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How To make Queen Of Sheba Cake
Cocoa-almond cake: 1 c Almonds; blanched, toasted
16 ts Sugar
1/2 c All-purpose flour
1/4 c Cocoa powder
1 ts Baking powder
6 Eggs, separated, room temper
-ture 1/4 ts Cream of tartar
1/3 c Butter, melted and cooled
Chocolate parfait: 12 oz Bittersweet chocolate, coars
-ly chopped 1 c Milk
8 Egg yolks, room temperature
1 1/3 c Sugar
2 c Whipping cream, well-chilled
1/2 c Amaretto liqueur
1/4 c Water
Chocolate whipped cream: 2 oz Bittersweet chocolate, coars
-ly chopped 1 c Whipping cream, well-chilled
4 ts Sugar
1 ts Vanilla
Almonds; whole, blanched Chocolate garnishes, optiona - 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. Mayalso use chocolate leaves or curls as garnish.
How To make Queen Of Sheba Cake's Videos
How to Make a Queen of Sheba Cake
This chocolate cake is named after Queen of Sheba. Chef Arzu shows us how to make this traditional cake.
How I Lost My Mind Baking Julia Child’s Chocolate Cake
I set out to make the ULTIMATE Chocolate Cake: Julia Child's Le Marquis au Chocolate with chocolate-butter icing from Mastering the Art of French Cooking. I have a major craving and the only thing standing in my way is myself.
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Mastering the Art of French Cooking Vol 1 & 2:
The Way to Cook cookbook:
Music:
#jamieandjulia #juliachild #antichef
Ingredients for recipe:
Le Marquis:
(I doubled this)
3 1/2 oz semi-sweet baking chocolate
2 tb strong coffee
3 1/2 tb softened butter
3 egg yolks
1/2 cup granulated sugar
3 egg whites pinch
pinch of salt
(I added 1/4 tsp cream of tartar)
1/3 cup cake flour
Chocolate-butter icing:
(I doubled this)
2 oz semi-sweet chocolate
2 tb rum or coffee
5 to 6 tb unsalted butter
Making Julia Child's Queen of Sheba!!...TBWB #9
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make at home Queen Of Sheba Cake | Cooking videos
Testing JULIA CHILD's CHOCOLATE CAKE - Queen of Sheba
Can we mess up Julia Child's prized Queen of Sheba Chocolate Cake? French cooking is intimidating but the steps are easy enough, although time consuming. This isn't a fluffy chocolate cake with thick icing, it's more of a chocolate torte that's a little dense but light at the same time. You could say with the almond flour, the top had a macaron texture. This Valentine's Day or any upcoming romantic occasion, give this a try. It spells love for sure but don't forget the ganache icing or glaze. Julia Child is a legend and we wanted a fun easy recipe to try, although we're not the best baker we did good enough in our book. A French chocolate cake sounds decadent, let us know how yours turns out! Signing out as Julie and Julia and Kat and Jina :)
#juliachild #chocolatecake #celebrityrecipe
For the recipe referenced in today's video:
Mastering the Art of French Cooking pages 677-679
You can also find it online, here's one that was easy to follow:
QUICK TIPS WE LEARNED AFTER TEST:
1. The cookbook references different pages in the book for making pulverized almonds and her chocolate icing. Make sure to pay attention. We think you can just buy the almond flour and skip the boiling, squeezing, baking and pulverizing!
2. The recipe said 1/4 cup of butter or 1 stick of butter. Confusing. Kat did 1/4 cup and it was little dry but could be because it overcooked. Jina used 1 stick and it was moist but she didn't cook fully. We are no help, lol.
3. Recipe doesn't call out cooking temp. We did 350 for 25 minutes, it's supposed to be jiggly in center but both at 20 and 25 minutes the center was not jiggly.
4. Icing is optional but Kat loved it and it was so simple, only 2 ingredients.
One recipe, tested by two cooks!
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De constructing Julia Child's reine de sheba cake
Recipe for Queen of Sheba cake
3 ounces semisweet chocolate, plus1 ounce unsweetened chocolate
2 tablespoons dark rum or 2 tablespoons strong coffee1
/2 cup unsalted butter, at room temperature
1⁄2 cup granulated sugar
3 egg yolks
3 egg whites1
⁄4 teaspoon cream of tartarpinch salt
2 tablespoons granulated sugar
1⁄3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)
1⁄4 teaspoon almond extract
1⁄2 cup cake flour
Preheat oven to 350 degrees. Set the oven rack in lower middle level.
In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Un mold onto rack. Let cool 2 hours before chocolate glazing or icing.
Glaze with melted chocolate with pulverized almonds coated on the side. Put whole almond on top. Serve warm with tea.