• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Subscribe
  • St. Patrick's Day
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Subscribe
    • St. Patrick's Day
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home > Cakes

    Published: Nov 9, 2020 · Modified: Nov 20, 2022 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

    Reine de Saba Cake with Candied Cranberries

    This Riene de Saba cake features 2 layers of chocolate cake with a mousse like filling, topped with candied cranberries

    I found a version of this Reine de Saba Cake going through my very old files, ostensively to clean them out. It’s funny how many never make it to the waste can.  It was called an ice cream cake, but the filling isn’t really ice cream.  By whatever name, it’s very, very good....and easy!

    As good as the cake is as a stand alone, I felt it needed a little bit of a bump up.  So, it lingered on my desk and in my mind until I thought of pairing it with my favorite fall fruit, cranberries.  Cranberries are only one of three fruits indigenous to America. When I had my bakery, the staff would not let me put all my cranberry recipes on the fall menu. I was usually held to three.  But I had them everywhere, muffins, cheesecake, tarts, cake fillings, and cranberry curd.  There isn’t much I won’t put them in.  See the end of this blog for some other ideas.

    This frozen Reine de Saba is the perfect dessert for a busy schedule as the entire thing can be done a month ahead.  If you do freeze it ahead, keep it in the pan so the filling doesn’t get smooshed.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    The Reine de Saba cake is one of my favorites and I use it as a base in other recipes such as the Chocolate Strawberry Mousse Torte.

    Candied CranberriesIngredients for Candied Cranberries

    12 ounce bag of fresh cranberries
    ½ cup water
    1 ¾ cup sugar (350 grams)

    Cranberries on Tray

    Place the cranberries in a rimmed baking sheet and pick over the cranberries.  Discard any that aren't plump and perfect.

    Prepare a steamer by placing a rack on the bottom of a pot or pan into which the bowl of the cranberries will fit.  I use an 11” wide by 3“ deep braising pan with straight sides and a lid.  I put a cake cooling rack on the bottom and set a 9” round cake pan with the cranberries in it on the rack.

    Cranberries in braising pan

    Bring the water and sugar to a full boil.  Wash the sides of the pan down with cold water.

    Washing down sides of the pan

    Pour over the cranberries in the steamer.

    Cranberries in pan with the syrup

    Weight the cranberries down with a plate or two to keep them submerged below the sugar syrup.

    Plate weighing cranberries down

    Add water to the bottom pan just below the cranberries.  Cover the pan.

    Candied Cranberries covered

    Bring the water to a simmer and keep it at a low simmer for 15 minutes.  Do not let the water boil as the berries may pop and you want to keep them as whole as possible.

    Remove the pan from the heat.  Remove the plate with a pair of tongs.

    Removing plate from braising pan

    Leave the cranberries in the uncovered pan to cool completely.

    Candied Cranberries

    If making these in advance, store the cranberries in the syrup in the refrigerator.

    If the syrup is too thin to glaze the cranberries, pour the syrup into a small saucepan.  Make sure you pour off all of the syrup.  Bring it to a boil and cook  to a temperature of 220°F.  Cool completely.  I usually do this a day or two ahead of serving. Pour the syrup over the cranberries and stir gently to coat them.  Refrigerate. Serve at room temperature. 

    Reine de Saba Cake

    Please go here for how to photos, using the ingredients listed below.

    6 ounces semisweet chocolate (225 grams)
    ⅓ cup flour (45 grams or 1 ½ ounces)
    ⅓ teaspoon baking soda
    ¾ cup butter, softened (170 grams, 6 ounces or 1 ½ sticks)
    ⅓ cup sugar (100 grams or 3 ⅓ ounce)
    3 eggs

    Preheat the oven to 350°F. Spray the center of two 9" round cake pans.  Line with parchment circle and spray  the center only.  Set aside.

    Whisk together the flour and baking soda. Set aside.

    Melt chocolate over a double boiler or at half power in the microwave.

    Cream the butter and sugar on medium.  Add one egg, beat well on low and then add half the chocolate.  Beat to incorporate the chocolate completely.  Add the remaining egg followed by the chocolate and finally the flour mixture.

    Divide the batter equally between the two pans (abut 280 grams or 10 ounces each).

    Bake for about 12 to 15 minutes until a cake tester comes out with a few moist crumbs.

    Cool; release, remove parchment and turn right side up.

    These layers can be made a day ahead, wrapped well and stored at room temperature or they can be frozen for a month or so.

    Amaretto Soaking SyrupAmaretto wash for Riene de Saba Cake

    ⅓ cup amaretto liqueur
    2 tablespoons water

    Combine the ingredients and set aside.

    Reine de Saba Filling

     6 ounces of semisweet chocolate
    ½ cup milk
    4 egg yolks
    ⅔ cup sugar (130 grams or 4 ½ ounces)
    1 cup heavy cream

    Melt the chocolate in the top of a double boiler or in the microwave at half power.  Set aside

    Eggs whisked for Reine de Saba Cake
    Eggs strained
    Cooked custard for Reine de Saba Cake

    Whisk the egg yolks to combine.  Add the milk. Strain them into a saucepan to remove the chaleze.  Whisk in the sugar and place over medium low heat.  Heat, stirring constantly, until the mixture starts to thicken and the mixture leaves a path on the back of a spoon or spatula when the finger is drawn through it.  Do not bring to a boil.

    Chocolate Custard for Reine de Saba Cake

    Add the melted chocolate to the custard, stirring until smooth.  Cool completely, stirring from time to time.

