Amandine

The dessert we will prepare today is a true delight, a recipe for amandines that will please any meal. These cakes with a soft base, a fine cream, and a glossy glaze are perfect for celebrating special moments or simply for treating the family to an extraordinary dessert. Moreover, the cooking process is a pleasure, and the result will be worth every minute spent in the kitchen.

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

Ingredients

For the base:
- 6 eggs
- 6 tablespoons of cold water
- 300 g granulated sugar
- 260 g flour
- 40 g cocoa
- 1 packet of baking powder
- 1 vanilla essence

For the cream:
- 500 ml milk
- 3 egg yolks
- 6 tablespoons granulated sugar
- 3 tablespoons flour
- 4 tablespoons cocoa (optional, 3 may be sufficient)
- 2 tablespoons powdered sugar
- 150 g butter or margarine (we recommend Unirea margarine)

For soaking:
- Burnt sugar syrup (optional, plus 1 packet of vanilla cappuccino for extra flavor)

For the glaze:
- 100 ml liquid cream
- 200 g cooking chocolate (with at least 50% cocoa, ideal for an intense flavor)

Brief history of the recipe

Amandines are a classic dessert known for their soft texture and rich filling. Over the years, the recipe has evolved, with each housewife having her own variant. It is a dessert that evokes family memories and celebrations, and the combination of cocoa and vanilla flavors is simply irresistible.

Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential to ensure that no traces of yolk remain in the egg whites, as they need to be whipped.

2. Whipping the egg whites: Using a mixer, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to mix. It is important to be patient in this step, as a well-beaten foam will give a light texture to the base.

3. Adding the yolks: Once the egg whites have a firm consistency, add the cold water and the yolks, mixing on low speed until combined.

4. Incorporating the dry ingredients: In a separate bowl, mix the flour with cocoa and baking powder. Gradually add this mixture to the egg composition, gently folding with a spatula to avoid losing air from the egg whites.

5. Flavoring: Add the vanilla essence and mix well.

6. Baking: Pour the composition into a baking tray lined with parchment paper. Bake at 180°C for about 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

Preparing the cream

1. Mixing the ingredients: In a bowl, combine the sugar with the flour, cocoa, and starch. Add the egg yolks and mix well.

2. Adding the milk: Begin to gradually add the milk, stirring constantly to avoid lumps.

3. Cooking the cream: Place the mixture over low heat and stir continuously until it thickens. This is an essential technique for obtaining a smooth cream. Once the cream has thickened, remove it from the heat and let it cool.

4. Whipping the butter: In another bowl, beat the butter (or margarine) with the powdered sugar until creamy.

5. Incorporating the cooled cream: Once the cream has completely cooled, gradually add it over the whipped butter, mixing well until you obtain a homogeneous composition.

Assembling the amandines

1. Cutting the base: When the base has cooled, cut it in half.

2. Soaking: Moist the first half with the burnt sugar syrup, possibly mixed with cappuccino for extra flavor.

3. Adding the cream: Spread a portion of the cream evenly over the soaked base.

4. Adding the other half: Place the other piece of base on top, ensuring it is well pressed.

5. Cooling: Cover the cake with plastic wrap and let it chill in the refrigerator overnight. Here, the amandines will develop an even better flavor and texture.

Preparing the glaze

1. Melting the chocolate: In a saucepan, place the liquid cream over low heat and add the chocolate broken into pieces. Stir until everything dissolves and becomes a uniform mixture.

2. Glazing: Pour the hot glaze over the cooled cake and cut it into portions.

3. Decorating: Use the remaining cream to create swirls or decorative shapes on top of each amandine. Even if it doesn't turn out perfect, the taste will certainly be exceptional!

Useful tips

- For a taller base: You can use a smaller tray or double the ingredients.
- Variations: Instead of cocoa, you can experiment with white chocolate for a sweeter cream variant.
- Serving: Amandines pair perfectly with a flavored coffee or fruit tea.

Frequently asked questions

- How can I avoid the base being too wet? Make sure to soak moderately and that the base is completely cooled before soaking it.
- Can I use another type of chocolate? Of course, dark chocolate or milk chocolate can be used, but you will need to adjust the amount of sugar according to the desired sweetness.

Nutritional benefits

Amandines contain ingredients that can provide a quick source of energy, due to the sugar and carbohydrates in the flour. Cocoa brings antioxidants, and butter or margarine contributes to the intake of essential fats needed by the body.

Now that you have all the necessary information, all you have to do is put on your apron and start cooking. Your amandines will surely become everyone’s favorite! Enjoy your meal!

 Ingredients: 6 eggs, 6 tablespoons of cold water, 300g sugar, 260g flour, 40g cocoa powder, 1 packet of baking powder, 1 vanilla essence. For the cream: 500ml milk, 3 egg yolks, 6 tablespoons granulated sugar, 3 tablespoons flour, 4 tablespoons cocoa (I think 3 would work too, maximum), 2 tablespoons powdered sugar, 150g butter (I used Unirea margarine). For soaking: burnt sugar syrup plus a packet of vanilla cappuccino. For the glaze: 100ml liquid cream, 200g cooking chocolate (I found a very good one, with 50% cocoa, ...very cheap).