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Classic Massini cake. Homemade and traditional recipe step by step

Classic Massini cake. Homemade and traditional recipe step by step

people icon For 4 euro icon € 1.2 /pers. calories icon 220 kcal/100g


  • Ingredients for the cake: 3 eggs M
  • 90g. white sugar
  • 90g. wheat pastry flour
  • Ingredients for the syrup: 50 ml. of water
  • 50 ml. of sugar
  • Ingredients for the truffle: 75 g. chocolate (70% cocoa)
  • 250 ml. cream (35% fat)
  • Ingredients for the whipped cream: 300 ml. cream (35% fat)
  • 25g. white sugar
  • Ingredients for the pastry yolk: 100 ml. whole milk
  • 2 eggs M
  • 150g. of sugar
  • 20g. cornstarch or cornstarch

How to prepare Massini cake. The Massini cake is the one we have in mind with its layer of sponge cake, truffle , cream, more sponge cake and caramelized pastry yolk . A perfect set that is usually well liked by both children and adults. For a long time it has been the dessert par excellence that used to be served at weddings and important events.

The Massini cake has Catalan origin , although it is practically the same as the San Marcos cake originally from León. It takes work as it has different layers, but it is really worth it and if we organize ourselves well we can prepare it without any problem. As is often the case, the trick is to take it step by step and not be in any hurry.

We have frozen the layers of truffle and cream so that they are firm, marked and beautiful. Since we start making a cake like this, it is important that it looks as good as possible. But if we are in a hurry, we could assemble the layers without freezing and simply let it rest for a while in the refrigerator. The layers may not be as defined, but it will still be very delicious.

Preparation of the Massini cake base. Biscuits

  1. Preheat the oven to 180º C with heat up and down.
  2. We line two 20 cm round molds with greaseproof paper. We use 2 so we don’t have to cut the cake in half and so that it is more perfect. But if we don’t have 2 we can use only 1 and divide the cake later, in that case we will have to extend the baking time by a few minutes.
  3. We start by preparing the cake. Using an electric whisk, beat the eggs with the sugar until they are white and triple in size. Little by little we add the flour with a sifter or a strainer. With a spatula we integrate the flour with very gentle and enveloping movements so as not to lose texture. We pour half of the dough into one mold and the other half into the other.
  4. Bake for 6-8 minutes, making sure the cakes do not burn. We prick with a knife, if it comes out clean it will be ready. We remove from the oven, let it cool and reserve.

Preparation of the pastry yolk

  1. We continue preparing the pastry yolk. In a large bowl, beat the eggs with the sugar with a hand whisk. We add the sifted cornstarch and continue stirring until it is well integrated and there are no lumps. We heat the milk in a saucepan and bring it to a boil. Using a strainer, pour the milk into the bowl with the egg mixture.
  2. We return the mixture to a saucepan over low heat and continue stirring with a hand whisk. When it starts to thicken, remove it from the heat and continue stirring until it stops thickening. We transfer the mixture to a large, flat container. We cover with film so that it touches the yolk to prevent a crust from forming. Let it cool to room temperature and then cool in the refrigerator.

Preparation of the chocolate truffle and syrup

  1. We continue preparing the truffle. We melt the chocolate in a bain-marie or in the microwave at medium power and in short intervals of 30 seconds, stirring each time. Using electric whisks, we beat the cream until it is semi-whipped, has body but is not completely whipped.
  2. We add the melted chocolate, which will have already tempered a little, and continue beating until integrated and obtaining the truffle. We reserve.
  3. We prepare the syrup by dissolving the sugar in the water in a saucepan over medium heat. Bring to a boil, turn off the heat and let it cool.

Assembly and presentation of the Massini cake

  1. We return to the cakes that will have already cooled. We run a spatula along the walls of the molds to make it easier to unmold, but we only unmold one cake. We soak the cake that has remained in the mold with part of the syrup. We reserve the rest for the other cake that we will soak later.
  2. We cover the cake with the truffle and smooth it with the spatula so that it is even and freeze for one hour.
  3. We whip the cream . We beat the cream with electric whisks and add the sugar while continuing to beat in the form of a rain shower. We continue beating until the cream is very firm.
  4. We take the mold out of the freezer, pour the whipped cream over the truffle, smooth it with the spatula and freeze for at least 2 more hours. We take the mold out of the freezer. We put the reserved cake on the cream and brush it with the rest of the syrup until it is soaked. We unmold carefully. We cover the top part of the cake with pastry yolk.
  5. We sprinkle sugar over the yolk and caramelize it with a kitchen blowtorch. We can serve it as a frozen cake (with the layers still frozen), or leave it in the refrigerator so that the texture is creamier.

You can see all the step-by-step photos of this Massini Cake recipe . Don’t miss any details so that they turn out perfect.

Tips for a perfect Massini cake

  • If we want to make an even taller cake, we can include a third layer of sponge cake between the truffle and the cream.
  • The final caramelization is optional but gives a wonderful taste to the cake. 

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