Amandine
Delicious Amandina Cake Recipe - a classic dessert, perfect for any occasion
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12
Who can resist an Amandina cake, with its fluffy base, fine cocoa cream, and decadent chocolate glaze? This delicious recipe is a perfect combination of textures and flavors, ideal for impressing friends and family. With deep roots in dessert tradition, Amandina is a favorite among all, bringing a touch of nostalgia in every slice. Let’s embark together on the process of making this fantastic cake!
Ingredients
For the base:
- 6 large eggs
- 200 g sugar
- 8 tablespoons flour
- 20 g cocoa
- 30 ml oil
- 30 ml water
- 1 teaspoon baking powder
For the syrup:
- 400 ml water
- 1 packet hot chocolate
- 200 g sugar
- 1 bottle rum essence
For the cream:
- 3 eggs
- 150 g sugar
- 1 package (approx. 200 g) butter
- 3 tablespoons cocoa
For the glaze:
- 160 g chocolate
- 100 ml liquid cream
Preparation
Step 1: Preparing the base
1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowl you beat the egg whites in is clean and dry to achieve perfect foam.
2. Beating the egg whites: In a large bowl, add a pinch of salt to the egg whites and start beating them with a mixer until they form stiff peaks. This is a crucial step, as well-beaten egg whites will give the base a fluffy texture.
3. Adding the ingredients: Gradually add the sugar, mixing gently until fully incorporated. Add the water and yolks mixed with oil, stirring with a wooden spatula, using up-and-down motions to avoid losing air from the mixture.
4. Incorporating dry ingredients: In another bowl, mix the flour, cocoa, and baking powder. Gradually add the flour mixture to the egg mixture, stirring gently until everything is homogenized.
5. Baking the base: Pour the mixture into a baking pan lined with parchment paper and place in a preheated oven at 180°C for about 30 minutes. Check the base with a toothpick – if it comes out clean, the base is ready!
6. Cooling and cutting: Let the base cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, cut it into two equal layers.
Step 2: Preparing the cream
1. Double boiler: In a heatproof bowl, beat the eggs with the sugar over a double boiler, stirring continuously until you achieve a consistency similar to sour cream, but not too thick.
2. Adding cocoa: Once the mixture has cooled slightly, add the cocoa and mix well to avoid lumps. Leave on the heat for another 2 minutes.
3. Incorporating the butter: After the mixture has cooled, add the butter cut into cubes and mix well until fully combined. Your cream is now ready to be used!
Step 3: Preparing the syrup
1. Boiling the ingredients: In a saucepan, combine the water, sugar, and the packet of hot chocolate. Place on the heat and let it boil for 5 minutes, stirring constantly.
2. Adding the essence: After the syrup has boiled, add the rum essence and let it cool.
Step 4: Assembling the cake
1. Soaking the base: Place the first layer of the base on a platter and soak it with half of the prepared syrup.
2. Adding the cream: Spread the cream evenly over the first layer of the base.
3. Adding the second layer: Carefully place the second layer of the base over the cocoa cream and soak it with the remaining syrup.
Step 5: Preparing the glaze
1. Heating the cream: In a small saucepan, heat the liquid cream, being careful not to bring it to a boil.
2. Melting the chocolate: Break the chocolate into pieces and add it to the warm cream. Mix well until the chocolate is completely melted and the mixture becomes homogeneous.
3. Glazing the cake: Pour the chocolate glaze over the assembled cake and let it cool at room temperature.
Step 6: Cooling and serving
1. Final cooling: Let the cake cool in the refrigerator for about 2 hours for the glaze to set.
2. Portioning: After it has cooled, cut the cake into servings and decorate each slice with a dollop of whipped cream, if desired, for an elegant look.
Useful tips
- Choosing ingredients: Use fresh, high-quality eggs for the best results. The butter should be at room temperature for easier incorporation into the cream.
- Variations: You can experiment with flavors by adding a few drops of vanilla essence to the cocoa cream or use white chocolate for the glaze for a sweeter version.
- Serving: Amandina cake pairs perfectly with a cup of coffee or a fragrant tea, providing a pleasant contrast between sweetness and bitterness.
Nutritional benefits
This cake offers a source of energy due to the sugar and fat content from the butter, but it is important to consume it in moderation. Cocoa has antioxidant benefits, and eggs provide valuable proteins in the diet. However, like any dessert, it should be enjoyed as part of a balanced diet.
Frequently asked questions
1. Can I use another type of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.
2. How can I store the cake? Keep the cake in a closed container in the refrigerator for up to a week.
3. What other desserts can I try? If you like Amandina, I recommend trying a chocolate mousse recipe or a chocolate cake with coffee cream.
Enjoy every step of making this Amandina cake! It is more than a dessert; it is an experience full of flavor and nostalgia, perfect for festive moments!
Ingredients: for the base: 6 eggs 200 g sugar 8 tablespoons flour 20 g cocoa 30 ml oil 30 ml water 1 teaspoon baking powder for the syrup: 400 ml water 1 packet hot chocolate 200 g sugar 1 bottle rum essence for the cream: 3 eggs 150 g sugar one package of butter 3 tablespoons cocoa for the glaze: 160 g chocolate 100 ml cream
