Amandina

Amandina – a delightful cake that blends the intense flavors of cocoa, the sweetness of coffee, and the creaminess of butter, has won the hearts of many over time. This recipe is not only a true feast for the taste buds but also a perfect opportunity to immerse yourself in the magic of cooking. In this step-by-step guide, I will share with you all the secrets to preparing a perfect amandina, as well as useful tips to achieve a result worthy of the finest pastries.

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 12

Ingredients

For the amandina base
- 7 fresh eggs
- 5 tablespoons water
- 12 tablespoons sugar
- 12 tablespoons flour
- 2 tablespoons cocoa (preferably high-quality)
- 1 teaspoon baking powder
- A pinch of salt

For the amandina cream
- 1 cup sugar (about 250 g)
- 3 eggs
- 2 tablespoons cocoa (sifted)
- 200 g butter (at room temperature)

For soaking
- 250 ml strong, sweet coffee (for example, Jacobs coffee)

For the chocolate glaze
- 5 squares of dark chocolate
- 5 tablespoons coffee
- 2 tablespoons powdered sugar

Preparing the base

1. Preheat the oven: Start by preheating the oven to 180°C (or 160°C for fan-assisted) to achieve the ideal baking temperature.

2. Beating the egg whites: In a large bowl, separate the egg whites from the yolks. Add a pinch of salt to the egg whites to help them whip more easily. Use an electric mixer to beat them until you achieve a firm foam.

3. Adding the ingredients: Continue beating the egg whites and gradually add the baking powder, the 5 tablespoons of water, and the 12 tablespoons of sugar. Keep mixing until the sugar has completely dissolved and the mixture becomes glossy.

4. Incorporating cocoa and egg yolks: Sift the 2 tablespoons of cocoa and add them to the egg white mixture, along with the 7 egg yolks. Gently fold with a spatula, being careful not to deflate the egg whites.

5. Adding the flour: Sift the 12 tablespoons of flour and gradually add them, mixing with the spatula until you achieve a homogeneous mixture.

6. Baking: Pour the mixture into a baking tray lined with parchment paper (dimensions 26/36 cm). Place the tray in the preheated oven and bake for 15-20 minutes. Check with a toothpick: if it comes out clean, the base is ready.

Preparing the cream

1. Cooking the ingredients: In a saucepan, combine 1 cup of sugar, the 3 eggs, and the 2 tablespoons of cocoa (sifted). Place the saucepan over low heat and stir constantly. Cook until the mixture begins to thicken and takes on a caramelized color.

2. Cooling the cream: Once the cream is ready, remove it from the heat and let it cool completely.

3. Beating the butter: In another bowl, beat the butter at room temperature until it becomes fluffy. Gradually add the cooled cream and mix until well combined.

Assembling the cake

1. Cutting the base: Once the base has cooled, cut it in half horizontally.

2. Soaking the base: Prepare the strong, sweet coffee (you can use an espresso) and pour it evenly over each half of the base.

3. Filling with cream: Spread the prepared cream on the first half of the base, then place the second half on top.

4. Making the glaze: In a small saucepan, melt the dark chocolate together with the 5 tablespoons of coffee and 2 tablespoons of powdered sugar. Stir well until you achieve a smooth glaze.

5. Glazing the cake: Pour the chocolate glaze over the cake, ensuring it is evenly covered. It is important to let the cake cool in the refrigerator for a few hours or, ideally, overnight.

Serving and variations

Amandina is served cold, cut into squares or rectangles, and is perfect alongside a hot coffee or fragrant tea. A delicious variation is to add a splash of vanilla extract to the cream for an extra flavor boost. You can also experiment with different types of chocolate for the glaze (dark, milk, or white) or add ground nuts to the base mixture for added texture.

Nutritional benefits

This cake is not only a treat for the taste buds but also an excellent source of energy due to its sugar and cocoa content. Cocoa is rich in antioxidants, and coffee provides an energy boost as a natural stimulant. However, it is advisable to enjoy amandina in moderation, considering its high caloric content.

Frequently asked questions

1. Can I replace the butter?
Yes, you can use margarine or coconut oil for a healthier option, but the taste will be slightly different.

2. How can I store the cake?
Amandina keeps well in the refrigerator, in an airtight container, for up to a week.

3. Can it be frozen?
Yes, you can freeze amandina, but it is recommended to cut it into portions beforehand for easier removal.

Conclusion

Whether you're preparing it for a special occasion or simply want to treat yourself, amandina is the perfect recipe to bring a smile to the faces of your loved ones. With every bite, you'll feel the warmth and love invested in each step of the preparation. Don't forget to leave your personal touch on the recipe by experimenting with ingredients or presentation! So, put on your apron and let’s enjoy the magic of cooking together!

 Ingredients: For the dough: 7 eggs, 5 tablespoons of water, 12 tablespoons of flour, 12 tablespoons of sugar, 2 tablespoons of cocoa powder, 1 teaspoon of baking powder, a pinch of salt. For the cream: 1 cup of sugar (250 g), 3 eggs, 2 tablespoons of cocoa powder, 200 g of butter. For soaking: 250 ml of strong and sweet coffee (I used Jacobs). For the glaze: 5 squares of cooking chocolate, 5 tablespoons of coffee, 2 tablespoons of powdered sugar.