Queen Mary Cake

Queen Maria Cake is a delight that masterfully combines fluffy layers with a fine cocoa cream, creating a unique tasting experience. This recipe, which has become a favorite in many households, is perfect for special occasions or simply to bring a smile to the faces of loved ones. Whether you serve it at an anniversary, a celebration, or a quiet evening at home, Queen Maria Cake is sure to impress.

Total preparation time: 2 hours
Preparation time: 40 minutes
Baking time: 40 minutes
Number of servings: 12-15

Ingredients:

*Fluffy sponge cake:*
- 6 eggs
- 1 pinch of salt
- 12 tablespoons sugar
- 6 tablespoons oil
- vanilla essence (1-2 tablespoons)
- 6-7 tablespoons flour (heaped)
- 1 packet of baking powder (10 g)

*Nut meringue layer:*
- 6 egg whites
- 1 pinch of salt
- 12 tablespoons sugar
- vanilla essence (1-2 tablespoons)
- 150 g flour
- 200 g ground nuts

*Cream:*
- 6 egg yolks
- 6 tablespoons sugar
- 1 pinch of salt
- 50 g cocoa
- rum essence (1-2 tablespoons)
- 250 g butter (at room temperature)

*Syrop:*
- 8 tablespoons sugar
- 800 ml water
- rum essence (1-2 tablespoons)

*Decoration:*
- white chocolate (finely chopped)

Step by step:

1. Preparing the fluffy sponge cake:
- Start by separating the egg whites from the yolks. It's important that the bowl in which you beat the egg whites is clean and dry, without any traces of fat.
- Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, continuing to mix until you achieve a firm meringue.
- Incorporate the yolks, oil, and vanilla essence, mixing gently to avoid losing air in the mixture.
- Sift in the flour and baking powder, adding them gradually. Use a silicone spatula and fold gently from top to bottom to maintain the fluffy texture.
- Preheat the oven to 180°C (350°F). Grease a 27/37 cm baking tray with oil and line it with baking paper.
- Pour the batter into the tray and bake for 20-25 minutes, until nicely browned and passes the toothpick test.

2. Preparing the nut meringue layer:
- Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, continuing to mix until a firm-textured meringue is obtained.
- Add the vanilla essence and flour, mixing gently to avoid losing air in the batter.
- Finally, fold in the ground nuts with a spatula.
- Pour the batter into the prepared tray and bake for 15-20 minutes, until cooked and lightly golden.

3. Preparing the cream:
- In a pot, bring water to a boil. In another pot, mix the egg yolks with the sugar and salt. Place the pot with the yolks over the one with boiling water (bain-marie) and constantly stir with a whisk until the sugar melts and the mixture thickens.
- Once thickened, remove the pot from the heat and let it cool slightly. Add the cocoa and rum essence, mixing well.
- After the cream has cooled, whip it and incorporate the butter cut into cubes, a little at a time, until it becomes a smooth and creamy mixture.

4. Preparing the syrup:
- In a pot, caramelize the sugar. When it turns golden, carefully add water and boil until the sugar completely dissolves. Let it cool slightly and add the rum essence.

5. Assembling the cake:
- Soak the fluffy sponge cake with some of the syrup, then spread half of the cream on top. Add the nut meringue layer, soak it, and spread the remaining cream on top.
- Finally, decorate with finely chopped white chocolate, sprinkling it evenly over the cake.

Serving suggestions:
Queen Maria Cake can be served plain or alongside a scoop of vanilla ice cream. A fragrant coffee or a fruit tea pairs perfectly with the dessert, enhancing the sweet and delicate flavors of the cream.

Useful tips:
- Make sure all ingredients are at room temperature before you start preparing. This helps achieve a more homogeneous texture.
- You can substitute the nuts with ground almonds or hazelnuts for a different version of the meringue layer.
- If you want to add a hint of freshness, you can incorporate a little lemon or orange zest into the cream.

Nutritional information:
A serving of Queen Maria Cake has approximately 350-400 calories, depending on the serving size and the ingredients used. This cake provides a good source of energy due to the sugars and healthy fats from the nuts and butter.

Frequently asked questions:
1. Can I substitute the eggs?
Yes, you can use a plant-based egg substitute, but the final texture will be different.

2. How can I store the cake?
Queen Maria Cake stores well in the refrigerator, covered, for 3-4 days. I recommend letting it sit at room temperature to regain some moisture before serving.

3. What type of chocolate can I use for decoration?
Besides white chocolate, you can use dark chocolate for a pleasant contrast, or even milk chocolate, depending on your preferences.

With every bite of Queen Maria Cake, you will feel the flavors intertwine, offering an unforgettable experience. So don’t hesitate, gather the ingredients, and treat yourself and your loved ones to this delicious cake!

 Ingredients: Sponge Cake: 6 eggs, 1 pinch of salt, 12 tablespoons of sugar, 6 tablespoons of oil, vanilla essence, 6-7 tablespoons of flour, with a peak, 1 packet of baking powder (10 g). Egg White Cake with Walnut: 6 egg whites, 1 pinch of salt, 12 tablespoons of sugar, vanilla essence, 150 g of flour, 200 g of ground walnuts. Cream: 6 egg yolks, 6 tablespoons of sugar, 1 pinch of salt, 50 g of cocoa, rum essence, 250 g of butter. Syrup: 8 tablespoons of sugar, 800 ml of water, rum essence. Decoration: white chocolate. Baking tray size: 27/37 cm.