New cake "Chess Queen".
Hello everyone! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook a delicious, soft, moderately sweet, with a delicate chocolate taste, homemade Chess Queen cake.
You can watch a step-by-step video recipe in my video below.
Let's cook
Divide 3 eggs into whites and yolks. With the squirrels, we will prepare the Angelic Biscuit a little later, leaving the squirrels on the table for now.
And now let's make a yoghurt custard with the yolks.
Yoghurt Custard - 1 part
In a saucepan, mix together
- 80 grams or 4 tbsp. tablespoons without top sugar
- 10 grams or 1 tsp. a heaping spoonful of wheat flour
Add 3 yolks and mix until smooth.
Add 150 grams of thick natural yogurt (optional yogurt can be replaced with sour cream), mix until smooth and cook on the stove.
Cook over medium heat, stirring constantly with a spatula. When the mass begins to thicken, we change the spatula to a whisk and, stirring constantly, bring the mass to a boil.
When the mass boils, make the fire minimal and boil it constantly, stirring for about one minute. The finished custard base should be like pudding in consistency.
Remove the pan from the heat and place it in a bowl of ice water. While stirring, cool to room temperature.
Cover the cooled custard base with cling film in contact and leave on the table.
Angel biscuit
Put together 20 grams of sugar and 10 grams of vanilla sugar at once.
Also combine 40 grams of wheat flour and 50 grams of powdered sugar.
Add a pinch of salt to 3 proteins and beat the proteins into a light foam at a low speed of the mixer.
When the proteins whisk into a light foam, add a pinch of citric acid to them.
We continue to beat and add the sugar and vanilla sugar mixture.
When the sugar dissolves, gradually increase the speed of the mixer and beat the whites until soft peaks. The protein mass should be airy, but not dense.
Sifting, add wheat flour with powdered sugar. Gently mix with a spatula, in a circular motion from bottom to top until smooth.
It is not necessary to mix for a long time, as soon as the mass becomes homogeneous, it is enough. The dough should remain airy.
We leave the dough on the table and immediately prepare a chocolate sponge cake.
Chocolate biscuit
Divide 3 eggs into whites and yolks.
Add a pinch of salt to the yolks and mix until smooth.
We also add a pinch of salt to the proteins. We begin to beat the whites at a low mixer speed, when the whites beat into a foam, gradually add 90 grams or 4.5 tbsp. tablespoons without top sugar.
When the sugar is completely dissolved, gradually increase the mixer speed to maximum and beat the egg whites until they reach steady peaks.
Pour in the yolks, ground with salt.
Gently, in a circular motion, mix until smooth. It is not necessary to mix for a long time, as soon as the mass has become homogeneous, it is sufficient.
Sifting add
- 70 grams or 3.5 tbsp. whole spoons of wheat flour
- 20 grams or 2 tbsp. cocoa spoons
Mix gently in a circular motion from bottom to top until smooth. It is not necessary to mix for a long time, as soon as the mass has become homogeneous, it is sufficient.
Put together
- 30 grams or 2 full tbsp. tablespoons of milk at room temperature
- 30 grams or 3 tbsp. tablespoons of vegetable oil
Add a little dough to the mixture and mix until smooth. We add so much dough that the mass is not very liquid or very thick.
Pour the mixture into the dough. Stir gently in a circular motion until smooth.
I bake a sponge cake in a 33 x 22 cm mold.
The form is covered with a Teflon rug, you can cover it with parchment paper. If you are unsure of the quality of your parchment paper, lightly brush it with vegetable oil.
With a tablespoon, spread half of the angel's biscuit in a checkerboard pattern into the mold.
Spread the chocolate biscuit evenly on top. Next, in a checkerboard pattern, lay out the second half of the Angelic Biscuit.
We remove the bake in an oven preheated to 180 degrees until tender. My biscuit was baked for 20 minutes.
We check the readiness of the biscuit with a wooden stick. Pierce, if the stick comes out dry, then the biscuit is ready. It is not necessary to overdry the biscuit.
Cut the biscuit in half and put it on a wire rack to cool to room temperature.
While the biscuit is cooling, finish the custard and make the chocolate cream.
Yoghurt Custard - Part 2
Beat well with a mixer 50 grams of butter at room temperature.
