QUEEN MOTHER'S CAKE
Provided by Food Network
Time 4h55m
Yield 12 Servings
Number Of Ingredients 9
Steps:
- ;
More about "queen mothers cake recipes"
FLOURLESS CHOCOLATE ALMOND CAKE WITH CHOCOLATE …
From onceuponachef.com
Cuisine American, JewishTotal Time 3 hrsCategory DessertsCalories 464 per serving
- Spread the almonds in a single layer on the prepared pan and bake for 5-7 minutes, or until the almonds are lightly colored and fragrant. Set aside to cool. Leave the oven on.
- Butter the bottom and sides of a 9'' x 3'' springform pan and line the bottom with a round of parchment paper cut to fit. Butter the paper. Dust the pan all over with the fine bread crumbs (or matzo meal); rotate the pan several times to spread evenly, then invert over the sink and tap lightly to shake out any excess crumbs. Set the prepared pan aside.
- Place the chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until about 75% melted. Stir and let the residual heat melt the chocolate until completely smooth. Set aside until tepid.
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- This recipe makes one 8-inch cake or a two-layer 6-inch cake. Prepare the pan(s) by buttering and flouring them, then placing a parchment round in the bottom. Pre-heat the oven to 350℉.
- Place the dates and water in a small pot. Bring to a boil, then simmer on low with the lid on a slight angle for 10 minutes. Remove from the heat and stir in the baking soda. The mixture will foam up as you do so. Set aside to cool while you work on the cake batter. (The date mixture can be lukewarm or cool, but not hot when you add it to the batter.)
- To make the coconut topping, pre-heat the broiler. Put all the ingredients except the nuts in a small pot and place on medium-high heat. Stir until the sugar and butter are melted, then bring to a boil for three minutes. Remove from the heat and stir in the nuts if using. Pour over the cake, using as a filling and topping if making a 2-layer cake. Spread to the top edge of the cake.
MAIDA HEATTER'S QUEEN MOTHER'S CAKE - THE BAKING WIZARD
From thebakingwizard.com
Estimated Reading Time 8 mins
- To make the cake, toast the almond meal or flour in a heavy medium skillet over medium heat, stirring constantly, until golden brown and fragrant. You should get a lovely aroma of toasted almonds.
- Adjust a rack one-third up in the oven and preheat oven to 375°F. Butter the bottom and sides of a 9” x 3” springform pan and line the bottom with a round of baking-pan liner paper cut to fit.
- Place the chocolate in a small saucepan. Heat about 1 inch of water in a medium skillet over moderate heat. When the water come to the simmer, set the saucepan in the skillet, cover loosely with a paper towel, and wait a few minutes until the chocolate is partially melted.
- In a stand electric mixer beat the butter with the paddle attachment until soft and smooth. While beating on medium speed, gradually add 1/2 cup of the sugar (reserve the remaining 1⁄4 cup sugar) and the vanilla and beat to combine.
- Now, the whites should be beaten in the mixer bowl. If you don’t have an additional bowl for the mixer, transfer the chocolate mixture to any other large bowl.
- Beat the egg whites with the salt and lemon juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, reduce the speed a bit and gradually add the remaining 1⁄4 cup sugar.
- Stir a large spoonful of the whites into the chocolate batter to soften it a bit. Then, in three additions, very gently fold in the remaining whites. You’ll see traces of whites after the first two additions.
- Bake for 20 minutes at 375° and then reduce temperature to 325° and continue to bake for an additional 30 minutes (total baking time is 50 minutes). Do not overbake; the cake should remain soft and moist in the center.
- Wet and slightly wring out a folded towel and place it on a smooth surface. Remove the cake pan from the oven and place it on the wet towel. Let stand until tepid, 50 to 60 minutes.
- Release and remove the sides of the pan (do not cut around the sides with a knife—it will make the rim of the cake messy). Now, let the cake stand until it is completely cool, or longer if you wish.
QUEEN MOTHERS CAKE - SAVEUR
From saveur.com
- To make the cake, toast the almonds in a single layer in a shallow pan in a 350° oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and give off a delicious smell of toasted almond when you open the door.
- Adjust a rack one-third up in the oven and preheat oven to 375°. Butter the bottom and sides of a 9” x 3” springform pan and line the bottom with a round of baking-pan liner paper cut to fit.
- Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted, then uncover and stir until just melted and smooth.
- In the large bowl of an electric mixer beat the butter until soft. Add 1⁄4 cup of the sugar (reserve the remaining 1⁄4 cup sugar) and beat to mix. Add the egg yolks, one at a time, beating and scraping the sides of the bowl as necessary until smooth.
- Now, the whites should be beaten in the large bowl of the mixer. If you don’t have an additional large bowl for the mixer, transfer the chocolate mixture to any other large bowl.
- In the clean bowl of the mixer, with clean beaters, beat the egg whites with the salt and lemon juice, starting on low speed and increasing it gradually.
- Stir a large spoonful of the whites into the chocolate mixture to soften it a bit. Then, in three additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle more than necessary.
- Turn the mixture into the prepared pan. Rotate the pan briskly in order to level the batter.
- Bake for 20 minutes at 375° and then reduce temperature to 350° and continue to bake for an additional 50 minutes (total baking time is 1 hour and 10 minutes).
- Wet and slightly wring out a folded towel and place it on a smooth surface. Remove the cake pan from the oven and place it on the wet towel. Let stand until tepid, 50 to 60 minutes.
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