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PRESTIGE APPLIANCES CHATSWOOD
ABN 26 519 507 287 - T: +61 2 9417 2499 info@prestigeapplianceschatswood.com.au 478-484 Penshurst St., Roseville, NSW 2069 Est. 1987 - Appliance Retail for 31 Years
RECIPE - Gateau “Reine de Saba”

First Dessert ever eaten by "Julia Child"

Gateau "Reine de Saba"


Appliance: Oven
Temperature: 160 °C
Preparation time: 20 minutes
Cooking time: 1 hour

Serves: 10 - 12

Ingredients

Gateau:
                                                 
Glaze:
185g bittersweet chocolate                125g bittersweet chocolate
185g unsalted butter                           20g unsalted butter
Few drops of almond essence              2 tbs caster sugar
2tbs strong coffee                               1 tbs corn syrup
4 eggs separated
1 cup (220g) caster sugar
1 ¾ cups (290g) almond meal

Preparation:

  1. Preheat oven to 160 °C, Butter a 23cm spring form pan and line the base with baking paper. Chop the chocolate into small pieces and melt in a heavy-based saucepan over low heat with the butter, almond essence and coffee. Transfer to a bowl and set aside to cool a little.
  2. Whisk the egg whites and a pinch of salt in a bowl until soft peaks form, then add half the sugar, a little at a time, whisking until the mixture is thick and glossy. Set aside.
  3. Whisk remaining sugar with egg yolks until thick, then fold in melted chocolate mixture. Add the almond meal and incorporate everything together well. Lighten the mixture with a little of the whisked egg whites, beating very briskly, then fold in remaining egg whites, mixing gently to keep the batter airy.
  4. Pour and scrape the mixture into the prepared pan and bake for 35 – 40 minutes, checking with a cake tester after 20 minutes. The top of the cake should be dry, but the middle still a bit gooey.
  5. Put the cake, in the pan, on a cooling rack and release after about 20 minutes, leaving it to cool on the base. Do not worry about cracking or splintering. It is to be expected and the glaze will cover up most of the damage.
  6. When cake has cooled, make the glaze. Chop the chocolate into small pieces and leave to one side. Bring ¼ cup (60ml) water, sugar and corn syrup to the boil in a saucepan, then remove from heat. Add the chocolate and swirl it around in the pan, them let it stand for 3 minutes.
  7. Whisk the butter into the chocolate mixture, and then pour over the cake. Use a spatula to ease the icing out to the edges of the top to the cake and leave to set for a while before slicing.

Handy hint:
Serve with double cream and Strawberries for decoration or alternatively with ice cream and/or any fruit colies.

BON APPÉTIT!

CLICK here for more information:    Too Sweet - the story of "Julia Child"



HOMEPROMOTIONS FEBRUARY 2019*BRANDS & PRODUCTSCOOKWARE & CONSUMABLESCOOKING DEMONSTRATIONS; REPAIRS & PARTS; REFERRAL PARTNERS; RECIPESBLOGS; MEDIA & PRESS CENTRE; MAILING LIST; YOU TUBE LIBRARY; LINKS & SITE MAP