Ponche segoviano recipe

Ponche segoviano is one of the most popular and traditional dessert recipes in the province of Segovia, in Castile and Leon. The confectioner Frutos García Martín was the first to commercialize this delicious dessert in 1926. In fact, the recipe is secret and is under patent; therefore, if you go to Segovia, you can only buy it at Confitería El Alcázar.

However, there are versions that are considerably close to its original taste. Ponche segoviano is a cake that alternates layers of sponge cake soaked in syrup with layers of egg yolk cream, all covered with marzipan decorated with icing sugar and the characteristic diamond pattern. Although its preparation requires some effort, it is the perfect opportunity to enjoy a creamy sponge cake with an incredible flavour. Here you have all the steps to achieve it!

Ingredients for the ponche segoviano recipe:

For the sponge cake:

• 3 eggs
• 75 g cornstarch
• 75 g sugar

For the syrup:

• 80 g of sugar
• 200 ml water
• Peel of a lemon

For the egg yolk cream:

• 9 egg yolks
• 180 ml water
•  Sugar: the same weight of the yolks or a little less
• 10 g cornstarch

For the marzipan:

• 250 g of ground almonds
• 250 g of icing sugar
• 1 tablespoon of water
• 1 egg white

For decoration: icing sugar and ground cinnamon

How to make it:

For the sponge cake:

1. Preheat the oven to 180ºC.
2. In a bowl, beat the eggs with the sugar until they double or triple in volume. When they have done so and are whitish, add the sifted flour (cornstarch) and mix everything well.
3. Pour the mixture into a baking tray wrapped in baking paper and spread it out well, so that it is even and of the same thickness on all sides. Bake for about 7-8 minutes at 180°C.
4. Take the cake dough out of the oven, remove the baking paper and let it cool down.

For the syrup:

1. Pour the water, sugar and lemon peel into a saucepan.
2. Let it boil for about 3 minutes. Then, remove the syrup from the heat and let it cool down.

For the egg yolk cream:

1. Dilute the cornstarch in water.
2. In a saucepan, beat the egg yolks with the sugar and add the cornstarch diluted in water. Mix everything well until it integrates.
3. Put the mixture on medium heat. Let it cook until it thickens and gains consistency, stirring continuously.
4. Remove the egg yolk cream from the heat and let it cool down.

For the marzipan:

1. Grind the icing sugar, ground almond and egg white into a compact mass. Knead with your hands and set aside, covering it with cling film. If necessary, you can add teaspoons of water so that the dough is not too dry.

Shaping the Ponche Segoviano:

1. Divide the sponge cake into three equal parts (they will be shaped like a rectangle) and soak them in the syrup using a brush.
2. Place a layer of sponge cake and cover it with a thin layer of egg yolk cream. Place another sponge cake on top and another layer of the egg yolk cream. You can sprinkle this second layer with ground cinnamon to give your Ponche Segoviano a special touch.
3. Finally, put the remaining layer of sponge cake and cover it with the rest of the egg yolk cream.
4. Now, stretch the marzipan dough until it is 1 cm thick and use it to cover the ponche, adjusting it to its rectangular shape. Cut off any remaining marzipan edges.
5. Sprinkle your Segovian punch with plenty of icing sugar. Finally, with a metal rod, draw some lines to make the diamond pattern and then heat the rod (or use a blowtorch) to mark the lines so that the sugar caramelises.
6. Leave it in the fridge for a few hours and your Ponche Segoviano is ready – enjoy!