Saint Mark's Cake

Instructions:

1. Preparation of the sponge cake:
   • Preheat the oven to 180°C.
   • Separate the whites from the yolks of the 6 eggs.
   • Whip the egg whites until stiff with a pinch of salt.
   • Beat the egg yolks with the sugar until creamy and whitish. Add the vanilla essence.
   • Fold the whipped egg whites into the egg yolk mixture with a gentle folding motion.
   • Add the sifted flour a little at a time, mixing in enveloping motions.
   • Pour the mixture into a greased and floured baking tin. Bake for about 25-30 minutes or until a toothpick comes out clean.
   • Leave to cool and unmould.
2. Preparation of the syrup:
   • Heat the water and sugar in a saucepan until the sugar dissolves. Leave to cool and add the liqueur (if used).
3. Preparation of the cream filling:
   • Whip the cream with the icing sugar to a stiff consistency.
4. Preparation of the truffle filling:
   • Heat the cream and add the chopped chocolate, stirring until completely melted.
   • Leave to cool in the refrigerator and whip the mixture with the icing sugar to a firm truffle.
5. Preparation of the yolk topping:
   • Heat the water with the sugar in a saucepan to form a syrup.
   • Whisk the egg yolks with the cornflour and slowly add the hot syrup, whisking continuously.
   • Cook over low heat, stirring constantly, until thickened. Leave to cool.
6. Assembling the cake:
   • Cut the sponge cake into three horizontal layers.
   • Moisten each layer with the syrup.
   • Fill one layer with the whipped cream and another with the chocolate truffle.
   • Cover the cake with the egg yolk cream.
   • Decorate the sides with the sliced and toasted almonds.
   • Sprinkle icing sugar on top and burn lightly with a kitchen torch for a caramelised finish (optional).