Ponche Segoviano - cake from Segovia

I'm bad at that post recipes for desserts, the biggest reason is that I try to avoid sweets as long as possible, but sometimes it's hard not to. Ponche Segoviano is a traditional dessert with a long history from the town of Segovia, as the name suggests. It's a real calorie bomb, a sponge cake with creamy filling covered with marzipan and icing sugar. It is ideal to top off a light lunch / dinner, the filling is!

If you are in Segovia province is the easiest to buy it ready in a bakery, the cake is a bit tedious and time consuming to make, but it's well worth it.

This is needed for 4 people:

For flan:

• 3 eggs
• 1.5 cups flour
• 1/2 cup granulated sugar

For the syrup:

• 1 cup granulated sugar
• 2 cups water
• shell of about 1/2 lemon

For the filling:

• 5 cups milk
• 1 tbsp corn flour
• 3 egg yolks
• 2 pinches of ground cinnamon
• 1 teaspoon vanilla

To marzipan:

• 50 g of ground almonds
• 1 cup powdered sugar
• 1-2 egg whites
• 1 cup water

Here's how:

Biscuit bottom:

1. Preheat the oven to 180 degrees
2. Beat eggs and granulated sugar until fluffy and white in a bowl
3. Add the flour and stir into the egg and sugar mixture
4. Grease a rectangular or square shape
5. Pour filling into prepared pan and bake about 30 minutes
6. When the bottom is cool, cut in half so that you get two bottoms

Syrup:

1. Dissolve sugar in water in a saucepan
2. Add the lemon zest
3. Simmer on low heat for about 15 minutes, then set aside

Filling:

1. Beat the egg yolks and sugar vigorously in a saucepan, then add corn flour
2. Add the milk, cinnamon and vanilla sugar
3. Heat on stove, stirring constantly until it has a creamy texture
4. Set aside and let cool

Marzipan:

1. Knead together the ground almonds, icing sugar and egg white / egg whites in a bowl
2. Add water dropwise and process until the mixture holds together
3. Roll out the pulp so that the size to cover the cake base

The cake:

1. On the bottom flan, wide over the filling and sprinkle a little ground cinnamon over
2. Soak the second floor of the syrup and add it later on the first floor with filling
3. Cover the cake with the rolled out marzipan
4. Sprinkle a fine layer of powdered sugar on top
5. The rhombus pattern made of an annealed iron to have a caramelizing power

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