Mini Amandine

Amandines are well-known and appreciated pastries, but their taste becomes truly special when prepared at home! I invite you to explore with me the step-by-step process of making these delights, so you can enjoy a truly delicious dessert.

To start, we dedicate ourselves to preparing the base. We will separate the egg whites from the yolks, and we will beat the egg whites with a mixer until they become firm and fluffy. Then, we gradually add the sugar, continuing to mix to obtain a glossy foam. After finishing with the egg whites, we add the yolks one at a time, mixing gently to avoid losing air in the mixture. It is important to incorporate the oil, baking powder dissolved in hot water, rum essence, sifted flour, and cocoa. We mix gently until we obtain a homogeneous composition.

Once we have finished preparing the dough, we pour it into a baking tray lined with a splash of oil and baking paper, ensuring it is evenly distributed. Then, we place it in the preheated oven at 180°C and let it bake for about 30 minutes. After 20 minutes, it is good to check with a toothpick if the base is baked, to ensure it does not dry out.

While the base is baking, we turn our attention to the syrup. In a small pot, we will add water, sugar, and rum essence, then we will simmer them over low heat. After a few minutes, when the sugar has completely dissolved, we let the syrup cool for later use in soaking the base.

The cream is the next step. The margarine will be mixed with the sugar, and then the yolks and cocoa are added. We mix with the mixer until we obtain a smooth and homogeneous cream. We let it cool so that the flavors blend and become more intense.

For the glaze, all ingredients are mixed until the sugar completely dissolves, resulting in a glossy and uniform composition, perfect for coating our cake.

Once the base has cooled, we cut it into two equal parts. Each part is soaked with the cold syrup, ensuring it remains moist and flavorful. Between the two layers, we add the cream, and then we place the top layer on. It’s time to pour the glaze, which will give the cake a shiny and appetizing appearance.

After assembly, we put the amandines in the fridge for a few hours so that all the flavors blend perfectly. When we are ready to indulge, we cut the cake into suitable portions and enjoy a delicious combination of textures and flavors. Enjoy your meal!

 Ingredients: Base: 6 eggs, 1 cup sugar, 1 cup flour, 1 cup oil, 1 teaspoon baking powder, 1 tablespoon cocoa, 6 tablespoons hot water, rum essence. Syrup: 400 ml water, 100 g sugar, 1 packet cappuccino vanilla/chocolate. Cream: 1 pack Rama, 150 g powdered sugar, 3 egg yolks, 3 tablespoons cocoa. Glaze: 2 tablespoons butter/margarine, 150 g powdered sugar, 2 tablespoons cocoa, 2 tablespoons hot water, rum essence.

 Tags:  eggs unt flour oil sugar margarine chocolate cocoa vegetarian recipes