Saint Mark Cake (12th Century Recipe) (2024)

Introduction: Saint Mark Cake (12th Century Recipe)

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Saint Mark cake is one of the most popular traditional cakes from Spain. It was first made in the 12th century in the convent of Saint Mark in León (Spain). The convent was founded by the queen Sancha to host pilgrims of the Way of Saint James on their way to Santiago de Compostela. The cake was traditionally made for Saint Mark's day (April 25th), but as the centuries passed by it became a cake for any other occasion.

The recipe is a little labourious, having to prepare four components, but the final taste is unforgettable.

Step 1: Ingredients

SPONGE CAKE

Step 2: Sponge Cake (classic Genoise Sponge Cake)

The base for the cake will be a classic Genoese sponge cake. It's the easiest and most effective recipe for a sponge cake that I know. I like it because it always rises a lot, has a very spongey texture and does not have a strong taste, so it's good for soaking and adding other flavours on its surface.

Step 3: Soaking Syrup

- Put the sugar, water nd liquor in a pot and bring the mix to boil.

- Once all the sugar has dissolved, turn off the stove and let it cool.

Step 4: Toasted Yolk Topping

- Bring to boil the water and sugar in a pot. Cook it for about 5 minutes.

- Remove to pot form the stove and let it cool down a bit.

- Beat the egg yolks along with the cornstarch.

- Incorporate the yolks to the pot and stir rapidly so that they don't get cooked before you have mixed them in.

- Cook this mix at very low temperature until it thickens, stirring often so that the bottom does not get burnt.

- Let it cool down to room temperature.

Step 5: Sweetened Whipped Cream Filling

- Whip the cream and add the sugar at the end.

- Divide the whipped cream into two bowls: 2/3 for one layer of the filling and the coating; 1/3 for the chocolate layer of the filling.

- Add the powdered cocoa to the 1/3 of the whipped cream.

- Keep both bowls in the fridge until you assemble the cake.

Step 6: Assembling the Cake

In order to get a perfect flat top, I flip the sponge cake upside down to change the order of the layers. Like this, the uneven top surface is now touching the dish and the flat bottom surface of the sponge cake is the one on top.

I like to put the sides of the springform mould I baked the cake in around the cake while assembling it. Like this the layers will remain aligned and no cream will fall down the sides, but the main reason why I do it is because you can gently push the cake layer to distribute and level the cream beneath it, making sure that it has the same thickness and has no air gaps.

- Put the first layer of the sponge cake on the dish and soak it with the syrup.

- Put all the chocolate cream on top.

- Put the middle layer of the sponge cake. Push it downwards to level the previous cream layer. Soak it with the syrup.

- Put half of the white cream on top.

- Put the last layer of sponge cake. Push it downwards to level the previous cream layer. Soak it with the syrup.

- Cover the top with the toasted yolk.

- Remove the mould and cover the sides with the rest of the whipped cream. You can also put sliced or chopped almonds on the sides to add a crunchy texture to the cake.

- Dust some caster sugar on top. If you want, you can also toast this sugar with a kitchen blowtorch or spray a little vodka on top and flambe it.

Step 7: Enjoy

I know that it may seem like a lot of work for such a simple cake, but once you try it you will love it.

I give you a 100% guarantee that your favourite part will be the yolk topping!

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Saint Mark Cake (12th Century Recipe) (2024)

FAQs

What was the first cake ever made? ›

The earliest cakes were very different from the cakes we know today. They were more like bread and were sometimes even savory. The first mention of cake dates back to the 4th century BC when a Greek writer mentioned a cake made with honey and wheat flour.

Learn More Now ›

What makes a cake vintage? ›

What Are Vintage Cakes? Vintage cakes are vintage or “retro” because they've been around (and around and around) for centuries. They're known for their frilly, over-piped design and can be traced back to the French Rococo style of the 1700s – an age known for its ornate and gilded designs.

What is a genius sponge? ›

Genoise is a classic sponge cake enriched with butter and egg yolk and, with its mild flavor, is often used as a base for European-style tortes and cream-filled cakes.

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When was the first chocolate cake made? ›

In 1886, American cooks began adding chocolate to the cake batter to make the first chocolate cakes in the US.

Did they have cake in medieval times? ›

Medieval European bakers often made fruitcakes and gingerbread. These foods could last for many months. According to the food historians, the precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century.

What were medieval cakes made of? ›

Amongst the most common ingredients in medieval cake baking were honey, fruit, nuts, spices and cheese. These are all of course ingredients that we still love to see in our cake baking today. Nice to see that some things haven't really changed.

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What is the rarest type of cake? ›

The "Diamond Cake" by Debbie Wingham - Price: $75 million

An amalgamation of luxury and confectionary art, it's embedded with more than 4000 diamonds, including pink, yellow, and white ones, making it not just a cake but a jewelled masterpiece. It's no wonder it holds the crown for the most expensive cake in the world!

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How did they bake cakes in the 1700s? ›

In the 1700s, there was no baking soda or baking powder. To get their cakes to rise, cooks of that time had to use a branch from a peach tree - "they were very specific about using a peach branch," Kornblum said - to whip either egg yolks for about 15 minutes or egg whites for a full hour.

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How much IQ does a sponge have? ›

Sponges are the only multicellular animals without a nervous system - no brain, no intelligence.

What is the difference between genoise and sponge cake? ›

Génoise is the trickiest: Well-sifted flour and hot melted butter must be folded into a delicate whole egg foam by hand, without deflating the foam more than necessary. Other sponge cakes require folding properly-whipped egg whites into the thicker and heavier portion of the batter.

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At what temperature are most cakes baked? ›

Most typical cake recipes call for an oven temperature of 350 degrees. Dense cakes (like pound cakes, bundt cakes, etc) do better at 325 degrees with a longer bake time.

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What is the oldest cake in the world? ›

The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens. During the reign of Pepi II from BCE 2251 to 2157, bakers mixed up a wheat dough for flatbread and filled it with honey and milk. The dough was poured into two pre-heated copper molds that fit tightly together.

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What was the original birthday cake? ›

However, the link between cakes and birthday celebrations may date back to ancient Roman times; in classical Roman culture, cakes were occasionally served at special birthdays and at weddings. These were flat circles made from flour and nuts, leavened with yeast, and sweetened with honey.

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What was the first birthday cake? ›

Germany introduced a birthday cake during the 15th century at the festival Kinderfest, which was a celebration of children's birthdays. The cakes during this time were bread-like and very coarse. Sweeter cakes did not come about in this area until much later.

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Who made the very first cake? ›

The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills.