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    Where Is My Spoon > Recipes > Romanian > Romanian Desserts

    Romanian Cake Regina Maria

    Published by: Adina May 11, 2017 ยท Last modified: August 15, 2024 12 Comments
    Jump to Recipe
    Walnut Chocolate Buttercream Cake sprinkled with sugar pearls.

    Romanian cake Regina Maria or Queen Mary is a decadent yet easy-to-make cake with a walnut base and a chocolate buttercream topping.

    Walnut Chocolate Buttercream Cake

    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.

    Jump to recipe
    • Why is it called Queen Mary Cake?
    • Tips to make the cake
    • Storage
    • More classic Romanian cakes
    • Recipe
    • Romanian Cake Regina Maria

    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.

    Walnut Chocolate Buttercream Cake

    More classic Romanian cakes

    • pieces of layered romanian lemon cake on a small plate.
      Romanian Lemon Cake (Snow White)
    • three layered square or chocolate poppy seed cake with vanilla buttercream and chocolate on top.
      Chocolate Poppy Seed Cake - Romanian Tosca
    • Layered Chocolate Vanilla Cake
    • rectangular, three-layered romanian walnut buttercream cake on a vintage platter.
      Romanian Walnut Buttercream Cake

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    Recipe

    square of romanian queen mary cake with chocolate buttercream and sugar pearls.

    Romanian Cake Regina Maria

    Romanian cake Regina Maria or Queen Mary is a decadent yet easy-to-make cake with a walnut base and a chocolate buttercream topping.
    4.67 from 3 votes
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    Course: Sweets
    Cuisine: Romanian
    Prep Time: 1 hour hour 30 minutes minutes
    Cook Time: 30 minutes minutes
    Additional Time: 5 hours hours
    Total Time: 7 hours hours
    Servings: 12 squares
    Calories: 630kcal
    Author: Adina

    Equipment

    • Baking dish about 23x33 cm/9x13 inches
    • Electric mixer
    • Pans for bain-marie
    • Small nonstick pan
    Prevent your screen from going dark

    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

    1. Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.ย 

    Nutrition

    Serving: 1slice | Calories: 630kcal | Carbohydrates: 53g | Protein: 10g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 21g | Cholesterol: 205mg | Sodium: 162mg | Fiber: 3g | Sugar: 44g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More The Best Romanian Desserts

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      Rhubarb Meringue Cake
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      Harlequin Cake Recipe โ€“ Romanian Layered Cake

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    Comments

    1. Mike says

      August 29, 2024 at 4:28 pm

      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.

      Reply
      • Adina says

        August 29, 2024 at 4:35 pm

        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.

        Reply
    2. Loretta Porter says

      March 18, 2024 at 7:39 pm

      can you freeze this regina maria cake? I made your easter egg mini cookie bars, everyone loved them. thanks

      Reply
      • Adina says

        March 19, 2024 at 8:12 am

        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.

        Reply
    3. Loretta says

      February 21, 2023 at 7:22 pm

      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.

      Reply
      • Adina says

        February 22, 2023 at 9:00 am

        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.

        Reply
    4. Cristina says

      August 20, 2018 at 4:56 am

      Hi Adina,

      I made this cake today for my husbandโ€™s 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 werenโ€™t 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 Iโ€™ve only ever made American buttercream).

      Reply
      • Adina says

        August 20, 2018 at 6:23 am

        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. ๐Ÿ™‚

        Reply
        • Cristina says

          August 20, 2018 at 2:05 pm

          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!

    5. rosita vargas says

      May 21, 2017 at 6:45 am

      Ohhh difรญcil elecciรณn me gustan todos muy ricos,abrazos.

      Reply
    6. KR says

      May 19, 2017 at 7:21 am

      Now I believe, that Romania is Country of Cakes . So many delicious cake recipes, I have allready full list..:) ๐Ÿ™‚ Please, give me some time, to fullfill this and bake and taste all these cakes ๐Ÿ™‚

      Reply
    7. Anu - My Ginger Garlic Kitchen says

      May 12, 2017 at 5:03 pm

      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. ๐Ÿ™‚

      Reply
    4.67 from 3 votes (3 ratings without comment)

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