Amandine

Base: Start by separating the eggs, an essential process for achieving a fluffy texture. Beat the egg whites with 8 tablespoons of sugar until you achieve a firm and glossy foam. This step will give the base an airy structure. In another bowl, beat the egg yolks with 5 tablespoons of sugar and add your preferred essence, which will enhance the flavor. Mix the two compositions well, ensuring they are harmoniously integrated. Sift the flour together with the cocoa over the mixture obtained, to avoid lumps. Gently homogenize, then pour the composition into a 35/33 cm baking tray lined with parchment paper. Bake the base at a medium temperature until it feels firm to the touch and a toothpick inserted in the middle comes out clean.

Cream: In a saucepan, boil the eggs with sugar and water, stirring constantly, until the mixture passes the thread test. This process is crucial for obtaining a fine cream. After the mixture has boiled, add the cocoa and let it cool slightly. Then, integrate the cubed margarine, beating with a mixer on high speed until the cream becomes smooth and fluffy. Don’t forget to add your preferred essence at the end to intensify the cream’s flavor.

Glaze: To prepare the glaze, melt the chocolate in a bain-marie, being careful not to overheat it. Once melted, add a splash of rum essence, which will provide a complex and appealing taste.

Syrup (1L): Prepare a simple syrup to taste, but remember that part of the sugar must be caramelized to achieve a beautiful color and distinct flavor. Add rum essence to perfectly complete the cake's flavor profile.

Assembly: Once the base has cooled, cut it into two equal parts. Soak each layer with the prepared syrup, ensuring the base absorbs the liquid well. Add a layer of cream about 1.3 cm thick, then place the second sheet of base, which will also be soaked. Refrigerate the cake for at least 4 hours to set well. After this time, cut the cake into 6x6 cm cubes, then dip each piece in the warm glaze. On each cake, form a swirl of cream to add a decorative and tasty detail. The delight is now ready to be enjoyed!

 Ingredients: Batter: 13 eggs 13 lg sugar 13 lg sugar 11 lg flour 4 lg cocoa vanilla essence Cream: 6 eggs 600g sugar 6 lg water 3 pk margarine frame 100 g cocoa 2 vials of rum essence Frosting: 500g cocoa fondant Syrup (1l) I made it to taste only that some of the sugar must be caramelized to get a nice color and I added the rum essence

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