Best 4 Reine De Saba Recipes
**Reine de Saba: A Regal Dessert Fit for a Queen**
Indulge in the luxurious and decadent Reine de Saba, a classic French dessert that has captivated taste buds for centuries. This regal confection boasts a symphony of flavors and textures, featuring a delicate puff pastry base, a velvety smooth almond cream filling, and a caramelized top that adds a touch of sweetness and crunch. With its stunning appearance and irresistible taste, Reine de Saba is a centerpiece dessert that is perfect for special occasions or as a delightful treat to satisfy your sweet cravings.
**Variations to Tantalize Every Palate:**
1. **Reine de Saba Classique:** Experience the timeless elegance of the traditional Reine de Saba, crafted with a delectable almond cream filling and caramelized sugar crust.
2. **Reine de Saba au Chocolat:** For chocolate lovers, this variation infuses the almond cream with rich, decadent chocolate, creating a symphony of flavors that will leave you wanting more.
3. **Reine de Saba aux Fruits:** Delight in a burst of freshness with this version, which incorporates seasonal fruits into the almond cream, adding a vibrant and refreshing touch to the classic dessert.
4. **Reine de Saba Sans Gluten:** Those with gluten sensitivities can still savor the exquisite flavors of Reine de Saba with this gluten-free rendition, which uses alternative flours to create a delightful crust.
5. **Reine de Saba Végétalienne:** Vegan enthusiasts can partake in the Reine de Saba experience with this plant-based variation, which uses almond milk and vegan butter to create a luscious and creamy filling.
**Tips for Achieving Perfection:**
- Use high-quality ingredients to ensure the best flavor and texture.
- Chill the dough before rolling it out to prevent it from becoming too sticky.
- Bake the pastry until it is golden brown and crispy.
- Allow the Reine de Saba to cool completely before slicing and serving.
- Garnish with fresh fruits, powdered sugar, or a drizzle of caramel sauce for an extra touch of elegance.
Embark on a culinary journey with Reine de Saba, a dessert that embodies the essence of French pastry artistry. Whether you prefer the classic recipe or explore the delightful variations, this regal dessert is sure to leave a lasting impression on your taste buds.
REINE DE SABA (CHOCOLATE AND ALMOND CAKE)
A delectable, yet simple chocolate and almond cake with a light, spongy crumb and sinfully good chocolate glaze. A recipe adapted from Julia Child.
Provided by Beeta @ Mon Petit Four
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Brush a 9" cake pan with softened butter. To the bowl of a stand mixer, add the egg whites and the pinch of salt. Whisk on high speed until the eggs lose their yellow appearance and begin to foam.
- Sprinkle the tablespoon of granulated sugar over the egg whites and continue to whisk on high speed until stiff peaks form. The egg whites should stick to the whisk when the whisk is held upside down, and they should look just a bit more firm than shaving cream.
- Transfer the egg whites to a medium bowl and temporarily set aside. Rinse out the stand mixer's bowl.
- In the bowl of a stand mixer, beat the unsalted butter and granulated sugar together on medium speed until light and fluffy. To the mixer, add the egg yolks and mix until the batter is light yellow (vanilla-colored).
- Add the melted chocolate and coffee to the batter, then mix just to incorporate. Then mix in the almond meal and almond extract. Finally, on low speed, mix in 1/3 of the egg whites to lighten up the batter.
- Now, use a rubber spatula to stir in half of the cake flour. Fold to incorporate. Add another third of egg whites to the batter, and very gently fold the whites into the batter to incorporate. Add the remaining cake flour and gently fold to mix. Finally, add the remaining egg whites and gently fold to incorporate. There shouldn't be any unmixed egg whites.
- Gently pour the cake batter into your prepared pan, using a light hand to evenly spread out the batter in the pan. Bake the cake for 16 to 20 minutes. If you want a fudgey texture, the center of the cake should slightly wobble. Otherwise, remove once cake is set all over. Let the cake rest in the pan for 10 minutes before running a sharp knife along the edges. Flip the cake out onto a wire cooling rack to cool completely.
- Melt the chocolate in a medium bowl in the microwave in 30 second intervals. Use a rubber spatula to stir the chocolate and make sure it's smooth. Add in the butter and stir until the butter has melted as well and the glaze is smooth.
- Place the cake on your serving plate, then pour the glaze over the cake. Smooth the glaze across the top of the cake first, giving time for the chocolate to somewhat set before smoothing down the sides. As each minute passes, the chocolate will set more and more, making it less runny. Gently press shaved almonds along the sides of the cake.
