Queen of Sheba

Reine de Saba. A French classic almond and chocolate cake with a rich and creamy, silky smooth texture topped with chocolate glazing and almond slices. A delicious coffee treat.


It has been a while now since my last post, but it is really not easy to blog, study and work at the same time. In addition I have also been trying to redecorate my room for quite a while now, with still no success. Blogging needs time. A lot of time actually, and time is what I am running out of these days, or maybe for the last few months. But despite having no time at all, I have been able to bake a lot for some strange reason. Maybe baking does not need any time, it is done before you know it and then you realize it has taken your whole day. But this is how it is and it tells what your preferances really are. I have a loads of pictures and recipes waiting to be posted up and I have summer vacation from my studies so I will try to atleast blog once a week to keep the track, but no promises as working is not less tiring.

So, for about two and half week ago I finally gave this delicious chocolate cake a try. It was the month of May, almost the mid-dates and of course it had to be French. This cake is called "Reine de Saba" or Queen of Sheba and I have no idea how this cake connects to the Queen of Saba, but it is for sure a majestic cake. I had seen this cake for a while, but never really dared to try until this weekend I suddenly decided to make it and bring it to my sister's house were this cake was enjoyed with cold coffee.

This cake is Julia Child's version of the world famous chocolate cake and resembles a lot like the French chocolate cake, but has an addition of ground almonds and a different preparing method. The cake is glazed with chocolate icing and decorated with sliced almonds all around the cake. The cake is so simple too look at, yet there is something so elegant about it. It is amazing how some ivory almond slices can beautify the dark brown surface.

I loved the cake! It just fitted my taste buds so perfectly. So admirable. I even liked it more than the French chocolate cake I made a while ago and I am wondering why on earth I have not tried it out earlier! It was delicious; rich in taste and creamy in texture. The next day we had some guests and I served this cake, and I think I could hear one of them saying that they usually do not like chocolate cake, but this was an exception (I was in another room, so I am not sure, but I heard something like this and it was only one half piece left of the cake when they left, so yes). This recipe is by Julia Child and have a more complicated process, but there are recipes out there which are straight forward. However, if you have decided to try it out, then I highly recommend this recipe by Julia Child. It is absolutely worth a litte effort and time.

A cake worth a queen? Definitely!


Makes about 8-10 servings

I n g r e d i e n t s

2 tbsp coffee, diluted
120 g chocolate, dark
100 g butter
100 g sugar
3 egg yolks
3 egg whites
1 tbsp sugar
1 pinch salt
50 g almonds, ground
2 drops almond extract (optional)
50 g all-purpose flour

Butter and flour an round spring form, about 22 cm
Pre-heat oven at 170 C

1. Melt the chocolate and diluted coffee over hot water bath, set aside

2. Whisk the egg yolks together, set aside

3. Meanwhile cream the butter and sugar until light, creamy and fluffy, then add in the whisked egg yolks

4. Blend well (you want a creamy smooth texture)

5. Have the egg whites in a separate and clean medium sized bowl, add in one tablespoon of sugar and a pinch of salt

6. Whisk the egg whites until they form stiff peaks

7. Stir in the melted chocolate using a rubber spatula

8. Fold in finely ground almonds using a spatula

9. Immediately fold in 1/4 of the whisked egg whites to add volum to the batter

10. Sift in flour and egg whites alternatively in three sessions blending well after each

11. Nice and silky batter

12. Pour the batter in prepared form

Bake in the lower part of oven at 170 C for about 20 minutes or until a pin inserted comes out clean from the edge and oily from the middle (you want it to be a little wobbly in middle)

Glazing

75 g chocolate, dark.
30 g butter
1 tbsp coffee, diluted
15-20 almond flakes / sliced almonds for decorating

1. Blanch almonds and slice them in halves or just use almonds with their skin on and cut them in halves lengthwise
2. Melt the chocolate and diluted coffee over hot water bath
3. Add in butter and stir well
4. Fill a bowl with cold water and ice cubes
5. Have the melted chocolate bowl over the ice water (to cool down the chocolate mixture)
and stir until the consistency becomes thick and nicely smooth to spread over the cake
6. Spread the chocolate icing evenly on the cooled cake, around and on the sides
7. Press in one almond slice (with the white side out)slightly tilted all around the sides of the cake

Let set in the refrigerator preferably overnight or atleast 4 hours (as most of the cakes, this cake also improves taste the next day)

14 Mai, Trois ans and let me end this post with a quote..

"Nobody can go back and start a new beginning, but anyone can start today and make a new ending".
~ Maria Robinson

Love..

in one slice <3

Delicious..

