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Korolevsky Cake (Russian Kings Cake)

Servings: 16
Author: Lisa@mummymade.it




    • 9 Eggs separated (best at room temperature)
    • 1/3 Cup plus 1 Tablepsoon Maple Syrup or Rice Malt Syrup
    • 1 Tablespoon Vanilla Extract
    • 1 1/4 Cup Milk of Choice
    • 3/4 Cup + 2 Tablespoons Coconut Flour
    • 4 teaspoons Baking Powder
    • 2 Tablespoons Cocoa
    • 1/2 Cup finely chopped Wanuts
    • 2 Tablespoons Poppy Seeds

    Caramel Cream

    • 1 1/2 Cups Coconut Cream Place 1 to 2 400ml cans of coconut cream/milk in the fridge overnight. Remove the thickened cream and use; discard the watery remains
    • 6 Tablespoons Caramel Sauce


    • if you're lucky there may be leftovers!
    • 1 Can of Coconut Cream using a 400ml can
    • 1/2 Cup Maple Syrup
    • 2 teaspoons Vanilla Extract
    • Dash of Salt


    • 1/3 Cup Coconut Cream can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents
    • 1 Tablespoon Coconut Oil
    • 1 teaspoon Vanilla Extract
    • 100 grams Chocolate


    • Makes 100 grams
    • 1/4 Cup Coconut Oil
    • 1/4 Cup Cocoa
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract




      • Preheat the oven to 175C/350F.
      • Line and grease 3 20cm/8 inch round cake tins.
      • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg whites on medium/high until soft peaks form.
      • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed. Continue whisking on medium/high and add the vanilla extract.
      • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk into the egg mixture.
      • In a separate bowl, lightly whisk the coconut flour and baking powder ingredients together. Ensure that the coconut flour has no lumps in it.
      • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
      • Divide the mixture evenly into 3 bowls.
      • Add the cocoa to one, the walnuts to one and the poppy seeds to one. Stir each bowl until the new ingredient is mixed in.
      • Pour the cake mixture into the prepared tins. Bake for 15-20 minutes, or until cooked through.
      • Once the cakes have cooled completely remove them from the tins.
      • Place the Poppy Seed cake on a serving tray and cover with half the caramel cream.
      • Place the Chocolate Cake on top of the cream and spread the remaining caramel cream over the cake.
      • Place the Walnut Cake on top the cream and spread the ganache over the top of the cake.
      • Place the cake in the fridge for at least 1 hour before serving.

      Caramel Sauce

      • Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
      • Bring the mixture to boil, then reduce to a medium heat.
      • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 20-30 minutes, depending on the quality of your coconut cream.
      • Add vanilla and continue to cook on medium heat for another 2 minutes. The caramel will be dark golden in colour, have reduced in height by half and be finger licking delicious.
      • When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.

      Caramel Whipped Cream

      • Remove the thickened cream from the can and discard (or reuse) the watery remains. Place the cream in the mixing bowl of a kitchen stand with a whisk attachment.
      • Add the caramel 1 tablespoon at a time and check for required taste.
      • Whip until combined and place in the fridge to thicken before using.


      • Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
      • In a saucepan, over medium heat, bring the coconut cream to the boil.
      • Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
      • Allow to cool slightly before using.
      • If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water. Whisk gently until the lumps have broken and the ganache is smooth.


      • Over a very low heat, melt the coconut oil. Add the maple syrup and whisk until combined.
      • Add the cocoa and whisk until combined and slightly thickened.
      • Pour into a dish lined with baking paper and freeze until set (minimum 30 minutes)


      Adapted from SBS