Posted in Baking, Desserts, Friends, MtAoFC, Recipes

Reine De Saba

Sometimes you just have to take life one day at a time. I’m reading this book about giving thanks for everyday things like dew drops and bubbles. So, I’ve started a journal to record these things in my own life.

Today’s project is a home made from scratch (I know, redundant) cake for my dear friend Steph‘s birthday extravaganza. I hope she knows I love her, because I simply hate whipping egg whites. They never work right for me! Also this is a perfect opportunity to knock out some MtAoFC recipes. I’ll be using two for this recipe. I think that this will be the best one yet!

With out further adulation, I give you Reine de Saba aux Glacage au Chocolat. Or in English Chocolate and almond cake with chocolate-butter icing.

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Reine de saba

( MtAoFC vol 1, pg. 677 -679 )

Ingredients:

  • 4 ounces semi-sweet chocolate
  • 1/4 lb butter
  • 2/3 cup granulated sugar
  • 3 egg yolks
  • 3 egg whites
  • Pinch of Salt
  • 1 tablespoon granulated sugar
  • 1/3 cup pulverized almonds
  • 1/4 teaspoon almond extract
  • 1/2 cup cake flour

 Clacage au Chocolat

( MtAoFC vol 1,pg 684 )

Ingredients:

  • 2 ounces semi-sweet chocolate
  • 2 tablespoons rum
  • 5 to 6 tablespoons unsalted butter

Here goes nothin’

CAKE

Directions:

  1. Preheat oven to 350 degrees
  2. Pulverize Almonds.

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3. Butter and flour 8 inch cake pan

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4. Place chocolate and rum in small pan and cover.

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5. Place pan in a larger pan of simmering water off of heat and let melt.

6. Cream butter and sugar for several minutes.

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7. Beat in the egg yolks

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8. Beat egg whites and salt in separate bowl.

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I had to do this twice the first time was a bust.
But, I finally did it. YAY ME!

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9. Sprinkle on (second amount) sugar.

10. Then blend chocolate into butter and sugar mixture.

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11. Add pulverized almonds and almond extract.

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12. Add egg white mixture

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13. Add flour

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14. Place in cake pan

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15. Bake for 25 minutes

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ICING

  1. Place chocolate and rum in small pan and set over larger pan of simmering water.
  2. Let chocolate melt off of heat

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3. Beat in butter 1 tablespoon at a time

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4. Beat over ice until cooled to spreading consistency

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5. Spread on cooled cake and decorate with more pulverized almonds

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Bon Appétit
D

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Shared on…

Hearth and Soul Hop at the Hearth and Soul Hop Hub

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9 thoughts on “Reine De Saba

  1. Your friend must be very special, because your gift is very special. This is a beautiful cake. I am your newest follower, come over and have tea with me at Miz Helen's Country Cottage. Thanks for sharing and have a special week!

    Like

  2. Wow! How good are you to make this fab cake and how lucky is your friend! Saw this on FTLOB and just had to visit…so glad I did!

    Thanks for sharing!

    Patty

    Like

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