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San Marcos and more ... Chocolate Cake

Hello everybody!! I've been missing time for various reasons, but again with many recipes to keep climbing. March 7 was the birthday of our princess, Sophie turned 2 years old, and of course I was quite busy, I made two cakes, one of which I wear today. Have been failures, the big festival in Valencia, and this year we went for the first time three in the offering of flowers to the Mare de Deu dels Desamparats, the patron saint of Valencia. We were really so cute, but mostly jjjj Sofia, who passed it beautifully, dancing to the music of bands and waving at people, was GREAT. Tb I put a picture to see us.

Also I have to say that lately I have not really wanted to cook, no pq do not feel like, I have the stomach is always upset, I do not want anything getting into the kitchen, I dislike the smell and many foods I have to make a big effort to get to cook, and the reason for this is that I'm pregnant, yeah! If nothing happens by mid October, more specifically for the October 16 will be daddies again. We are very happy and excited because he was a sought-after pregnancy, all the symptoms I have, the anguish and exhaustion, but hey these things happen ... pq is curious to Sofia I had no distress or media ... each pregnancy is a world ...

Well it seems that today I woke up wanting to do things, that and that it is raining all day, this morning, I prepared a couple of things I'll post these days, and now for the cake recipe. The recipe is as he saw her on the blog of His Webosfrito s, as explained so well, I copied almost verbatim, a few wonders ... good all least fake yolk custard, I did not dare to do it with both egg and made one that I saw in MR.

Ingredients: (Site of webosfritos)

For the cake: -120 gr
sugar -4 eggs

-120 g flour
-A pinch of salt
-1 tablespoon baking royal

For the filling
-550 gr of whipped cream for fill -200
gr cream to the side cover
-2 tablespoons pure unsweetened cocoa value -200 g sugar

For the syrup
-100 gr of icing sugar -1 cup

water - ½ cup of brandy

False yolk pastry

-250 ml of water

-200 grams of sugar

-50 g sugar more

-40 g flour

-liquid vanilla

-yellow dye

Preparation:

1. Preheat oven to 180 ˚.
2. Place the butterfly in the blades. Add sugar and eggs. Mix 6 min. 37 ˚, vel. 3 ½.
3 Rescheduling the same time and speed without temperature.
4. Add flour, salt and yeast and put 10 seconds, vel. 2 ½. Finish wrapping the spatula. Pour into a greased 22 cm. and bake 30 minutes, heat up and down.
5. Allow to cool on a rack.

Syrup preparation
1. In a saucepan bring water and sugar. When boiling, add the brandy and leave a few minutes until reduced.
2. Make cool.

Filling preparation
1. Fit 750 gr cream for the filling and the side cover with 200 grams of sugar, and if you have, cream stabilizer.
2. Leave at 200 g for lateral coverage. Remaining cream, divided into two parts. One of them is added two tablespoons of cocoa powder and wrap it carefully with a whisk until a uniform color.
3. Keep in the refrigerator.

Preparation yolk coverage

1.Hervimos water with 200 grams of sugar and depart.

2. In another bowl, mix the other remaining 50 grams of sugar with the flour. Pour the water here before, add the vanilla essence and a pinch of yellow food coloring.

3. Boil again stirring constantly until you take a texture like custard. Let cool and we have a bud ready to use.

Mount
1. Cut the cake into three equal horizontal plates.
2. Prepare the source where we will present it.
3. Prepare four strips of aluminum foil, forming a circular crown with them, and placed under the first layer of cake, so that the excess of cream from lateral coverage fall into this role and to remove the plate presentation is perfect.
4. The first base, pour over syrup-no to not break when we serve. Then put the first layer of whipped cream. You have to spread it gently across the surface to make it perfect. I helped a pastry scraper, which is long and flat and very helpful in this task. If you have not, you will a long knife.
5. Place the second sheet on top and wet it with the syrup. Put the truffle cream.
6. Place the third layer of cake, and bathe in syrup. Keep in mind that we will gradually catching the hang of the syrup, if we put a lot, cutting is ugly, and if you put enough, the cake is a little dry. So the ideal is caught practicing. Also, when I try to serve it too cold to have it cut is nice.
7. Finally put the yolk-coverage must be very thick-
8. Thoroughly clean the sides with a spatula, and proceed to spread the remaining cream, we had reserved for the vertical wall of the cake. (I did it with a pastry bag)
9. Let cool several hours. (I do not give me time for it to cool too much and cut out a bit ugly, but it was delicious)

Hope you like!