Tasty Simple Fast
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 the Royal Cake without flour.
The cake is delicious, made with eggs and peanuts. Peanuts can be substituted with almonds or walnuts if desired.
Making a cake is very simple and easy!
It turns out to be incredibly tasty, tender, moderately sweet.
Let's cook
Grind 500 grams of roasted peanuts in a blender. If you don't have a blender, you can crush the peanuts with a rolling pin.
Immediately turn on the oven to heat up to 180 degrees.
You can watch a step-by-step video recipe in my video below
Divide 8 eggs into whites and yolks.
We separate carefully, the yolks should in no case get to the proteins, otherwise the proteins will not beat properly.
Add a pinch of salt to the proteins
We begin to beat at the minimum speed of the mixer
When the whites are foamed, gradually add powdered sugar to them, and continue to beat at medium mixer speeds.
In total, we need 270 grams of powdered sugar, this is 13.5 tbsp. spoons without top.
When the icing sugar has been introduced, gradually increase the speed of the mixer to maximum, and beat the whites until stable peaks.
Then, in 2 stages, we introduce 300 grams of chopped peanuts into the proteins.
Gently mix, in a circular motion, it is necessary that the proteins and peanuts are evenly combined.
At the same time, it is not necessary to mix for a long time so that the proteins do not settle.
On the back of the parchment paper, I drew a template for laying out the dough.
These are 2 circles with a diameter of 18 cm and 2 semicircles with a diameter of 18 cm.
Be sure to use high-quality parchment paper for baking.
Divide the dough visually into 3 parts and lay out on parchment paper according to the template.
If you are weighing on a scale, then put about 300 grams of dough on each circle.
If you do not plan to make the cake round, then it is easier and faster to put all the dough on a baking sheet and flatten. And then cut the finished layer into cakes of the size you need.
We remove the bake in an oven preheated to 180 degrees for 35 minutes, until a beautiful golden color.
While the cakes are baking, you can prepare the cream.
Put the finished cakes on parchment paper upside down, and immediately carefully remove the parchment paper on which they were baked.
We transfer the cakes to the wire rack and let them cool to room temperature.
Let's prepare the cream
Add 150 grams or ml of milk to 8 yolks.
Stir until smooth.
Add 100 grams or 5 tbsp. tablespoons without top sugar
We mix.
Add 50 grams of butter. For convenience, I cut it into small pieces.
Mix and cook on the stove.
Cook over medium heat, stirring constantly with a spatula.
The sugar and butter should be completely dissolved.
When the mass begins to thicken, we make the fire minimal. We change the spatula to a whisk, stirring constantly, bring the mass to thickening and remove from heat. No need to boil.
Immediately pour 150 grams of chopped dark chocolate with a cocoa content of 50% with a yolk mass.
Stir until smooth.
Cool to room temperature.
If this needs to be done faster, then the bowl with the cream can be placed in a bowl of cold water, and while stirring, cool to room temperature.
Beat 150 grams of soft butter at room temperature with a mixer.
The oil should be light and airy.
Add the yolk-chocolate cream cooled to room temperature to the whipped butter in 2 stages.
Beat until smooth at maximum speed of the mixer.
We immediately put off 2 tbsp. tablespoons of cream, so that they would then align the side of the cake.
Cover with cling film and put in the refrigerator.
Put the first cake on a plate.
Install a split ring with acetate film.
If the acetate film is not available, you can replace it with strips cut from parchment paper or from a baking bag.
Divide the cream visually into 3 parts and coat the cake with 1/3 of the cream.
We level evenly.
Sprinkle the cream with 50 grams of chopped peanuts
Cover with two halves.
I also smeared the bottom half with cream. Press down slightly.
Then we repeat
Cover the cake with the next 1/3 of the cream.
Sprinkle the cream with 50 grams of chopped peanuts
Cover with the third cake layer (bottom cake is smeared with cream).
Cover the cake with the remaining cream.
We make a pattern with a fork.
Cover the cake with cling film and put it in the refrigerator to stabilize for about 2 hours.
If desired, the cake can be refrigerated overnight.
We release the finished cake from the form and film.
Cover the side of the cake with the previously set aside cream.
Sprinkle with chopped peanuts on top along the edge.
And sprinkle the side of the cake with peanuts.
The cake is ready, it is very tasty and beautiful.
Today I prepared the basic version, without glaze.
But if you wish, the cake can be covered with chocolate or caramel icing, according to your taste.
Ingredients designed for cake diameter 19cm, height 7.5 cm, weight 1600 grams.
In 1 tablespoon without top 20 grams of flour, with top - 30 grams.
In 1 tablespoon without top, 20 grams of sugar, with top - 25 grams.
Royal cake ✧ no flour
Dough
+/– 280 grams (8 pcs.) proteins
270 gram (13.5 st. spoons without top) powdered sugar
300 grams roasted peanuts
Pinch salt
Cream
+/- 145 grams (8 pcs.) yolks
150 grams (ml) milk
100g (5 st. tablespoons without top) sugar
150 grams chocolate with cocoa content 50%
200 grams butter (add 50 grams to the custard base / 150 grams - beat)
Sprinkling (layer)
200 grams roasted peanuts
Peanuts can be substituted with almonds or walnuts if desired.
I also recommend taking a look at the page with this recipe.
Simple and quick to prepare Chocolate cake. Everything is mixed and ready