    Cream whipped
    Folding in initial cream

    Whip the cream to soft peaks.  Stir about ¼ of the cream into the chocolate to loosen it.

    Finished filling

    Fold in the remainder.

    Assembly

    2 layers Reine de Saba, thawed if frozen
    Amaretto Syrup
    Chocolate Filling

    Place a cake layer, bottom side up, into a 9x3 inch cheesecake pan.  Brush with half the Amaretto Syrup. Spread ½ of the filling over the layer (about 315 grams or about 11 ounces).  Place the second cake layer on top of the filling, bottom side up. Brush with the remaining Amaretto syrup. Spread the remaining filling on top, smoothing it. Freeze until hard. This may be done a month ahead and held in the freezer well covered.

    Reine de Saba Cake released

    Release the cake by heating the edges with a hair blower on high.  Slide the rim down.  Transfer the cake to a cake board or serving plate with two pancake turners, one on each side.

    Store in the freezer.

    Heat a knife by running it under really hot water and quickly drying it.  Re-heat and dry the knife for each cut.  Cut the Reine de Saba into pieces and serve with the Candied Cranberries.  This is best if it sits for about 5 to 10  inutes before serving.

    Print Friendly, PDF & Email

    More Cakes

    • Gateau Breton
      Gateau Breton
    • Hazelnut Gianduja Cake
      Hazelnut Gianduja Cake
    • Angel food Cake
      Perfectly Easy Angel Food Cake
    • Vanilla Mousse Torte
      Summertime Cakes

    Reader Interactions

    Comments

    1. sallybr says

      November 13, 2020 at 10:36 am

      that is truly a masterpiece! once these crazy times are over and we can either have guests in the house, or make desserts that can be shared, I intend to make it. Right now I can only bake things that can be served in individual portions, wrapped. Cookies, brownies, small tarts, things like that. Very limiting... I miss my entremet bakes.... (sigh)

      but this too shall pass....

      Reply
      • hfletcher says

        November 13, 2020 at 2:26 pm

        Hi Sally - thank you so much. Cranberries and chocolate are a natural together and this is one more way for my repertoire.

        Reply
    2. Terry says

      November 11, 2020 at 9:02 am

      Thank you, Helen, for this lovely opportunity.

      I’d like to make a half-recipe version since there are only 3 of us. Should I go with a 6” or a 7” pan?

      Terry

      Reply
      • hfletcher says

        November 11, 2020 at 9:52 am

        Hi Terry, A 9" pan divides perfectly into two 6" pans. So 6" is what you want.

        Reply
    3. RobL says

      November 09, 2020 at 11:46 am

      Helen, I have made Julia's Queen of Sheba cake, many times, more that fifteen over the years, and it is always a favorite dessert. She definitely claimed it to be her favorite of all time (chocolate on top of chocolate on top of chocolate as she referred to it). HOWEVER I do think your take on the Reina de Saba sounds EVEN BETTER !!!!

      So, I'm game. I plan to make this for a very small (you know, Covid) dinner next Friday. I always use a raspberry finish to a chocolate mousse cake, but I think you are definitely on to something with the cranberries.

      Thank you for the inspiration.

      Reply
      • hfletcher says

        November 09, 2020 at 1:09 pm

        Hi Rob - There is nothing to me like chocolate and cranberries together. I have used cranberries everywhere I can think to, sweet and savory. I think you will like this. A bit different use of the Reine de Saba.

        Reply
    4. suzi Parks says

      November 09, 2020 at 11:06 am

      My friend and fellow Pastry Chef Lee Napoli and I made a Reine de Saba for the James Beard Awards dinner 2005. That's years event was a celebration of Julia Child and Stephanie Hersch told us it was one of Julia's favorite cakes! We served ours with a Port Wine reduction sauce and Chocolate Butterflies. Our recipe separated the eggs and also had pulverized almonds in it. So delicious.
      thanks for the reminder! Suzi Parks, Boston / Albuquerque

      Reply
      • hfletcher says

        November 09, 2020 at 1:06 pm

        Hi Suzi - You are so correct. Julia loved this cake. Your Port wine reduction sounds wonderful. I do a pork tenderloin with Port wine reduction that is out of this world. Something about Port Wine that goes either way. My cake is probably a bit denser because it doesn't use the egg whites but I'll take Riene de Saba anyway I can get it. Thanks for sharing this.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    St. Patrick's Day

    • Irish Apple Cake dusted with powdered sugar on a white and green tray
      Irish Apple Cake
    • A slice of Guinness Cake sits on a gold and white plate.
      Easy Chocolate Guinness Cake for Father’s Day
    • A white chocolate glaze on top of the Bailey's Cheesecake sitting on a dark chocolate crust. The cheesecake sits on a white plate with a fork on the plate.
      The Definitive Bailey's Cheesecake
    • A Warm Lava Cake sits on an antique plate with a spoon and coral napking and Bailey Sauce in the background.
      Warm Chocolate Lava Cakes with Bailey's Sauce
    • A tray of breakfast cookies with a blue striped glass of milk.
      Versatile Breakfast Cookies
    • An individual Gingerbread with Orange Sauce on a white plate with dots.
      Gingerbread with Orange Sauce

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular Recipes

    • Baked or Fried Doughnut
      Fried or Baked Doughnuts - Your Choice
    • Pan Size Conversions
      Pan Size Conversions
    • Gateau Breton
      Gateau Breton
    • Flavorings as Used in Baking and Pastry
    • flour for The Frustrating Facts of Measuring Flour
      The Frustrating Facts about Measuring Flour
    • Layers of laminated dough
      A Discussion of Laminated Doughs

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO