SAN MARCOS PIE
Ingredients
For the cake:
120 grams of sugar
4 eggs
130 grams of flour
Pinch of salt
1 tablespoon of baking powder
Butter
For the filling:
400 milliliters of whipping cream
2 tablespoons of cocoa powder
30 grams of sugar
For the syrup
100 grams of icing sugar
1 1/2 glass of brandy
For the yolk coating:
150 grams of sugar
4 egg yolks
1 tablespoon of cornflour
For decoration:
100 grams of almond crocanti
Brown sugar
Preparation
1. Prepare the biscuit dough
Crack the eggs, separating the yolks from the whites. Beat the yolks with the sugar until they turn pale. Beat the whites until stiff peaks form, then fold in the ends using a continuous motion. Gradually add 120 grams of flour sifted with the yeast, and finally the salt.
2. Bake the cake
Line a 20 cm diameter mold with butter and sprinkle with the remaining flour. Pour in the batter and bake for about 30 minutes in the oven, preheated to 180°C (350°F). Remove and let cool on a wire rack.
3. Prepare the syrup
Pour 1 glass of water into a saucepan and add the sugar. Place it on the stovetop and, when it comes to a boil, add the brandy and cook for a few minutes until it reduces. Remove and set aside.
4. Prepare the fillings
Whip the cream with the sugar. Divide it into two parts and add the cocoa to one; mix gently with a spatula until a uniform color remains. Set aside until cold.
5. Make the yolk coating
Cook 50 milliliters of water and the sugar for 5 minutes and remove from the heat. Beat the yolks with the cornstarch. Return the pan to the heat and add the yolk mixture. Cook, stirring constantly, until thickened. Remove from the heat and stir occasionally until completely cooled.
6. Assemble the Tart
Cut the cake into three layers. Brush the first with a little syrup and top it with half the cream. Place the second sponge cake layer on top and brush it with syrup.
7. Finish the Tart
Top it with the truffle and cover it with the third sponge cake layer; brush it with syrup. Spread the yolk mixture, sprinkle with brown sugar, and burn with a blowtorch. Decorate with the remaining cream in rosetones and cover the sides with crocanti.
