July 14, 2011

Cake "Regina Maria"

Regina Maria is a cake made with layers of  white and walnut cake,  rich cream filling with a hint of coffee, and all covered with  a chocolate glaze... Who can resist that? 


 Layer #1:
6 eggs
6 tbsp sugar
200 gr Chopped walnuts
3 tbsp flour

Layer # 2:
6 eggs
6 tbsp sugar
6 tbsp water
8 tbsp flour
1 tbsp baking powder

6 egg yolks (reserved from Layer # 1)
4 tbsp sugar
6 tbsp icing sugar
3 tbsp corn starch
1 1/2 cups milk
1 tsp vanilla
200 gr unsalted butter
2 tbsp espresso powder

5 tbsp sugar
1 cup of water
1 tbsp vanilla

Chocolate Glaze:
10 tbsp milk
250 gr sugar
4 tbsp cacao
50 gr. Dark chocolate
200 gr. Butter, unsalted

Preparation for the Layer #1:

Preheat oven to 350 F.

Separate egg yolks from the egg whites and set aside.

In a large mixing bowl, beat egg whites until soft peaks form, then add the sugar and beat until stiff. Mix in the flour and walnuts by folding over gently.

Pour into a medium size (10x14) pan that has been greased. Bake for about 15 minutes or until edges start to brown. Remove from oven, let cool for 5 minutes, then invert onto a clean dish towel.

Preparation for the Layer #2:

Wash and grease pan. Separate egg yolks from egg whites into two mixing bowls.

Add the sugar to the egg yolks bowl and mix with electric mixer on medium speed, continue mixing while slowly adding the water. Mix in the baking powder and keep mixing until becomes light in color.

In separate bowl, beat egg whites until peaks forms.

Mix flour into the egg yolk mixture and fold in the egg whites with a spatula, then pour the batter into the pan and bake at 350 F for 15-20 minutes, or until toothpick comes out clean.

Preparation of filling:

In a medium size pot, mix the reserved egg yolks with the 4 tablespoon of sugar until creamy and yellow. Add the cornstarch and the milk and cook in “ Bain-Marie”(*1) stirring continually until thickens. Remove from heat and add vanilla. Set aside and let it cool.

Meanwhile cream together the butter with the 6 tablespoon of icing sugar until creamy. Mix in the coffee powder and add the egg custard, spoonsful at a time mixing until all incorporated. Divide in 3 portions.

To ensemble cake, cut layer # 2, in two, horizontally to obtain two layers. Place one layer on a cookie sheet. Brush with the syrup and spread 1/3 of the filling. Place the layer # 1 on top, spread the second third of the filling and then. Cover with the second part of layer # 2, and brush with the rest of the syrup and cover with the remaining filling and place it in the refrigerator for a few hours or overnight.

Chocolate Glaze:

Mix together the milk, sugar, cacao and chocolate and cook on medium low heat until thickens. (*2). Remove from heat and add the butter. Spread quickly over the top of the cake and spread evenly with a knife. Keep refrigerated until ready to serve.

Serve with whipping cream.

Makes: 12-14 servings

*1— Bain Marie

Fill the bottom pot of your bain-marie with water and set it on the stove top. Half-way submerge the top pot of the bain-marie into the water resting in the bottom pot. Place recipe ingredients into the top pot and turn on the stove to a moderate heat and cook according to recipe directions

*2— Glaze thickness.

Glaze has reached the desired thickness when drops placed on a plate, starts to harden as it cools.

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