to complete night before.

• step 26

  Reserve in refrigerator until ready to use.

• step 27

  Prepare the Syrup:

• step 28

  Place all ingredients in a pan bring to boil.

• step 29

  Boil for 3-4 minutes, until it thickens very slightly

• step 30

  Allow to cool.

• step 31

  Prepare the Trufa (Chocolate Cream) and Cream for Decoration:

• step 32

  Pour the cream and sugar into a large Bowl. Both cream and bowl should be chilled.

• step 33

  Whip the mixture until the cream has fully stiffened.

• step 34

  Divide into 2 equal portions.

• step 35

  In one of the portions, fold in the cocoa fully.

• step 36

  Reserve both portions in fridge.

• step 37

  Final Construction

• step 38

  Place 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 39

  Flip the first layer over and repeat the *prick and drizzle* with another quarter of the syrup.

• step 40

  Cover the first layer with all the Trufa (chocolate cream).

• step 41

  Repeat 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 42

  Place the portion of whipped cream in an icing bag and use it decorate sides of the sponges.

• step 43

  Cover the top of the cake with the Cream of Yolks (Yema).

• step 44

  Use a culinary torch to lightly toast the top of the Yema

• step 45

  Decorate as necessary with further cream piping.

• step 46

  Place in fridge until ready to serve it should be chilled.