Reine de Saba

Lemon & Strawberry Charlotte Russe

A very light and fresh cake with lemon fromage and lemon curd on a sponge decorated with lady fingers and fresh strawberries. A good match for sunny days.


The amazing weather lately with cold air and very sunny days has really given a taste of spring. The weather has now changed to cold and rainy gray days, but while they were spreading sunshine I took the opportunity to make an cake with a very summery taste and texture. Okay, I have been really busy these days and I need to update a bit since I started writing this post a while ago, but the weather is still the same apart from the trees and plants that have turned green and lively, so beautiful. Spring is now here.

The cake was my version of Charlotte Russe and received divided opinions among the eaters. Some liked it, others were not so fond of the combination (sponge cake with lemon curd). Personally, I think the flavors were good, but the sponge cake at the bottom did not really combine well with the fromage and lemon curd. Or maybe I should have soaked it a little more as it turned to be more dry in relation to the rest. Other than that, I think it was a light cake with fresh flavors that could be a good dinner-ending at summers.

I am sharing the recipe even though this cake received some critics, but everyone has different taste and perhaps you may find it good. Otherwise you could also use the recipes for lemon fromage and lemon curd to make other desserts and maybe the presentation could be an inspiration. The lemon curd recipe is really good and ever since I started to use that butter and sugar creaming method, I have got really good curd with the right creamy consistency and great flavor.

Makes about 10 servings

I n g r e d i e n t s

Grease the sides of a spring form, about 24 cm and cover the bottom with waxed paper
Preheat the oven at 200C

Sponge Cake Bottom

2 eggs
80 g sugar
80 g allpuporse flour, sifted
1 tsp baking powder

1. Sift the flour and baking powder together and mix well to combine, sift again
1. Beat eggs and sugar until they form a very thick eggnog (3-5 minutes)
2. Carefully sift in the flour and fold until just combined

Lower the heat of oven to 170C and

Bake at the lowest slowt for about 15-25 minutes until firm to the touch and an pin inserted comes out clean

Let cool covered with a cloth

Meanwhile, prepare lady fingers


Lady Fingers

2 eggs, separated yolks and whites
60 g sugar
60 g allpurpose flour
icing sugar for dusting

Prepare a baking tray with waxed paper
Preheat the oven at 180C

1. Whisk the egg whites and half of the sugar (30 g) until they form a stiff meringue

2. In another bowl, whisk the egg yolks and rest of the sugar (30 g) to a fluffy eggnog

3. Fold the meringue and eggnog together using a spatula

4. Sift the flour

5. Carefully fold the flour in the egg mass using a spatula

6. Fill the batter in a piping bag with a round nozzle, about 1 cm or use a plastic bread bag which you cut 1 cm on the edge,
pipe the batter on the baking sheet, about 12 cm long rods, dust well with icing sugar

Bake in the middle of a moderately hot oven at 180C for about 5-8 minutes or until they turn slightly golden (try to lift it up from the tray, if it slips off, they are ready)

Let cool on a wire rack


Lemon Curd Filling

60 g egg yolks (about 3)
60 g sugar
60 g butter
2 tbsp lemon juice, freshly squeezed

1. Cream the sugar and butter together until light and fluffy using an electric mixer
2. Transfer the creamed sugar and butter to a medium sized sauce pan
3. Add the egg yolks
4. Let heat over medium heat stirring continously until it starts thickening (about 5-7 minutes)
5. Stir in lemon juice
6. Remove from heat when you have the consistency of a thick curd (you do not want it to be too thick as it will thicken even more when it cools)
7. Transfer to a bowl and let cool


Lemon Fromage

3 dl whipping cream
0,5 dl sugar
2 tsp vanilla sugar
1,5 tsp gelatine, powdered
0,5 tbsp water, cold
2-3 tbsp lemon juice, freshly squeezed
1 tsp lemon essens (optional)

