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Saint Mark Cake (12th Century Recipe)

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

Step 1: Ingredients

SPONGE CAKE

140g Sugar

160g Self raising flour

4 Large eggs

40g (3 tbsp) Butter

SOAKING SYRUP

200ml Water

200g Sugar

100-150ml Liquor

TOASTED YOLK TOPPING

180g Sugar

60ml Water

4 Egg yolks

7g Cornstarch

1/2 tsp Vanilla extract (not really needed; be careful when adding extracts because you can accidentally put too much)

FILLING

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