Add 10 grams or 2 tsp. tablespoons of vanilla sugar. Vanilla sugar can be added to taste. Stir until smooth.
Add part of the custard base, beat well with a mixer until smooth. The custard base, like the butter, should be at room temperature.
Add the remaining custard base. Beat until smooth and airy at maximum speed of the mixer.
The cream turns out to be delicate, airy, light, very tasty. It has a beautiful creamy color and keeps its shape well when chilled.
Chocolate cream
Heat in a microwave oven or in a water bath 100 grams of dark chocolate with a cocoa content of 50%. Stir the chocolate until smooth and leave it on the table.
For 250 grams of thick natural yogurt (optional yogurt can be replaced with sour cream) add
- 20 grams or 2 tbsp. spoons without topped sifted cocoa
- 40 grams or 2 tbsp. plain spoons of powdered sugar
Stir until smooth, powdered sugar and cocoa should completely dissolve.
Add the previously melted chocolate.
Mix everything well with a whisk until smooth. The cream is ready, it is very tasty, has a rich chocolate taste and keeps its shape perfectly.
Assembling the cake
To soak the cakes, I mix together 50 ml of pure cold water and 1 tsp. a spoonful of vanilla sugar.
Cut off the edges of the cooled cakes. We leave the cut pieces, they will later sprinkle the sides of the cake.
We put the first cake on a plate and saturate it with some of the impregnation.
Install a detachable mold and an acetate film.
Using a pastry bag or a teaspoon, spread half of the yoghurt cream in a checkerboard pattern.
Next, fill in the voids with half of the chocolate cream.
Put the second cake on the cream, press the cake lightly.
I spread the cake bottom side up, the bottom side is porous, so the impregnation is better and faster absorbed.
We saturate the cake with the remaining impregnation.
Cover the crust in a checkerboard pattern with the remaining half of the yoghurt cream.
Next, we also lay out the chocolate cream in a checkerboard pattern.
We put the cake in the refrigerator to soak and stabilize for at least 3-4 hours, I usually put it away at night.
I left about 1 tbsp. spoon of each cream, coat the sides of the cooled cake with this cream.
Free the chilled cake from the mold and the acetate film. Cover the sides of the cake with the previously set aside cream.
Grind the cut edges from the cakes in a blender into crumbs and sprinkle the sides of the cake with crumbs.
The "Chess Queen" cake is ready, you can serve it to the table. I advise you to cook it!
A wonderful cake for both home tea drinking and a festive table!
The ingredients are calculated for a cake measuring 16 by 18 cm (round shape diameter 19 cm), 6 cm high, and weighing 1200 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams of flour.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams of sugar.
Chocolate biscuit
- 3 eggs
- 2 pinches of salt
- 90 grams (4.5 tbsp. spoons without top) sugar
- 70 grams (3.5 tbsp. spoons without top) wheat flour
- 20 grams (2 tbsp. spoons without tops) cocoa
- 30 grams (2 full tbsp. spoons) milk
- 30 grams (3 tbsp. spoons) vegetable oil
Angel biscuit
- 3 egg whites
- a pinch of salt
- a pinch of citric acid
- 20 grams (1 tbsp. spoon without top) sugar
- 10 grams (2 tsp. spoons) vanilla sugar
- 40 grams (2 tbsp. spoons without top) wheat flour
- 50 grams (2.5 tbsp. spoon without top) powdered sugar
Chocolate cream
- 100 grams of dark chocolate with 50% cocoa content
- 20 grams (2 tbsp. spoons without tops) cocoa
- 40 grams (2 tbsp. spoon without top) powdered sugar
- 250 grams of thick natural yogurt or sour cream
Yoghurt Custard
- 150 grams of thick natural yogurt or sour cream
- 3 egg yolks
- 80 grams (4 tbsp. spoons without top) sugar
- 10 grams (1 tsp. heaping spoon) wheat flour
- 10 grams (2 tsp. spoons) vanilla sugar
- 50 grams of butter
Impregnation for cake layers
- 50 grams (ml) pure cold water
- 5 grams (1 tsp. spoon) vanilla sugar
I also recommend taking a look at the page with these recipes.
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I wish you bon appetite and excellent mood!
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