I want to make the QUEEN OF SHEBA CAKE for Christmas. Do you have the recipe?!
Cocoa-almond cake:
1 cup Almonds, blanched, toasted
1/3 cup Sugar
1/2 cup All-purpose flour
1/4 cup Cocoa powder
1 teaspoon Baking powder
6 Eggs, separated, room temperature
1/4 teaspoon Cream of tartar
1/3 cup Butter, melted and cooled
Chocolate parfait:
12 ounces Bittersweet chocolate, coarsely chopped
1 cup Milk
8 Egg yolks, room temperature
1 1/3 cups Sugar
2 cups Whipping cream, well-chilled
1/2 cup Amaretto liqueur
1/4 cup Water
Chocolate whipped cream:
2 ounces Bittersweet chocolate, coarsely chopped
1 cup Whipping cream, well-chilled
4 teaspoons Sugar
1 teaspoon Vanilla
Almonds, whole, blanched
Chocolate garnishes, optional
Position rack in center of oven and preheat to 350 degrees. Cover bases of two 9" springform pans with foil, then attach sides. Finely grind almonds with 4 tbsp sugar. Sift flour, cocoa, baking powder into a small bowl. Stir in almond mixture. Beat yolks and 8 tbsp sugar using electric mixer until slowly dissolving ribbons form when beaters are lifted, about 6 minutes. Beat whites in another bowl, with cream of tartar until stiff but not dry. Gradually, add remaining 4 tbsp of sugar and beat until whites are stiff and shiny. Fold 1/3 of almond/cocoa mixture into yolks, then 1/3 of egg whites. Repeat twice, folding in melted butter just before final 1/3 of whites is incorporated. Spoon 1/2 of batter into each pan, smoothing surface with spatula. Bake until tester inserted in center of cake comes out dry, about 20 minutes. Cool in pans on rack 5 minutes. Invert onto rack and cool cakes completely. Melt chocolate in top of double boiler over hot, but not boiling water. Bring milk to simmer in heavy medium saucepan over low heat. Whisk yolks and sugar in bowl until smooth. Gradually, whisk in hot milk, return to saucepan. Stir over low heat until mixture leaves path on back of spoon when finger is drawn across it, about 5 to 7 minutes. Do Not Boil. Gradually, whisk custard into chocolate until smooth. Cool completely, stirring occasionally. Whip cream to soft peaks. Fold into cooled chocolate mixture in 3 batches. To assemble, cut each cake into 2 layers, using a serrated knife. Set one layer, cut side up in the 9" springform pan. Combine liqueur and water. Brush 4 tbsp onto cake in pan. Spoon 1/4 of chocolate parfait over cake, spreading to edge. Top with second layer, cut side up. Repeat with liqueur and parfait. Add third layer and repeat. Add forth layer and repeat, smoothing top of parfait with a spatula. Cover and freeze until firm, at least 4 hours. Remove pan sides. Refrigerate cake while preparing cream. Melt chocolate in double boiler over hot, but not boiling water. Stir until smooth. Remove from over water. Whip cream with sugar and vanilla to stiff peaks. Whisk in chocolate. Spoon mixture into a pastry bag fitted with medium star tip. Set cake on serving platter. Pipe decorative whipped cream rosettes around edge of cake. Set almonds in rosettes. May also use chocolate leaves or curls as garnish.
nfd?
