TABLE: separate the yolks from the egg whites. Rub the yolks with the sugar, a pinch of salt and rum essence until the sugar melts. Mix the egg whites with a pinch of salt. Pour the foam over the yolks and mix lightly with a wooden spoon. .Pour the flour in the rain, stirring from the bottom up, not to leave the composition. Grease a cut shape in half and cover with flour in which the composition is poured. bake each oven. Remove and leave to cool.
SYRUP: water and sugar boil until it thickens a little, remove from the heat and add the rum essence. Cut the top into 8 equal parts, then each part in two, syrup each on both sides, as much as possible.
GLAZING: put the powdered sugar, cocoa and water on the fire and mix until the composition warms up a little. Take the butter off the heat and mix until the butter melts, then add the essence.
Soak the lid of each cake in the icing. On the basis of each cake put two tablespoons of whipped cream with a whipped cream hardener [750g whipped cream], put the glazed lid and sprinkle with whipped cream. cake shape
Over the egg white foam add the beaten egg yolks and the flour mixture.
Mix lightly with a spatula, from top to bottom.
The composition is placed in a round tray lined with baking paper.
Bake in the preheated oven at 180 degrees for 20 minutes, checking if it is baked with a toothpick.
We prepare "Amandina Cake Syrup"
Put water and sugar on the fire.
After the sugar has dissolved, remove from the heat. Allow to cool, then add rum or liqueur.
We prepare "Amandina cake cream"
put on a steam bath, stirring until thickened.
Remove from the heat and allow to cool, then add the rum or liqueur cream
Mix the butter at room temperature
and over it add the yolk cream.
From the cream obtained, keep 1/4 for garnish.
We prepare "Amandina cake icing"
Put the ingredients on the fire bath until the chocolate melts.
we continue with the basic recipe.
The cold worktop is cut in 3 horizontally.
A countertop is placed on a plate,
it is syruped all over the surface
then spread evenly 1/2 of the remaining cream after I set aside the cream for garnish.
Place the second top over the cream, syrup well
and spread the rest of the cream.
Place the last countertop on top
Arrange the side of the cake with a part of the cream for baking.
Pour the icing on top immediately after it has been prepared. It spreads over the entire surface, letting it flow a little on the edges.
Leave to cool until the icing hardens.
Decorate according to preference.
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.
AMANDINA CAKE - Recipes
Attention: it is good to check the top of the cake with a toothpick after 20 minutes, because (depending on the type of oven) it can be made. If we consider that the top is not done, then we have to leave it in the oven for about 10 minutes.
Step 2 - while the countertop is in the oven we can make chocolate cream. Separate the yolks from the egg whites, add the sugar, then mix them until they turn white and then add the butter. Using a spatula, grease the butter and incorporate it with the yolks, and at the end add the cocoa.
Remember that: it is not advisable to beat eggs with butter, because due to the speed of the mixer the composition can be cut and water can come out of the butter.
After we have added cocoa, we continue to mix slowly and patiently, until we obtain a homogeneous cream.
Careful! Do not put the cream thus obtained in the refrigerator because it will harden due to the butter and we will not be able to spread it properly.
After removing the top from the oven, we must also remove it from the shape in which it was placed, when it is still quite hot. After removing it, we must let it cool.
After the top has cooled, cut it into 2 equal parts, then add the chocolate cream.
Step 3 - Next we make the chocolate icing. We take a pan (or a kettle), put it on the fire and add liquid cream, chocolate and butter in it, then mix until the chocolate melts. We must be careful that the whipped cream does not catch fire. The glaze will come out quite thick and will cool very quickly, which is why we must be very fast when we use it.
We pour it over the cake and make it uniform, after which we can put the cake in the fridge. After it has been in the fridge for an hour, we can serve it.
If we respect the above quantities, from this cake we can get about 12 servings!
INGREDIENTS Amandina cake Amandine confectionery recipe
(for 9 babane cakes of about 150 g each)
- 4 eggs www.simonacallas.com
- 6 tablespoons caster sugar
- 4 tablespoons flour
- 2 tablespoons cocoa
- 1 teaspoon vanilla extract
- 3 large eggs www.simonacallas.com
- 150 g caster sugar
- 100 g of dark chocolate
- 200 g butter with 82% fat
- 600 ml of water
- 300 g caster sugar
- ½ teaspoon instant coffee (optional)
- 100 ml brown rum (or 2 tablespoons rum essence)
► Fondant icing with cocoa
Recipe & # 8211 Amandina Cake
If when it comes to cakes, I can be proud of many tried recipes and satisfied guests, when it comes to cakes, I always have great emotions. The top must grow enough, but evenly, not to make a "belly", the cream must not be nauseous and, ideally, not to be cut, and the glaze should be neither too hard nor too soft, only good.
