Queen Maria dessert cake

Regina Maria Cake: an elegant and refined dessert, perfect for any occasion, is a true symbol of festive sweets. This cake, with its rich layers of nut meringue, cocoa cream, and fluffy sponge, will captivate you from the very first bite. Whether you serve it at an anniversary, a family gathering, or simply as a personal treat, Regina Maria will surely become your favorite.

Here’s how you can prepare this delicacy step by step, with useful tips and tricks to achieve a perfect cake.

Preparation Time
- Total time: 2 hours (including cooling time)
- Preparation time: 30 minutes
- Baking time: 35-40 minutes
- Servings: 12

Ingredients

For the sponge:
- 5 large eggs
- A pinch of salt
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 2 tablespoons of oil

For the nut meringue:
- 6 egg whites
- 6 tablespoons of sugar
- 150 g roasted and ground nuts
- 2 tablespoons of flour

For the cream:
- 6 egg yolks
- 10 tablespoons of sugar
- 5 tablespoons of milk
- 2 tablespoons of flour
- 2 tablespoons of cocoa
- 200 g butter (80-82% fat)

For the syrup:
- 80 ml water
- 2 tablespoons sugar
- 1 tablespoon rum essence

For decoration:
- 30 g grated white chocolate
- Chocolate balls (optional)

Instructions

Step 1: Preparing the sponge
1. Start by preheating the oven to 180 degrees Celsius.
2. 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 meringue.
3. Gently fold in the egg yolks, oil, and then the flour, using a spatula and careful bottom-up motions to avoid deflating the mixture.
4. Pour the batter into a 25x35 cm baking pan lined with parchment paper, and level the surface evenly.
5. Bake the sponge for 15-20 minutes or until golden and passes the toothpick test. Allow it to cool completely before removing it from the pan.

Step 2: Preparing the nut meringue
1. In another bowl, beat the egg whites until foamy. Gradually add the sugar, mixing continuously until you achieve a glossy meringue.
2. Fold in the roasted and ground nuts, as well as the flour. Mix gently to avoid breaking the meringue.
3. Pour the mixture into the same baking pan lined with parchment paper, and bake for 10-15 minutes. Once the meringue is firm, allow it to cool.

Step 3: Preparing the cream
1. Beat the egg yolks with the sugar until they become a light-colored cream. Add the milk, flour, and cocoa, mixing well with a whisk.
2. Place the mixture over steam, stirring constantly until it thickens (about 5-10 minutes). Make sure not to boil the cream!
3. Allow the cream to cool to room temperature. When it is nearly cool, beat the room temperature butter until fluffy, then gradually add a tablespoon of the cocoa cream, mixing gently.

Step 4: Preparing the syrup
1. Boil the water with the sugar for 10 minutes, then remove from heat and add the rum essence for a delightful aroma.

Step 5: Assembling the cake
1. Soak the cooled sponge with the prepared syrup.
2. Spread half of the cocoa cream over the soaked sponge, leveling it evenly.
3. Place the nut meringue on top, followed by the remaining cream.
4. Finally, decorate with grated white chocolate and, if desired, chocolate balls for added appearance and texture.

Step 6: Cooling and serving
1. Refrigerate the cake for a few hours or ideally overnight, to set and meld the flavors.
2. Cut the cake into squares or rectangles and serve with a smile! You can accompany the dessert with a scoop of vanilla ice cream or a cup of aromatic coffee.

Useful Tips
- Make sure all ingredients are at room temperature before you start preparing. This helps achieve a better texture.
- You can substitute the nuts with roasted hazelnuts or almonds to experiment with different flavors.
- If you want to save time, you can prepare the sponge and meringue a day in advance and assemble them the next day.

Nutritional Benefits
This cake is rich in protein due to the eggs and nuts, which are excellent sources of healthy fats and antioxidants. The butter provides a creamy texture, while the cocoa adds flavonoids, beneficial for cardiovascular health.

Frequently Asked Questions
- Can I use farm-fresh eggs?
Yes, farm-fresh eggs are excellent, but make sure they are fresh.
- How long can I keep the cake?
The cake keeps well in the refrigerator for 3-4 days, but it is best when freshly made.
- Is it possible to make the cake gluten-free?
You can replace the wheat flour with gluten-free flour, but the result may vary depending on the type of flour used.

Regina Maria Cake is more than just a dessert; it is a cooking experience that brings joy and satisfaction. Each layer hides a story, and every slice is a treat that will make you feel regal. So, don’t hesitate to try it and share it with your loved ones!

 Ingredients: Base: 5 eggs, a pinch of salt, 5 tablespoons of sugar, 5 tablespoons of flour, 2 tablespoons of oil. Meringue with nuts: 6 egg whites, 6 tablespoons of sugar, 150 g of roasted and chopped nuts, 2 tablespoons of flour. Cream: 6 egg yolks, 10 tablespoons of sugar, 5 tablespoons of milk, 2 tablespoons of flour, 2 tablespoons of cocoa, 200 g of butter. Syrup: 80 ml of water, 2 tablespoons of sugar, 1 tablespoon of rum essence. Decoration: 30 g of white chocolate, chocolate balls, etc.

 Tags:  queen maria cake meringue base sponge cake nut chocolate cream