A distinctive feature of the “Tsar's” cake is the royally generous layer of cream or other filling between thin cakes. Of course, the ingredients for this dessert are chosen by the most sophisticated.

Classic recipe

Two delicate almond flour cakes, between them a thick chocolate cream and airy chocolate mousse, and a lot of chocolate icing - just a huge candy, not a cake!

For shortcakes:

  • 120 g of powdered sugar;
  • 80 g of roasted and ground almonds;
  • 20 g flour;
  • 4 whipped squirrels.

Cooking:

  1. Gently combine the ingredients, partly interfering the powder in the egg foam and preserving its structure.
  2. Bake cakes at 160 ºС, observing the crust.

Cakes are very fragile, it is better to bake them on parchment, distributing the batter into two circles of 20 - 22 cm in diameter.

For cream mix:

  • 100 g of biscuit crumbs (for example, from Savoyardi cookies);
  • 50 g of melted chocolate;
  • 150 g of chocolate paste.

Most trouble with chocolate mousse.

Ingredients:

  • 500 g of sweet whipped cream;
  • 150 ml of sugar syrup;
  • 4 yolks;
  • 300 g of melted chocolate.

Dark chocolate will give the filling a brighter flavor than milk, but the choice depends on personal preferences.

  1. Beat the yolks with hot syrup until the mass cools.
  2. Mix with chocolate and cream.

Assembly is carried out in a ring.

  1. Put cream on the bottom cake and slide it a little. Leave a gap around the edges.
  2. Pour it with plenty of mousse and cover with a second cake.
  3. Align the cake with mousse and cool. You can even in the freezer.
  4. Prepare icing from cocoa, cream and sugar 1: 1: 1. Fix with gelatin diluted according to the instructions. Add a couple of spoons of glucose for shine.
  5. Powder the surface of the cake with starch so that the icing is better laid.
  6. Pour the dessert with icing, cool again and decorate.

No flour added

For those who are limited to a gluten-free diet, there is a version of the “Royal” cake without flour. Lack of wheat gluten will not harm the quality of the almond biscuit or its taste. The filling of the cake is all the more easy to vary. You can choose a lot of alternative tidbits to add to the cream instead of biscuit crumbs.

Fundamental changes in the recipe:

  1. To replace wheat flour in cakes with the same amount of corn, sesame flour or potato starch.
  2. Instead of biscuit crumbs add creamy rice or ground nuts to the cream.

Nut treat

The “royal” cake can be filled with aromatic nut-chocolate cream.

Ingredients for Pralines:

  • 300 g nuts, hazelnuts or almonds;
  • 200 g of sugar;
  • 60 ml of water;
  • vanilla extract.

Cooking method:

  1. Dry the nuts in the oven at 170 ºС for half an hour.
  2. Make sugar syrup.
  3. Caramelized cooled nuts in syrup.
  4. Cool the whole mixture again.
  5. Add vanilla extract.
  6. Grind in a blender until crumbly.

To prepare the cream, pralines are mixed with melted chocolate 1: 1 and cooled.

The walnut cake recipe can be varied by replacing almonds with hazelnuts or a mixture of nuts in the cakes, according to which nuts are used for the cream.

Cherry Chocolate Cake "Royal"

A variant of a complex cherry filling of jelly and two types of mousse for the most patient chefs.

Cherry Jelly:

  • 100 ml of water;
  • 300 g of cherries;
  • 50 g of sugar;
  • 10 g of gelatin.

This layer of filling should be the most piquant, with a bright acidity, so you can add a couple of spoons of lemon juice to it.

  1. Stir the berries in sugar syrup and rub through a sieve.
  2. Dilute gelatin according to the instructions and combine with cherry puree.
  3. Put the almond biscuit on the bottom of the split mold and pour in the berry mixture.
  4. Remove until completely solidified.

Cherry Mousse:

  • 150 g of berries;
  • 50 g of sugar;
  • 20 g of starch;
  • 10 g of gelatin;
  • 50 ml of water.

Before using starch, you need to dilute it in a couple of spoons of cold water.

  1. Stir the berries in syrup and rub.
  2. Pour diluted starch into the warm puree.
  3. Actively stirring so that no lumps form, boil the mixture for a minute.
  4. Dissolve gelatin in mashed berry.
  5. Cool the workpiece.
  6. Combine with whipped cream.
  7. Pour into a shape of a smaller diameter than the future cake.
  8. Chill in the freezer.

To connect the dessert, you will need the chocolate mousse described in the first recipe.

The cake in the form is collected “upside down”, then it is turned over to the wire rack and covered with icing.

Assembly:

  1. Cover the form with cling film without creases, especially on the sides. You can use a dense acetate film.
  2. At the bottom, put half of the chocolate mousse and cool.
  3. Put on it a “cake” of cherry mousse, which was frozen in a smaller form.
  4. Pour it with the remnants of chocolate mousse on top and sides.
  5. Cover with almond biscuit, laying it with cherry jelly down. Press lightly. Cool until the mousse hardens.

Royal sour cream cake

There is not always time and enthusiasm to build a complex dessert with three types of fillings. Option express fillings for the "Royal" cake - sour cream.

Would need:

  • farm sour cream;
  • sugar;
  • vanilla extract.

The cream should be thick and lush, so sour cream must be whipped according to the same rules as cream.

  1. Fat content is important - at least 30%.
  2. Product temperature - 1 - 4 ºС.
  3. Beating time - no more than 3 - 5 minutes. The longer the contact with sugar, the thinner the cream.
  4. It is advisable to use powder, it dissolves faster than grains of sugar.
  5. For reliability, cream for sour cream "Royal" cake can be thickened with starch or gelatin.

Honey cake "Royal"

In the dessert, you can change not only the fillings, but also the recipe of the cakes. A variety of tender and fragrant honey will make. They will be combined with any variant of the filling, but they will especially make friends with sour cream.

Ingredients:

  • 100 g butter;
  • 100 g of honey;
  • 150 g of sugar;
  • two eggs;
  • 10 g of soda;
  • 250 g of flour.

Cooking:

  1. Melt butter, honey and sugar in a water bath.
  2. Cool and combine with other ingredients.
  3. Bake a biscuit at 170 ºС for 10 - 15 minutes.
  4. Divide into two cakes.
  5. Lubricate with a generous layer of cream and decorate.

Pancake dessert

In the most democratic version, instead of cakes, pancakes are used, prepared according to any recipe. They are layered with lush mousse, sour cream or custard.

Pancake Ingredients:

  • 700 g flour;
  • two eggs;
  • liter of milk;
  • 150 g of sugar;
  • 60 g of vegetable oil;
  • 15 g of baking powder.

Pancakes can be baked thick or thin by adjusting the amount of flour. A cake will require at least 10 - 15 pieces.

Custard:

  • 0.5 l of milk;
  • egg;
  • 250 g of sugar;
  • 60 g of starch;
  • vanilla extract.

So that the cake does not “float”, you need to drive 200 g of soft butter into the cream.

  1. Dilute components for cream in parts of milk.
  2. Boil the rest of the milk and brew the egg mixture in it, pouring it in a thin stream.
  3. Cook until thickened, not allowing the cream to boil.

To make a pancake cake easily, it needs to be well cooled.

Decor is important in any type of dessert. Spectacular decoration is an indispensable attribute of the “Royal” cake.

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