Queen Maria Cake

Name: Queen Maria Cake - Adriana B.
Ingredients: For the walnut layer: 6 egg whites; a pinch of salt; 130 g sugar; 40 g flour; 1/2 packet of baking powder; 160 g ground walnuts. For the vanilla layer: 4 eggs; a pinch of salt; 120 g sugar; 20 ml oil; 1 tablespoon vanilla essence; 120 g flour; 1/2 packet of baking powder. Chocolate cream: 6 egg yolks; a pinch of salt; 220 g sugar; 50 ml milk; 50 g starch; 75 g dark chocolate; 250 g butter; 1 teaspoon rum essence. For the glaze: 100 g dark chocolate; 30 ml liquid cream; candies for decoration.

Dessert - Queen Maria Cake by Adriana B. - Recipia

The Queen Mary cake is a refined and delicious dessert that combines sublime layers of walnut, vanilla, and chocolate in perfect harmony. This cake has a rich history, being appreciated in many cultures due to its rich combination of flavors and textures. Over time, it has been a favorite of many families, becoming a symbol of celebrations and joyful moments. Today, I will guide you step by step so that you can recreate this impressive dessert at home, bringing smiles to the faces of your loved ones. Preparation time: 1 hour Baking time: 1 hour Total time: 2 hours Number of servings: 12-16 Ingredients Walnut layer: - 6 egg whites - 1 pinch of salt - 130 g sugar - 40 g flour - ½ packet of baking powder - 160 g ground walnuts Vanilla layer: - 4 eggs - 1 pinch of salt - 120 g sugar - 20 ml oil - 1 tablespoon vanilla essence - 120 g flour - ½ packet of baking powder Chocolate cream: - 6 egg yolks - 1 pinch of salt - 220 g sugar - 50 ml milk - 50 g starch - 75 g dark chocolate - 250 g butter - 1 teaspoon rum essence Glaze: - 100 g dark chocolate - 30 ml liquid cream - Decorative candies Preparation 1. Walnut layer We start with the walnut layer, a delicious base for our cake. - Beat the egg whites: In a large bowl, add the 6 egg whites along with a pinch of salt. Using a mixer, beat the egg whites until you achieve a stiff, glossy foam. This can take about 5-7 minutes. - Add sugar: Once the egg whites are beaten, gradually add the sugar while continuously mixing. Continue mixing until the mixture becomes thick and glossy, similar to meringue. - Incorporate dry ingredients: In another bowl, sift the flour together with the baking powder. Gently fold this combination into the egg whites using a spatula to avoid losing air from the mixture. - Add walnuts: Finally, add the ground walnuts and mix carefully until well combined. - Bake the layer: Pour the mixture into a baking pan lined with parchment paper (25x35 cm) and level the surface. Bake in a preheated oven at 170 degrees Celsius for 25-30 minutes, or until the layer is firm to the touch. Check with a toothpick to ensure it is cooked inside. 2. Vanilla layer Once the walnut layer has cooled, we can move on to the vanilla layer. - Beat the eggs: In a bowl, add the 4 eggs along with a pinch of salt. Mix for 2 minutes. - Incorporate sugar: Gradually add the sugar, continuing to mix for 5-6 minutes, until the mixture triples in volume and becomes creamy. - Add oil and vanilla: Fold in the oil and vanilla essence, mixing gently. - Incorporate flour: Add the flour mixed with baking powder and mix until well combined. - Bake the layer: Pour the mixture into the same pan used previously, after cleaning it, and bake at 170 degrees Celsius for 30-35 minutes. Do the toothpick test to ensure it is cooked. 3. Chocolate cream Now that we have all the layers baked, let’s prepare the chocolate cream. - Mix the ingredients: In a small saucepan, add the egg yolks, sugar, a pinch of salt, and milk. Mix until you achieve a smooth, creamy, light-colored mixture. - Incorporate starch: Add the starch and mix well. - Cook in a double boiler: Place the saucepan over a double boiler and stir constantly for 6-7 minutes, until the cream starts to thicken. - Add chocolate: Once the cream has thickened, remove it from the heat and add the broken dark chocolate, stirring well until melted. - Flavor the cream: Add the rum essence and let the cream cool. - Incorporate the butter: In another bowl, mix the room-temperature butter until creamy. Gradually add the chocolate cream, mixing well to achieve a homogeneous composition. 4. Assembling the cake Now that all components are ready, let’s assemble the Queen Mary cake. - Cut the vanilla layer: If the vanilla layer is taller, cut it in half horizontally. - Assemble the cake: Place one vanilla layer on a platter. Spread half of the chocolate cream on top. Place the walnut layer on top, spread the remaining chocolate cream, then add the second vanilla layer. - Make the glaze: In a small saucepan, melt the dark chocolate together with the liquid cream. Stir until you achieve a smooth glaze. - Apply the glaze: Pour the chocolate glaze over the cake, leveling quickly with a spatula. Let it cool. - Decorate: Sprinkle colorful candies on top for a festive look. Practical tips - Ingredients at room temperature: Make sure the eggs and butter are at room temperature for better texture of the mixtures. - Test with a toothpick: Don’t forget to do the toothpick test to check if the layers are baked. If the toothpick comes out clean, the layer is ready. - Cooling: Let the layers cool completely before assembling them to avoid melting the cream. Possible variations - You can replace dark chocolate with milk chocolate for a sweeter cake. - Adding some pecans or ground almonds to the batter can enhance flavor and texture. - For a more intense rum flavor, add a larger amount of rum essence to the chocolate cream. Pairings and serving The Queen Mary cake pairs perfectly with a cup of coffee or a flavored tea. Additionally, vanilla ice cream alongside can turn this dessert into a true delicacy. It is ideal for serving on special occasions or simply to indulge during an after-lunch. Nutritional benefits This cake provides a good source of protein from the eggs and nuts, and dark chocolate is rich in antioxidants, making the cake not only a treat but also a healthier choice compared to other desserts. Frequently asked questions - Can I use store-bought egg whites?: Yes, but make sure they are fresh to achieve a good foam. - Can I replace the nuts?: Sure, you can use ground almonds or hazelnuts, depending on your preferences. - How can I store the cake?: It keeps well in the refrigerator in an airtight container for up to 5 days. I hope this Queen Mary cake recipe inspires you to create a wonderful dessert that will impress everyone. Enjoy!

Category: Dessert Author: Adriana B. Views: 1 Date: 03.10.2024

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