Cake; Royal; from Aliya

“Royal” cake from Aliya

What attracted me to this cake was that two shortcakes (shortbread and meringue) are baked together! I did it and tried it. delicious!

2 yolks
1/3 tbsp. Sahara
100 g butter
0.5 tsp soda - quench with vinegar
1 tbsp. flour

2 squirrels
2/3 tbsp. Sahara
0.5 – 1 tbsp nuts

0.5 cans of condensed milk
150 g butter

1st shortbread: Grind the yolks with sugar,

add melted butter, slaked soda and flour.

Knead the dough and place in the refrigerator for 30 minutes. You will get 4 shortcakes.

2nd cake:
Beat the whites with sugar, as for meringue.

Chop the nuts coarsely.

Spread the dough on the frying pan with your hands,

sprinkle with nuts (and press into the dough),

and grease with protein cream.

Bake any shortbread over medium heat (somewhere 180 degrees, depending on your oven) for 12-15 minutes, until the meringue is golden brown.

So we bake all 4 shortcakes. I baked it in 2 pans to speed it up. One is in the oven, and the other is ready for baking.

Cream:
Beat butter with condensed milk

Spread the finished cooled shortcakes with butter cream.

Sprinkle nuts on top

The cake definitely needs to sit. Not soak, but actually infuse. If I bake a cake in the evening, then in the morning we already eat it. But the cake tastes best on the third or fourth day.

Bon appetit!

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Airy cake with meringue “Royal”

For connoisseurs of meringue, as an independent sweet, and cakes with meringue, I present the recipe for the Tsar’s meringue cake.

If anyone has already tried the recipe for the “Khreshchaty Yar” cake, which was presented by me a little earlier, then they will appreciate this sweetie 120%. Although I will not hide that the manufacturing process is slightly dreary and takes time. But having tried meringue cake at one point (taking the time to make and eat it), you will think that time is nothing, and meringue cake is everything!

Ready-made meringue cake “Royal”

The traditional recipe for the Royal cake contains ingredients for up to 25 servings. Yes, the end result is quite a hefty cake (about 3 kilograms). Using the culinary calculator located on the page of all recipes on our portal, start experimenting with half a serving.

The history of the origin of the dessert

According to one version, the dessert in question, called “Royal,” was the favorite delicacy of Elizabeth II. It was the royal chef under the name Darren McGrady who revealed to the world the secret of making this marvelous confectionery product.

Queen Elizabeth II in her youth

By the way, Elizabeth loved to eat, and not just sweets, so there were a huge number of favorite culinary creations for the table of the rulers of this world. And we're going to try to cook one of them now.

Ingredients for 20 (or more) servings

For the cakes we will need:

350 grams of good margarine

7 egg yolks

750 grams of the highest grade flour

3 tbsp. spoons of sour cream

For the savory cream, take:

2 cans (760 g) condensed milk (boiled)

3 packs (180 g each - 540 g total) butter

2 tbsp. spoons of cocoa powder

For the most delicious – meringue:

7 egg whites (zero waste creation)

2 cups sweet sand

150-200 grams of nuts (walnuts, hazelnuts or all others)

Inventory

baking tray

dish for assembling the cake

How to make Royal meringue cake

Shortbread dough is quite simply prepared: melt margarine in a water bath and mix with yolks, sour cream, soda, a pinch of salt and flour.

It should be noted: You don’t have to extinguish the soda, since sour cream (more precisely, its acid), which is part of the consistency, will do everything for us. Although you can quench it (this does not adversely affect the properties of the dough) with lemon juice or vinegar.

The dough will be greasy and not sticky at all. Let's leave it alone and put it in the refrigerator for at least one hour.

Making dough for the Tsar's cake

At this time we start preparing the meringue. Beat the whites with sweet sand.

It is worth paying attention: It is better to immediately use half the portion for making meringue, then during the baking of the cakes - the second. This is explained by the fact that the protein mass may fall off while it waits for implementation.

We do not stop whipping the whites until we get a stable, dense composition.

We will divide the rested dough into several parts, which will later become our cakes.

It is better to immediately divide the shortbread dough into equal parts for the cakes.

Roll out the shortcakes and place them on a prepared baking sheet (greased with butter and sprinkled with flour or lined with parchment paper for baking). We place our protein mass on top of the dough in an even (as far as possible) layer (we use approximately 2 tablespoons of proteins per shortbread).

If you love a nutty taste, you can sprinkle the whites with chopped nuts.

Before adding the whites, you can trim the edges using a plate, for example, by trimming the edges directly on the baking sheet. If you have a desire or need to make a cake of an unusual shape, then we will create a sketch on parchment, according to which we will cut out the shapes.

Cut the rolled out cake to shape

The baking process is done at 180° for about 6 minutes. After 6 minutes, lower the temperature to 120° and let it bake for about 16-18 minutes.

