Amandine cake
I started making amandine at home because I wasn't convinced by the ones from the pastry shop. Since then, I've made them repeatedly, especially when I need a dessert that keeps well in the fridge. The fondant isn't difficult if you follow the steps, and the cream remains stable and delicious. It's worth doubling the amount of fondant if you want a generous layer, especially for a large tray. Quick Info Total time: 5-6 hours (including cooling the cream and assembling) Effective preparation time: 1.5 hours Baking time: 30-35 minutes Servings: one large tray, approximately 20-24 cubes Difficulty: medium Recipe type: classic homemade cake, suitable for holidays or special occasions Ingredients Cake: 9 eggs 9 tablespoons sugar 3 tablespoons oil 1.5 tablespoons water 9 tablespoons flour 3 tablespoons cocoa powder 1 pinch of baking powder Cream: 450 g chocolate (can be milk or dark) 450 ml liquid cream Syrup: 400 ml water 10 tablespoons sugar rum essence (to taste) Fondant: 600 g sugar 300 ml water 4 tablespoons AROVIT energy drink (or honey) 3 tablespoons cocoa powder Preparation Method 1. The Cake 1.1. Separate the eggs. Whip the egg whites until stiff with a pinch of salt. 1.2. Mix the egg yolks with the sugar, then add the oil and water. Stir until well combined. 1.3. Gradually incorporate the flour mixed with baking powder and cocoa powder into the yolk mixture. Mix just until combined. 1.4. Fold this mixture into the whipped egg whites using a spoon, gently from the bottom up, to maintain the airiness. 1.5. Line the tray with baking paper and pour in the mixture. Bake in a preheated oven at 180°C for 30-35 minutes or until a toothpick comes out clean. 1.6. Remove the cake and let it cool completely. 2. The Cream 2.1. Break the chocolate into pieces and place it with the liquid cream in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler). 2.2. Keep over the heat until the chocolate melts and the mixture becomes smooth. Stir occasionally. 2.3. Remove from heat and let it cool to room temperature, then refrigerate the cream for a few hours (minimum 2-3 hours). 2.4. Once chilled, whip the cream with a mixer until it lightens in color and has a firm texture. Set aside 2-3 tablespoons of cream for decoration. 3. The Syrup 3.1. Place the water and sugar in a small saucepan and bring to a boil until the sugar dissolves. 3.2. Remove from heat and add the rum essence. Let it cool completely. 4. The Fondant 4.1. Place a stainless steel bowl in the fridge to chill. 4.2. In a saucepan, add the water. Sprinkle the sugar in the center, being careful not to touch the sides of the pan. 4.3. Allow the syrup to boil for about 12 minutes from the moment it starts bubbling. To check if it's ready, drop a bit of syrup into a glass of cold water – if it forms small balls at the bottom of the glass, it's sufficient. 4.4. Turn off the heat and add the energy drink (or honey). 4.5. Remove the chilled stainless steel bowl, pour the syrup into it, and start mixing (with a mixer or a wooden spoon). Mix until the fondant turns white and becomes opaque. 4.6. To use it for glazing, place the fondant over a double boiler to liquefy again. Add the cocoa powder and, if too thick, a few tablespoons of water. 5. Assembly 5.1. Cut the cake into two equal layers once it has cooled completely. 5.2. Place the first layer on a serving platter and soak it evenly with syrup. 5.3. Spread the cream, reserving 2-3 tablespoons for decoration. 5.4. Place the second layer of cake on top, soaking it with syrup as well. 5.5. Refrigerate the tray for at least one hour to firm up the cream. 5.6. Remove the cake, cut it into cubes, and space them apart to prevent sticking during glazing. 5.7. Spoon the fondant (melted over the double boiler and mixed with cocoa) over each cube. If the fondant hardens, reheat it over the double boiler. 5.8. Let the cubes set at room temperature, then top each with a dollop of cream using a piping bag or a spoon. 