Fondant-glazed amandines

Name: Fondant-glazed amandines - Cerasela M.
Ingredients: The recipe is for a large tray of 28/38 cm. Base: 8 eggs; 12 tablespoons of sugar; 8 tablespoons of flour; 1 baking powder; 3 tablespoons of cocoa. Cream: 6 eggs; 6 tablespoons of sugar; 10g gelatin; 1 package of butter; 100g chocolate. Burnt sugar syrup: 200g sugar; 300ml water; 2 rum essences. Fondant glaze: 900g sugar; 450ml water; 2 tablespoons of honey or energizer; 100g cocoa.

Dessert - Fondant-glazed amandines by Cerasela M. - Recipia

Fondant Glazed Amandines – A Nostalgic Delicacy If you are looking for a quick and delicious dessert recipe that brings back childhood memories, fondant glazed amandines are the perfect choice. This layered cake is a combination of flavor and texture, covered with a sweet fondant that cracks easily at the first bite. I invite you to discover each step of preparing this fabulous recipe, full of history and memories. Preparation Time - Preparation time: 30 minutes - Baking time: 30 minutes - Total time: 1 hour - Number of servings: 12 servings (28/38 cm tray) Ingredients For the Cake: - 8 eggs - 12 tablespoons sugar - 8 tablespoons flour - 1 teaspoon baking powder - 3 tablespoons cocoa For the Cream: - 6 eggs - 6 tablespoons sugar - 10 g gelatin - 1 package of butter (approximately 200 g) - 100 g chocolate (preferably dark) For the Burnt Sugar Syrup: - 200 g sugar - 300 ml water - 2 rum essences For the Fondant Glaze: - 900 g sugar - 450 ml water - 2 tablespoons honey - 100 g cocoa Step by Step 1. Preparing the Fondant Start by preparing the fondant. Place a bowl in the freezer to cool it. In a large pot, add 450 ml of water and pour the sugar in the center. Place the pot over medium heat and ensure that the sugar does not touch the sides of the pot. Tip: Do not stir the sugar during boiling to avoid crystallization. When the syrup starts to boil and thickens, it will begin to bubble. Check if it’s ready: 1. Put a drop of syrup on a plate. If it remains round and hardens quickly, it’s ready. 2. Alternatively, drop a bit of syrup into a glass of cold water. If it forms a ball, the syrup is ready. Add dissolved cocoa in a little cold water and honey. Quickly pour the syrup into the cold bowl and start mixing. The fondant will cool quickly and harden. Stop mixing and set it aside. Before use, place it over a steam bath to melt it again. 2. Preparing the Cake Separate the egg whites from the yolks. In a bowl, beat the egg whites with sugar until fluffy. Add the yolks, then incorporate the flour, cocoa, and baking powder. Gently mix with a spatula to avoid losing air from the mixture. Tip: Use a silicone spatula to easily incorporate the ingredients. Pour the mixture into a greased and floured tray. Bake at 180 degrees Celsius for 25-30 minutes. Check with a toothpick if it’s baked – if it comes out clean, the cake is ready. 3. Preparing the Cream Soak the gelatin in a little cold water. In another bowl, beat the eggs with sugar over a steam bath until the mixture thickens, having the consistency of cream. Add the finely chopped chocolate and mix until it melts. Tip: Make sure the temperature is not too high to avoid cooking the eggs. Remove the cream from the heat and melt the gelatin over low heat without boiling it. Add the gelatin to the chocolate cream, mixing well. Let the cream cool, then mix it with the soft butter until creamy. 4. Preparing the Burnt Sugar Syrup In a small saucepan, place the sugar over low heat and stir constantly until it turns brown. When caramelized, carefully add water. Stir until the caramel completely dissolves. Flavor with rum essence. Let the syrup cool. 5. Assembling the Amandines After the cake has cooled, cut it in half horizontally. Soak each half well with the burnt sugar syrup. Fill with chocolate cream and place the other half of the cake on top. For a uniform appearance, cut off the unsightly edges of the cake and portion into squares of 5-6 cm on each side. 6. Glazing the Amandines Pour the warm liquid fondant over each piece of cake. Let it cool and decorate as desired, either with grated chocolate or candied fruits. Serving Suggestions Amandines can be served alongside a scoop of vanilla ice cream or a cup of flavored coffee. Additionally, a berry sauce added to the plate can provide a pleasant contrast to the sweetness of the cake. Nutritional Benefits Amandines are a source of energy due to the sugar and fat content from butter. Chocolate, especially dark chocolate, provides antioxidants that may contribute to cardiovascular health. Moderate consumption of desserts can bring joy and improve mood. Frequently Asked Questions 1. Can I use another type of chocolate for the cream? Yes, you can use milk chocolate or white chocolate, but the flavor will be different. 2. What can I use instead of gelatin? You can use agar-agar, a plant-based alternative, but check the proportions specified on the package. 3. How can I store the amandines? Amandines store well in the refrigerator, in a closed container, for up to 5 days. Possible Variations Instead of cocoa in the cake, you can add chopped nuts or hazelnuts for a crunchy texture. Also, for a more exotic note, you can add a splash of orange essence to the chocolate cream. Conclusion Preparing fondant glazed amandines is a fulfilling experience that combines tradition with a passion for sweets. I encourage you to try this recipe at home, share the joy with loved ones, and create new sweet memories. Enjoy!

Fondant-glazed amandines

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