Queen Maria Cake

The "Queen Maria" cake is a refined dessert that combines the fluffy texture of the sponge with a fine and aromatic cream, bringing a touch of elegance and history to your table. This cake is perfect for special occasions, as well as for moments when you want to indulge in something truly delicious.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes
Number of servings: 12

Ingredients:

*For the sponge:*
- 9 egg whites
- 21 tablespoons of sugar
- 5 tablespoons of flour
- 200 g of roasted and crushed walnuts (use a bottle to crush them)

*For the cream:*
- 9 egg yolks
- 250 g of sugar
- 5 tablespoons of flour
- 300 ml of milk
- 1 pack (approx. 200 g) of butter (at room temperature)
- 5 sachets of vanilla sugar

*For decoration:*
- Coconut flakes or grated chocolate (optional)

Preparation:

1. Preparing the sponge:
Start by preheating the oven to 160°C. Line two medium-sized baking trays with parchment paper. This will make it easier to remove the cake after baking and prevent sticking.

2. Beating the egg whites:
In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to mix until you achieve a firm and glossy foam. This step is essential to ensure an airy texture for the sponge.

3. Adding the dry ingredients:
Sift the flour and crushed roasted walnuts directly into the bowl with the egg whites. Use a spatula to fold in the ingredients, being careful not to lose the air from the egg whites. Gently mix with up-and-down motions.

4. Baking the sponges:
Divide the obtained mixture between the two prepared trays and level the surface with a spatula. Place the trays in the oven and bake for 25-30 minutes or until the sponges turn golden and a toothpick inserted in the center comes out clean.

5. Preparing the cream:
In another bowl, beat the egg yolks with the sugar until they become a homogeneous and light-colored mixture. Add the flour and mix well. Heat the milk in a saucepan, then gradually pour it into the egg yolk mixture, stirring constantly to avoid lumps.

6. Cooking the cream:
Place the mixture in the saucepan over low heat and stir continuously until it thickens. This will take a few minutes, but be careful as the cream can stick to the bottom of the saucepan. Once thickened, remove from heat and let it cool completely.

7. Incorporating the butter:
In a separate bowl, cream the butter with the vanilla sugar until creamy. Add the cooled egg yolk cream over the creamed butter and mix at medium speed until you have a fine and homogeneous mixture.

8. Assembling the cake:
Place the first sponge on a platter, spread some cream evenly over the surface. Place the second sponge on top and continue to decorate with the remaining cream. On the last layer, you can add a thin layer of cream and sprinkle coconut flakes or grated chocolate for an attractive look.

9. Final cooling:
Allow the cake to cool completely at room temperature, then refrigerate for a few hours, preferably overnight. This will help the flavors blend perfectly.

10. Serving:
Cut the cake into squares or triangles and serve it with a glass of milk, a fragrant coffee, or a warm tea. This combination will enhance the sweetness of the cake and turn any meal into a celebration.

Practical tips:
- Make sure all ingredients are at room temperature before starting the preparation. This will help achieve a smoother cream.
- If you want to enrich the flavor of the cream, you can add a few drops of rum or orange essence to the egg yolk mixture.
- Instead of walnuts, you can use almonds or hazelnuts, depending on your preferences.

Nutritional benefits:
This cake contains protein from the eggs, healthy fats from the nuts and butter, but consumed in moderation, due to the sugar content, it will constitute a delicious dessert without compromising health. The coconut flakes added at the end provide a source of fiber and minerals.

Frequently asked questions:
1. Can I use boxed egg whites?
While it is possible, it is recommended to use fresh egg whites to achieve a firmer foam.

2. How can I tell if the sponges are baked?
Insert a toothpick in the center; if it comes out clean, the sponges are ready.

3. Can I make the cake a day in advance?
Yes, "Queen Maria" becomes even tastier after being left in the fridge, allowing the flavors to develop.

"Queen Maria" is more than just a simple cake; it is an invitation to savor moments woven from joy and tradition. So, don't hesitate to try it and share it with your loved ones!

 Ingredients: Base: 9 egg whites, 21 tablespoons of sugar, 5 tablespoons of flour, 200g roasted and crushed walnuts. Cream: 9 egg yolks, 250g sugar, 5 tablespoons of flour, 300ml milk, 1 pack of butter, 5 sachets of vanilla sugar.