Receta de Tarta de Santiago - Cake of St. James Recipe
Penelope Casas
- 1 hour 25 minutes
- 8 servings

Ingredients
- 1cup sugar plus 1/4 teaspoon for topping
- 1/4tsp grated lemon rind
- 1/2lb raw Marcona almonds, finely ground
- 7eggs, separated
- 1/4tsp cinnamon
- 1/2pint whipping cream
- 1tsp brandy (optional)
- Chopped or ground toasted almonds for garnish
Preparation
STEP 1
Cream 1 cup sugar, lemon rind, and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. Beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.
STEP 2
Pour into 2 greased 8-inch layer pans and bake at 350°F for 45 minutes or until the cakes are well browned. Cool briefly, then remove the cakes from the pans.
STEP 3
To make topping, whip 1/2 pint of whipping cream, 1/4 teaspoon sugar and 1 teaspoon very strong brandy (optional) until stiff. Generously coat the top of one cake and place the other cake on top. Place a 4-inch Cross of Santiago in the center and sprinkle the top with powdered sugar.
ALTERNATIVES
Make a festive, seasonal cake by using other stencils in place of the cross - a heart for Valentine's Day, a snowflake for winter, etc.
If you prefer frosting, spread the remaining topping on the top and sides of the cake and garnish with chopped almonds.
Nutrition Facts
Serving Size 3.9 oz/109 gr; Calories 377; Calories from Fat 205; Total Fat 24 gr (37%); Saturated Fat 5.8 gr (29%); Trans Fat 0 gr; Cholesterol 164 mg (55%); Sodium 61 mg (3%); Total Carbohydrates 32 gr (11%); Fiber 4 gr (15%); Sugars 27 gr; Protein 11 gr (23%); Vitamin A 9%; Vitamin C 1%; Calcium 11%; Iron 10%.
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.