{"id":17511,"date":"2019-01-11T09:37:00","date_gmt":"2019-01-11T08:37:00","guid":{"rendered":"https:\/\/bake-street.com\/?p=17511"},"modified":"2026-04-08T12:28:10","modified_gmt":"2026-04-08T10:28:10","slug":"san-marcos-cake-spanish-traditional-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/san-marcos-cake-spanish-traditional-cake\/","title":{"rendered":"San Marcos Cake, Spanish traditional cake"},"content":{"rendered":"

The best way to start posting on the blog after Christmas is with a cake. Yes, I know we’re tired of eating sweets… But who can refuse a piece of this San Marcos Cake<\/strong>? That’s right, nobody. For that same reason today we will see how to prepare this traditional and classic Spanish pastry cake.<\/p>\n

At the end of last year, in November, I shared a photo of this cake in my IG profile<\/a>. I didn’t have time to record the process because I prepared it for the birthday of my “half lemon”, and since it was the first time I made it I wanted to see how I could do it. Many of you wrote me to share the recipe, but at that time I had already programmed all the posts I was going to publish. Added to Christmas and the short holiday break, the recipe has been delayed until today. But I think the wait is worth it \ud83d\ude09<\/p>\n

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Before I continue, the recipe I have followed is that of my dear friend Ra\u00fal<\/strong>\u00a0El Oso con Botas<\/a><\/strong>\u00a0that he prepared for\u00a0Mar\u00eda Lunarillos<\/a><\/strong>. Those of you who know him already know that he is a true artist, but for those who don’t, I recommend that you don’t miss anything he does \ud83d\ude42<\/p>\n

San Marcos Cake.<\/h5>\n

San Marcos cake has its origin in Castilla y Le\u00f3n<\/a>, Spain, and dates back to the 12th century. It was first made in the\u00a0Convent of San Marcos<\/a><\/strong> when Queen Do\u00f1a Sancha de Le\u00f3n<\/em><\/strong> founded a temple and hospital for Jacobean pilgrims. It is currently a hostel.<\/p>\n

The cake is composed of very classic preparations, but not for that reason it does not cease to be attractive. In fact I thought of giving it a different design when decorating it, as I did for example in the Sachertorte<\/a>, but this time I preferred to be faithful even to its presentation.<\/p>\n

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To make it, we prepare a G\u00e9noise sponge cake (classic and indispensable for many cakes), a syrup to moisten the sponge cake and give it that characteristic juicy touch, whipped cream, whipped cream with cocoa and sweet egg yolk. The whole, as you well know, is spectacular.<\/p>\n

In spite of having to prepare several elaborations, I consider it to be a quite simple cake. Even though it may seem the opposite. In my case I have divided the process in 2 days, this way you will be much more bearable.<\/p>\n

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Sweet egg yolk.<\/h5>\n

Without a doubt, one of the most outstanding elaborations of the nuns is the sweet yolk<\/strong>. It is one of the most wonderful and exquisite elaborations that exist.<\/p>\n

Of all the cake process, it may take the longest, and will not take more than 15 minutes. The only thing that demands us is to be patient while we prepare it, since we will have to remove it constantly until acquiring the desired consistency. The result is wonderful. Undoubtedly the most characteristic part of the cake, the top layer of caramelized toasted yolk.<\/p>\n

The rest of the preparation is not complicated at all. As simple as making a sponge cake, whipping cream and decorating with almonds. Easy, right? With just a few steps we will have the perfect dessert to enjoy during the weekend.<\/p>\n