Queen Mary Cake

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!