Amandine cake

Cake "Amandina" – A Creamy Delicacy Full of Memories

The "Amandina" cake is a classic dessert recipe that perfectly blends the flavors of cocoa, rum, and a fine buttercream. Each bite will take you on a journey of tastes, evoking moments filled with joy and celebration. This recipe will guide you step by step, ensuring you create a delicious cake, perfect for any occasion.

Total preparation time: 6 hours
Preparation time: 45 minutes
Baking time: 30 minutes
Number of servings: 12

Necessary ingredients:

For the base:
- 7 large eggs
- 7 tablespoons sugar (preferably powdered sugar)
- 1 pinch of salt
- 7 tablespoons oil (sunflower or light olive oil)
- 7 tablespoons flour
- 3-4 tablespoons cocoa (preferably high-quality cocoa)
- 1 packet baking powder

For the syrup:
- 5 tablespoons sugar
- 2 and a half cups of water
- 1 vial of rum essence

For the cream:
- 1 package (250 g) of butter (at room temperature)
- 150 g powdered sugar
- 3 egg yolks
- 3 tablespoons cocoa

For the glaze:
- 2 packets of store-bought chocolate glaze (preferably with dark chocolate and mixed chocolate)

Preparation:

Step 1: Preparing the syrup
Start with the syrup, which will give a pleasant moisture to the base. In a pot, carefully caramelize the sugar. Be vigilant, as overly dark caramel can become bitter. When the sugar has completely melted and has turned golden, carefully extinguish it with 2 and a half cups of water. Let it simmer until all the sugar is completely dissolved, then let it cool. Add 3 tablespoons of the syrup obtained into the sponge mixture. The cooled syrup will be boiled again until it thickens slightly, and after it has cooled, the rum essence is added.

Step 2: Preparing the base
Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until foamy, then gradually add the sugar, continuing to mix until you achieve a firm and glossy meringue. In a separate bowl, mix the yolks with the oil, then incorporate this mixture into the meringue. Gradually add 3 tablespoons of the syrup obtained (without rum) and mix gently.

In another bowl, combine the flour, cocoa, and baking powder, then incorporate them into the wet mixture. Ensure you mix gently, without losing the air in the batter.

Pour the mixture into a cake pan lined with flour and oil or with parchment paper. Bake in a preheated oven at 180°C for about 30 minutes, or until a toothpick inserted in the center comes out clean. Once cooled, cut the base in half.

Step 3: Preparing the cream
For the cream, start by gently melting the butter, but do not let it become liquid. Let it cool slightly, then mix until creamy. Gradually add the powdered sugar, continuing to mix until it completely melts. Incorporate the yolks and cocoa, mixing for a few more minutes until you achieve a fine and homogeneous mixture.

Step 4: Assembling the cake
Soak each part of the base with the remaining syrup, then fill the base with the buttercream. Ensure it is evenly distributed. Place the cake in the refrigerator for about 3 hours, so the cream sets.

Step 5: Glazing the cake
After the cream has set, prepare the glaze according to the instructions on the packet. Pour the glaze evenly over the cake, allowing it to drip slightly over the edges for an attractive effect. Place the cake back in the refrigerator for another 3 hours, so the glaze solidifies.

Step 6: Serving
Once the cake has completely cooled, cut it into portions and serve it with a glass of cold milk or a fragrant coffee.

Practical tips:
- Ensure all ingredients are at room temperature for a smooth mix.
- Replace the rum with vanilla essence for an alcohol-free version.
- You can add ground nuts to the cream for a crunchy texture.
- The cake can be stored in the refrigerator for 3-4 days, but it is recommended to be consumed fresh.

Nutritional information (per serving):
- Calories: approximately 300 kcal
- Fat: 15 g
- Carbohydrates: 40 g
- Protein: 5 g

Frequently asked questions:
1. Can I use whole wheat flour instead of white flour?
Yes, but keep in mind that the texture will be denser.
2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream, but keep the proportions in the other ingredients.
3. Can I replace the butter with a plant-based alternative?
Sure, use a plant-based butter or coconut oil for a vegan version.

The "Amandina" cake is more than just a dessert; it is a culinary experience that will make you return to this recipe time and again. Savor every bite and enjoy the moments spent around the table with loved ones. Enjoy your meal!

 Ingredients: Base: 7 eggs, 7 tablespoons of sugar (I used powdered sugar), a pinch of salt, 7 tablespoons of oil, 7 tablespoons of flour, 3-4 tablespoons of cocoa, 1 packet of baking powder. Syrup: 5 tablespoons of sugar, 2 and a half cups of water, a vial of rum essence. Cream: 1 pack of butter, 150 g powdered sugar, 3 egg yolks, 3 tablespoons of cocoa. Glaze: two packets of store-bought chocolate glaze (I used one with dark chocolate and one with mixed chocolate).