Queen Mary Cake

The Queen Maria Cake has several variations: some are made with four layers of meringue, while others combine a sponge cake base with a meringue layer. The recipe below is the two-layer version, featuring a yolk cream with cocoa and butter, and can be simply decorated on top with white and dark chocolate flakes, or with a chocolate glaze. The layers are baked separately, but their preparation is quite straightforward, especially if they are allowed to cool well before assembly. Quick Info Total time: not specified in the original recipe; prepare approximately 1.5-2 hours, including cooling time for the layers and cream Preparation time: approximately 30-40 minutes Baking time: 20-25 minutes for the sponge cake and about 20 minutes for the meringue layer Servings: number not specified; the cake can be cut into desired sizes Difficulty: medium Recipe type: homemade cake with sponge, meringue, nuts, and cooked cream in a bain-marie Ingredients For the sponge cake 4 eggs 100 g sugar 75 g flour 5 g baking powder 1 tablespoon cold water For the meringue layer 5 egg whites 150 g sugar 1 tablespoon flour, approximately 15 g 175 g crushed nuts For the cream 200 g butter (82% fat) 190 g powdered sugar 5 egg yolks 1 tablespoon cocoa For greasing the meringue tray A little butter For decoration Chocolate glaze or white and dark chocolate flakes Preparation Method 1. Bake the sponge cake Start by preheating the oven to 180 degrees Celsius. Separate the eggs, then beat the egg whites until you achieve a foam. Gradually add the sugar and the tablespoon of cold water, continuing to mix until the mixture becomes thick. Incorporate the yolks one by one. Gently mix after each addition to avoid deflating the foam too much. Finally, add the flour previously mixed with the baking powder and carefully combine. Pour the mixture into a 30 x 22 cm tray lined with baking paper. Bake the layer for 20-25 minutes at 180 degrees Celsius. Immediately after removing the tray from the oven, turn the layer out, remove the baking paper, and place it on a rack or wooden board. It is easier to remove the paper while the layer is still hot. 2. Prepare the meringue layer Beat the egg whites with a mixer on high speed until they form stiff peaks. Add the sugar and continue mixing until it dissolves. Turn off the mixer. Add the crushed nuts mixed with the flour and gently fold in with a spoon. Do not use the mixer at this stage, as vigorous mixing can deflate the meringue. Pour the mixture into a 30 x 22 cm tray lined with greased baking paper. Bake the layer in the preheated oven at 180 degrees Celsius for about 20 minutes. After baking, let the layer sit in the tray for about 2 minutes. Then remove the baking paper and transfer the layer to a rack, where it should cool. 3. Prepare the cream Place the yolks in a bowl and mix them with 150 g of powdered sugar until creamy. Add the cocoa and mix until the mixture is homogeneous. Place the bowl over a bain-marie and cook the cream, stirring, until it thickens. It is not advisable to leave it unattended, as the yolks can coagulate if the temperature rises too much. Remove the cream from heat and let it cool. Separately, whip the butter with the remaining 40 g of powdered sugar. When the yolk cream is cool, gradually add it to the butter, one tablespoon at a time, mixing after each addition. It is important for both the yolk base and the butter to be at similar temperatures. If one is cold and the other is much warmer, the cream may separate. 4. Assemble the cake Place the sponge cake layer on a cake stand. Spread half of the cream evenly on top. Place the meringue layer with nuts on top and gently press down without breaking it. Cover with the remaining cream and smooth the surface. Finally, decorate the cake with white and dark chocolate flakes, as shown in this version, or spread a chocolate glaze on top. Let the cake chill before cutting, so the layers and cream can set. Why I make this recipe often This version is easier to prepare than the one with four layers of meringue, as it only has two layers and does not require rolling out multiple thin sheets. The sponge is soft, the meringue layer provides a crunchy texture with nuts, and the cocoa cream ties everything together nicely. The cake can be made in advance, as it needs to cool before serving. It is suitable for both family meals and occasions where a dessert cut into squares is needed. Tips The sponge cake should be removed from the tray immediately after baking while the paper comes off easily. If it cools completely in the tray, the paper may be harder to remove. For the meringue layer, the nuts and flour should be folded in by hand after stopping the mixer. Mix only enough to distribute evenly. The yolk cream should be cooled before being combined with the butter. Add the cooked base gradually, not all at once. If you want it to cut more easily, let the cake chill before portioning. A clean knife helps achieve more uniform slices. Substitutions The recipe does not mention a substitute for the nuts, and changing them may alter the texture of the meringue layer. For the closest result, use crushed nuts, not finely ground. For decoration, white and dark chocolate flakes can be replaced with chocolate glaze, both options being mentioned for this cake. Variations The recipe can also be made with four layers of meringue, found in some pastry shops, but the instructions here are for the version with sponge cake and a single meringue layer. On top, you can use either white and dark chocolate flakes or a simple chocolate glaze. There is no need to modify the cream or layers for these decoration variants. Serving Ideas Cut the cake into squares or rectangles, according to the desired size. Serve cold, after the cream has set and the layers have settled. Frequently Asked Questions Can the two layers be baked in the same tray? Yes, both layers can be prepared in a 30 x 22 cm tray, but they must be baked separately. The sponge cake and meringue have different compositions and should be removed from the tray separately after baking. Why is the sponge cake turned out immediately after baking? Turning it out immediately helps to detach the baking paper while the layer is still hot. The paper comes off more easily, and the layer can then be left to cool on a rack or wooden board. When is the yolk cream added to the butter? Only after the cream cooked in the bain-marie has cooled. Add one tablespoon at a time to the whipped butter with sugar, mixing after each addition. Can I use all the cream in one layer? The recipe specifies dividing the cream in two: half between the layers and half on top of the meringue layer. This way, the cream is distributed between the layers and on the surface. How should the cake be stored? Keep the cake refrigerated, covered, until serving. The cream contains butter, yolks, and sugar, and the meringue layer retains its texture better if the cake is not left out at room temperature for too long. Nutritional Values The values below are estimates and depend on the portion sizes, the type of chocolate used for decoration, and the actual amount of nuts weighed. The calculation is made for approximately 12 servings and does not include an exact amount of glaze or chocolate flakes. Per serving: Calories: approximately 440 kcal Protein: approximately 8 g Carbohydrates: approximately 45 g Fat: approximately 27 g For the entire cake, without decoration, the result can reach approximately 5,200-5,400 kcal. The majority of fats come from butter, yolks, and nuts, while sugar and flour mainly contribute to the carbohydrate count. Storage and Reheating Keep the cake in the refrigerator, in a covered container or on a protected platter, so that the layers do not dry out and do not absorb odors from the fridge. It can be served cold or after sitting a little at room temperature, just enough for the cream to soften slightly. The cake should not be reheated. The meringue and cream do not retain their texture if heated.

Categories

Appetizers

Beverages

Celebrity chefs

Chef in the city

Children

Coffee

Conserve

Cook and smile

Culinary Games

Culinary School

Dessert

Diverse

Doughs and pastries

Drinks

Fish

Healthy Delights

International

Jakob Hausmann

Jam

Jamie Oliver

Meat

Miscellaneous

Over

Pasta/Pizza

Pickles

Plague

Salad

Sandwiches

Sauces

Savory

Season

Sezon

Slow cooking

Soups

Star Recipe

Syrup

Translated

Various

Vegan