Cheryl S.: "I have made this recipe about four times now and…" Read More
16Ingredients
770Calories
80Minutes

The perfect density and flavor combination of this Segovia Layer Cake will have anyone who tries it asking you for the recipe. This cake batter is made from a combination of wheat and rice flour for a beautiful dense texture. Soaked with a rum syrup and a sweet egg topping, this three layer cake is full of rich flavor. Covered with a layer of homemade marzipan, this Segovia Layer Cake has a sweet and elegant finish.

Ingredients

  • 8 eggs
  • 2 egg yolks
  • 150 grams sugar
  • 200 grams wheat flour
  • 100 grams rice flour
  • 25 grams butter (melted)
  • 2 tablespoons water (at room temperature)
  • 250 grams sugar
  • 200 milliliters water
  • 1 cup liquor (such as a sweet wine)
  • 7 egg yolks
  • 150 grams sugar
  • 75 milliliters water
  • 500 grams ground almonds
  • 500 grams powdered sugar
  • 2 egg whites

Directions

  1. Preheat the oven to 180 Celsius.
  2. Beat the eggs, yolks, and sugar together until white.
  3. Sift together the wheat and rice flours and mix into the egg mixture. Add the butter, mixing well.
  4. Line a large baking pan with parchment paper, brush with oil, and fill with the batter.
  5. Bake for 25 minutes. Remove from oven and turn out onto a rack to cool. Cut into three strips.
  6. Place the sugar and water into a saucepan to make the syrup. Bring to a boil and cook for 7 minutes. Add the liquor and set aside, keeping warm.
  7. For the yolk topping, boil the water and sugar together until it forms a fine thread when dipped in cold water. Stir in the yolks, stirring constantly until thickened. Remove from heat, cover, and set aside.
  8. For the marzipan, mix the almonds and sugar together and add the egg whites little by little.
  9. Knead on a flat surface sprinkled with powdered sugar until a smooth dough is formed. Cover in plastic wrap and set aside.
  10. Place 1 of the cake layers onto a dish and brush several times with the hot syrup until soaked through. Drizzle with a third of the yolk topping. Repeat with the other 2 cake layers.
  11. Roll the marzipan out until 3 mm thick. Place over the cake and press and smooth the marzipan into place to cover it completely on all sides. Trim any extra with a knife.
  12. Sprinkle the entire cake with powdered sugar.
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NutritionView more

770Calories
Sodium3%DV80mg
Fat45%DV29g
Protein37%DV19g
Carbs39%DV116g
Fiber28%DV7g

PER SERVING *

Calories770Calories from Fat260
% DAILY VALUE*
Total Fat29g45%
Saturated Fat5g25%
Trans Fat
Cholesterol305mg102%
Sodium80mg3%
Potassium440mg13%
Protein19g37%
Calories from Fat260
% DAILY VALUE*
Total Carbohydrate116g39%
Dietary Fiber7g28%
Sugars89g178%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Cheryl S. 25 May 2015
I have made this recipe about four times now and have to say that everyone that has tried it has asked me for the recipe. It has the perfect density to it and it is full of flavorful goodness. It always gets devoured within a matter of minutes. I will continue to please my guest with this 5 star winner every chance I get.