It is called Royal Cake and the recipe is Romanian. There is nothing fancy about the recipe except the taste, which is indeed royal, so I guess this is where the name comes from! It is a delicious, delicate cake made with 3 layers of a Dacquoise Cake baked separately ( egg whites, flour and almond meal or walnuts) and a cooked vanilla egg yolk buttercream flavored with orange peel and orange juice. It is decorated with shaved dark chocolate.
This is a great recipe for small celebrations or Sunday desserts. Make it with a day in advance so the layers have some time to get friendly with each other.
For this recipe I used my life saver KitchenAid Mixer .
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- For 3 layers of Dacquoise cake:
- 9 egg whites
- 9 tablespoons granulated sugar
- 6 tablespoons all-purpose flour
- 15 tablespoons almond flour
- Orange flavored buttercream:
- 9 egg yolks
- 7 oz/200g powder sugar
- 7 oz/14 tablespoons/200 g butter
- 1 tsp vanilla extract
- Zest from 1 orange
- Juice from ½ orange
- 2 tablespoons grated chocolate for decor
- For the Dacquoise cake:
- Preheat the oven to 350F/180C.
- Separate the egg yolks from the whites.
- Using a KitchenAid mixer beat the egg whites to a stiff pick.
- Add the sugar little by little and continue beating until shiny.
- Stop the mixer and fold in the flour and the almond flour with a spatula.
- Line up a 7x11 inch baking pan with parchment paper.
- Pour ⅓ of the mix on the baking pan and spread it with a spatula.
- Bake for 15 minutes or until light golden brown on the edges.
- Remove from the pan and continue with the same step until you bake all 3 layers.
- While the cake cools down, prepare the buttercream.
- Orange Flavored Buttercream:
- Create a double boiler(or Bain-Marie) and place the egg yolks, powder sugar, orange peel and orange juice in a bowl. Whisk the mixture until it becomes thick like a mayonnaise.
- Add the vanilla extract and mix well.
- Cool down the mixture(it will get thicker) and start adding the butter at room temperature, little by little mixing with a hand mixer.
- How to assemble the cake:
- On the same 7x11 inch baking pan place a layer of cake on the bottom.
- Spread ⅓ of the buttercream over the cake and cover with the next layer of cake.
- Repeat with buttercream and the last layer of cake.
- Cover the whole surface with the buttercream and grate some chocolate over.
- Refrigerate for an hour, cut in squares and serve.