Nutrition Facts : Calories 323 calories, ServingSize 8 Servings
JULIA CHILD'S REINE DE SABA (QUEEN OF SHEBA) CAKE
This is from Julia Child's first book, The French Chef. I learned so much from the early days of that show. This was my first attempt to make a cake from scratch when I was a wee one. My copy of The French Chef is pretty ragged. My boxer loved the book so much he ate the cover.
Provided by davinandkennard
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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. Unmold onto rack. Let cool 2 hours before storing or icing.
Nutrition Facts : Calories 334.7, Fat 23.8, SaturatedFat 12.8, Cholesterol 92.8, Sodium 49.3, Carbohydrate 28.1, Fiber 3.1, Sugar 16.2, Protein 6.2
GATEAU REINE DE SABA
Julia Child wrote that the Gateau Reine de Saba was the first French cake she ever ate. My version is a bit simpler to make than hers. I melt the chocolate with liquid, and I use all ground almonds rather than the traditional mixture of flour and almonds. I like my Reine de Saba to be slightly more like pudding and voluptuously melting. As "Reine de Saba" is French for Queen of Sheba, this seems entirely fitting. It also makes this cake eminently suitable for those who are gluten-intolerant. A little of this cake goes very far. You can easily get 12 slices out of this cake, so each person isn't consuming a huge amount of sugar. But to be defensive is to end on the wrong footing. A cake this good does you good, both body and soul.
Provided by Nigella Lawson
Categories dessert
Time 55m
Yield One 9-inch cake (10 to 12 servings)
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Butter a 9-inch springform pan, and line the side wall with parchment paper. In a heavy-bottomed pan, combine 12 tablespoons butter, 6 ounces chopped chocolate, almond extract and coffee. Melt over low heat, then transfer to a bowl and allow to cool.
- With an electric mixer, whisk egg whites and salt until soft peaks form. Slowly add 1/2 cup sugar until thick and glossy. Set aside.
- In a separate bowl, whisk together egg yolks with remaining 1/2 cup sugar until thick. Fold in the melted chocolate mixture. Add ground almonds and mix well. Whisk in a dollop of egg whites to lighten mixture. Using a rubber spatula, gently fold in the rest of egg whites, keeping batter airy.
- Scrape batter into pan and bake until cake is dry on top and a bit gooey in center, 30 to 40 minutes. (After 30 minutes of baking, check center of cake with a tester or toothpick. If center seems very wet, continue baking.) Cool cake on a rack for 20 minutes, then remove side of pan. Allow to continue cooling. Top of cake may crack as it cools, but glaze will cover most cracking.
- In a small saucepan, combine 2 tablespoons sugar, the corn syrup and 1/4 cup water. Bring to a boil, then remove from heat. Add 4 ounces chopped chocolate, swirl pan to mix, and allow to stand until melted, about 3 minutes.
- Whisk 1 tablespoon butter into icing, then pour evenly over cake. Use a spatula to ease icing out to edges of cake. Allow icing to cool, and set before slicing.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 13 grams, Carbohydrate 38 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 54 milligrams, Sugar 34 grams, TransFat 1 gram
REINE DE SABA
A flourless chocolate cake, with a crumbly texture. Wonderful served with a strawberry coulis or sliced strawberries and strong short coffee
Provided by Coasty
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat ovent to 160°C.
- Butter an 18cm springform tin and line with baking paper.
- Place chocolate, coffee and brandy in a bowl over simmering water and melt chocolate. Once melted stir together adding the chopped softened butter. Add almond meal and stir well.
- Remove bowl from the heat.
- Lightly beat the egg yolks and stir into the chocolate mixture.
- Beat the egg whites to soft peak. Lighten chocolate mixture with a spoon of the egg whites, then fold in the remaining egg whites.
- Pour into prepared tin.
- Bake for 40-45 minutes until the cake is firm at the edges and slightly soft in the centre.
- Cool completely in the tin before sliding onto serving plate.
- Dust with the icing sugar.
Nutrition Facts : Calories 336.4, Fat 26, SaturatedFat 13.2, Cholesterol 106.2, Sodium 32.4, Carbohydrate 25.8, Fiber 4.1, Sugar 19.1, Protein 6.7
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially important for the fruits and vegetables.
- Don't overcook the pasta: The pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
- Use a good quality olive oil: Olive oil is a key ingredient in many Moroccan dishes, so it's important to use a good quality one. Extra virgin olive oil is the best choice.
- Don't be afraid to experiment: Moroccan cuisine is very versatile, so feel free to experiment with different ingredients and flavors. You may be surprised at what you create!
Conclusion:
Moroccan cuisine is a delicious and flavorful cuisine that is sure to please everyone. The dishes are typically made with fresh ingredients and simple spices, making them a healthy and affordable option. If you're looking for a new and exciting cuisine to try, Moroccan food is a great choice.
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