Tarta San Marcos (San Marcos Cake)

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Absolutely! Here’s a detailed and heartfelt recipe for the beloved Tarta San Marcos (San Marcos Cake), a traditional Spanish dessert that has won over hearts—and palates—across cultures, especially in Mexico.

Tarta San Marcos (San Marcos Cake)

Layers of sponge, whipped cream, and a silky yolk glaze—a regal dessert with rich tradition and timeless taste.

Introduction

If you adore pastries that combine elegance, creaminess, and a touch of European nostalgia, the San Marcos Cake is your perfect match. This cake, known in Spanish as Tarta San Marcos, is a beautiful fusion of light Genoise sponge, whipped cream, truffle mousse, and its signature yema tostada (caramelized egg yolk glaze) crowning the top.

Originally hailing from the Castile and León region of Spain, it’s a dessert fit for royalty—and in fact, it often graces celebratory tables for birthdays, anniversaries, and special gatherings. Its arrival in Mexican cuisine only deepened its legacy, where it’s now a beloved part of bakery displays and festive meals.

A Brief History of Tarta San Marcos

This classic cake is believed to have originated in León, Spain, near the Convent of San Marcos—hence the name. Traditionally made to honor special religious occasions, it became associated with refinement and celebration. Over time, the recipe crossed into Latin America, especially Mexico, where it was embraced for its delicate layers and smooth textures. Today, it’s a symbol of culinary heritage and love, often made in home kitchens with regional twists.

Ingredients

For the Sponge Cake (Genoise):

  • 6 large eggs
  • 180g (3/4 cup + 2 tbsp) granulated sugar
  • 180g (1 ½ cups) all-purpose flour
  • 1 tsp vanilla extract
  • 1 pinch of salt

For the Syrup (to moisten sponge):

  • 150ml (2/3 cup) water
  • 75g (1/3 cup) sugar
  • 1 tsp rum or brandy (optional)
  • Zest of ½ lemon or orange (optional)

For the Fillings:

1. Whipped Cream Layer:

  • 300ml (1 ¼ cups) heavy cream
  • 3 tbsp powdered sugar
  • ½ tsp vanilla

2. Chocolate Truffle Mousse Layer:

  • 200g (7 oz) dark chocolate
  • 150ml (2/3 cup) heavy cream
  • 1 tbsp butter

For the Yema Tostada (Egg Yolk Glaze):

  • 4 egg yolks
  • 100g (½ cup) granulated sugar
  • 100ml (just under ½ cup) water
  • 1 tsp cornstarch (optional, for thickening)

To Finish:

  • Powdered sugar for dusting
  • Optional: caramelized sugar topping or blowtorch finish
  • Toasted sliced almonds or chocolate shavings for decoration

Method & Instructions

1. Make the Sponge Cake

  1. Preheat oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
  2. In a large bowl, beat eggs and sugar over a bain-marie (water bath) until the mixture is warm and sugar dissolves. Remove from heat and beat with an electric mixer until thick and pale (ribbon stage).
  3. Fold in sifted flour and salt, a bit at a time, being careful not to deflate the batter. Add vanilla.
  4. Pour into the prepared pan and bake for 25–30 minutes, or until golden and a toothpick comes out clean.
  5. Let cool completely, then slice into three horizontal layers using a serrated knife.

2. Prepare the Syrup

  1. Heat water and sugar in a small saucepan until sugar dissolves.
  2. Add rum/brandy and zest, simmer briefly, and cool.
  3. Brush each sponge layer generously with syrup.

3. Make the Fillings

Whipped Cream Layer:

  • Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form. Chill until needed.

Chocolate Truffle Layer:

  • Heat cream until simmering, pour over chopped chocolate and butter. Let sit, then stir until smooth and shiny. Cool slightly, then chill until it thickens into a spreadable mousse.

4. Make the Yema Tostada (Glaze)

  1. Whisk egg yolks, sugar, and water in a saucepan over low heat.
  2. Stir constantly until thickened (about 5–7 minutes). Optional: stir in a little cornstarch slurry for extra stability.
  3. Let cool slightly before use.

5. Assemble the Cake

  1. Place the first cake layer on your serving plate. Spread with the chocolate truffle mousse.
  2. Add the second cake layer, spread with whipped cream.
  3. Top with the final sponge layer. Gently pour and spread the yema glaze over the top.
  4. If desired, caramelize the glaze using a kitchen torch or under a broiler for a golden finish.

6. Decoration & Final Touches

  • Press toasted sliced almonds along the sides or sprinkle with chocolate shavings.
  • Chill for at least 2–4 hours before serving to allow the layers to set.

Formation & Serving

Cut into elegant slices using a warm knife for clean edges. Serve chilled or slightly cool, accompanied by espresso, sherry, or a café con leche. The contrast of creamy, rich layers and fluffy sponge makes every bite sublime.

Conclusion

Tarta San Marcos is more than dessert—it’s a heritage recipe. Layer by layer, it tells a story of celebration, tradition, and a love for indulgent flavors. Whether it’s for a birthday, a wedding, or just a quiet moment of sweet joy, this cake brings warmth and beauty to every occasion.

For the Lovers

To the romantics who linger over dessert, to the abuelas passing down their secrets, to the ones who find poetry in a well-whipped cream—this cake is for you. Each layer is a letter, each bite a kiss, each crumb a love note to tradition and taste.

Make it together. Share it slowly. Remember it forever.

Would you like an illustrated guide or printable version for easier baking?

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