1. Have half tablespoon cold water in a small bowl and sprinkle over gelatine, let set for about 5-10 minutes
2. In a large bowl whip the cream until soft peaks starts to form, add in sugar and vanilla sugar
3. Have the lemon juice in a bowl over hot water bath and stir in gelatine until completely dissolved
4. Add the lemon-gelatine mixture to the whipped cream followed by lemon essens


Topping

1 dl whipping cream
300-500 g strawberries, fresh

0,5 dl milk or juice for soaking


Assembly of Cake

1. Place the spring form (without the bottom) on a serving tray/plate and put the cake bottom inside
2. Soak well with milk or juice
3. Spread the lemon curd evenly on the cake
4. Cut the lady fingers in halves and arrange them all around the spring form over the cake bottom so they
face with their front toward the form and their bottom inside the form
5. Spread over the lemon fromage and cover the form with plastic foil
5. Let the cake set in the refrigerator over night (the fromage needs time to get firm)
6. Carefully remove the spring form and decorate with whipped cream and strawberries before serving


Fresh strawberries, cream and lemon..

good summery flavors

in one go!

Chocolate Chip Cookie & Praline Ice Cream Cake

An ultimate vanilla ice cream cake with salted chocolate chip cookies and almond praline. A "to-die-for" combination that will excite your taste buds!


Few things get me out of control when it comes to sweets. I have now explored that this chocolate chip ice cream cake is one of them. I can let go of many things, like chocolates and other sweet stuff when I am being strict with how much sweetness to put in me, but let me tell you that I have a weakness of sweet and salty combinations, be it chocolate, cakes, ice cream or the like. And I think that is why I lost this time ending up with literally eating the whole cake all alone (not being the biggest fond of ice cream), with the exception of the one piece I gave to my sister and the two bites my niece had and a tiny piece which someone had stolen from the freezer! I am glad there was no more of this cake, or I think I would have put on a few kilos in a short time.

The idea of making this ice cream cake actually stroke me when I made a batch of Fleur de Sel & Oatmeal Double Chocolate Chip Cookies the other day. I have always loved to add crushed chocolate chip cookies in my ice cream, it is just so good. Having freshly made chocolate chip cookies at my hand, and that too salted, I thought why not use them in the vanilla ice cream which has been in the freezer for a long time. No one is really fond of plain vanilla ice cream, I think. Chocolate chip cookies and ice cream is a sure winner combination, but I wanted to add a twist to this and therefore the thought of adding crushed praline sounded tempting yet being a bit unsure on how well it would work with chocolate chip cookies. But as we have a saying here in Norway "the one who does not dare, does not win", I went for it. And do I need say more? I think the illustration of me ending up eating the whole ice cream cake alone should be a proof that the combination was to die for!

The chocolate chip cookies and praline had developed such a nice soft texture in the ice cream and they complimented each other really well. And not enough with that the taste of sea salt from the cookies mixing up with the sweetness of the ice cream and crunchiness of the pralines; indescribable! A little funny to think that this cake was meant for my sister's family, but I had made a creamy fruit salad that day and then we had it instead and I got the ice cream cake saved for me alone not even bothering to share with anyone at home.

The weather has been so lovely the past days, it really feels like spring is here. The sun has warmed up the bright days and I can not remember if I have seen this mild March before. And when the weather is amazing, you really crave for cakes that are more light and cold and summery, and this ice cream cake is a winner in these days. I have even another idea of combination to use in ice cream and I might come up with it as soon as I have tried it out.


I n g r e d i e n t s

1,5 - 2 liters vanilla ice cream, good quality
1/2 quantity Sea salt & Oatmeal Double Chocolate Chip Cookies or
10 chocolate chip cookies, store bought
100 g praline, crushed

Praline

75 g sugar
30 g almonds, chopped roughly

Prepare a baking paper, greased with oil or waxed on a tray

1. Melt the sugar over medium-high heat for about 5 minutes (be careful, it goes fast and you do not want to burn the
sugar)until the sugar is just melted in lightly auburn in color
2. Remove immediately from heat and add roughly chopped almonds, stir to combine
3. Spread it out on prepared baking paper

Let cool for about 15 minutes and it is ready for use

NB! If the praline is stuck to the baking paper, brush some cold water on the baking paper, wait for a few minutes and it will slip off easily


Making the ice cream cake

1. Let the ice cream at room temperature for about an hour or until it just gets a soft and creamy consistent which is
easy to spread(you do not want melted ice cream)

