Dessert cake queen of the night

Wheat: Rub the yolks with the sugar until the sugar melts, then mix with butter and add melted chocolate, flour, baking powder, rum and beaten egg whites. At the end add walnuts and cocoa.

Wallpaper a tray with baking paper, pour the composition with about two fingers, then place the biscuits (write 100 g but use enough to cover the tray with biscuits) and pour the rest of the composition over them. Bake in the hot oven for 40 minutes.

Cream: Mix the yolks with the salt powder and leave them covered for 10 minutes. Boil the milk with the sugar and the vanilla stick, let it cool, then pour over the yolks and boil on a steam bath for 15 minutes, stirring constantly. . Add 2 tablespoons of starch, bring to a boil and remove from the heat. Hydrate the gelatin and add it to the warm composition. Allow to cool, then add the soft butter and whipped egg whites.

Glaze: Melt the chocolate, mix with water, sugar and butter. Pour warm over the cake.

Cut the top in half, put the cream in the middle and the icing on top, then let it cool for a few hours.

How to prepare the Queen Maria cake

Necessary ingredients

For the countertop:

• 200 grams of walnut kernels
• 9 egg whites
• 150 grams of sugar
• A pinch of salt
• 65 grams of white flour
• A sachet of baking powder

For the cream:

• 9 yolks
• 100 grams of milk chocolate
• 200 grams of sugar
• 2 teaspoons cocoa
• 250 grams of unsalted soft butter

For ganache cream:

• 200 grams of chocolate bitters 50% cocoa
• 200 milliliters of sm & acircnt & acircna cooking fat, minimum 35% fat
• Edible chocolate flakes or silver pearls, optional

Photo source: Pinterest @ whereismyspoon

Method of preparation

You can make the tops and the chocolate cream with the yolks the day before, because both must be well cooled when you assemble the cake. That being said, let's see how this dessert is prepared!

1. Preheat the oven to 180 degrees Celsius and line a 23x33 cm tray with baking paper.
2. Put the walnut kernels in the pan and let it bake for 10-15 minutes, until it becomes crispy and easy to finish. Take out the walnut kernel on a large plate and let it cool, then chop it coarsely so that it remains in large pieces.
3. In a large bowl, beat the egg whites with a little salt and gradually add the sugar, until you get a firm foam that does not drain.
4. Mix the flour with the baking powder.
5. Add the chopped walnut kernel & icircn egg white foam, then sift the flour & icircn composition, gradually, and mix well with a whisk, so as not to form lumps.
6. Pour the composition into the tray lined with baking paper and leave it in the oven for 20-30 minutes, at 180 degrees Celsius, until the top turns golden on the surface and passes the toothpick test.
7. Remove the top from the oven and leave it to cool.
8. Meanwhile, mix the yolks, chopped chocolate, sugar and cocoa in a stainless steel bowl.
9. Boil the composition in a bain marie (put the bowl on top of a pot of boiling water). Stir continuously in the composition, until the chocolate melts and you get a fine cream, then leave it to cool at room temperature.
10. Put the butter in a food processor and set it to low speed, then gradually add the chilled chocolate cream, about a tablespoon, until it is completely incorporated.
11. For the ganache cream, bring to a boil sm & acircnt & acircna. Meanwhile, finely chop the dark chocolate.
12. Take the sm & acircnt & acircnă bowl off the heat and add the chopped chocolate. Leave them together for 5 minutes, then mix well with a whisk until you get a fine, glassy cream.
13. Spread the walnut top on a work surface, add the chocolate cream, level, then complete this fabulous dessert with ganache cream, which doesn't have to be hot.
14. For a touch of royalty, sprinkle chocolate, almond, edible silver pearls or, why not, coconut flakes on top.

If you liked our recipe for Regina Maria Cake, learn how to make the best homemade Ferrero Rocher candies!

Regina Maria cake

• Countertop no. 1:
• 6 eggs
• 6 tablespoons sugar
• 3 tablespoons oil
• 6 tablespoons flour
• salt
• Top no. 2
• 6 egg whites
• 6 tablespoons sugar
• 150 gr chopped walnuts
• 2 tablespoons flour
• salt
• Cream:
• 6 yolks
• 6 tablespoons sugar
• 3 tablespoons cocoa
• 2 tablespoons flour
• salt
• 5 tablespoons milk
• esenta de rom
• 200 gr butter
• Syrup:
• 250 ml water
• 2 tablespoons sugar
• vanilla essence
• Decor:
• white chocolate flakes

Regina Maria cake

Regina Maria cake an old cake in the notebook with yellowed sheets. Sidonia this month invited us to prepare a recipe from her blog. I chose this recipe Queen Maria Cake which, although it has many variants, I liked being a recipe from her mother.

I hope you like it, it is very good, good-looking and even full. Enjoy!

Ingredient: 23 & # 21535 cm tray
Wheat:
8 egg whites
350 g sugar
200 g chopped walnuts
3 tablespoons flour
1 baking powder (optional)

Butter cream:
8 yolks
300 g powdered sugar
200 g butter

Countertop caramel:
8 tablespoons sugar
60 g butter

Krantz for decoration:
100 g sugar
100 g fried walnuts

For the first top, whisk 6 egg whites with 7 tablespoons of sugar, 2 tablespoons of water. Then add 6 egg yolks and 7 tablespoons flour. Bake in a greased and floured tray. The tray must be bigger, mine is 36/24.

For the second top, separate the eggs, and beat 6 egg whites with 250 g of sugar, then add 150 g of coconut and 2 tablespoons of flour. Bake in the same way as the first top, in a large tray. Allow the countertops to cool to room temperature.

The remaining 6 yolks from the second countertop, boil on steam with 8 tablespoons of powdered sugar, until thickened. Leave to cool and then mix with the butter rubbed the foam with the 4 tablespoons of powdered sugar. If we like it to be sweeter, put 100g of powdered sugar in butter. I make 100 g of powdered sugar. Add the vanilla essence, as much as we like to taste and start assembling the cake.

The cream is placed over the first top, over which the second is placed and a cocoa glaze is made on top and coconut flakes are sprinkled. The simplest cocoa glaze network I make is the following. Mix on the fire, 150 g powdered sugar, with two tablespoons of cocoa, 3 tablespoons of water and two to three tablespoons of oil. Depending on how elastic you want it. Put the oil in the glaze, only after it is removed from the heat. Allow to cool slightly so that it does not thicken and spread. I make the glazes depending on the material I have to glaze, if it is cream, I will not put hot glaze, if it is a countertop or sheet, it can be put hot.

The Regina Maria cake is left to cool, to mix the flavors, after which it is cut into the shapes we want and it is served with great pleasure to the guests or the family.