Queen Mary Cake

Name: Queen Mary Cake - Ilona O.
Ingredients: Base 1: 6 eggs; 7 tablespoons of sugar; 2 tablespoons of water; 7 tablespoons of flour. Base 2: 6 eggs; 250g sugar; 150g coconut; 2 tablespoons of flour. Cream: 6 egg yolks; 8 tablespoons of powdered sugar + an additional 4 tablespoons; 300g butter; vanilla essence.

Dessert - Queen Mary Cake by Ilona O. - Recipia

Queen Maria Cake is a refined homemade dessert with a fine texture and an inviting taste, perfect for Christmas celebrations or any special occasion. This recipe combines two types of sponge, one with coconut and another with a subtle flavor, creating a delicious contrast. I will guide you step by step to achieve a perfect cake that will bring smiles to the faces of your loved ones. Preparation time: 30 minutes Baking time: 50 minutes Total time: 1 hour and 20 minutes Number of servings: 12 ### Ingredients For Sponge 1: - 6 egg whites - 7 tablespoons of sugar - 2 tablespoons of water - 6 egg yolks - 7 tablespoons of flour For Sponge 2: - 6 egg whites - 250 g sugar - 150 g coconut - 2 tablespoons of flour For Cream: - 6 egg yolks - 8 tablespoons of powdered sugar - 4 additional tablespoons of powdered sugar (optional, to taste) - 300 g butter - Vanilla essence (to taste) For Glaze: - 150 g powdered sugar - 2 tablespoons of cocoa - 3 tablespoons of water - 2-3 tablespoons of oil ### Instructions 1. Preparing Sponge 1: - Start by preheating the oven to 180°C. Prepare a larger baking pan (36x24 cm) greased with butter and lined with flour. - In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gradually add the 7 tablespoons of sugar and the 2 tablespoons of water, continuing to mix until the mixture becomes shiny and firm. - Carefully fold in the egg yolks, mixing gently. Then, add the sifted flour, mixing with a spatula until everything is well combined. - Pour the mixture into the prepared pan and bake for 25-30 minutes or until the sponge is golden and passes the toothpick test. Let it cool. 2. Preparing Sponge 2: - In another bowl, beat the egg whites until frothy, then gradually add the sugar, continuing to mix until a firm foam forms. - Fold in the coconut and the 2 tablespoons of flour, mixing gently. - Pour the mixture into the same pan (after the first sponge has cooled) and bake for 25-30 minutes. Let it cool completely. 3. Preparing the Cream: - In a bowl, combine the egg yolks and the 8 tablespoons of powdered sugar. Cook the mixture over steam, stirring constantly, until it thickens. Let it cool. - Separately, beat the butter with the 4 tablespoons of powdered sugar (if you want a sweeter taste, add the additional 100 g of powdered sugar). Add the vanilla essence to taste. Incorporate the egg yolk mixture into the butter cream and mix well. 4. Assembling the Cake: - On Sponge 1, spread the cream evenly, then place Sponge 2 on top. - For the glaze, mix the powdered sugar, cocoa, water, and oil in a saucepan. Cook over low heat, stirring, until well combined. Let the glaze cool slightly before pouring it over the cake. 5. Serving: - Let the cake chill for a few hours or ideally overnight for the flavors to meld. - Cut the cake into desired shapes and sprinkle coconut flakes on top for an attractive appearance. ### Practical Tips - Make sure all ingredients are at room temperature to achieve a smooth and fine mixture. - You can experiment with additional flavors, such as almond or orange essence, to customize the cake. - This cake keeps well in the fridge and becomes even more delicious the next day when the flavors have time to develop. The Queen Maria Cake is not just a dessert – it is a culinary experience that blends tradition with refinement. With each slice, you will bring a touch of magic to your festive meals!

Queen Mary Cake

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