Saint Mark Cake (12th Century Recipe)

– 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