Romanian cake Regina Maria or Queen Mary is a decadent yet easy-to-make cake with a walnut base and a chocolate buttercream topping.
Prajitura Regina Maria, or Romanian Queen Mary Cake, is another famous and very old Romanian cake recipe, just like Greta Garbo Cake, Chocolate Cake Boema, or Harlequin.
You could probably find a recipe for this cake in any old recipe notebook of a long-gone grandmother or great-aunt in Romania. It is one of those typical Romanian cakes that anyone interested in baking or eating cake knows.
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Why is it called Queen Mary Cake?
I've tried to find the origin of this chocolate buttercream cake's name but with no luck. All I know is it's named after Queen Marie of Romania, wife of King Ferdinand, who ruled from 1914 to 1927.
Marie, the daughter of Prince Alfred, Duke of Edinburgh (Queen Victoria's son), was very popular in Romania. Perhaps her popularity inspired a pastry chef to create a cake in her honor, or maybe she simply enjoyed a cake made this way.
Regardless, this cake is truly fit for royalty! The delightful walnut base, made with egg whites and plenty of roasted walnuts for amazing flavor, is topped with a rich chocolate cocoa buttercream layer and finished with a shiny ganache. It's a decadent treat fit for a queen!
Tips to make the cake
Measurements: Always use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab), especially for complex cakes.
Make in advance: You can prepare the cake base and chocolate mixture for the buttercream a day ahead, as they need to cool completely.
Egg whites: Ensure the bowl and beaters are very clean when beating egg whites - any fat will prevent them from stiffening.
Buttercream: Use unsalted butter, and ensure both the butter and chocolate are at room temperature before mixing, or the buttercream may curdle. Avoid tasting with fingers or spoons while mixing the buttercream, as saliva can also cause curdling.
Storage
Prajitura Regina Maria stays fresh in the fridge for 3-4 days. Store it in airtight containers and take it out about 30 minutes before serving.
Romanian Cake Regina Maria
Equipment
- Baking dish about 23x33 cm/9x13 inches
- Pans for bain-marie
- Small nonstick pan
Ingredients
Base:
- 200 g walnuts 7 oz
- 9 eggs divided, large
- 150 g granulated sugar ยพ cups
- pinch of salt
- 65 g all-purpose flour ยฝ cup
- 2 teaspoons baking powder
Chocolate buttercream:
- the 9 egg yolks set aside before
- 100 g milk chocolate 3.5 oz
- 200 g granulated sugar 1 cup
- 2 tablespoons unsweetened cocoa powder
- 250 g unsalted butter soft, 1 cup
Ganache:
- 200 g semisweet chocolate 7 oz
- 200 ml heavy cream ยพ cup +1ยฝ tablespoons
- silver or chocolate sprinkles to decorate
Instructions
- Make in advance: You can make the cake base and the egg yolk-chocolate filling one day in advance; they both have to be completely cool before finishing the cake.
Cake base:
- Preheat the oven to 180ยฐC/ 350ยฐF. Butter the baking dish and line it with parchment paper.
- Roast the walnuts in a pan until golden and fragrant. Immediately transfer to a large plate and let cool while you beat the egg whites. Chop the walnuts roughly.200 g walnuts/ 7 oz
- Beat the egg whites: Separate the eggs. Set the egg yolks aside; you will need them for the buttercream. Beat the egg whites with the salt until stiff. Slowly add the sugar and continue beating until the egg whites are stiff and glossy.9 eggs; egg whites + pinch of salt + 150 g granulated sugar/ ยพ cup
- Mix the flour and the baking powder in a small bowl.65 g all-purpose flour/ ยฝ cup + 2 teaspoons baking powder
- Make cake batter: Add the chopped roasted walnuts to the egg whites, sieve the flour mixture on top, and fold everything in the egg whites very gently.
- Bake the cake: Spread the mixture into the prepared pan and bake for 20 to 30 minutes or until slightly golden. Let cool completely, and melt the chocolate for the buttercream, in the meantime, it also has to cool.
Buttercream:
- To make the filling, place the egg yolks, finely chopped milk chocolate, sugar, and cocoa powder in a heat-proof bowl.the 9 egg yolks set aside before + 100 g milk chocolate/ 3.5 oz + 200 g granulated sugar/ 1 cup 2 tablespoons unsweetened cocoa powder
- For the bain-marie, choose an appropriate pot, so you can fit the bowl on top. Pour some water into the pot, but make sure that the water doesn't touch the bowl. Put the bowl on top of the pot and warm gently, making sure that the water doesn't start to boil. If it starts to simmer remove from the heat.
