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Amandina cake

Amandina cake

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Countertop: Beat the 6 eggs with the sugar until it has melted. Add the flour and incorporate it, then the baking powder quenched in vinegar and cocoa. Wallpaper a tray with baking paper, put the composition in it and leave in the oven on low heat for 40 minutes. We try towards the end with a toothpick to make sure it is baked. Let the countertop cool. I made it in the evening and filled it with cream the next morning.

Syrup: Put water, sugar and rum essence in a bowl on the fire. Bring to the boil 2-3 times then put the pot to cool.

Cream: Leave the margarine for a few hours at room temperature. Then mix it with powdered sugar, cocoa, 2 sachets of cappuccino, 2 sachets of vanilla sugar and 1/2 vanilla essence. Mix well until the composition becomes homogeneous.

Glaze (we do it when the cake is ready assembled): Melt the broken chocolate pieces together with the margarine in a bain-marie.

Assembly: Cut the top into 2 parts lengthwise (like a cake). Place the first part of the countertop in a tray. Syrup the first part of the countertop, then add the cream that we spread evenly. Place over the cream and the second part of the countertop, syrup it. Put the cake pan in the fridge for about 1 hour. Then prepare the icing and cut the cake into cubes (I cut them larger). Pour the icing evenly and spread on the surface of the cake. I decorated with finely ground walnuts. Leave in the fridge again for 1-2 hours.

Good appetite!

How to prepare Amandina Cake recipe

Countertop preparation method
Preheat the oven.

We beat the eggs, first at low speed, then at high speed, until they become frothy. Add the sugar little by little and mix until the eggs become light in color and creamy composition. We also add vanilla essence.
In a bowl, mix flour, cocoa, salt and baking powder. Add two tablespoons to the egg mixture and mix with light movements, from the bottom up. We continue until we incorporate all the flour.

We put the composition in a tray with a size of 32 & # 21522 cm, which we lined with baking paper or oil and flour. Put the tray in the oven for 30-40 minutes or do the test with the toothpick and when it comes out clean, the top is baked. Allow to cool to room temperature.

Syrup preparation method
Put the water in a saucepan, add the sugar, the sachet of cappuccino and let the syrup boil until the sugar melts. Remove from the heat and add the rum essence. Allow to cool to room temperature.

separates ouale. beat the egg whites with the sugar. the yolks are mixed with oil and water, to which the burnt sugar is added (neither hot nor cold). pour everything over the beaten egg whites, then put the flour in the rain and mix until everything is homogenous. Put in a pan, in the oven at medium temperature. the oven door should not be opened for 15-20 minutes.

put the yolks, sugar, butter, grated peel and orange and lemon juice in a saucepan or cauldron and mix. dissolve the starch with a few tablespoons of cold water and together with the well-heated sour cream, add it to the composition. place the bowl with the composition in another larger bowl with boiling water and beat with a whisk until the cream thickens without boiling.

put water and sugar on the fire, in a saucepan and when it is enough delegate add grated lemon, a little lemon juice and rum essence for flavor + candied orange peel squares and leave until completely cool before use.

Grate the chocolate on a grater with large holes, put it in a saucepan on another bowl with boiling water and when the chocolate has melted, add the oil.

Assembly: the top is allowed to cool, after which 3 sheets of equal size are cut, which are syruped in excess with the syrup. For this operation, 3 platforms the size of the tray are used. on these platforms (carpator for example) the leaves are left in syrup until no more syrup is drained. place the cream on the first sheet, put the second sheet that comes down from the platform where it is, with great care not to break and put the last layer of cream, after which, in the same way we put the last sheet over the cake. at this stage the cake is left to cool for about an hour (to harden the cream).

take it out of the fridge and cut it into pieces of about 8x4 cm. pass each piece through the warm icing, covering it with chocolate until half (the top + the sides until half). of candied orange.

Amandina cake is served after the icing has hardened.

Video: Amandina cake for chocolate lovers. recipe (May 2022).


  1. Rush

    In gonivo

  2. Eugene

    well and yes !!!

  3. Voodooran

    You are absolutely right. In this something is and is good thought. It is ready to support you.

  4. Nern

    cool of course BUT the meaning of this miracle

  5. Wyman

    your answer is incomparable ... :)

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