Amandine cake
Amandine Cake I made these amandines for guests, even though they are not my type of dessert, and until then, I hadn't tasted them from start to finish. I checked the sponge, syrup, cream, and glaze separately, and those who ate them were very pleased. They are cakes with a cocoa sponge, flavored syrup with cappuccino and rum, buttercream, and chocolate glaze. The recipe is not complicated, but it requires time for cooling and assembly. Quick Info Total time: approximately 4-5 hours, including cooling time Active preparation time: not specified separately Baking time: 30 minutes Servings: 24 cakes Difficulty: medium Recipe type: homemade chocolate cake, suitable for guests and festive meals Ingredients For the sponge 6 eggs, separated 170 g sugar 3 tablespoons water 3 tablespoons oil 3 tablespoons cocoa powder 8 tablespoons flour 1 teaspoon baking powder A pinch of salt For the syrup 250-300 ml water 6 tablespoons sugar 4 tablespoons classic cappuccino 1 bottle of rum essence For the buttercream 250 g unsalted butter, 82% fat, at room temperature 170 g powdered sugar 2 egg yolks 3 tablespoons cocoa powder 1 bottle of rum essence For the glaze 100 ml water 100 g sugar 200 g dark chocolate For decoration 3 tablespoons of buttercream 70-100 ml sweetened liquid cream Instructions 1. Prepare the sponge Start by separating the eggs. Beat the egg whites with a pinch of salt until you get a foam. Gradually add the sugar and continue beating until it dissolves and the egg whites become firm. While mixing, add the 3 tablespoons of water. Then add the egg yolks and oil. Mix briefly until the mixture is homogeneous. In a separate bowl, combine the flour with the cocoa powder and baking powder. Gently fold this mixture into the egg mixture using a spatula. Work with light, upward motions to avoid deflating the egg whites. Pour the batter into a baking tray of approximately 24 x 30 cm, lined with parchment paper. Bake the sponge in a preheated oven at 175 degrees Celsius for about 30 minutes. After baking, remove the sponge from the tray and let it cool completely. For easier cutting, it’s best to let it cool and rest for a few hours before slicing. Cut it horizontally into two layers. 2. Prepare the syrup You can prepare the syrup while the sponge is baking or after you’ve taken it out of the oven. In a small saucepan, combine the water, sugar, and cappuccino. Boil the mixture for about 5 minutes. Remove from heat and add the rum essence. Let the syrup cool before assembling the cake. 3. Prepare the buttercream The butter should be soft and at room temperature. Place it in a bowl with the powdered sugar and mix until the sugar dissolves and the mixture becomes creamy. Add the egg yolks one at a time, then the cocoa powder and rum essence. Continue mixing until you achieve a smooth and fluffy cream. Set aside 3 tablespoons of cream for decoration. 4. Assemble the cake Place the first half of the sponge on a serving platter and soak it with half of the syrup. Spread the buttercream evenly using a knife or spatula. Top with the second layer of sponge and soak it with the remaining syrup. Gently press down without crushing the sponge. Refrigerate the cake for 2-3 hours. Chilling is important as it allows the sponge to settle, the cream to firm up, and makes cutting easier. 5. Portion the amandines Once the cake has cooled well, cut it into 24 pieces. Arrange the squares on two trays or platters, leaving enough space for glazing and decoration. 6. Prepare the chocolate glaze In a saucepan, combine the water and sugar and boil for about 5 minutes. Remove from heat and add the broken dark chocolate. Stir until the chocolate melts and the glaze becomes smooth. Using a spoon, drizzle the glaze over each piece of cake. If the glaze thickens before you finish, gently heat the pan but do not place it directly over the flame. You can use a double boiler. The glaze should remain fluid enough to spread easily over the amandines. After finishing, return the cake to the refrigerator until the glaze sets. 7. Decorate the cakes Whip the sweetened liquid cream. Gradually add the reserved 3 tablespoons of buttercream and continue to whip until you achieve a consistency suitable for decoration. Place the cream in a piping bag and form a swirl on each cake. If there is leftover glaze, place it in a small bag and cut a tiny corner. Drizzle thin lines over the whipped cream swirls and the set glaze. Keep the amandines chilled until serving. Why I make this recipe often It’s a great recipe when I need a dessert that serves multiple people. From a single tray, you get 24 pieces, and the cakes can be prepared a few hours ahead of the meal. Another advantage is that they freeze well. I’ve saved portions for my parents, and they held up very well after freezing. It’s a practical option when making multiple desserts and wanting to save some for later. Tips and Variations Tips The butter should be at room temperature. If it’s cold, the cream won’t blend as easily and may have an uneven texture. The sponge cuts better when completely cooled and has rested for a few hours. If you cut it while still warm, it may break or crumble. Do not incorporate the flour with a mixer. Use a spatula and gentle movements so the beaten egg whites don’t lose their volume. Let the