Amandina Cake

Delicious Amandina Recipe: A Cake That Will Stir Your Memories

Who doesn't remember the magical moments spent at the pastry shop, when the aroma of fresh cakes tempted you to try the most delicious creations? Amandina is definitely one of those cakes that brings a touch of nostalgia and joy. This recipe will not only delight your taste buds but will also take you on a journey through time, reminding you of the beautiful moments spent with loved ones. Here’s how you can prepare the famous amandine at home!

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total: 60 minutes
Servings: 12 cakes

Ingredients

For the cocoa sponge:
- 6 eggs
- 6 tablespoons of sugar
- 2 tablespoons of oil
- 1 tablespoon of water
- 6 tablespoons of flour
- 2 tablespoons of cocoa
- 1 teaspoon of baking powder

For the chocolate cream:
- 300 g of dark chocolate
- 300 ml of liquid cream

For the syrup:
- 200 ml of water
- 5 tablespoons of sugar
- 1 tablespoon of rum essence (or 1 tablespoon of brandy if you don’t have essence)

For the glaze:
- 300 g of sugar
- 150 ml of water
- 2 tablespoons of honey
- 2 tablespoons of cocoa

Step by Step

1. Preparing the sponge

We start our adventure with a fluffy and aromatic sponge. Separate the eggs: put the egg whites in a large bowl and the yolks in another. Beat the yolks with the sugar, oil, and water until the mixture becomes light in color and doubles in volume, about 5-7 minutes.

Practical tip: Use room temperature eggs for a better emulsion.

In another bowl, mix the flour with the cocoa and baking powder. Gently fold the flour mixture into the yolk mixture.

In a separate bowl, beat the egg whites until fluffy and glossy. This will add air to your cake, making it light and fluffy. Fold the beaten egg whites into the yolk mixture with a spatula, from the bottom up, to avoid losing the air in the egg whites.

Line a 30x20 cm baking tray with parchment paper and pour in the mixture. Bake in a preheated oven at 180°C (gas 4) for 30-35 minutes or until a toothpick comes out clean.

Unique detail: You can also add a pinch of salt to the egg whites to make them even fluffier.

When the sponge is ready, remove it from the oven and let it cool completely on a rack. Once cooled, cut it in half to form two layers.

2. Preparing the syrup

To add moisture to the sponges, we will prepare a delicious syrup. Put the water, sugar, and rum essence in a saucepan to boil. Let it simmer until the sugar is completely dissolved and you have a syrup.

Personal suggestion: If you want a more intense flavor, you can add a splash of vanilla to enhance the aroma.

3. Preparing the cream

In a saucepan over low heat, combine the chocolate with the liquid cream. Stir constantly until the chocolate is completely melted. Once melted, remove from heat and let it cool slightly, then beat until fluffy.

Tip for perfect cream: Make sure the cream is cold, as this helps the cream become airier.

Spread a generous layer of cream on one of the sponge layers, then place the other layer on top. If desired, you can reserve some cream for decoration.

4. Preparing the glaze

To give your cake an elegant finish, we will prepare a delicious glaze. Put a bowl in the fridge to cool. In a saucepan, add the water and sugar, letting it simmer over low heat until the sugar is completely melted and you have a thick syrup.

Check the consistency of the syrup by dropping a little into a glass of cold water. If small balls form, it’s ready. Add the honey and remove from heat. Pour the syrup into the cold bowl and mix until it thickens and whitens.

Frequently asked question: Why is it important to cool the bowl? This helps the glaze become thicker and stick better to the cake.

After assembling the cake, cut it into appropriately sized cubes. Place the glaze in a double boiler, adding 1-2 tablespoons of water to thin it out, then add cocoa and mix well.

Pour a tablespoon of glaze over each cake cube and, if you reserved cream, decorate with a dollop of it. Your cake is now ready to be enjoyed!

Serving suggestions

Amandines are delicious served alongside a coffee or fragrant tea. You can also accompany the cake with vanilla ice cream or a fruit sauce for a contrast of textures and flavors.

Nutritional benefits

Amandines contain chocolate, which is known for its antioxidant properties. The cream also provides healthy fats, and eggs are an excellent source of protein. However, it is best to consume them in moderation, considering the sugar content.

Calories

Approximately, a serving of Amandina has around 250-300 calories, depending on the amount of cream and glaze used.

Possible variations

If you want to experiment, you can add chopped nuts or almonds to the sponge for a more intense flavor. You can also replace the dark chocolate with milk chocolate for a sweeter cream.

Now that you have all the necessary information, it’s time to unleash your creativity and bring a little magic to the kitchen! Enjoy your meal!

 Ingredients: BASE: 6 eggs 6 tablespoons sugar 2 tablespoons oil 1 tablespoon water 6 tablespoons flour 2 tablespoons cocoa 1 teaspoon baking powder FILLING: 300 g dark chocolate 300 ml liquid cream SYRUP: 200 ml water 5 tablespoons sugar rum essence (I used a tablespoon of cognac as I didn't have rum essence) FONDANT: 300 g sugar 150 ml water 2 tablespoons honey 2 tablespoons cocoa

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