Instructions:
- Sponge Cake:
- Preheat the oven to 350°F (180°C) and grease and line a round cake pan.
- In a bowl, beat the eggs and sugar until pale and fluffy.
- Sift in the flour and baking powder, folding gently until combined.
- Pour the batter into the pan and bake for about 25-30 minutes or until a toothpick comes out clean. Let it cool completely.
- Whipped Cream Filling:
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Meringue Topping:
- In a clean, dry bowl, whip the egg whites with cream of tartar until soft peaks form.
- Gradually add the sugar while continuing to whip until stiff, glossy peaks form.
- Assembly:
- Once the sponge cake has cooled, slice it horizontally into two or three layers.
- Sprinkle the sponge layers with a little liqueur.
- Spread the whipped cream evenly between the layers.
- Place the top layer and cover the entire cake with the meringue.
- Use a spatula to create decorative peaks on the meringue.
- Sprinkle sliced almonds on top for decoration.
- Final Touch:
- Brown the meringue topping lightly using a kitchen torch or by placing the cake under the broiler for a few moments.
- Chill the cake in the refrigerator for a few hours before serving to allow the flavors to meld together.
Enjoy this delicious and classic Spanish dessert, the San Marcos cake!
