The FLOURLESS Royal Cake that became a legend! 👑 Light, delicate, GLUTEN-FREE! скачать в хорошем качестве

The FLOURLESS Royal Cake that became a legend! 👑 Light, delicate, GLUTEN-FREE!

The FLOURLESS Royal Cake that became a legend! 👑 Light, delicate, GLUTEN-FREE! Flourless Royal Cake – love at first bite! 💥 The most delicious cake without flour, gluten, or extra effort! In this video, you’ll learn how to bake a royal nut cake that will amaze you from the very first bite. Perfect for holidays, family gatherings, or coffee with friends. Stay with me - this recipe will conquer you from the first bite! 💖 🗒️ Ingredients: ✅ Walnut Sponge Cake (flourless): 7 oz (200 g) walnuts. 3.5 oz (100 g) hazelnuts. 10 egg whites. 7 oz (200 g) sugar. 1.4 oz (40 g) cornstarch. ✅ English Chocolate Cream: 10 egg yolks. 4.6 oz (130 g) sugar. 5 fl oz (150 ml) milk. 2.8 oz (80 g) dark chocolate (70%). ✅ German Cream: 7 oz (200 g) butter (room temperature). 1 tbsp Amaretto liqueur (or rum/Kahlua if desired). Ready English Cream. ✅ Berry Layer (Confit): 7 oz (200 g) raspberries (or blueberries). 1.7 oz (50 g) sugar. 1 tsp cornstarch. 2 tbsp water. ✅ Decoration: Cocoa powder. Walnut sponge crumbs. ✅ Preparation 👉 Preparing the Nuts: Place walnuts and hazelnuts on a baking tray. Toast them in a preheated oven for 8–10 minutes. 👉 Making Crème Anglaise: Pour milk into a saucepan. Add chocolate. Place over heat and stir until the chocolate melts. Next, whisk the egg yolks with sugar. Mix until smooth. Slowly pour the hot chocolate milk into the egg mixture and stir well. Return the mixture to the stove. Stir thoroughly . Reduce heat to low and let the cream thicken, making sure it does not boil. Allow it to cool to room temperature. 👉 Nut Sponge Cake: Grind the toasted nuts in a blender. Beat the egg whites until foamy. Gradually add sugar, a little at a time, and keep beating until stiff peaks form. Add cornstarch and mix in gently. Fold in half of the ground nuts gently. Add the remaining nuts and fold again carefully. Pour the mixture into a standard baking pan. Spread it evenly across the pan. Bake for about 50 minutes. Let the sponge cake cool. 👉 Berry Layer: Place berries into a saucepan. Add sugar. Simmer berries with sugar over low heat for 2–3 minutes. Dissolve cornstarch in water. Pour it into the saucepan with the berries. Bring to a boil, then let cool. 👉 German Cream: Beat butter for 3–5 minutes until fluffy and pale. Gradually add the cooled Crème Anglaise, mixing well. Add Amaretto (or almond extract for a non-alcoholic version). 👉 Assembling the Cake: Cut two round and two half-round shapes from the sponge cake. Layer them, spreading each layer with berry compote and cream. Refrigerate the cake for at least 3 hours. Frost the sides with cream. Dust with cocoa powder. Crumble the remaining sponge and press it onto the sides of the cake. And here is our Royal Cake ready to enjoy! Be sure to try this delicious cake — it won’t leave you indifferent. Thank you for watching! I’d love to hear your feedback in the comments. Subscribe to my channel so you don’t miss new tasty recipes. See you in the next video. Bon appétit! ❤ ______________________________________________ If you’ve been searching for a dessert you’ll want to bake again and again - this is it. Save this recipe, share it with friends, and don’t forget to subscribe for more simple and insanely delicious desserts every week. See you in the next video - it’s going to be even sweeter! Subscribe to my channel so you don't miss delicious recipes:    / @baketastycake   Enjoy! #cake #dessert #recipe