Reine de Saba

Reine de Saba Cake
Culinary Icon Julia Child would have turned 100 years old today! In her honor I baked a Reine de Saba. 

This cake will be served tonight at my table. We are having a family Dinner with my son that is going to study in Hong Kong for four months. It will be the last time that the five of us can be together until Christmas or New Year. I will have a chance to visit him in November. Can't wait.

REIN DE SABA - CHOCOLATE AND ALMOND CAKE


Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Ingredients:

  • 4 ounces or squares semi-sweet chocolate melted with 2 Tb rum or coffee
  • 1/4 lb or 1 stick softened butter
  • 2/3 cup granulated sugar
  • 3 egg yolks
  • 3 egg whites
  • Pinch of salt
  • 1 Tb granulated sugar
  • 1/3 cup pulverized almonds
  • 1/2 tsp almond extract
  • 1/2 cup cake flour (scooped and leveled, turned into a sifter)
Method
  1. Preheat oven to 350 degrees.
  2. Butter and flour the cake pan. Set the chocolate and rum/coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
  3. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
  4. Beat in the egg yolks until well blended.
  5. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
  6. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one-fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one-third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
  7. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
  8. Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
  9. To serve, use the chocolate-butter icing recipe below, then press a design of almonds over the icing.

You can view the recipe on: Mon Petit Four


More bloggers that baked the Reine de Saba: BS' In The KitchenYum Sugar




Julia Chils
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    13 comments

    1. I knew you would make something and I had a suspicion it would be chocolate! It looks gorgeous and will be a thing remembered at this special dinner. Hong Kong...wow...and you get to visit him as well! Such excitment over there!

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    2. Thanks so much Kayte. Yes it had to be chocolate. I'm a lover.

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    3. It's beautiful..I love Julia..I am sure your dinner was a success..
      It's always difficult to say Bye bye..It will be so exciting for you to visit in November]

      Bon Voyage..vous deux:)et plus!

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    4. Maravillosa torta luce espectacular,saludos y abrazos,hugs,hugs.

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    5. A beautiful cake and lovely tribute to Julia Child!

      Cheers,

      Rosa

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    6. Helene, that cake looks gorgeous and not so difficult to make. Thanks for sharing. Have fun in Hong Kong.

      Vicky

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    7. Happy birthday to Julia. By the way I have met Laura from An Uneducated Palate she is from here. As it so happens we first met at a cooking class at Mission Hill Winery "A Night with Julia Child".

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    8. Beautiful recipe for a fitting tribute to one of Americas greatest chefs! This is one cake I need to bake ... fast! Gorgeous Helene! Happy 100th JC!

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    9. What a work of art... I would love to be at your dinner table tonight. Everyone must be excited... have not made this one and it looks scrumptious!
      :)
      V

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    10. nice selection, helene--this is one of my favorite of julia's recipes!

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    11. It looks really yummy! Good luck to your son in Hong Kong!

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    12. julia would have been proud! WOW! it looks like chocolate heaven!

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    13. Oh Helen, what a beautiful cake...looks gorgeous!
      Hope you are having a fun week :)

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