Milena Velba Cake Milena Velba Or Miosotis?

La Reine de Saba di Julia Child

This cake is a real bomb, there is little to be done.

takes you with its unique flavor (a blend of chocolate and coffee, plus a pinch of salt) and its dense and compact texture.

Julia Child in "The Way to Cook" says that this is the first Frenchman who has tasted sweet. And that is no longer forgotten.

I am now ten times that I prepare this cake, so ... let Conticini two, and you will see that it is indeed superlative:) Le Reine de Saba

also fun to prepare. It takes me about 2 hours, but not because it is particularly complex, but because it is so relaxing mix the melted chocolate with the butter and egg yolks that I try to take it all as much as possible.

The only part that requires a bit more attention when it is mounted, you must combine the white snow, because it is a cake without baking powder, baking draws its strength (ohhhh!! Right now I seem to be an apprentice witch, rather than clumsy apprentices) right from the whites (la Reine de Saba, being a French dessert, it is still natural fiber).

Reine de Saba

Ingredients:

150 grams of flour 150 grams soft butter

160 grams of dark chocolate (70%)

100 g sugar + 2 tablespoons

80 grams of pulverized almonds 4 eggs

1 / 2 teaspoon cream of tartar

1 / 2 teaspoon almond essence

3 tablespoons strong coffee

To Glaze:

110 g butter 110 g dark chocolate

2 tablespoons strong coffee 1 pinch of salt

sliced \u200b\u200balmonds for garnish (optional)

Method: Grease

with the cocoa and flour a cake pan of 24 cm in diameter.

Melt the chocolate in a double boiler with coffee.

Montare con le fruste elettriche il burro e lo zucchero, fino ad avere un composto soffice e cremoso. Aggiungere il cioccolato sciolto e ancora tiepido.

Montare gli albumi con il cremortartaro e aggiungere, verso la fine, i 2 cucchiai di zucchero.

Unire al composto di burro e cioccolato i tuorli, le mandorle ridotte in polvere e l'estratto di mandorle. Mescolare bene.

Stemperare con 1/4 degli albumi montati a neve e unire delicatamente i restanti, alternandoli con la farina.

Versare nella tortiera e infornare a 160° per 30 minuti.

Togliere la torta dal forno e far raffreddare bene prima di estrarla dallo stampo.

Per la glassa:

Melt the chocolate in a double boiler with coffee and a pinch of salt.

Pour the mixture over the butter and mount with electric whips, placing the bowl of chocolate over another full of ice (glaze will start very liquid and dark, but fit enough for 2-3 minutes to have a compound creamy).

Spread the icing on the cake.

before being consumed must be left at least 30 minutes at room temperature.