Queen Maria Cake

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!