Caramel Cream Amandine

Amandina with caramel cream: a storybook dessert

Who doesn't love a decadent dessert, full of flavors and refined textures? Amandina with caramel cream is definitely a treat that should not be missing from the holiday table or on days when you want to enjoy a special moment. This recipe not only combines the fluffy cocoa sponge cake with fine caramel cream but also adds a touch of chocolate and nuts for a surprising result. Let's embark together on the preparation of this sweet wonder!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours and 30 minutes (including cooling)
Number of servings: 12

Ingredients needed:

For the sponge cake:
- 7 eggs
- 210 g sugar
- 180 g flour
- 30 g cocoa
- a pinch of salt

For the caramel cream:
- 1 packet of store-bought caramel cream
- 300 ml milk (for preparing the packet)
- 1 chocolate with caramel cream
- 4 heaping tablespoons of whipped Hulala cream

For decoration:
- 1 packet of chocolate glaze
- a few tablespoons of caramel cream
- 1 tablespoon of whipped cream
- walnut kernels

Preparing the dessert:

1. Preparing the ingredients: Start by taking the eggs out of the fridge about an hour before cooking so they reach room temperature. This step is essential for getting a fluffy and airy sponge cake.

2. Beating the eggs: In a large bowl, beat the eggs with the sugar and a pinch of salt. Use an electric mixer or a hand blender to mix them. Laura Adamache suggests a beating time of 20 minutes, but depending on your appliance's power, you may achieve triple volume in a shorter time – even in 7 minutes with a quality hand blender.

3. Adding dry ingredients: Sift the flour and cocoa over the egg and sugar mixture. Carefully fold them into the batter using a spatula or wooden spoon to avoid losing the air trapped in the eggs.

4. Baking the layers: Pour the batter into a rectangular baking tray lined with parchment paper. Bake in a preheated oven at 180°C for 20 minutes. It is important not to open the oven door during this time to avoid lowering the temperature and compromising the fluffiness of the layers.

5. Cooling the layers: Once the layer is baked, let it cool on a rack with the oven door slightly open. This will help maintain the airy texture.

6. Cutting the layers: Once the layer has completely cooled, cut it into two equal parts. This can be done with a sharp knife or a piece of thread to achieve clean cuts.

7. Preparing the syrup: In a small pot, melt the sugar in water over low heat, stirring constantly to avoid caramelization. Once the sugar has dissolved, add the rum essence and let it boil for a few minutes. This syrup will add a touch of moisture to your layers.

8. Preparing the caramel cream: In a bowl, mix the packet of caramel cream with cold milk. Then, over a bain-marie, melt the chocolate with caramel cream. When it is slightly cooled but still fluid, fold in the 4 tablespoons of whipped cream. Mix everything until you obtain a smooth and fine cream.

9. Assembling the dessert: Soak each layer with the prepared syrup, then fill them with caramel cream. Place the top layer and get ready for decoration.

10. Decorating: Prepare the chocolate glaze according to the instructions on the package. Pour the glaze over the assembled dessert and decorate with dollops of the remaining caramel cream (to which you added a tablespoon of whipped cream) using a piping bag. Add walnut kernels for an extra touch of texture and flavor.

11. Final cooling: Place the dessert in the fridge for at least 2 hours before serving. This waiting time will allow the flavors to develop and the layers to soak in the delicious cream.

Nutritional benefits:
This recipe is rich in protein due to the eggs, providing a good source of energy. Cocoa contains antioxidants, and the chocolate with caramel adds extra flavor. Of course, as with any dessert, it is important to consume in moderation, but each slice of amandina with caramel cream is a joy worth savoring.

Possible variations:
If you want to experiment, you can add chopped nuts to the caramel cream or use white chocolate for a sweeter version. You can also replace the rum essence with vanilla or almond essence to change the syrup's aromatic profile.

Serving suggestions:
Serve amandina with a scoop of vanilla ice cream or freshly whipped cream alongside a fragrant tea or a strong espresso. These will perfectly complement the rich taste of the dessert.

Frequently asked questions:
1. Can I use eggs from the fridge?
- It is recommended to use eggs at room temperature to achieve a fluffier sponge cake.

2. What type of chocolate should I choose?
- You can choose milk chocolate or dark chocolate, depending on your preferences.

3. Can I make the dessert a day in advance?
- Absolutely! This amandina keeps very well in the fridge and becomes even more delicious as the flavors meld together.

Now that you have all the necessary information, all that’s left is to put this delicious recipe into practice. Amandina with caramel cream will surely become a favorite among your family and friends. Enjoy every moment spent in the kitchen and savor the final result! Enjoy your meal!

 Ingredients: For the sponge cake, I used Laura Adamache's cocoa sponge cake recipe, which you can find here: 7 eggs, 210 g sugar, 180 g flour, 30 g cocoa, a pinch of salt. For the cream, I used a packet of store-bought caramel cream, about 300 ml of milk to prepare the packet, plus 1 chocolate with caramel cream and 4 heaping tablespoons of whipped Hulala cream. For decoration: 1 packet of chocolate glaze, a few tablespoons of caramel cream, and another tablespoon of whipped cream, walnut kernels.

 Tags:  caramel whipped cream chocolate