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Stencils for making St James Torte de Santiago

ctay122

Member
Camino(s) past & future
2020 Camino Frances
Posted here because I have know idea what forum to post this. I was planning on buying a metal St James cross stencil for the Torte de Santiago as a souvenir (and for when I bake) when I reached Santiago, so of course that's out the window for now. Just talking about this stencil on one of my Facebook camino pages (which is women only), some of us mentioning it was on our list to look for. I did find one source now in France selling them online (I am in the US) and I did email them to see if they would ship to the US (no answer yet, they m ay be closed). But hoping Ivar might see this post and consider maybe offering them in his camino store? I'm sure there is a demand for it, especially if I post they are available on this particular Facebook page. I don't want to use a paper stencil, I want something that I will keep forever and pass on to my granddaughter who loves to bake also. Thanks.
 
D

Deleted member 67185

Guest
Posted here because I have know idea what forum to post this. I was planning on buying a metal St James cross stencil for the Torte de Santiago as a souvenir (and for when I bake) when I reached Santiago, so of course that's out the window for now. Just talking about this stencil on one of my Facebook camino pages (which is women only), some of us mentioning it was on our list to look for. I did find one source now in France selling them online (I am in the US) and I did email them to see if they would ship to the US (no answer yet, they m ay be closed). But hoping Ivar might see this post and consider maybe offering them in his camino store? I'm sure there is a demand for it, especially if I post they are available on this particular Facebook page. I don't want to use a paper stencil, I want something that I will keep forever and pass on to my granddaughter who loves to bake also. Thanks.
Before purchasing mine in Spain, I made one out of the plastic from a thin cutting board. I used one of the online stencils to scale and print a copy. Then I used the stencil to trace the pattern onto the plastic. I used a pair of sharp, stiff-bladed scissors to do the cutting.

I ended up gluing a tiny 1/2" of dowel, sitting upright on its end, onto the surface of the plastic stencil. That made it easier to cleanly pull the stencil off the tarta after dusting it with powdered sugar.
 

Jan_D

Active Member
Camino(s) past & future
Aragones (2011)
Frances (2012)
Norte (2013, 2014)
Hospitalera (2014)
Portugues (2017)
You might have some luck ordering via Amazon.es. It gave me delivery options for the UK, no idea whether the same will apply for the USA, but if you scroll down you'll see quite a few of the reviews are from the "Estados Unidos".
 

ctay122

Member
Camino(s) past & future
2020 Camino Frances
Before purchasing mine in Spain, I made one out of the plastic from a thin cutting board. I used one of the online stencils to scale and print a copy. Then I used the stencil to trace the pattern onto the plastic. I used a pair of sharp, stiff-bladed scissors to do the cutting.

I ended up gluing a tiny 1/2" of dowel, sitting upright on its end, onto the surface of the plastic stencil. That made it easier to cleanly pull the stencil off the tarta after dusting it with powdered sugar.
Great idea!
 

Roland49

Active Member
Camino(s) past & future
CF 2019 July
I made mine out of cardboard, which I cutted with a cutting plotter.
Glued two layers together and laquered them.
The edge is sharp enough to get nice results and it is strong enough to pull it away without disturbing the powdered sugar.
 

GraemeHall

Active Member
Camino(s) past & future
Francés 2017/18; Portugués 2019
Posted here because I have know idea what forum to post this. I was planning on buying a metal St James cross stencil for the Torte de Santiago as a souvenir (and for when I bake) when I reached Santiago, so of course that's out the window for now. Just talking about this stencil on one of my Facebook camino pages (which is women only), some of us mentioning it was on our list to look for. I did find one source now in France selling them online (I am in the US) and I did email them to see if they would ship to the US (no answer yet, they m ay be closed). But hoping Ivar might see this post and consider maybe offering them in his camino store? I'm sure there is a demand for it, especially if I post they are available on this particular Facebook page. I don't want to use a paper stencil, I want something that I will keep forever and pass on to my granddaughter who loves to bake also. Thanks.
I got mine by mail order from a store in France - quite likely the same one. At first they said they don't ship to Australia, but I wrote them a very respectful reply and they relented ❤
 

