Amandina Cake

Amandina cake is a delicacy that harmoniously combines the intense taste of chocolate with the moist and aromatic texture of the sponge. This classic Romanian cake is ideal for bringing a touch of sweetness to any special moment, whether it’s an anniversary, a celebration, or simply an afternoon spent with loved ones.

To prepare Amandina, you will need quality ingredients to ensure a worthy result. We start with the sponge, where we will use 5 eggs, 150 g of sugar, 150 g of flour, 50 g of cocoa powder, 1 packet of baking powder, and a pinch of salt. In a large bowl, mix the eggs with the sugar until they become frothy and double in volume. Gradually add the dry ingredients: flour, cocoa powder, baking powder, and salt, gently folding with a spatula to avoid losing the incorporated air.

Once the mixture is homogeneous, pour the batter into a baking tray lined with parchment paper and bake it in the preheated oven at 180 degrees Celsius for about 25-30 minutes. Check if the sponge is baked by inserting a toothpick in the center; if it comes out clean, it’s done. Let it cool completely.

Meanwhile, prepare the syrup from 200 ml of water, 150 g of sugar, and 2 tablespoons of rum essence. Boil the water with the sugar until completely dissolved, then add the rum essence and let it cool. After the sponge has cooled, cut it into square or rectangular shapes and soak each piece with the prepared syrup.

The chocolate glaze is the key ingredient that will add that perfect finish to your cake. Use 200 g of high-quality dark chocolate and 100 g of butter. Melt the chocolate and butter together in a bain-marie, stirring constantly to achieve a smooth and shiny mixture. After the cake pieces are soaked, dip each piece in the chocolate glaze, allowing the excess to drip off.

Finally, you can decorate the Amandina cake with coconut or almond flakes for an elegant look. Let the cake rest in the fridge for a few hours to allow the glaze to set. Enjoy every bite of this decadent cake that will delight your senses and bring smiles to the faces of your loved ones!

The base: separate the eggs. Whip the egg whites with sugar until foamy. Mix the yolks with oil and water, to which burnt sugar is added (neither hot nor cold). Pour everything over the whipped egg whites, then sprinkle in the flour and mix until everything is homogeneous. Place in a tray, in the oven at medium temperature. The oven door should not be opened for 15-20 minutes. Orange cream: put the yolks, sugar, butter, grated orange peel, and orange and lemon juice in a saucepan and mix. Dissolve the starch with a few tablespoons of cold water and, together with well-heated sour cream, add to the mixture. The pot with the mixture is placed in another larger pot with boiling water and whisked until the cream thickens without boiling. Syrup: put water and sugar on the heat in a saucepan, and when it is sufficiently boiled, add grated lemon, a little lemon juice, and rum essence for flavor + pieces of candied orange peel and let cool completely before use. Glaze: grate the chocolate on a large-hole grater, place it in a saucepan over another pot with boiling water, and when the chocolate has melted, add the oil. Assembly: let the base cool, then cut into 3 equal layers, which are excessively soaked with syrup. For this operation, use 3 platforms the size of the tray. On these platforms (like a carpenter), place the soaked layers until the syrup stops dripping. On the first layer, place the cream, then put the second layer, carefully removing it from the platform where it is, so it doesn't break, and add the last layer of cream, after which, in the same way, place the last layer on top of the cake. At this stage, the cake is refrigerated for about an hour (to firm up the cream). Remove from the refrigerator and cut into pieces of about 8x4 cm. Each piece is dipped in warm glaze, covering it with chocolate up to half (the top part + the sides up to half). Place in the cold and when served, decorate the Amandina cake with a cherry dipped in syrup and whipped cream or with candied orange peel. The Amandina cake is served after the glaze has set.

 Ingredients: batter:10 eggs, 300 g flour, 300 g flour, 200 g sugar, 30 ml oil, 50 ml water, 20 ml, burnt sugar, a teaspoon almond powder.orange cream:2 oranges, 1 lemon, 300 g semolina, 20 g, starch, 50 g butter, 300 g sugar, 4 egg yolks, a few tablespoons water.glaze:400 g chocolate, 2 tablespoons butterrefined syrup:200 ml water, 80g sugar, grated lemon, rum essence, orange peel (candied)

 Tags:  cake with cream cookies for christmas amandine recipe chocolate cake