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Queen of Sheba cake (by Julia Child's recipe)

Queen of Sheba cake (by Julia Child's recipe)

Category: Confectionery
Kitchen: french
Queen of Sheba cake (according to Julia Child's recipe)

Ingredients

dark chocolate / bitter 120 g
rum / coffee 2 tbsp. l
butter (softened) 110 g
sugar 2/3 cup
egg 3 pcs
tartar / citric acid 1/5 tsp
salt pinch
sugar into proteins 1 tbsp. l
ground almonds 1/3 cup
almond extract 1/4 tsp
flour 1/2 cup
chocolate butter glaze
dark chocolate for baking 60 g
rum / coffee 2 tbsp. l
butter 5-6 st. l
almonds for decoration
cup = 240g

Cooking method

  • Queen of Sheba cake (according to Julia Child's recipe)Form d = 20 cm (unfortunately I only have 26 cm) rub with butter. Sprinkle with flour, shake until flour covers all sides and bottom and shake out the excess by turning the mold.
  • Queen of Sheba cake (according to Julia Child's recipe)Separate the yolks from the proteins.
  • Queen of Sheba cake (according to Julia Child's recipe)Blanch the almonds in hot water for 1 minute, then pour over with cold water and peel them off. Dry the peeled almonds in an electric dryer for 1-2 hours or in an oven at a temperature of 180 C for 5 minutes. Then grind in a blender or grate on a fine grater.
  • Queen of Sheba cake (according to Julia Child's recipe)Pour rum or coffee into a small saucepan, put the broken chocolate there and put the saucepan in a water bath, let the chocolate melt. Stir.
  • Queen of Sheba cake (according to Julia Child's recipe)Beat the softened butter and sugar for a few minutes until a light, fluffy mass is obtained.
  • Queen of Sheba cake (according to Julia Child's recipe)Add yolks and beat until smooth.
  • Queen of Sheba cake (according to Julia Child's recipe)Begin to beat the whites at low speed, and after a minute, when they turn into a soft foam, add tartar or citric acid and a pinch of salt. Gradually increase the speed to maximum and beat for another minute. When the whisk starts to leave marks, add sugar and beat until crisp.
  • Queen of Sheba cake (according to Julia Child's recipe)Use a spatula to combine the butter and chocolate mixture.
  • Queen of Sheba cake (according to Julia Child's recipe)Add chopped almonds, almond extract and immediately followed by a quarter of the whites. mix gently with a spatula.
  • Queen of Sheba cake (according to Julia Child's recipe)Gently add a third of the remaining proteins, when the ingredients are partially mixed add a third of the sifted flour and mix. Add proteins and flour one at a time until they are all in the dough.
  • Queen of Sheba cake (according to Julia Child's recipe)Place the dough into a mold. Bake on a medium level oven preheated to 175 C, about 25 minutes.
  • Queen of Sheba cake (according to Julia Child's recipe)The cake should rise and the edges should be 6-8 cm baked so that the needle comes out clean. But the middle should vibrate slightly and the needle should come out of it with a greasy one. Leave the cake in the pan for 10 minutes, then remove on the wire rack and let cool for 1-2 hours.
  • Queen of Sheba cake (according to Julia Child's recipe)Pour the chocolate over with rum or coffee and melt in a water bath. Pour butter into the chocolate, one spoonful. Place in cold water with ice and beat until chilled to give the glaze a spreadable consistency.
  • Queen of Sheba cake (according to Julia Child's recipe)Cover the cake with icing. Cover the top first and then the sides.
  • Queen of Sheba cake (according to Julia Child's recipe)Lay out the almond pattern.
  • Queen of Sheba cake (according to Julia Child's recipe)Cutaway cake.

The dish is designed for

8 servings

Cooking program:

oven

Note

The recipe for the Queen of Sheba cake (La Reine de Saba) is taken from Julia Child's book "French Cooking Lessons", also used the recipe for Chocolate Butter Glaze (Glacage au Chocolat).
This is my favorite chocolate cake, and this is not the first time I have made it. This time I decided to cook it for Mother's Day and please my family. From myself, I can say that whipped cream or just rustic cream will be a great addition.
The cake is prepared so that the middle remains a little under-baked, it does not need fillings and layers. If the cake is overexposed, it will lose its creamy texture. So, be careful and careful when baking the biscuit.

Albina
Yulia, wonderful cake 🔗
kavmins
oh, what an amazing cake! I can imagine how delicious it is
LisaNeAlisa
Mmm !!! My favorite cake !!! There is nothing tastier than him!
julia007
Albina, Thank you very much!

kavmins, Marina, Thank you! Delicious!

LisaNeAlisa,
Quote: LisaNeAlisa
Mmm !!! My favorite cake !!! There is nothing tastier than him!
Agree!

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