Answers: QUEEN OF SHEBA CAKE
Cocoa-almond cake:
1 cup Almonds, blanched, toasted
1/3 cup Sugar
1/2 cup All-purpose flour
1/4 cup Cocoa powder
1 teaspoon Baking powder
6 Eggs, separated, room temperature
1/4 teaspoon Cream of tartar
1/3 cup Butter, melted and cooled
Chocolate parfait:
12 ounces Bittersweet chocolate, coarsely chopped
1 cup Milk
8 Egg yolks, room temperature
1 1/3 cups Sugar
2 cups Whipping cream, well-chilled
1/2 cup Amaretto liqueur
1/4 cup Water
Chocolate whipped cream:
2 ounces Bittersweet chocolate, coarsely chopped
1 cup Whipping cream, well-chilled
4 teaspoons Sugar
1 teaspoon Vanilla
Almonds, whole, blanched
Chocolate garnishes, optional
Position rack in center of oven and preheat to 350 degrees. Cover bases of two 9" springform pans with foil, then attach sides. Finely grind almonds with 4 tbsp sugar. Sift flour, cocoa, baking powder into a small bowl. Stir in almond mixture. Beat yolks and 8 tbsp sugar using electric mixer until slowly dissolving ribbons form when beaters are lifted, about 6 minutes. Beat whites in another bowl, with cream of tartar until stiff but not dry. Gradually, add remaining 4 tbsp of sugar and beat until whites are stiff and shiny. Fold 1/3 of almond/cocoa mixture into yolks, then 1/3 of egg whites. Repeat twice, folding in melted butter just before final 1/3 of whites is incorporated. Spoon 1/2 of batter into each pan, smoothing surface with spatula. Bake until tester inserted in center of cake comes out dry, about 20 minutes. Cool in pans on rack 5 minutes. Invert onto rack and cool cakes completely. Melt chocolate in top of double boiler over hot, but not boiling water. Bring milk to simmer in heavy medium saucepan over low heat. Whisk yolks and sugar in bowl until smooth. Gradually, whisk in hot milk, return to saucepan. Stir over low heat until mixture leaves path on back of spoon when finger is drawn across it, about 5 to 7 minutes. Do Not Boil. Gradually, whisk custard into chocolate until smooth. Cool completely, stirring occasionally. Whip cream to soft peaks. Fold into cooled chocolate mixture in 3 batches. To assemble, cut each cake into 2 layers, using a serrated knife. Set one layer, cut side up in the 9" springform pan. Combine liqueur and water. Brush 4 tbsp onto cake in pan. Spoon 1/4 of chocolate parfait over cake, spreading to edge. Top with second layer, cut side up. Repeat with liqueur and parfait. Add third layer and repeat. Add forth layer and repeat, smoothing top of parfait with a spatula. Cover and freeze until firm, at least 4 hours. Remove pan sides. Refrigerate cake while preparing cream. Melt chocolate in double boiler over hot, but not boiling water. Stir until smooth. Remove from over water. Whip cream with sugar and vanilla to stiff peaks. Whisk in chocolate. Spoon mixture into a pastry bag fitted with medium star tip. Set cake on serving platter. Pipe decorative whipped cream rosettes around edge of cake. Set almonds in rosettes. May also use chocolate leaves or curls as garnish.
nfd?
Queen of Sheeba Cake--
http://www.recipezaar.com/240126
I've never made it before, but the name was right. Hope it works for you!
Cocoa-almond cake:
1 cup Almonds, blanched, toasted
1/3 cup Sugar
1/2 cup All-purpose flour
1/4 cup Cocoa powder
1 teaspoon Baking powder
6 Eggs, separated, room temperature
1/4 teaspoon Cream of tartar
1/3 cup Butter, melted and cooled
Chocolate parfait:
12 ounces Bittersweet chocolate, coarsely chopped
1 cup Milk
8 Egg yolks, room temperature
1 1/3 cups Sugar
2 cups Whipping cream, well-chilled
1/2 cup Amaretto liqueur
1/4 cup Water
Chocolate whipped cream:
2 ounces Bittersweet chocolate, coarsely chopped
1 cup Whipping cream, well-chilled
4 teaspoons Sugar
1 teaspoon Vanilla
Almonds, whole, blanched
Chocolate garnishes, optional
Position rack in center of oven and preheat to 350 degrees. Cover bases of two 9" springform pans with foil, then attach sides. Finely grind almonds with 4 tbsp sugar. Sift flour, cocoa, baking powder into a small bowl. Stir in almond mixture. Beat yolks and 8 tbsp sugar using electric mixer until slowly dissolving ribbons form when beaters are lifted, about 6 minutes. Beat whites in another bowl, with cream of tartar until stiff but not dry. Gradually, add remaining 4 tbsp of sugar and beat until whites are stiff and shiny. Fold 1/3 of almond/cocoa mixture into yolks, then 1/3 of egg whites. Repeat twice, folding in melted butter just before final 1/3 of whites is incorporated. Spoon 1/2 of batter into each pan, smoothing surface with spatula. Bake until tester inserted in center of cake comes out dry, about 20 minutes. Cool in pans on rack 5 minutes. Invert