Vegan Amaretto by Lavinia

Post Amandina - A Sweet Dessert for Any Occasion

If you are looking for a delicious dessert with an intense chocolate flavor that is also suitable for fasting, amandina is the perfect choice! This moist and aromatic cake, with a soft base and a fine cream, will surely impress everyone, even the most skeptical gourmands. I invite you to discover the step-by-step recipe, full of useful tips and tricks to achieve a perfect result.

Preparation time: 15 minutes
Baking time: 70 minutes (35 minutes for each layer)
Cooling time: 2-3 hours
Number of servings: 15 pieces

Ingredients

For the base:
- 3 cups of flour
- 1.5 cups of sugar
- 0.5 cups of cocoa
- 1 packet of baking powder
- 2 teaspoons of baking soda
- 0.5 teaspoon of salt
- 2 cups of water
- 0.5 cups of oil
- 2 teaspoons of vinegar

For the syrup:
- 120 g of sugar
- 250 ml of water
- Rum essence (to taste)

For the cream:
- 400 g of margarine (at room temperature)
- 250 g of powdered sugar
- 3-4 tablespoons of cocoa
- A vial of rum essence

For the glaze:
- 100 g of sugar
- 20 ml of water
- 2 tablespoons of cocoa
- 100 g of margarine
- A little rum essence

Preparation

Step 1: Preparing the base
1. Mixing the dry ingredients: In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. These ingredients form the delicious base of your cake.
2. Adding the liquid ingredients: In another container, mix the water, oil, and vinegar. Pour this mixture over the dry ingredients and mix gently with a spatula or a mixer on low speed until combined. Be careful not to overmix to keep the base airy.
3. Baking the layers: Line a 30 cm x 20 cm baking tray with parchment paper. Divide the mixture in half and pour it into the tray. Bake in a preheated oven at 180 degrees Celsius for about 35 minutes. Check with a toothpick if the base is baked - if it comes out clean, it’s ready!

Step 2: Preparing the syrup
1. Boiling the syrup: In a saucepan, add the water and sugar. Boil over medium heat, stirring continuously, until the sugar is completely dissolved.
2. Adding the rum: Once the syrup has cooled slightly, add the rum essence for an irresistible aroma. Let it cool completely.

Step 3: Preparing the cream
1. Mixing the margarine: In a bowl, add the room temperature margarine, powdered sugar, and cocoa. Use a mixer to beat on high speed until you achieve a fluffy and smooth cream.
2. Finalizing the cream: Add the rum essence and mix for a few more seconds to combine the flavors.

Step 4: Assembling the cake
1. First layer: Place the first layer on a tray. Generously soak it with the previously prepared syrup using a pastry brush.
2. Adding the cream: Spread the cream evenly over the first layer, reserving a few tablespoons for decoration.
3. Second layer: Place the second layer on top and soak it just like the first. Cover the cake with plastic wrap and let it chill in the fridge for 2-3 hours for the cream to set.

Step 5: Preparing the glaze
1. Boiling the glaze: In a saucepan, combine water, sugar, and cocoa. Boil over low heat, stirring constantly, until the mixture thickens slightly.
2. Adding the margarine: Once thickened, remove the saucepan from heat and add the margarine. Mix well to melt completely. After the glaze has cooled slightly, add the rum essence.

Step 6: Finalizing the cake
1. Cutting the cake: Once the cream has set, carefully remove the edges and cut the cake into suitable pieces. You should get about 15 servings.
2. Adding the glaze: Pour the glaze evenly over each piece of cake and decorate with the remaining cream.

Serving Suggestions and Combinations
Post amandina is a versatile dessert that can be served alongside a cup of black coffee or a fragrant tea. Another wonderful idea is to accompany it with vanilla ice cream or a berry sauce for a delicious contrast.

Nutritional Benefits
This cake, although it is for fasting, does not compromise on taste. The whole flour in the mixture adds fiber, and cocoa is rich in antioxidants. The margarine used provides healthy fats, while the sugar is a source of quick energy.

Frequently Asked Questions
1. Can I use another type of sweetener? Yes, you can replace sugar with a natural sweetener, such as honey or agave syrup, but be careful to adjust the quantity according to the desired sweetness.
2. How can I store the cake? Amandina keeps excellently in the fridge in an airtight container for up to a week.
3. Can I add nuts or dried fruits? Absolutely! You can add ground nuts or pieces of dried fruits to the batter for added texture and flavor.

Personal Note
This post amandina recipe is a dear memory from my childhood when my mother would prepare this dessert for special days. Each slice brings with it a touch of nostalgia and warmth. I urge you to try it and share this joy with your loved ones!

In conclusion, post amandina is not just a simple dessert, but a culinary experience that brings together the rich flavors of cocoa and the essence of rum. Whether served at a festive table or simply to indulge your senses, this cake will surely become a favorite! Buon appetito!

 Ingredients: BATTER: 3 cups flour 1 and a half cups sugar half a cup cocoa 1 packet baking powder 2 teaspoons baking soda half a teaspoon salt 2 cups water half a cup oil 2 teaspoons vinegar SYRUP: 120 g sugar 250 ml water rum essence CREAM: 400 g margarine 250 g powdered sugar 3-4 tablespoons cocoa a vial of rum essence GLAZE: 100 g sugar 20 ml water 2 tablespoons cocoa 100 g margarine a little rum essence

 Tags:  amandine cake fasting recipes