After baking, we get this wonderful shortcake with baked whites, as shown in the photo below.

Egg whites on ready-made shortbread

How to prepare cream for a cake with meringue “Royal”

Let's keep the butter until it reaches room temperature and beat it with a mixer until white.

Making cream for the royal dessert

Carefully and evenly add boiled, ready-made condensed milk into the resulting mass and mix in cocoa (if desired). Whip the cream with special care.

Thoroughly whipping the cream

The size of the purchased cream is enough to grease 10 layers of the Royal cake (consumption per 1 cake is 2 tablespoons). In addition, it remains for coating the barrels of the meringue cake. Although you can leave them open to enthusiasm.

Frosted “Royal” cake with meringue

Assembling a meringue cake

The process of assembling the cake is very simple, the main thing is to follow this method:

The first shortbread is placed with the egg whites up and coated with cream.

Place the second one white side down and spread cream on top

We will place the next cakes with the baked whites down; in other words, you only need to coat the creamy mixture on the sandy surface of the cakes.

Amazing shortcakes with baked meringues

As a decoration, you can use one of the cakes, which you should previously grind in a blender to a powder state. You can decorate the top with chocolate icing, butter figures, or cover the Royal Cake with fondant.

I will be very glad to see in the comments reviews about your own experiences, and whether you have tried baking such an inspiring cake.

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“Royal” cake (two shortcakes (shortbread and meringue) are baked together!

Saturday, November 05, 2016 18:54 + to quote book

Cake “Royal”

What attracted me to this cake was that two shortcakes (shortbread and meringue) are baked together! I did it and tried it. very tasty!

Glass = 250 ml.
Shortbreads:
1st shortbread: 2 yolks 1/3 tbsp. sugar 100 g butter 0.5 tsp. soda - quench with vinegar 1 tbsp. flour

2nd shortbread: 2 whites 2/3 tbsp. sugar 0.5 - 1 tbsp nuts Cream: 0.5 cans of condensed milk 150 g butter

1st shortbread: Grind the yolks with sugar,

add melted butter, slaked soda and flour.

Knead the dough and place in the refrigerator for 30 minutes. You will get 4 shortcakes.

2nd cake:
Beat the whites with sugar, as for meringue.

Chop the nuts coarsely.

Spread the dough on the frying pan with your hands,

sprinkle with nuts (and press into the dough),

and grease with protein cream.

Bake any shortbread over medium heat (somewhere 180 degrees, depending on your oven) for 12-15 minutes, until the meringue is golden brown.

So we bake all 4 shortcakes. I baked it in 2 pans to speed it up. One is in the oven, and the other is ready for baking.

Cake “Royal”

I have never come across a recipe like this before. Very affectionate, easy to make, looks luxurious. The taste is unique. I was amazed by its content. The minimum amount of goods left.

Ingredients for “Royal Cake”:

Egg yolk - 2 pcs
Egg white – 2 pcs.
Sugar - 1 cup.
Butter – 250 g
Slaked soda with vinegar - 0.5 tsp.
Walnuts - 0.5 cup.
Condensed milk - 0.5 ban.
Wheat flour / Flour - 1 cup.

Production time: 120 minutes

Number of servings: 8

Nutritional and energy value:

Ready meals
kcal 3365.5 kcal	proteins 31.3 g	fat 224.1 g	carbohydrates 353.6 g
Portions
kcal 420.7 kcal	proteins 3.9 g	fat 28 g	carbohydrates 44.2 g
100 g dish
kcal 448.7 kcal	proteins 4.2 g	fat 29.9 g	carbohydrates 47.1 g

Recipe for “Royal Cake”:

First we prepare the dough. Grind 2 yolks with 1/3 cup sugar. (Glass 250 ml)

Add 100g of melted butter, slaked soda, flour. Knead the dough. Place in the refrigerator for 30 minutes. There will be a small lump, but don’t be alarmed, there will be enough dough for 4 shortcakes.

We begin to create the top layer of meringue cake. Beat 2 egg whites with 2/3 cup sugar. 10 minutes is enough (with a mixer)

We break the nuts into small pieces. Take out the dough and divide it into 4 equal parts. Take the first part and form it into a circle. In a lightly greased frying pan, spread the dough carefully, about 0.5 mm wide. Press the nuts into the dough.

Spread protein cream (meringue) on top of the cake with nuts

Place in a preheated oven (180 degrees) for 15 minutes until the meringue is slightly golden brown. So we bake 4 shortcakes. It’s better if you have 2 frying pans, or you can use a larger baking sheet, then spread the dough to the size of an average palm. So faster.

Preparing the cream. Mix condensed milk with 150 grams of melted butter. (mixer). Grease any shortbread.

Let our cake soak for 8-10 hours. The cake will be 20 cm in diameter.

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