Bala

Veteran member
Camino(s) past & future
Camino Frances: SJPdP-Burgos, (2015); Burgos-Sarria (2018); Sarria-Santiago (2018).
Frances (2020)
I got mine in Santiago, but Amazon USA used to carry the same ones, because I referred a couple people to the site. That was a few years ago, so .... but worth doing a search.
 

ctay122

Member
Camino(s) past & future
2020 Camino Frances
I got mine by mail order from a store in France - quite likely the same one. At first they said they don't ship to Australia, but I wrote them a very respectful reply and they relented ❤
I believe it is the same one. I wrote and asked and explained why I wanted one so badly. I got a nice reply today and was told they don't normally ship overseas because of the cost and customs issues but they will send one to me and will forward a link for me to pay if I want one. I am so happy right now! So kind to do this for me!
 

Mike Blackard

Member
Camino(s) past & future
CF -Sept.-Oct 2018 , CF Aug- Oct 2019
(CF or VdlP summer/fall 2020)
TWO REQUESTS: 1) can anyone post the recipe and baking instructions for this special treat?
2) Please post photos of your stencils
Buen Camino Amigos, hasta luego
 
D

Deleted member 67185

Guest
TWO REQUESTS: 1) can anyone post the recipe and baking instructions for this special treat?
2) Please post photos of your stencils
Buen Camino Amigos, hasta luego
Tarta de Santiago
Makes one 9-inch round

Ingredients
  • Butter (for the pan)
  • 6 Eggs
  • 1 Yolk of an egg
  • 1¼ cups Granulated sugar
  • 1 Lemon rind, grated
  • 1/2 teaspoon Almond extract
  • ½ pound Almond flour (about 2¼ cups)
  • Powder sugar (for sprinkling)

Directions

Set the oven at 350 degrees.

Lightly butter a 9-inch springform pan. Line the bottom with a round of parchment paper, and butter the paper.

In an electric mixer, beat the eggs and granulated sugar on high speed for 5 minutes or until thickened and pale yellow.

Beat in the lemon and orange rind and almond extract. With the mixer set on its lowest speed, beat in the almond meal and mix to blend.

Pour the batter into the pan.

Bake the cake for 35 minutes or until it is golden, a little darker around the edge, and a cake tester inserted into the center comes out with moist crumbs.

Cool in the pan; unlatch the sides and lift off the ring. Use a wide metal spatula to transfer the cake to a platter. (Please see Notes of an alternative that I like better)

Notes:

However much batter you have, DO NOT fill the pan to the top. Leave at least one to two inches of space. Springform pans not only come in various diameter sizes, but also heights.

I use pre-cut parchment 'round' to line the bottom of the pan. If you cannot find them at a local cooking store, you can order them online. If you make your own from a roll of parchment, use the detachable bottom of the springform pan as the template.

If you don't have fresh lemon available for it zest, then you can substitute with lemon extract. About 1 teaspoon. The fresh and vivid taste imparted by the zest makes it worthwhile to have lemons on hand :)

Flavorings can be adjusted in measurements, so that it is to your preferred taste.

I prefer to add 1/2 teaspoon of salt to the batter when the almond flour is added. I find that it adds a bit more depth to the flavors, and it takes away the 'flatness' of the taste.

When detaching the cake from the bottom of the springform pan, I place a flat plate onto the top of the cake, then while holding the plate to the top, flip the whole thing. This makes removal of the bottom pan easier, and allows easy and steady detachment of the parchment sheet.

I will place a fresh round of parchment onto the cake's bottom, and lay the serving platter or cake dish on top of the parchment, and invert the entire thing again.

I do this because I have found that cutting and removing slices of tarta to be easier. Sometimes when the parchment is left on after baking to use for serving, slices can be adhered to the parchment and be messier to remove for a serving.


This is similar to the template I use.

1584989531120.png
 
Last edited by a moderator:
Camino(s) past & future
cycled from Pamplona Sep 2015;Frances, walked from St Jean May/June 2017. Plans to walk Porto 2020
Tarta de Santiago
Makes one 9-inch round

Ingredients
  • Butter (for the pan)
  • 6 Eggs
  • 1 Yolk of an egg
  • 1¼ cups Granulated sugar
  • 1 Lemon rind, grated
  • 1/2 teaspoon Almond extract
  • ½ pound Almond flour (about 2¼ cups)
  • Powder sugar (for sprinkling)

Directions

Set the oven at 350 degrees.

