Amandine
On a busy day, I made these amandines again, because they can be prepared in advance and even if you cut them the next day, the cream and the sponge settle better. Every time I have leftover egg whites from another dessert, I think of this recipe. It's great for days when you want something substantial, with a moist sponge and chocolate cream that doesn't run. It's not a quick dessert, but it's not complicated either. Quick Info Total time: about 4-5 hours, including cooling time for the cream and sponge Actual preparation time: about 40 minutes Baking time for sponge: 25-30 minutes (depending on the oven) Servings: 12-16 pieces, depending on size Difficulty: medium Recipe type: homemade cake, suitable for occasions or holiday platters Ingredients For the sponge: 8 egg whites 8 egg yolks 5 tablespoons oil 4 tablespoons honey 4 tablespoons sugar 12 g baking powder 4 tablespoons cocoa 7 tablespoons flour 2 tablespoons cornstarch a pinch of salt Syrup: 400 ml water 250 g sugar 2 tablespoons rum essence For the cream: 400 ml liquid cream 400 g chocolate (dark or milk chocolate, I choose based on what I have) 3 teaspoons rum essence 1 teaspoon honey Preparation Method 1. Preparing the sponge Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, then gradually add the sugar until you get a stiff foam that doesn't fall from the bowl. When ready, add the yolks one by one, gently mixing with a spatula from bottom to top, so the foam doesn't deflate. In a separate bowl, mix the sifted flour with the baking powder, cornstarch, and cocoa. In a small bowl, melt the honey until it's liquid (it shouldn't be hot) and mix it with the oil. Pour the honey and oil mixture over the egg mixture, mixing well with the spatula. Then, add the dry flour mixture, cocoa, baking powder, and cornstarch in a rain-like manner, slowly mixing until everything is evenly incorporated. Line a baking tray (approx. 25x35 cm) with parchment paper and pour the mixture into the tray. Level it as much as possible with the spatula, without pressing too hard. Place the tray in the preheated oven at 170°C and bake until it passes the toothpick test – for me, it takes between 25 and 30 minutes. Let the sponge cool in the tray, then remove it with the parchment paper onto a cooling rack. 2. The syrup Boil the water together with the sugar. From the moment it boils, let it simmer for a few minutes to completely dissolve the sugar. When you turn off the heat, add the two tablespoons of rum essence and mix. Let it cool completely. 3. The cream Put the liquid cream in a small pot along with the chocolate broken into small pieces and the honey. Turn the heat very low and continuously stir, without letting it boil. When the chocolate is completely melted and the mixture is homogeneous, remove it from the heat and let it cool, then cover the pot and refrigerate overnight. This helps the cream to thicken and whip better. The next day (or after at least 4-6 hours), take the cream and chocolate mixture out of the fridge and whip it with a mixer until it becomes firm, like a cake cream. Finally, add the rum essence and whip briefly to mix. 4. Assembly Cut the cooled sponge into two equal layers. Place the first layer on a platter, soaking it well to be moist but not floating. Spread all the cream evenly over the first layer, then place the second layer of sponge on top. Soak this layer as well, being careful not to pour too much at once. Refrigerate the cake for at least an hour. After it has cooled and the cream has set, cut it into suitable pieces. I usually cut 12 or 16, depending on how I want it. For decoration, I use melted white chocolate and, if I have patience, I make flowers from nuts. But even simple looks good. Why I make this recipe often It's a cake that I can easily adapt to what I have at home. The sponge is airy and doesn't dry out if it sits, and the cream is stable, doesn't run and doesn't get too soft even after two days. It keeps well in the fridge, so I can prepare it a day in advance for guests. Tips and variations Tips I use eggs at room temperature for better whipping. When I add the flour and cocoa to the mixture, I mix slowly, otherwise the foam will deflate. The cream whips best if the cream and chocolate mixture has been refrigerated overnight. The sponge cut with a thin knife with a damp blade doesn't create too many crumbs. Substitutions Honey can be replaced with maple syrup or agave syrup if you don't have honey. For the chocolate cream, any type of chocolate can be used, but milk chocolate will be sweeter, while dark chocolate will be more intense. Variations If you don't want so much rum, you can use another essence, such as vanilla, but it won't have the classic amandine flavor. You can add a thin layer of apricot jam between the sponge and cream for a tangy note. Instead of melted white chocolate, you can sprinkle chocolate chips or chopped nuts for decoration. Serving ideas Cut them into small portions for holiday platters. They are also good with coffee in the morning. If I want to transport them, I place them in muffin tins for added safety. Frequently Asked Questions 1. Can I use vegetable cream instead of liquid cream? Yes, the cream will also set with vegetable cream, but the texture will be a bit firmer, and the taste less "milky". 2. If I don't have cornstarch, can I just use flour? You can use just flour, but cornstarch helps the sponge to be fluffier. If you don't have it, add flour instead. 3. The sponge deflated after I took it out of the oven. What can I do next time? Most likely the mixture was mixed too vigorously at the end or the oven door was opened too early. On the next attempt, mix the sponge gently and do not open the oven in the first 20 minutes. 4. Is it necessary to let the cream cool overnight? No, but if you're in a hurry, leave it in the fridge for at least 4 hours. However, overnight it becomes firmer and easier to spread. 5. Can the cake be frozen? I do not recommend it, because the sponge and cream change their texture after thawing. Nutritional values Approximately, one serving (1/14 of the tray) has about 310-350 kcal. Most calories come from the cream (whipped cream and chocolate). The cake has about 5-6g of protein, 20-25g of fat, and 30-35g of carbohydrates per serving. Values vary depending on the type of chocolate and cream used. It is a rich and filling dessert. Storage and reheating It keeps well in the fridge, covered, for up to 3 days. No reheating is needed, it is served cold, straight from the fridge. If it needs to be kept longer, the plain sponge can be frozen separately, but I do not recommend freezing the cream, as it changes its consistency.
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