- Whisk the egg yolk-chocolate mixture continuously until the chocolate melts completely and the mixture thickens. It will not take very long. Let the mixture cool completely at room temperature.
- Add butter: The butter also has to be at room temperature. Beat the soft butter until pale and fluffy. Slowly start adding the chocolate mixture, one tablespoon at a time, while beating it all the time until everything is incorporated and the buttercream is fluffy.250 g unsalted butter/ 1 cup
Ganache:
- Layer cake: Place the base of the cake back into the clean baking dish. Spread the buttercream on top and level nicely.
- Heat heavy cream: Pour the heavy cream into a small pot and bring to a simmer, but don't let it start to boil. 200 ml heavy cream/ ยพ cup +1ยฝ tablespoons
- Chop the chocolate: In the meantime, chop the chocolate very finely; I prefer to process it finely in the food processor.200 g semisweet chocolate/ 7 oz
- Make ganache: Place the chocolate into a bowl and pour the hot heavy cream on top of it. Let stand for 5 minutes, then whisk with the hand whisk until shiny. Make sure is not too hot, you can leave it for a few minutes, then spread the ganache on top of the cake.
- Decorate Queen Mary cake: Sprinkle the cake with silver or chocolate sprinkles or whatever you like. Refrigerate it for a couple of hours to allow it to set, then cut it into pieces.
Notes
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.ย
Mike says
In step #1 under Ganache, you say to place the cake base back into the baking pan, but nowhere before this step does it say to remove the cake base from the pan. I am confused. Could you please clarify? Thank you.
Adina says
Hi Mike. Sorry for the confusion. You take the cake out to let it cool completely and wash the dish to have it clean for the following steps. Then you put the cake back in and cover it with the buttercream and ganache.
Loretta Porter says
can you freeze this regina maria cake? I made your easter egg mini cookie bars, everyone loved them. thanks
Adina says
Hi Loretta, I am so happy you made the cookie bars, thank you for the feedback. As for Regina Maria, I think it should be ok to freeze it, but I never did. It might change its texture a bit once thawed, but I am sure it will still taste good.
Loretta says
Looking so forward to trying your recipes. my mother was from Romania and do make some breads, etc. have you ever heard of something called Hanglisch, a sweet dough covered with light rasins and custard type topping made with melted butter and lots of eggs. made mostly at Easter. Looking forward to your site as my best friend (now deceased) was German and gave me loads of wonderful pastries.
Adina says
Hi Loretta. I am happy you found my blog; there are lots of Romanian and German recipes here. I know Hanglisch; my friend's grandmother used to make a semolina Hanglisch for every occasion until she died. I've never tried it myself; maybe I should, as I haven't had it in years.
Cristina says
Hi Adina,
I made this cake today for my husbandโs birthday and everyone loved it - my mother in law made a comment today about egg yolks and now I am terrified that if by following the recipe instructions the yolks werenโt heated enough to kill off bacteria. Should I worry? What steps do you usually follow?
I put the chocolate sugar and cocoa powder over a pot with water filled in it. When the chocolate began to melt I had the yolks. The water below did get to a boil but again I am really scared (granted, before trying this Iโve only ever made American buttercream).
Adina says
Don't worry, Cristina. The eggs were heated enough, so not raw anymore. And I am sure your eggs weren't cracked or particularly full of dirt when you opened them. My rule about eggs is to never use cracked eggs and I always wash my hands immediately after handling eggs, before I touch anything else. Salmonella is on the eggshell that's why washing the hands is important and it can get inside the egg if the egg is cracked, that is why I discard cracked eggs. I am glad you liked the cake though, it is a wonderful cake. ๐
Cristina says
Thank you, Adina! After reading your comment I went to the kitchen and ate an entire row of the cake! I look forward to making your carmelized walnut cake next!
rosita vargas says
Ohhh difรญcil elecciรณn me gustan todos muy ricos,abrazos.
KR says
Now I believe, that Romania is Country of Cakes . So many delicious cake recipes, I have allready full list..:) ๐ Please, give me some time, to fullfill this and bake and taste all these cakes ๐
Anu - My Ginger Garlic Kitchen says
Fantastic looking walnut chocolate cake, Adina! Really pretty, and SO full of delish flavor. So much in love with that yummy base. Thanks for this lovely recipe. ๐