2. Meanwhile, prepare a round spring form, about 20-24 cm with plastic wrap

3. Crush the chocolate chip cookies with a kitchen mallet to medium to fine crumbs, leaving a few crumbs larger than others

4. Crush the praline roughly

Now that all the components are ready, we need to assembly the cake


Assembly

1. Spread 1/3 of the ice cream on the prepared spring form

2. Sprinkle over 1/3 of the crushed praline and use a spoon to stir it in

3. Take half of the chocolate chip cookie crumbs and sprinkle over evenly

4. Spread another layer of 1/3 part ice cream over the cookies layer

5. Repeat with crushed praline and cookie crumbs

6. Add a final layer of ice cream and finish off with some crushed praline sprinkled on top

7. Cover with plastic wrap

Let firm in the freezer overnight (it is important as the texture and flavors has to develop)

Cut around the edges using a knife dipped in hot water to let the ice cream cake slip off from the form


Amazing ice cream cake.. I love it!

Ahh, look at the layers of chocolate chip cookies and vanilla ice cream..

A bite of yumminess!

A wonderful cake in this lovely spring time <3

Fleur de Sel & Oatmeal Double Chocolate Chip Cookies

Dark & white chocolate chips in combination with oatmeal and sea salt. What more can you ask for in a cookie?


I was having cravings for some really good chocolate chip cookies the other day and the last recipe I tried did not really achieved a place in my best recipe book. So, I went on Google for a research on the best chocolate chip cookies out there and after some readings of few recipes, I decided to try out the Browned Butter Chocolate Chip Cookies by RecipeGirl. What actually attracted me the most was the browned butter part which I have developed a special love for after the world's best Browned Butter Brownies.

I slightly adapted the recipe to fit my expectations, like adding white chocolate chips along with the dark ones and a little oatmeal to give more chewiness. And the most important; the sea salt. Yes, I added sea salt to my cookies and the salt gave them a wonderful taste. I also substituted half n half with milk as I did not have it available and it worked really fine.

These chocolate chip cookies were very good and the combination of dark and white chocolate chips with the taste of sea salt and browned butter was amazing! Right from the oven the cookies have a chewy and soft texture, but gets a bit harder the next day. They are perfect with a glass of cold milk, or even better with some good vanilla or chocolate ice cream! I had a few of the cookies and used the rest in an ice cream cake which was dangerously good and I have so far eaten up half of it alone!! The recipe will come in my next post, and it is really worth waiting for it.

For those of you who are used to measurements in cups, please visit the original recipe on RecipeGirl.


Makes about 20 cookies

I n g r e d i e n t s

140 g all purpose flour
1/2 tsp baking soda
1/8 tsp baking powder
1/2 tsp sea salt
113 g butter
125 g brown sugar
30 g sugar
1/2 tbsp half n half or milk
1/2 tbsp lemon juice
3/4 tsp vanilla extract or powder
1 large egg yolk
0,5 egg white
30 g oatmeal
50 g dark chocolate, chopped
50 g white chocolate, chopped


1. In a medium bowl, sift together flour, baking soda, baking powder and salt, combine well

2. In a medium sauce pan, melt the butter over medium.low heat until brown bits starts to form at the bottom, remove from heat

3. Stir in the brown sugar and white sugar, have it over in a medium sized bowl

4. Using an electric mixer, cream the butter and sugars together, add half n half or milk, mix until creamy

5. Add lemon juice, egg yolk and egg white, mix until well combined

and creamy

6. Add half of the flour, mix till it is incorporated

7. Add the remaining flour and mix until combined thoroughly

8. Add oatmeal and roughly chopped chocolate chips

8. Stir to combine

Cover with plastic wrap and let chill in the refrigerator for about 1 to 2 hours until the dough is firm (meanwhile, prepare two baking trays with baking paper or greased with oil or butter)

9. Roll the dough to a thick roll, divide in 20 equal parts and roll each to form a ball

10. Place the balls on two prepared (baking paper)/greased baking trays, leaving a space on 3-4 cm between each (running out of baking paper, I had to use lunch paper greased with oil)

Bake in the middle of a moderately hot oven, preheated at 175 C for about 10 - 12 minutes or until they have golden edges

Let cool on the tray

Store in a air-tight container

Fleur de Sel & Oatmeal Double Chocolate Chip Cookies..

ready to enjoy!

Bite into crunchy goodness!