Amandine
Recipe for Delicious Amandines – A Treasure of Desserts
Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12
Amandines are a refined dessert, appreciated for their layers of fluffy sponge, fine cream, and chocolate glaze. This recipe has been passed down through generations, with origins that are lost in history, and continues to bring joy to festive tables. Prepare to become masters in making this classic dessert, which is sure to impress any guest.
Ingredients
For the Sponge:
- 8 large eggs
- 200 g sugar
- 4 tablespoons water
- 4 tablespoons oil
- 4 tablespoons cocoa
- 9 tablespoons flour
- 1 packet baking powder
- a pinch of salt
For the Syrup:
- 200 ml water
- 4 tablespoons sugar
- 1 tablespoon rum essence
- 1 packet cappuccino
For the Cream:
- 4 egg yolks
- 250 ml milk
- 5 tablespoons cocoa
- 2 tablespoons starch
- 100 g dark chocolate
- 170 g sugar
- 200 g butter
- 1 tablespoon rum essence
For the Fondant:
- 100 ml water
- 200 g sugar
- 200 g dark chocolate
For Decoration:
- 3-4 tablespoons cream (from the prepared cream)
- 2 tablespoons whipped cream
- candied cherries
Necessary Utensils
- Large mixing bowls
- Electric mixer
- Wooden spoon or spatula
- Rectangular baking tray (approximately 30x20 cm)
- Baking sheets
- A small saucepan
- A tray for fondant
- A sharp knife for portioning
Step by Step
1. Preparing the Sponge
Start by separating the egg whites from the yolks. Use a large bowl for the egg whites, add a pinch of salt, and beat them with a mixer until frothy. Then, gradually add the sugar, one tablespoon at a time, continuing to beat until you achieve a glossy and firm meringue.
In another bowl, mix the egg yolks with water and oil. This combination will add moisture and richness to the sponge. Incorporate this mixture into the egg white meringue with a spatula, using slow, gentle movements from bottom to top to maintain the air in the egg whites.
In another bowl, combine the dry ingredients: cocoa, flour, and baking powder. Sift them together to avoid lumps and gradually add them to the egg mixture, one spoonful at a time, continuing to mix with the spatula.
Line the rectangular baking tray with baking paper and pour the batter evenly. Bake in a preheated oven at 180°C for 30 minutes. Perform the toothpick test: insert a toothpick in the center of the sponge; if it comes out clean, the sponge is ready. Allow it to cool.
2. Preparing the Syrup
In a saucepan, bring the water and sugar to a boil. Stir until the sugar is completely dissolved. Turn off the heat and add the rum essence and cappuccino packet, mixing well. Let it cool.
3. Preparing the Cream
In a bowl, beat the egg yolks with the sugar until they become a light-colored cream with increased volume. Gradually add the starch, cocoa, and milk, continuously mixing to avoid lumps.
Transfer the mixture to medium heat and cook, stirring constantly, until it becomes a thick pudding. Once it reaches the desired consistency, add the broken chocolate pieces, rum essence, and butter. Mix until the chocolate and butter are completely melted and the cream is smooth.
4. Preparing the Fondant
In a saucepan, combine water and sugar, bring to a boil, and let it simmer until a syrup forms. Turn off the heat, add the broken chocolate pieces, and stir until completely melted. Let it cool.
5. Assembling the Amandines
Once the sponge has cooled, cut it into two equal sheets. On the first sheet, pour some of the cappuccino syrup, followed by a generous layer of cream, then place the second sponge sheet on top. Repeat the soaking process to ensure moisture.
Let the cake chill for 30 minutes to set.
6. Finalizing
After the cake has cooled, cut it into squares or rectangles. Pour the chocolate fondant over each piece, allowing it to drizzle slightly over the edges.
For decoration, mix the remaining cream with whipped cream and use it to create “puffs” on each portion. Add a candied cherry on each puff for a touch of color and extra flavor.
Helpful Tip
To achieve a fluffier sponge, ensure that the ingredients are at room temperature before starting the preparation. Also, do not skip the step of beating the egg whites to stiff peaks, as this is essential for the light texture of the sponge.
Serving and Pairings
Amandines are perfect to be served with a freshly brewed cup of coffee or a fragrant tea. If you want a sweeter contrast, you can opt for a dessert wine or chocolate liqueur.
Frequently Asked Questions
- Can I use milk chocolate instead of dark chocolate?: Yes, but keep in mind that the flavor will be sweeter.
- How can I make this dessert lower in calories?: You can reduce the amount of sugar in the recipe or use butter with a lower fat content.
- Can Amandines be stored in the freezer?: Yes, they can be stored in the freezer for up to 3 months. Make sure they are well wrapped to prevent freezer burn.
Conclusion
This Amandine recipe is not just a simple dessert, but a culinary experience that brings together textures, flavors, and a rich tradition. Whether it’s for an anniversary, a party, or simply an afternoon of indulgence, Amandines will bring a smile to everyone’s face. Try this recipe and enjoy the spectacular results!
Ingredients: Base: 8 eggs, 200 g sugar, 4 tablespoons water, 4 tablespoons oil, 4 tablespoons cocoa, 9 tablespoons flour, baking powder, a pinch of salt. Syrup: 200 ml water, 4 tablespoons sugar, rum essence - one tablespoon, a packet of cappuccino. Cream: 4 egg yolks, 250 ml milk, 5 tablespoons cocoa, 2 tablespoons starch, 100 g dark chocolate, 170 g sugar, 200 g butter, rum essence. Fondant: 100 ml water, 200 g sugar, 200 g dark chocolate. For decoration: cream + 2 tablespoons whipped cream, candied cherries.
