Recipe of Quick Reine de Saba(French cake)

Reine de Saba(French cake).

You can cook Reine de Saba(French cake) using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Reine de Saba(French cake)

1. It's of Meringue.
2. You need 3 of egg whites.
3. You need pinch of salt.
4. You need 1 tbsp of granulated sugar.
5. You need of Cake.
6. Prepare 115 g of soften it unsalted butter.
7. It's 150 g of granulated sugar.
8. You need 114 g of 72% of melted chocolate.
9. It's 2 tablespoons of brewed coffee (I used instant coffee).
10. Prepare 26 g of almond meals ( I blended unsalted almonds till it’s very fine.
11. It's 1/2 teaspoon of almond extract.
12. You need 62 g of cake flour (I mixed half cup of all purpose and 1 tablespoon of corn starch to make the flour).
13. It's of Chocolate Glaze.
14. You need 57 g of dark chocolate.
15. Prepare 57 g of unsalted butter.
16. You need 9 inch of cake pan.

Reine de Saba(French cake) instructions

1. Whisk egg white and salt on high speed until the eggs lose their yellow appearance and begin to foam. Sprinkle sugar and whisk till stiff. Set aside..
2. Beat the unsalted butter and granulated sugar together on medium speed until light and fluffy. add the egg yolks and mix until the batter is light yellow (vanilla-colored.
3. Add the melted chocolate and coffee to the batter, then mix just to incorporate. Then mix in the almond meal and almond extract. Finally, on low speed, mix in 1/3 of the egg whites to lighten up the batter..
4. Fold using a spatula half of the cake flour into the batter. Add another third of egg whites to the, and very gently fold the whites into the batter. Add the remaining cake flour and gently fold to mix. Finally, add the remaining egg whites and gently fold to incorporate. There shouldn't be any unmixed egg whites..
5. Butter your pan. Preheat oven at 175C fan. Bake cake for 16-min. I choose 15 min to have a fudgey texture. Then, take out the cake and let it sit for 10min. Take out the cake and let it cook completely..
6. Melt the chocolate and butter. Smooth the glaze across the top of the cake first, giving time for the chocolate to somewhat set before smoothing down the sides. Garnish with almonds and serve!.