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We prepare the first countertop:
Beat the egg whites with a pinch of salt and then add the sugar and mix until it becomes a glossy foam. Add the yolks one by one and mix after each one. At the end, lightly incorporate the flour and lemon peel, with the dough from the bottom up. Pour the composition into the tray (25/35 cm) lined with baking paper and bake on the right heat until it passes the toothpick test.
Mix the egg whites with a pinch of salt and then add the powdered sugar and mix until it becomes a glossy foam like meringue. Mix the walnut with the flour and lightly incorporate it into the egg white foam. Bake in a tray lined with baking paper, until it starts to brown slightly on top. Let the countertops cool.
Meanwhile we prepare the cream:
Mix the yolks well with the powdered sugar until it becomes cream. Add cocoa and mix. Put the composition on a steam bath and mix until it thickens. Remove from the heat and let it cool, stirring occasionally. Mix the butter until it becomes creamy and then gradually add the yolk cream and mix. Divide the cream into two equal parts.
Place the first top on a plate and cover with a layer of cream. Follow the top with walnuts and the rest of the cream. Garnish with chocolate chips or chopped walnuts. We cut the cake with a very sharp knife.
Of all the desserts, the cakes made according to old recipes, passed down from generation to generation, have a special taste. This is also the case of this cake, Regina Maria, a special cake that our grandmothers and even great-grandmothers know.
The original recipe can only be found in very old cookbooks or in our grandparents' recipe books. The recipe variants on the internet are close to the original recipe and respect the preparation and taste so popular for decades.
For the first top, whisk the egg whites with the sugar and two tablespoons of water. When a foam has formed, gradually incorporate the yolks and flour, one tablespoon at a time, stirring from the bottom up.
Pour the top into a tray lined with baking paper and bake in the preheated oven for 30-35 minutes or until it passes the toothpick test.
For the second countertop, separate the eggs and keep the yolks for the cream. Beat the egg whites together with the sugar. When a thick foam has formed, add the coconut flakes and flour, stirring carefully. Bake the top in a tray the same size as the first.
Allow both countertops to cool to room temperature, during which time you can handle the cream.
Put the yolks together with 8 tablespoons of powdered sugar in a bowl, on top of a bowl of slowly boiling water. Stir in a bain marie until the cream thickens. Allow to cool and, in the meantime, beat the butter with the mixer and the remaining 4 tablespoons of sugar. Add the vanilla essence and mix with the yolk cream, which has cooled in the meantime.
To assemble the cake, spread the cream over the first top in an even layer. Add the coconut top and press lightly.
For the icing, put the cocoa, sugar and water on the fire and mix until the sugar has melted. Turn off the heat and add the oil. Mix well and pour the icing over the cake. Garnish with coconut flakes and serve after it has cooled.
Beat the egg whites with a pinch of salt and sugar. When a very strong foam has formed, mix it with flour and nuts, baked and crushed with glass. The obtained composition is divided into 2. Pour into a tray lined with baking paper. Bake on low-medium heat until brown.
Rub the yolks with the sugar. Add the flour, then pour in the warm milk. The composition is put in tuci on low heat until it thickens, then it is cooled. Separately rub the butter with the vanilla sugar.
Put the butter over the yolk cream and mix vigorously with the mixer. The cream is placed between the cooled sheets. Place a thin layer of cream on top of the last sheet and sprinkle with coconut flakes or grated chocolate. Leave to cool.
Today we will do Regina Maria cake. It has a fluffy meringue, full of walnuts and shit, coffee cream and two sheets. And this is one of the oldest recipes in my cake book, which I still make, you can and simply because it is extraordinarily good.
Ingredients for the meringue top:
7 egg whites
250 grams of diced shit
250 grams of sugar
4 tablespoons flour
150 grams of finely chopped walnuts
Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed, we start to add the sugar gradually, mixing continuously. Then add the flour, walnuts and shit. With a spatula, mix everything well.
