Recipe: King Solomon's Mines Pie step by step with pictures | Handy.Recipes

King Solomon's Mines Pie

Cooked King Solomon's Cake

Time to cook: 90 minutes

Total Servings: 8

Nutritional Value

Layer cake with layers of flavor - casual and festive! Sweet tangerine sponge, fine chocolate layer, scrumptious crème brulee and crunchy chocolate crust! Chocolate creamy glaze crowns the top of the cake with a touch of honey! Words can't express it...just come inside and see!!

Author of the recipe

Ingredients for the cake "king solomon's treasure":


Biscuit Dough

  • Tangerine - 4 pcs
  • Sugar - 1 glass
  • Vanilla sugar (8 g TM "Dr. Oetker) - 1 sachet.
  • Butter - 200 g
  • Lemon juice - 2 teaspoon
  • Egg yolk - 3 pcs
  • Dough leavening agent (10g TM "Dr. Oetker") - 1 sachet.
  • Wheat flour / Flour - 2.5 glass
  • Water (boiled)

Chocolate chips

  • Wheat flour / Flour (+ biscuit dough 3 tbsp.l.) - 1 glass
  • Cocoa powder - 3 tablespoon
  • Sugar - 2 tablespoon

Crème baisse

  • Egg white - 3 units
  • Sugar - 6 tablespoon

Frosting

  • Dark Chocolate - 50 g
  • Butter - 1 tablespoon
  • Milk - 3 tablespoon
  • Honey - 2 teaspoon

How to cook cake "king solomon's mines" step by step with photos


Let's make 2 kinds of dough - sponge cake and crumb cake. For the cake cake tart, make the mandarin syrup: rinse and peel the mandarins well. Tear the peel into small pieces and put them in a saucepan. Pour boiling water over them and leave for 5 minutes, then drain. Squeeze the juice out of the tangerines. Add enough boiling water to the juice to make 1.5 cups. Pour this liquid into the tangerine peels, add sugar, put on the fire and boil for 10 minutes after boiling.

Strain the hot syrup, stir in the lemon juice and vanilla sugar. Cool. The syrup for the biscuit dough is ready.

In a bowl, combine the softened butter, mandarin syrup and 3 egg yolks. Add flour sifted with baking powder.

Stir well until smooth. In a separate bowl put a small amount of this dough, about 3 tablespoons with a small spoonful. We will need it for cooking chocolate chips.

Line a mold with baking paper and grease it well with olive oil. Spread the biscuit dough, then smooth it out. In a separate bowl mix sugar and cocoa.

Pour this mixture into the rest of the sponge cake batter, add the flour and knead to a crumb.

Divide the chocolate chips into two unequal parts - one larger and one smaller. Sprinkle the larger part of the crumble onto the biscuit dough and smooth it out.

For the meringue cream: beat the cooled egg whites with a mixer until a thick and stiff foam forms. Gradually pour in the sugar and whip the cream until glossy.

Spread the cream on top of the chocolate chips and smooth it out.

Sprinkle remaining crumble on top. Put the cake into a preheated oven and bake at 180 degrees, for about 40-45 minutes. We got such a miracle, with a crispy crust.

For the frosting: melt butter, chocolate, milk and honey. Bring to boil, simmer for 1 minute. Remove from heat.

Without taking out of the form, pour hot cake with prepared (hot) frosting. Let the cake cool.

Warm tea or coffee, cut the cake into pieces and help yourself!

Delicious...lush tangerine sponge, crunchy chocolate crust, and a delicate creamy meringue in the middle!

Nutritional Value:

Whole Dish:
Calories
5,697 Calories
Protein
94.6 g
Fat
233.5 g
Carbohydrates
882.4 g
Per Serving:
Calories
712.1 Calories
Protein
11.8 g
Fat
29.2 g
Carbohydrates
110.3 g
100g:
Calories
311.3 Calories
Protein
5.2 g
Fat
12.8 g
Carbohydrates
48.2 g

Flour, Wheat Flour, Lemon Juice, Sugar, Butter, Honey, Water, Milk, Vanilla, Cocoa Powder, Baking powder, Egg Yolk, Baking, Vanilla sugar, Chocolate, Dark Chocolate, Cakes, Tangerine, Butter Butter, Egg White, Pastry

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