syrup cool before pouring it over the sponge. The sponge should also be cold or at least well-chilled before assembly. The glaze sets in the refrigerator. If it becomes too hard while decorating, gently heat the pan without direct contact with the flame. Substitutions The glaze can also be made with chocolate and liquid cream. In this recipe, a cooked glaze made from water, sugar, and dark chocolate is used because it holds up well over the cake. For a less sweet taste, you might prefer chocolate glaze instead of fondant. Fondant is not used in this version. Variations The recipe can be made in the same tray for another occasion and then cut differently, depending on the desired size. The quantities in the recipe are calculated for 24 pieces. The main flavors are cappuccino and rum. The syrup is what gives the sponge its specific amandine flavor, so don’t skip it. Serving Ideas Serve the amandines cold, straight from the refrigerator or after sitting at room temperature for a bit. They are easier to eat if cut into small squares, as the sponge is soaked, and the cream and glaze are rich. Frequently Asked Questions How long should the cake chill before cutting? After assembly, the cake should chill for 2-3 hours. During this time, the sponge absorbs the syrup, and the cream firms up enough for a clean cut. Can I freeze the amandines? Yes. The cakes can be kept in the freezer and hold up well after thawing. It’s helpful to cut them beforehand so you can take out only the amount you need. Why does the sponge break when cutting? The sponge can break if cut before it has completely cooled or if it hasn’t rested long enough after baking. Let it cool well before cutting it into two layers. What should I do if the glaze hardens while I’m putting it on the cakes? Gently heat the pan without direct contact with the flame. A double boiler can also be used. Stir until the glaze becomes fluid again. Can I use fondant instead of chocolate glaze? Yes, but this version is designed with chocolate glaze. Fondant is sweeter, while chocolate glaze offers a more balanced flavor for this cake. Nutritional Values The values are approximate and refer to one piece out of the 24 obtained. They can vary depending on the type of chocolate, the exact amount of cream used, and how much syrup the sponge absorbs. One piece has approximately: 270-310 kcal 34-38 g carbohydrates 15-17 g fats 4-5 g proteins The cake contains sugar from the sponge, syrup, cream, and glaze, as well as a significant amount of fat from the butter, chocolate, and cream. The values do not represent an exact nutritional calculation. Storage and Reheating Keep the amandines in the refrigerator in a closed container or covered until serving. The glaze and buttercream hold up better when cold, and the cake retains its shape. The amandines can be frozen. After freezing, let them thaw slowly in the refrigerator. Do not reheat, as the cream, whipped cream, and glaze are not suitable for heating.
Preparation
Base: Whisk the egg whites with a pinch of salt until foamy, then add the sugar and continue whisking until it dissolves, adding water while whisking. Next, add the egg yolks and oil, and whisk again. Finally, gently fold in the flour mixed with cocoa powder and baking powder using a spatula, being careful not to deflate the foam. Pour the mixture into a baking tray lined with parchment paper (approximately 24/30 cm) and bake in a preheated oven at 175 degrees for 30 minutes. Remove the base from the oven and, once cooled, cut it in half. While the base is baking, we can prepare the syrup. In a small pot, bring water, sugar, and cappuccino to a boil for about 5 minutes, then add the rum essence. Let it cool. Cream: Mix the butter (at room temperature) with powdered sugar. Whisk until the sugar dissolves, then add the egg yolks one at a time, along with the cocoa and rum essence, and continue whisking until you obtain a smooth and fluffy cream. Assembly: Place the first half of the base on a platter and soak it with half of the syrup. Spread the cream (setting aside three tablespoons) over the base, leveling it with a knife, then place the other half of the base on top, soaking it with the remaining syrup. Refrigerate the cake for 2-3 hours. Remove from the fridge and cut into 24 pieces, placing them in two trays. Prepare the glaze as follows: boil water with sugar for about 5 minutes. Remove from heat and add chopped chocolate. Using a spoon, drizzle the glaze over each piece of cake. If it hardens while decorating, place the pot back over low heat (not directly on the flame or in a double boiler). Return the cake to the fridge until the glaze hardens. Decoration: Whip the cream, adding the reserved cream. Using a piping bag, make a swirl on top of each piece of cake. There will be some glaze left, which we put in a small bag to drizzle thin lines over the swirls and the already hardened glaze. Return the cake to the fridge until serving. If you dare to make it yourself, especially if you have guests, they will surely be delighted. The butter must be at room temperature. The base cuts better when completely cooled and has rested for a few hours. The glaze can also be made with chocolate and liquid cream, although I prefer how mine behaves.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
