Amandina Cake

 Ingredients: Batter: 6 eggs, 300 g sugar, 120 ml oil, 280 g flour, 180 ml boiling water, 4 tablespoons cocoa, 1 baking powder. Cream: 6 eggs, 300 g sugar, 4 tablespoons cocoa, 2 packets butter, 1 vial rum essence. Syrup: 400 ml water, 200 g sugar, 2 sachets capucino chocolate, rum essence. Frosting: 300 g household chocolate, whipped cream.

Topping: The preparation of this cake starts with an essential step: the cocoa. Put the cocoa in a generous bowl and pour boiling water over it. Use a whisk to mix well, making sure no lumps remain. Once you have a smooth mixture, leave to cool to room temperature. Meanwhile, in a separate bowl, beat the egg whites with a mixer until stiff peaks. Gradually add 150 g sugar and continue mixing until the sugar is completely dissolved.

In a separate bowl, beat the egg yolks with 150 g of sugar until frothy and doubled in volume. Add the oil gradually, like mayonnaise, stirring constantly. When the cocoa mixture has cooled slightly, fold it into the yolk mixture, then add the flour mixed with the baking powder, mixing well to avoid lumps. Finally, add the foamed egg whites and fold them in gently, using a spatula, using gentle up and down movements to keep the mixture aerated. Pour the mixture into a buttered and floured 28-cm (11-inch) baking pan and place the pan in the preheated oven at 180 degrees Celsius. Bake for about 40 minutes, but it's a good idea to test with a toothpick to make sure the pastry is done.

Cream: In a bowl, add the eggs together with the sugar and place over a steam or low heat. Stir constantly until the mixture thickens to a cream-like texture. Once thickened, add 2 tablespoons cocoa and allow mixture to cool slightly. When it is lukewarm, add the room temperature butter a little at a time, stirring with a whisk until smooth. You will have a frothy and delicious cream. Add the remaining 2 tablespoons of cocoa and the rum essence, mixing well. Leave the cream in the fridge to set slightly before using.

Syrup: In a saucepan, bring the water and sugar to a boil. When the mixture begins to boil, add the cappuccino coffee and stir vigorously to combine. Once it has boiled for a few minutes, let the syrup cool, then add the rum essence for extra flavor.

Glaze: Melt the chocolate with 50 ml of liquid whipped cream in a steam bath or microwave, stirring constantly. If the chocolate becomes too stiff, you can add a little extra whipping cream until you reach a consistency that can be spread easily over the top.

Assembling the cake: Cut the cooled cake into three equal parts. Start with the first slice and drizzle the cappuccino syrup over it. Add half of the whipped cream, then place the second slice on top and again moisten. Continue with the rest of the cream, followed by the last slice of the top, which you also fold in. Leave the cake in the fridge for a while to set. In the meantime, prepare the icing and spread it evenly over the cake. You can decorate the cake as you like, using grated chocolate, whipped cream, sugar paste roses or any other decoration that catches your eye. This cake is not only delicious, it's a real work of art, ready to impress at any occasion!

 Tags:  eggs unt flour oil sugar chocolate cocoa vegetarian recipes cake