onto rack and cool cakes completely. Melt chocolate in top of double boiler over hot, but not boiling water. Bring milk to simmer in heavy medium saucepan over low heat. Whisk yolks and sugar in bowl until smooth. Gradually, whisk in hot milk, return to saucepan. Stir over low heat until mixture leaves path on back of spoon when finger is drawn across it, about 5 to 7 minutes. Do Not Boil. Gradually, whisk custard into chocolate until smooth. Cool completely, stirring occasionally. Whip cream to soft peaks. Fold into cooled chocolate mixture in 3 batches. To assemble, cut each cake into 2 layers, using a serrated knife. Set one layer, cut side up in the 9" springform pan. Combine liqueur and water. Brush 4 tbsp onto cake in pan. Spoon 1/4 of chocolate parfait over cake, spreading to edge. Top with second layer, cut side up. Repeat with liqueur and parfait. Add third layer and repeat. Add forth layer and repeat, smoothing top of parfait with a spatula. Cover and freeze until firm, at least 4 hours. Remove pan sides. Refrigerate cake while preparing cream. Melt chocolate in double boiler over hot, but not boiling water. Stir until smooth. Remove from over water. Whip cream with sugar and vanilla to stiff peaks. Whisk in chocolate. Spoon mixture into a pastry bag fitted with medium star tip. Set cake on serving platter. Pipe decorative whipped cream rosettes around edge of cake. Set almonds in rosettes. May also use chocolate leaves or curls as garnish.
QUEEN OF SHEBA CAKEGateau Reine de Saba (Queen of Sheba Cake)
About Gateau Reine de Saba (Queen of Sheba Cake
This rich chocolate and almond cake is so moist it needs no filling. It is wonderful for entertaining as it can be made in advance and stored, well wrapped, in the fridge for up to three day.
INGREDIENTS
Serves 8-10
100 gm whole blanched almonds, lightly toasted
120gm caster sugar
40 gm / ? cup plain flour
120 gm / ? cup unsalted butter, softened
150 gm plain chocolate, melted
3 eggs, separated
30 ml / 2 tablespoons almond liqueur (optional)
For the chocolate glaze
175 ml / ? cup whipping cream
225 gm plain chocolate, chopped
30 gm / 2 tablespoons unsalted butter
30 gm / 2 tablespoons almond liqueur (optional)
chopped toasted almonds, to decorate
1. Preheat the oven to 180 degrees Celsius. Lightly butter a 20-23cm/8-9in springform tin or deep loose-based cake tin. Line the base with non-stick baking paper and dust the tin lightly with flour.
2. In the bowl of a food processor fitted with the metal blade, process the almonds and 30ml/2tablespoons of the sugar until very fine. Transfer to a bowl and sift over the flour. Stir to mix then set aside.
3. In a medium bowl, beat the butter with an electric mixer until creamy, then add half of the remaining sugar and beat for about 1-2 minutes until very light t and creamy. Gradually beat in the melted chocolate until well blended, then add the egg yolks one at a time, beating well after each addition, and beat in the liqueur, if using.
4. In another bowl, beat the egg whites until soft peaks form. Add the remaining sugar and beat until the whites are stiff and glossy, but not dry. Fold a quarter of the whites into the chocolate mixture to lighten it, then alternately fold in the almond mixture and the remaining whites in three batches. Spoon the mixture into the prepared tin and spread evenly. Tap the tin gently to release any air bubbles.
5. Bake for 30-35 minutes until the edges are puffed but the centre is still soft and wobbly (a skewer inserted about 5cm/2in from the edge should come out clean). Transfer the cake in its tin to a wire rack to cool for about 15 minutes, then remove the sides of the cake tin and leave to cool completely. Invert the cake on to a 20cm/8in cake board and remove the base of the tin and the paper.
6. To make the chocolate glaze, bring the cream to the boil in a saucepan. Remove from the heat and add the chocolate. Stir gently until the chocolate has melted and is smooth, then beat in the butter and liqueur, if using. Cool for about 20-30 minutes until slightly thickened, stirring occasionally.
7. Place the cake on a wire rack over a baking sheet and pour over the warm chocolate glaze to cover the top completely. Using a palette knife, smooth the glaze around the sides of the cake. Spoon a little of the glaze into a piping bag fitted with a writing nozzle and use to write the name, if you like. Leave to stand for 5 minutes to set slightly, then carefully press the nuts on to the sides of the cake. Using two long palette knives transfer the cake to a serving plate and chill until ready to serve.
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