Ponche Segoviano
POnche Segoviano features light vanilla cake layers, pastry cream filling, and an almond marzipan topping.
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Instructions
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Preheat the oven to 360 F.
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Beat eggs and sugar until light yellow and frothy, then mix in salt and vanilla extract.
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Gradually beat in flour until the batter is smooth.
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Grease and flour a round cake pan, pour in the batter, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake bakes, heat all but 1/3 cup milk in a saucepan until boiling, then remove from heat.
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In a separate saucepan, combine the remaining cold milk, sugar, vanilla extract, cornstarch, and eggs; beat until thoroughly blended.
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Slowly whisk the hot milk into the sugar mixture.
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Return the pan to medium heat, stirring constantly until the mixture thickens (3-4 minutes); remove from heat immediately and stir rapidly to prevent clumping.
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Transfer the cream to a storage container, cover immediately with plastic wrap, and cool for 20 minutes; refrigerate if not using right away.
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Roll out marzipan on parchment paper to a circle slightly larger than the cake.
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Assemble the cake by spreading pastry cream between each of the three layers.
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Top with the marzipan, trim any excess, and decorate with powdered sugar or torch designs.