Amandine

Delicious Amandine Recipe

Amandines are one of those desserts that evoke sweet childhood memories and bring us joy with every bite. This cake, with a fluffy base, a fine cream, and a shiny fondant glaze, is perfect for any occasion, whether it's an anniversary, a party, or simply a relaxing evening at home. Get ready to be enchanted by its irresistible aroma!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12 pieces

Necessary ingredients:
Base:
- 8 eggs
- 12 tablespoons of sugar
- 8 tablespoons of flour
- 3 tablespoons of cocoa

Cream:
- 6 eggs
- 6 tablespoons of sugar
- 10 g of gelatin
- 1 package of Unirea margarine (or butter)
- 100 g of cooking chocolate

Burnt sugar syrup:
- 200 g of sugar
- 300 ml of water
- 2 essences of rum

Fondant glaze:
- 900 g of sugar
- 450 ml of water
- 2 tablespoons of honey
- 100 g of cocoa

Step-by-step preparation:

1. Preparing the fondant:
To achieve the perfect fondant, start by placing an empty bowl in the freezer. This step will help cool the fondant quickly after preparation. In a saucepan, add water and pour the sugar in the middle. Place the saucepan on the heat, being careful not to let the sugar touch the sides of the pot. When the syrup starts to boil, it is important not to stir.

2. Checking the syrup:
After a few minutes, when the syrup has thickened, test it with cold water: drip a little syrup into the water. If it dissolves, boil it more. If a droplet forms, the syrup is ready. Add the cocoa that you previously mixed with a little water to avoid lumps, and the honey. Now, quickly pour the syrup into the cold bowl and start mixing. If necessary, you can place the bowl in another vessel with ice to speed up the cooling process. When the fondant becomes viscous, stop mixing and put it in the fridge.

3. Preparing the base:
Separate the egg whites from the yolks. Beat the yolks with 6 tablespoons of sugar until you obtain a smooth paste. In another bowl, beat the egg whites at maximum speed, gradually adding the sugar until you get a stiff foam (the egg whites should remain firm when you turn the bowl over). Incorporate the yolks into the egg whites, then add the flour and cocoa, mixing carefully in circular motions.

4. Baking the base:
Pour the mixture into a 28/28 cm baking tray lined with parchment paper. Bake at 180°C for about 30 minutes or until it passes the toothpick test. Let it cool completely.

5. Preparing the cream:
Start by hydrating the gelatin in cold water. In a bain-marie, beat the eggs with the sugar until the cream thickens, being careful not to coagulate. Add the finely chopped chocolate and mix until melted. Once the cream has cooled, add the melted gelatin and mix well. Put the cream in the fridge to firm up a bit.

6. Preparing the syrup:
Caramelize the sugar in a saucepan over low heat, stirring constantly until it turns brown. Carefully add the water (be careful not to burn yourself) and boil until the sugar melts. Add the rum essence and let it cool.

7. Assembling the cake:
Cut the base horizontally in half. Soak each half with the burnt sugar syrup. Spread all the cream on one half, place the top layer, and cover with the fondant glaze, which should be beautifully shiny.

8. Decorating:
If desired, you can decorate the cake with whipped cream or grated chocolate. This detail adds a personal touch and an attractive appearance.

Useful tips:
- Use quality ingredients, such as premium cooking chocolate, to achieve an intense flavor.
- If the fondant doesn't harden enough, make sure you followed the cooling and mixing times.
- An interesting variation would be to add a splash of coffee to the egg cream for a deeper taste.

Nutritional benefits:
This cake, although delicious, is high in calories due to the sugar and fats. Each serving offers a balance of carbohydrates from flour and sugar, proteins from eggs, and healthy fats from margarine or butter. Consume in moderation!

Frequently asked questions:
- Why don't I use baking powder?: The egg-based dough rises very well due to the air incorporated in the egg whites, so baking powder is not necessary.
- Can I replace margarine with butter?: Of course! Butter will provide a richer flavor, but margarine is a more affordable and lighter option.

Ideal pairings:
Amandines pair perfectly with aromatic coffee or black tea. Additionally, a glass of sweet wine could complete this culinary experience.

Enjoy this amandine recipe and don't forget to share it with loved ones, as every bite is a true celebration of taste!

 Ingredients: Base: 8 eggs, 12 tablespoons sugar, 8 tablespoons flour, 3 tablespoons cocoa. Cream: 6 eggs, 6 tablespoons sugar, 10g gelatin, 1 pack of Unirea margarine, 100g cooking chocolate. Burnt sugar syrup: 200g sugar, 300ml water, 2 essences of rum. Fondant glaze: 900g sugar, 450ml water, 2 tablespoons honey, 100g cocoa.

 Tags:  chocolate cake