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 The Royal Cake Recipe
Very tender and moderately sweet chocolate cake based on eggs and peanuts, which will please your family and friends. Without flour!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cream:
  • 145 gram Egg yolk 8 pieces
  • 150 ml Milk
  • 100 gram Sugar 5 tablespoons without top
  • 150 gram Dark chocolate chocolate with 50% or more cocoa content
  • 200 gram Butter 50 grams in the custard base and 150 grams whisk
Decoration:
  • 200 gram Peanut fried, 1 Cup and 1 tablespoon
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cream:
  • 145 gram Egg yolk 8 pieces
  • 150 ml Milk
  • 100 gram Sugar 5 tablespoons without top
  • 150 gram Dark chocolate chocolate with 50% or more cocoa content
  • 200 gram Butter 50 grams in the custard base and 150 grams whisk
Decoration:
  • 200 gram Peanut fried, 1 Cup and 1 tablespoon
Instructions
  1. Turn on the oven to heat up to 180 degrees. Grind all the roasted peanuts in a blender or using a rolling pin.
    Turn on the oven to heat up to 180 degrees. Grind all the roasted peanuts in a blender or using a rolling pin.
  2. Carefully separate the whites from the yolks.
    Carefully separate the whites from the yolks.
  3. Add a pinch of salt to the whites and beat with a mixer, gradually adding powdered sugar, until stable peaks form.
    Add a pinch of salt to the whites and beat with a mixer, gradually adding powdered sugar, until stable peaks form.
  4. Next, add 300 grams of ground peanuts to the proteins and stir.
    Next, add 300 grams of ground peanuts to the proteins and stir.
  5. On parchment paper, draw a template (2 circles and 2 semicircles with a diameter of 18 cm) and lay out the dough, visually dividing it into three parts (300 grams each). Bake the cakes for 35 minutes, and then leave to cool completely.
    On parchment paper, draw a template (2 circles and 2 semicircles with a diameter of 18 cm) and lay out the dough, visually dividing it into three parts (300 grams each). Bake the cakes for 35 minutes, and then leave to cool completely.
  6. Add milk to the yolks and stir well, then add sugar and 50 grams of butter and put on the stove to cook (until thick).
    Add milk to the yolks and stir well, then add sugar and 50 grams of butter and put on the stove to cook (until thick).
  7. Pour the hot custard base over the chocolate and mix until smooth, then cool to room temperature.
    Pour the hot custard base over the chocolate and mix until smooth, then cool to room temperature.
  8. Beat 150 grams of soft butter, gradually adding the chocolate mass. The cream is ready.
    Beat 150 grams of soft butter, gradually adding the chocolate mass. The cream is ready.
  9. Assemble the cake.
    Assemble the cake.
  10. Garnish with cream and peanuts on top, and leave in the refrigerator for a couple of hours. Bon Appetit!
    Garnish with cream and peanuts on top, and leave in the refrigerator for a couple of hours. Bon Appetit!
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