Reine de Saba (Queen of Sheba) Cake Recipe via Julia Child

This is indeed true if she wonders, fell in love with French cuisine. It is said that Julia Child was the first child to ever eat this almond and chocolate cake, which was named after the Queen of Sheba.

The French would consider a simple chocolate cake made with a lovely meringue of finesse and plentiful butter to be a gloriously executed and conceptually French gateau saba de reine.

Reine de Saba Gateau: Le Chocolat

This cake is chocolate because, however, I’m making a point of saying it here. If you ask me, it’s always important to use high-quality chocolate, even though it’s important for a saba de reine.

If high-quality chocolate is not utilized in this location, then where else should it be used?

I enjoy using 72% dark chocolate because it has a perfect balance of sweetness and rich cocoa flavor. Unlike darker chocolate bars that can end up tasting a bit too bitter, this dark chocolate has the perfect balance of sweetness and rich cocoa flavor that I appreciate.

Those simply won’t suffice for a cake of this nature.

Reine de Saba Recette via Julia Child

The texture of this cake is truly remarkable, which is the reason it is a perfect fit for a queen. Simply put, this cake is undeniably luxurious, and it is made with the usual ingredients for baking a saba de reine recipe. There is nothing peculiar about the ingredients used in this baking recipe for saba de reine.

If you follow Child Julia’s instructions, you’ll get a slightly underdone cake that lends a creamy quality. Thanks to the almond flour and meringue used in the batter, saba de reine A is typically much spongier and lighter.

Depending on what kind of person you are, you may prefer cake-like brownies or fudge-y super brownies. How long you decide to bake the cake really depends on your personal preference. I have also baked a perfect saba de reine following Child Julia’s advice.

I am the latter, so you will observe that my cake has a soft, yet fully cooked texture.

Why Less Is More

The idea of baking a vintage cake brings nostalgia to home. I love the idea of a single layer cake. The simplicity of this saba de reine cake appeals to me.

The meticulous arrangement of shaved almonds along the edges of the cake was the sole artistic aspect in adorning this cake. A glossy layer is achieved by blending melted chocolate and softened butter, which is simply the chocolate glaze on the surface.

This queen of Sheba demonstrates that, more frequently than not, simplicity can be significantly more.

Ingredients

Meringue

3 egg albumens.

Dash of salt.

1 tablespoon of granulated sugar, (15 grams).

Cake

1/2 cup of softened unsalted butter (115 grams).

2/3 cup of granulated sugar, (150 grams).

3 egg yellow parts.

4 ounces of melted dark chocolate (72%), equivalent to 114 grams.

2 tablespoons of brewed coffee, (30 grams).

1/3 cup of ground almonds, (26 grams).

1/4 teaspoon of almond extract, (1.25 grams).

1/2 cup cake flour, (62 grams).

Chocolate Glaze

2 ounces of dark chocolate, (57 grams).

1/4 cup of room temperature unsalted butter, (57 grams).

Extras

Sliced almonds, for garnishing.

Unsalted butter, softened, for greasing the pan.

Instructions

Create the meringue

As the eggs start to froth and lose their yellow hue, whip them swiftly on a high setting. Incorporate a dash of salt and the egg whites into the stand mixer’s bowl. Gently coat a 9″ cake pan with softened butter. Preheat the oven to 350°F (180°C).

The peaks should form stiffly until the speed is high on the whisk to continue, and sprinkle a tablespoon of granulated sugar over the egg whites. They should look just a bit more creamy than shaving cream, when the whisk is held upside down, the egg whites should stick to the whisk.

Move the egg whites to a medium bowl and temporarily keep aside. Cleanse the stand mixer’s bowl.

Create the cake

In the bowl of a standing mixer, beat the unsalted butter and granulated sugar together on medium speed until fluffy and light. Add the egg yolks and mix until the batter is vanilla-colored.

Enhance the batter’s texture by gently incorporating 1/3 of the beaten egg whites at a low speed. Combine the almond meal and almond extract. Integrate the melted chocolate and coffee into the batter by mixing them together.

It is important not to incorporate any whites eggs. Finally, gently fold in the remaining whites eggs. Add the remaining cake flour and gently mix. Mix and fold the remaining cake flour into the batter. Fold the remaining whites eggs into the batter and add another third of whites eggs. Now, use a rubber spatula to stir in half of the cake flour.

Spread the batter evenly into your pan using a light hand.

Create the glaze

Melt the chocolate in a medium bowl in the microwave at 30-second intervals. Use a rubber spatula to stir the chocolate until it is smooth and well melted.

On the edges of the cake, delicately apply sliced almonds. By reducing its liquidity, the chocolate will solidify further with each passing minute. Prior to smoothing the edges, allow ample time for the chocolate to partially solidify, and then spread the glaze evenly on top of the cake. Subsequently, pour the glaze onto the cake and position it on your serving plate.