We put the composition in a greased tray lined with baking paper. Bake the top at 180 degrees Celsius for about 30-40 minutes, or until golden on top. When the top is baked, take it out of the tray and let it cool, without taking it off the baking paper.
Ingredients for sheets:
4 egg whites
4 tablespoons flour
4 tablespoons sugar
Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed, we start to add the sugar gradually, mixing continuously. Then add the egg yolks and flour. We mix everything well.
We put half of the composition obtained on the bottom of a tray greased with oil and lined with flour. Bake the sheet at 180 degrees Celsius for about 15 minutes, or until golden on top.
When the sheet is baked, we pass a knife under it, being careful not to break it and put it on a baking paper. We continue to bake the second sheet, as well as the first.
When we have the countertop and the baked sheets we can take care of the cream.
the 7 yolks left by the meringue countertop
250 grams of sugar
4 tablespoons milk
1 sachet of instant coffee
250 grams of butter at room temperature, with at least 80% fat
On the steam bath we will boil the cream. We put a bowl on a saucepan with hot water. In the bowl we put the yolks, sugar, milk and instant coffee. Stir continuously with a wooden spoon for about 20-30 minutes, or until we take a little cream between two fingers and gently remove them, and the cream stretches into a thin thread. Let the cream cool.
When the cream is cold, put the butter in a bowl and froth it with the mixer. Then add a tablespoon of boiled cream over butter and mix well. We continue to do the same until we finish incorporating all the boiled cream.
Divide the cream obtained in two. Put half of the cream on the first sheet and spread it evenly. We put the meringue top, turning it upside down because it is more fragile and we don't want to break it, then we take the baking paper down. Put the rest of the cream on it, spread it evenly and put the last sheet. Put powdered sugar on top.
The cake is ready and can be served immediately. Look how good it looks! It is a very fluffy, colorful and sweet cake.
For the first top, whisk 6 egg whites with 7 tablespoons of sugar, 2 tablespoons of water. Then add 6 egg yolks and 7 tablespoons of flour. Bake in a greased and floured tray. The tray must be bigger, mine is 36/24.
For the second top, separate the eggs, and beat 6 egg whites with 250 g of sugar, then add 150 g of coconut and 2 tablespoons of flour. Bake in the same way as the first top, in a large tray. Allow the countertops to cool to room temperature.
The remaining 6 yolks from the second countertop, boil on steam with 8 tablespoons of powdered sugar, until thickened. Leave to cool and then mix with the butter rubbed the foam with the 4 tablespoons of powdered sugar. If we like it to be sweeter, put 100g of powdered sugar in butter. I make 100 g of powdered sugar. Add the vanilla essence, as much as we like to taste and start assembling the cake.
The cream is placed over the first top, over which the second is placed and a cocoa glaze is made on top and coconut flakes are sprinkled. The simplest cocoa glaze network I make is the following. Mix on the fire, 150 g powdered sugar, with two tablespoons of cocoa, 3 tablespoons of water and two to three tablespoons of oil. Depending on how elastic you want it. Put the oil in the glaze, only after it is removed from the heat. Allow to cool slightly so that it does not thicken and spread. I make the glazes depending on the material I have to glaze, if it is cream, I will not put hot glaze, if it is a countertop or sheet, it can be put hot.
The Regina Maria cake is left to cool, to mix the flavors, after which it is cut into the shapes we want and it is served with great pleasure to the guests or the family.
Prepare the countertop for which we beat the egg whites with a pinch of salt, then add the sugar and mix again until the foam hardens (meringue).
Mix the starch with the baking powder and add it little by little to the meringue, together with the ground walnuts.
We take care to mix lightly until all the ingredients are incorporated and homogenized.
Wallpaper a tray with baking paper greased with a little butter and pour the top into it. Level it with a spatula and bake it in the preheated oven at 160 degrees.
Bake the top until it passes the toothpick test and is lightly browned on top.
After the top is baked, let it cool on a grill.