On Sunday I celebrated my father's birthday, and the cake is always my responsibility. I kept thinking about what cake to make, what combinations to choose, and in the end I decided to make it Amandina cake.
We need to top of 6 eggs, 200 grams of sugar, 30 ml of water, 30 ml of oil, 20 grams of cocoa, 8 tablespoons flour. Wash the eggs well and then separate the egg whites from the yolks. Beat the egg whites well with a pinch of salt and then add the sugar, gradually add the water and the yolks mixed with the oil. I mixed the flour with the cocoa and tried as much as possible to crush any lumps. I added the flour to the egg whites and mixed with a spatula. I obtained the composition obtained in a round cake shape with a diameter of 26 cm, lined with baking paper. I tried to pour the dough carefully in the whole tray, not just in one place, and at the end I leveled a little with a spoon to get a straight top, without "belly". I put the tray in the oven for 40 minutes at 150º, but I stalked it from time to time and then I did the toothpick test. When the top is baked, take it out of the tray, gently peel off the baking paper and let it cool on a wooden bottom.
In the meantime we are preparing syrup & # 8211 we need 400 ml of water, 150 grams of sugar, 2 sachets of vanilla cappuccino and a chocolate moccacino, a sachet of vanilla sugar. Bring the ingredients to a boil and let them boil for about 5 minutes on the right heat and let them cool.
When the countertop is half cooled, we cut it in half carefully, with a long, well-sharpened knife.
Let's move on to the preparation cream – we need 3 egg yolks, 150 grams of powdered sugar (I put normal sugar), 250 grams of butter and 3 tablespoons of cocoa, vanilla essence, a sachet of vanilla sugar.Melt the butter in the microwave, I made the mistake and melted it on the fire and it melted completely, then add the sugar and mix well until all the sugar melts. Slowly add the yolks, mix, then the cocoa, the essences and mix well to mix everything and get a homogeneous cream.
We move on to the most beautiful stage of assembling the cake. On the cake stand we put a few drops of honey so that the top does not slip during transport / movements. Put a part of the countertop and syrup well with half the amount of syrup, depending on how much syrup you like.
Then spread the cream evenly, add the other side of the countertop and syrup well, you can prick the countertop from place to place so that the syrup penetrates well the entire countertop.
We let the cake cool for 2, 3 hours, I didn't have that much time, so it only lasted an hour and it turned out very well.
Glaze & # 8211 we need 230 grams of chocolate (we used a 75% bitter chocolate from Kandia and milk chocolate), 200 ml liquid cream for whipped cream, 50 grams of melted butter, a sachet of vanilla sugar and vanilla essence. Heat the cream, then add the chopped chocolate, melted butter and the essences. Let the chocolate melt well, boil for 1-2 minutes and then let it cool partially.
Carefully spread the icing over the cake and let it cool overnight.
I decorated it with colorful sugar ornaments from Dr. Oetker. Cut with a damp knife and wash, preferably after each cut slice.
Unfortunately, I didn't manage to take too many pictures, more successful, the guests didn't have the patience to pose!
It's a perfect cake for chocolate dessert lovers! Thanks Edith for the recipe!
Amandina Cake Recipe
Beat the egg whites hard with the sugar and then add the water (cold) and the yolks from the 6 eggs, rubbed with the given oil.
Then add a little of the flour mixed with cocoa beforehand, add another 1/2 pack of baking powder and mix everything well.
Put the composition in the cake tray, put baking paper on the bottom, then grease the edges with margarine or butter and bake for 30-35 minutes at 175 degrees.
SYRUP for Amandina Cake
& # 8211 400 ml water
& # 8211 200 gr sugar
& # 8211 2 chocolate cappuccino envelopes
Put everything to boil and when it starts to boil, keep it for another 5 minutes, then leave it to cool.
Cream for Amandina Cake
& # 8211 3 yolks
& # 8211 150 gr powdered sugar
& # 8211 1 packet margarine
& # 8211 3 tablespoons cocoa with a little coffee ness taste
Preparing the cream for the Amandina Cake
Partially melted margarine, mix until it becomes like a thin mayonnaise, then add the powdered sugar and mix until the sugar melts, then add the yolks and cocoa and mix well.
Amandina Cake Glaze
& # 8211 1 cup powdered sugar
& # 8211 3 and 1/2 teaspoons of cocoa
& # 8211 40 gr butter
& # 8211 5-6 tablespoons of water in which dissolve 2 cups of coffee ness
Preparing the icing for the Amandina Cake
Put everything on the fire in the natural order and boil until the sugar melts, but not too much as it thickens too much. Pour the icing hot on the cake.
Amandina cake assembly
The top of the cake is cut in 2, it is syruped, the cream is put, it is cut into pieces and the icing is put and it is left to cool for at least 2 hours.