Queen Maria Cake

Regina Maria Cake: a refined and elegant delight

The Regina Maria cake is a special cake recipe, perfect for special moments or to impress guests. With a crunchy base, a fine honey and coffee cream, fresh sour cherries, and a splash of passion fruit, this cake offers a combination of flavors that delights the senses. In this recipe, I will guide you step by step to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10

### Ingredients

For the base:
- 6 eggs
- 180 g sugar
- 120 g flour
- 60 g cocoa powder
- 1 pinch of salt
- 1 teaspoon baking powder

For the honey and coffee cream:
- 200 g butter at room temperature
- 150 g powdered sugar
- 3 tablespoons honey
- 1 cup strong coffee (cooled)
- 2 tablespoons vanilla extract

For decoration:
- 200 g sour cherries (pitted)
- 100 g passion fruit pulp
- Grated chocolate or cocoa for decoration

### Instructions

1. Preparing the base: Start by preheating the oven to 180°C. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue mixing until a glossy meringue forms. In another bowl, mix the yolks with the vanilla extract, then carefully fold them into the egg white meringue. Sift the flour, cocoa powder, and baking powder over the egg mixture and gently fold with a spatula to avoid losing air from the meringue.

2. Baking the base: Pour the mixture into a baking pan lined with parchment paper and bake for 25 minutes or until a tester inserted in the middle comes out clean. Allow the base to cool completely before removing it from the pan.

3. Preparing the cream: In a bowl, mix the butter with the powdered sugar until creamy and light. Add the honey and cooled coffee, continuing to mix until well combined. Ensure all ingredients are well incorporated for a smooth and airy cream.

4. Assembling the cake: Cut the base into three equal parts. Place the first slice on a platter and spread a generous layer of cream. Add some sour cherries and a bit of passion fruit pulp. Repeat this process with the other layers, finishing with a layer of cream on top of the cake.

5. Decorating: Decorate the cake with grated chocolate or cocoa, the remaining sour cherries, and passion fruit pulp for an elegant and refined look.

### Practical tips

- Use quality ingredients, especially the honey and coffee, for a more intense flavor.
- You can replace the sour cherries with other berries or even peaches for a fresh note.
- The Regina Maria cake is perfect to be served with a scoop of vanilla ice cream or a cup of aromatic coffee.
- If you want a gluten-free version, you can replace the flour with a combination of almond flour and coconut flour.

In conclusion, the Regina Maria cake is not just a quick dessert, but a true culinary masterpiece that will bring a smile to anyone who tastes it. Experiment with the ingredients and create your own unique version of this special cake!

Base I: Mix the flour with cocoa and baking powder. The butter is mixed with sugar. Add the eggs, then ricotta, and then cappuccino. Gradually add the flour, cocoa, and baking powder mixture to the composition. I divided the composition into two halves. In the first half, I added peanuts and cognac. I placed it in a greased baking tray lined with parchment paper and then into the oven at 180°C until the toothpick test is done. Base II: In the other half of the composition, I added melted chocolate. I placed it in the tray and put it in the oven at 180°C until the toothpick test is done. Cherry cream sauce: In 3-4 tablespoons of compote juice, I diluted the starch. I mixed the rest of the juice with sugar and a cinnamon stick and heated it until boiling. I added the diluted starch and kept it on the heat for another two minutes. I removed it from the heat and added the cherries and Kirsch, removing the cinnamon stick. I let the composition cool. Then I prepared the creams: I proceeded as with the bases. I prepared the cream, divided it into two, and added the flavors (Gran Soleil) to each half. Honey cream with espresso coffee flavor: I diluted the agar in a little cold milk, then boiled it for 5 minutes. I mixed the yogurt with honey and added the agar. I cooled the composition a bit and then mixed it with whipped cream. At this point, I divided the composition into two parts: In the first part, I added Gran Soleil espresso coffee, and I obtained the first cream. Honey cream with passion fruit flavor: In the second half of the cream, I added Gran Soleil with passion fruit, so the second cream was ready. Gran Soleil is a preparation with various flavors that is liquid and is placed in the freezer. Crispy base: The chocolate is melted in a bain-marie with the butter. Muesli is added. Assembling the cake: I soaked Base I with cappuccino and cut it into small triangular pieces and lined the walls of a dome-shaped bowl. I put a layer of cherry cream sauce, then a chocolate base, so Base II, espresso coffee-flavored cream over which I put a new layer of cherry sauce. I put it in the freezer for 10 minutes. Another chocolate base, honey cream with passion fruit flavor, the last layer of Base II, and on top, I spread the crispy base. I left it in the fridge overnight. The next day, I took it out of the mold, covered it with butter, and decorated it. The recipe for Queen Maria Cake was proposed by dora_m. Discuss more about this recipe on the recipe forum.

 Ingredients: Base I: 150g flour, 1 teaspoon baking powder, 100g sugar, 2 eggs, 125g butter, 125g ricotta, 65ml cappuccino, 100g crushed peanuts, 3 tablespoons brandy. Base II: 150g flour, 1 teaspoon baking powder, 100g sugar, 2 eggs, 125g butter, 125g ricotta, 65ml cappuccino, 100g chocolate. Crispy base: 100g dark chocolate, 20g butter, 170g honey muesli, 1 teaspoon powdered sugar, 50g crème fraîche. Cherry cream sauce: 370g canned cherries, 20g potato starch, cherry juice, 30g sugar, cinnamon stick. Honey cream with coffee flavor: espresso: 5g gelatin, 150g yogurt, 25g honey, 100ml whipped cream, one serving of Gran Soleil with coffee flavor, espresso. Honey cream with passion fruit flavor: 5g gelatin, 150g yogurt, 25g honey, 100ml whipped cream, one serving of Gran Soleil with passion fruit flavor.

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