Queen of Sheba Cake
Submitted by Judith
Layers of delicate almond-chocolate cake soaked in amaretto and stacked with rich chocolate parfait create a stunning French dessert that’s worth every minute of effort.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
1 hrsThis is the cake you make when you want to seriously impress. Named after the legendary Queen of Sheba, it’s a French masterpiece that combines ground almonds and cocoa in tender cake layers, then stacks them high with a luxurious chocolate parfait spiked with amaretto.
The technique is all about patience and precision: folding egg whites just right, slicing each cake into perfect layers, brushing with liqueur syrup, and spreading velvety chocolate cream between each one. The result is a towering layer cake that tastes like the fanciest French patisserie.
Yes, it requires time and attention. But one bite of that tender almond cake melting into silky chocolate parfait makes it all worthwhile.
Chef Tips
- Fold gently: Overworking the batter deflates the egg whites and creates a dense, heavy cake instead of a light, airy one.
- Cool completely: Trying to slice warm cake will create a crumbly mess. Patience pays off here.
- Sharp serrated knife: Use a long serrated knife and gentle sawing motions to split each cake into even layers.
- Freeze before serving: The parfait needs at least 4 hours in the freezer to firm up properly, making slicing clean and easy.
Ingredients
Directions
Position rack in center of oven and preheat to 350℉ (180℃).
Cover bases of two 9 inch springform pans with foil, then attach sides.
Finely grind almonds with 4 tbsp sugar.
Sift flour, cocoa, baking powder into a small bowl.
Stir in almond mixture. Beat yolks and 8 tbsp sugar using electric mixer until slowly dissolving ribbons form when beaters are lifted, about 6 minutes.
Beat whites in another bowl, with cream of tartar until stiff but not dry.
Gradually, add remaining 4 tbsp of sugar and beat until whites are stiff and shiny.
Fold ⅓ of almond/cocoa mixture into yolks, then ⅓ of egg whites.
Repeat twice, folding in melted butter just before final ⅓ of whites is incorporated.
Spoon ½ of batter into each pan, smoothing surface with spatula.
Bake until tester inserted in center of cake comes out dry, about 20 minutes.
Cool in pans on rack 5 minutes.
Invert onto rack and cool cakes completely.
Melt chocolate in top of double boiler over hot, but not boiling water.
Bring milk to simmer in heavy medium saucepan over low heat.
Whisk yolks and sugar in bowl until smooth.
Gradually, whisk in hot milk, return to saucepan.
Stir over low heat until mixture leaves path on back of spoon when finger is drawn across it, about 5 to 7 minutes.
Do Not Boil. Gradually, whisk custard into chocolate until smooth.
Cool completely, stirring occasionally.
Whip cream to soft peaks. Fold into cooled chocolate mixture in 3 batches.
To assemble, cut each cake into 2 layers, using a serrated knife.
Combine liqueur and water. Brush 4 tbsp onto cake in pan.
Spoon ¼ of chocolate parfait over cake, spreading to edge.
Top with second layer, cut side up.
Repeat with liqueur and parfait. Add third layer and repeat.
Add forth layer and repeat, smoothing top of parfait with a Cover and freeze until firm, at least 4 hours. Remove pan sides. Refrigerate cake while preparing cream. Melt chocolate in double boiler over hot, but not boiling water. Stir until smooth.
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