Wheat: Rub the yolks with the sugar until the sugar melts, then mix with butter and add melted chocolate, flour, baking powder, rum and beaten egg whites. At the end add walnuts and cocoa.
Wallpaper a tray with baking paper, pour the composition with about two fingers, then place the biscuits (write 100 g but use enough to cover the tray with biscuits) and pour the rest of the composition over them. Bake in the hot oven for 40 minutes.
Cream: Mix the yolks with the salt powder and leave them covered for 10 minutes. Boil the milk with the sugar and the vanilla stick, let it cool, then pour over the yolks and boil on a steam bath for 15 minutes, stirring constantly. . Add 2 tablespoons of starch, bring to a boil and remove from the heat. Hydrate the gelatin and add it to the warm composition. Allow to cool, then add the soft butter and whipped egg whites.
Glaze: Melt the chocolate, mix with water, sugar and butter. Pour warm over the cake.
Cut the top in half, put the cream in the middle and the icing on top, then let it cool for a few hours.
For the countertop:
For the cream:
For ganache cream:
Photo source: Pinterest @ whereismyspoon
You can make the tops and the chocolate cream with the yolks the day before, because both must be well cooled when you assemble the cake. That being said, let's see how this dessert is prepared!
If you liked our recipe for Regina Maria Cake, learn how to make the best homemade Ferrero Rocher candies!
Regina Maria cake an old cake in the notebook with yellowed sheets. Sidonia this month invited us to prepare a recipe from her blog. I chose this recipe Queen Maria Cake which, although it has many variants, I liked being a recipe from her mother.
I hope you like it, it is very good, good-looking and even full. Enjoy!
Ingredient: 23 & # 21535 cm tray
8 egg whites
350 g sugar
200 g chopped walnuts
3 tablespoons flour
1 baking powder (optional)
300 g powdered sugar
200 g butter
8 tablespoons sugar
60 g butter
Krantz for decoration:
100 g sugar
100 g fried walnuts
For the first top, whisk 6 egg whites with 7 tablespoons of sugar, 2 tablespoons of water. Then add 6 egg yolks and 7 tablespoons flour. Bake in a greased and floured tray. The tray must be bigger, mine is 36/24.
For the second top, separate the eggs, and beat 6 egg whites with 250 g of sugar, then add 150 g of coconut and 2 tablespoons of flour. Bake in the same way as the first top, in a large tray. Allow the countertops to cool to room temperature.
The remaining 6 yolks from the second countertop, boil on steam with 8 tablespoons of powdered sugar, until thickened. Leave to cool and then mix with the butter rubbed the foam with the 4 tablespoons of powdered sugar. If we like it to be sweeter, put 100g of powdered sugar in butter. I make 100 g of powdered sugar. Add the vanilla essence, as much as we like to taste and start assembling the cake.
The cream is placed over the first top, over which the second is placed and a cocoa glaze is made on top and coconut flakes are sprinkled. The simplest cocoa glaze network I make is the following. Mix on the fire, 150 g powdered sugar, with two tablespoons of cocoa, 3 tablespoons of water and two to three tablespoons of oil. Depending on how elastic you want it. Put the oil in the glaze, only after it is removed from the heat. Allow to cool slightly so that it does not thicken and spread. I make the glazes depending on the material I have to glaze, if it is cream, I will not put hot glaze, if it is a countertop or sheet, it can be put hot.
The Regina Maria cake is left to cool, to mix the flavors, after which it is cut into the shapes we want and it is served with great pleasure to the guests or the family.