Elegant Reine de Saba

Reine de Saba, or Queen of Sheba, is an elegant cake from Julia Child's THE FRENCH CHEF COOKBOOK. After watching Mrs. Child make the thing on her old show three times last week, I was eager to try her famous recipe. And I happened to have all the ingredients at hand, which is a rare occurrence when I want to follow someone else's recipe. This cake is not as complicated as it seems. I blanched, peeled and roasted the almonds lightly on Saturday, and made this Queen of Sheba cake on Easter Sunday. I will not be posting the recipe for Reine de Saba here at Elegant Cuisine, because there are many copies and interpretations of it on the internet. ©Jeanne "M-J" de Mesterton

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Royal or “seven-minute” icing is cooked in the top level of a double-boiler. This classic, elegant frosting recipe contains four egg-whites, three cups of granulated white sugar, two tablespoons of light corn syrup (Karo brand), a dash of salt, and two-thirds-cup of water. An electric mixer is employed while water simmers underneath the bowl or double-boiler top. I use a Pyrex mixing bowl with handles, hooked up over a Creuset dutch oven. Beat the mixture until stiff peaks form. Frost a cooled cake with it five minutes after the icing has been removed from the cooker.

©M-J de Mesterton 2011 

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An elegant dessert table at M-J’s cocktail buffet holds a cake decorated with French dragée almonds, walnut chocolate brownies, and crisp chocolate-chip cookies.
M-J’s Elegant Appetizers/Appetisers at the Elegant Cook

©M-J de Mesterton

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