Lightly butter a 9-inch springform pan. Line the bottom with a round of parchment paper, and butter the paper.

In an electric mixer, beat the eggs and granulated sugar on high speed for 5 minutes or until thickened and pale yellow.

Beat in the lemon and orange rind and almond extract. With the mixer set on its lowest speed, beat in the almond meal and mix to blend.

Pour the batter into the pan.

Bake the cake for 35 minutes or until it is golden, a little darker around the edge, and a cake tester inserted into the center comes out with moist crumbs.

Cool in the pan; unlatch the sides and lift off the ring. Use a wide metal spatula to transfer the cake to a platter. (Please see Notes of an alternative that I like better)

Notes:

However much batter you have, DO NOT fill the pan to the top. Leave at least one to two inches of space. Springform pans not only come in various diameter sizes, but also heights.

I use pre-cut parchment 'round' to line the bottom of the pan. If you cannot find them at a local cooking store, you can order them online. If you make your own from a roll of parchment, use the detachable bottom of the springform pan as the template.

If you don't have fresh lemon available for it zest, then you can substitute with lemon extract. About 1 teaspoon. The fresh and vivid taste imparted by the zest makes it worthwhile to have lemons on hand :)

Flavorings can be adjusted in measurements, so that it is to your preferred taste.

I prefer to add 1/2 teaspoon of salt to the batter when the almond flour is added. I find that it adds a bit more depth to the flavors, and it takes away the 'flatness' of the taste.

When detaching the cake from the bottom of the springform pan, I place a flat plate onto the top of the cake, then while holding the plate to the top, flip the whole thing. This makes removal of the bottom pan easier, and allows easy and steady detachment of the parchment sheet.

I will place a fresh round of parchment onto the cake's bottom, and lay the serving platter or cake dish on top of the parchment, and invert the entire thing again.

I do this because I have found that cutting and removing slices of tarta to be easier. Sometimes when the parchment is left on after baking to use for serving, slices can be adhered to the parchment and be messier to remove for a serving.


This is similar to the template I use.

View attachment 71743

Thanks Dave - any chance there is a recipe with metric quantities (80% of the world does not use pounds weight!!) Thanks
 

Mike Blackard

Member
Camino(s) past & future
CF -Sept.-Oct 2018 , CF Aug- Oct 2019
(CF or VdlP summer/fall 2020)
Thanks Dave! I'll send you a photo of the finished product when I get it done.
 
D

Deleted member 67185

Guest
Thanks Dave - any chance there is a recipe with metric quantities (80% of the world does not use pounds weight!!) Thanks
Generally I use grams when baking as that gives a finer measurement than imperial. I did not bother with conversions for this recipe because the precision of measurement isn't really a big deal for the tarta.

Here is a link to help with conversions, though. If I want to do a conversion from Imperial or vice-versa, that site is what I reference.
 
Camino(s) past & future
cycled from Pamplona Sep 2015;Frances, walked from St Jean May/June 2017. Plans to walk Porto 2020
Hi Dave - just being a bit dedantic. thanks for metric link. Now all I have to do is cook!!.
 

KJFSophie

My Way, With Joy !
Camino(s) past & future
Camino Frances (2014 & 2015 ),Via San Francesco(2017) Camino Portugese (2018 )Camino Ingles(2019) CF
I bought a ceramic 9" Santiago cross on one of my camino and it hangs on a wall in my den.....except when I make Santiago cake. That's when I take it down, rinse it off, use it as a stencil, wash it and put it right back up on the wall....dual purpose souvenir 😉
 

Terri B

Active Member
Camino(s) past & future
1998 St Cuthberts Way, 1999 West Highland Way, 2016 & 2019 SJPDP to Santiago, 2020 Porto to Santiago
See attached for metric recipe. From the Hairy Bikers Big of Baking. Also attached is the red plastic cross I purchased in Santiago last year.image.jpegimage.jpeg
Iimage.jpegimage.jpegimage.jpegimage.jpeg
 

gerip

Active Member
Camino(s) past & future
CF, Lourdes to Burgos, Oct 2018
CF, Burgos to Santiago, May 2019
Ingles, Sep - Oct 2019

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