5.9. Store the amandine in the fridge for at least overnight. Why I Make This Recipe Often I love that the cake can be prepared a day in advance, and the flavor improves after chilling. It portions easily and keeps well. The cake does not dry out, and the cream remains smooth. Tips and Variations Tips Fondant is easier to work with while warm; if it hardens, reheat it over a double boiler. To prevent sticking, space the cubes apart before glazing. When assembling, ensure the cake is completely cool to avoid melting the cream. Substitutions The AROVIT energy drink in the fondant can be replaced with honey if you don't have it. Dark chocolate will yield a richer cream, but milk chocolate works too. If you don't have rum essence, you can use a bit of vanilla, but the rum flavor is classic for amandine. Variations If you want a taller cake, use a smaller tray or double the cake layer. For decoration, you can sprinkle grated chocolate on top of the cream dollop or use almond flakes. Serving Ideas Amandine should be served cold, straight from the fridge. You can place them on individual plates or directly in trays, covered with foil. Frequently Asked Questions 1. What can I use instead of AROVIT energy drink? Honey works just as well in the fondant if you don't have the energy drink. 2. Why does the fondant cut or remain too hard? If you mix it too much after it starts to whiten, it can become too hard. When reheating over a double boiler, add water gradually until you achieve the right consistency. 3. Can I make the cake a day in advance? Yes, the cake can be baked a day in advance. Let it cool, covered with foil. 4. What should I do if the cream doesn't whip well? The cream needs to be completely cold when whipped with the mixer. If it's still warm, it won't set. 5. Can the amandine be frozen? I do not recommend it, as the fondant changes texture after thawing, and the cake may become soggy. Nutritional Values Estimate for one serving (one piece from 24): approximately 260-320 kcal, 4-5 g protein, 14-16 g fat, 30-36 g carbohydrates. These values may vary depending on the chocolate used and the final size of the cake. Storage and Reheating Amandine can be stored in the fridge in an airtight container for up to 4 days. I do not recommend reheating; they should be consumed cold. If you have a lot of cake, you can keep it directly in the tray, covered with plastic wrap. The cubes won't stick if they are spaced apart after glazing.
Preparation
Base: Separate the eggs. Whisk the egg whites with a pinch of salt until stiff peaks form. Mix the egg yolks with sugar, oil, and water. Combine the flour with baking powder and cocoa, and gradually add it to the yolk mixture. Mix a bit more, then fold into the egg whites using a spoon, mixing from the bottom up. Line a baking tray with parchment paper, pour in the mixture, and bake in a preheated oven at 180°C until a toothpick comes out clean. Cream: Break the chocolate into pieces and place it with liquid cream over a double boiler until the chocolate melts and the mixture is smooth. Let it cool, then refrigerate for a few hours. Before using, whisk until it lightens in color. Syrup: Combine water and sugar in a pot over heat until the sugar dissolves, then add essence and remove from heat. Let it cool. Fondant: Place a stainless steel bowl in the refrigerator. Put water in a saucepan and carefully pour sugar in the center, ensuring it doesn't touch the sides. Let the syrup boil for about 12 minutes. To check if it's ready, drop some syrup into a glass of cold water; if small balls form at the bottom, it's ready. Remove from heat and add the energizer. Take the bowl from the refrigerator, pour in the syrup, and whisk until it turns white. Assembly: Cut the base in half. Soak the first half, add cream (reserve 3 tablespoons of cream in a bowl for decoration), and cover with the other half of the base. Soak the second half as well. Refrigerate the cake until the cream sets, then remove and cut into cubes, spacing them apart. Melt the fondant over a double boiler. Add cocoa, mix, and if needed, add 1-2 tablespoons of water to make it workable. Coat each cube with a tablespoon of fondant. Let it set, then use a piping bag to add a dollop of cream on top. Refrigerate the cakes. Make sure to space the cubes before glazing with fondant to prevent sticking! They taste better the next day after being refrigerated!
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