The FLOURLESS Royal Cake that became a legend! 👑 Light, tender, and gluten-free!
Flourless King Cake – Love at first bite! 💥
The most delicious cake without flour, gluten, or any extra effort! In this video, you'll learn how to bake a king nut cake that will delight you from the first bite. Perfect for holidays, family gatherings, or coffee with friends.
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@leckermitsophiemayer

Recipe #1
🗒️ Ingredients:
✅ Walnut sponge cake (flourless):
200 g walnuts.
100 g hazelnuts.
10 egg whites.
200 g sugar.
40 g cornstarch.
✅ English chocolate cream:
10 egg yolks.
130 g sugar.
150 ml milk.
80 g dark chocolate (70%).
✅ German cream:
200 g butter (room temperature).
1 tbsp Amaretto liqueur (or rum/Kahlua, if desired).
Ready-made English cream.
✅ Berry layer (confit):
200 g raspberries (or blueberries).
50 g sugar.
1 teaspoon cornstarch.
2 tablespoons water.
✅ Decoration:
Cocoa powder.
Walnut biscuit.
✅ Preparation

✔ Step 1: Walnut sponge cake
1. Dry the nuts in a preheated oven at 180°C for 8–10 minutes and grind them into coarse crumbs.
2. Beat egg whites until stiff.
3. Gradually add sugar and beat until stiff.
4. Carefully stir in the nuts and cornstarch.
5. Place in a universal baking dish.
6. Bake at 170°C for about 50 minutes. Let cool.

✔Step 2: Chocolate English Cream
1. Heat the milk and melt the chocolate in it.
2. Mix egg yolks with sugar.
3. Pour in hot chocolate milk and stir.
4. Thicken over low heat (do not boil).
5. Allow to cool to room temperature.

✔Step 3. Cream
1. Beat butter for 3–5 minutes until fluffy.
2. Gradually add cooled cream.
3. Add Amaretto (or almond extract for a non-alcoholic version).

✔Step 4. Berry layer
1. Simmer berries with sugar for 2-3 minutes.
2. Dissolve starch in water and pour in.
3. Bring to a boil and let cool.

Assemble the cake.
Place cake in the refrigerator for at least 3 hours.
Grease the sides of the cake with cream.
Sprinkle with cocoa powder.
Crumble the remaining sponge cake. Sprinkle it over the cake.
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Recipe #2
🗒️ Ingredients:
✅English cream:
Separate 10 eggs into egg whites and yolks.
10 egg yolks.
130 g sugar.
150 ml milk.
20 g cocoa powder.
✅ Flourless Walnut Sponge Cake:
Roast 300 g of walnuts.
10 egg whites.
200 g sugar.
40 g cornstarch.
Bake in a preheated oven at 170°C for 50 minutes.
✅ German Buttercream:
200 g butter at room temperature.
Beat for 3–5 minutes.
Gradually stir in the crème anglaise.
✅ Assembling the cake:
Cut into 3 equal parts.
Chill for at least 3 hours.
For decoration, I recommend pouring chocolate ganache over the cake:
– 85 g dark chocolate (54–56%).
– 85 ml hot cream (at least 30%).
Melt the chocolate in the cream, stir until smooth and pour over the cake.
Sprinkle with nuts.

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“Production Music courtesy of Epidemic Sound”.
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