Amandina cake is a delicacy that harmoniously combines the intense taste of chocolate with the moist and aromatic texture of the sponge. This classic Romanian cake is ideal for bringing a touch of sweetness to any special moment, whether it’s an anniversary, a celebration, or simply an afternoon spent with loved ones.
To prepare Amandina, you will need quality ingredients to ensure a worthy result. We start with the sponge, where we will use 5 eggs, 150 g of sugar, 150 g of flour, 50 g of cocoa powder, 1 packet of baking powder, and a pinch of salt. In a large bowl, mix the eggs with the sugar until they become frothy and double in volume. Gradually add the dry ingredients: flour, cocoa powder, baking powder, and salt, gently folding with a spatula to avoid losing the incorporated air.
Once the mixture is homogeneous, pour the batter into a baking tray lined with parchment paper and bake it in the preheated oven at 180 degrees Celsius for about 25-30 minutes. Check if the sponge is baked by inserting a toothpick in the center; if it comes out clean, it’s done. Let it cool completely.
Meanwhile, prepare the syrup from 200 ml of water, 150 g of sugar, and 2 tablespoons of rum essence. Boil the water with the sugar until completely dissolved, then add the rum essence and let it cool. After the sponge has cooled, cut it into square or rectangular shapes and soak each piece with the prepared syrup.
The chocolate glaze is the key ingredient that will add that perfect finish to your cake. Use 200 g of high-quality dark chocolate and 100 g of butter. Melt the chocolate and butter together in a bain-marie, stirring constantly to achieve a smooth and shiny mixture. After the cake pieces are soaked, dip each piece in the chocolate glaze, allowing the excess to drip off.
Finally, you can decorate the Amandina cake with coconut or almond flakes for an elegant look. Let the cake rest in the fridge for a few hours to allow the glaze to set. Enjoy every bite of this decadent cake that will delight your senses and bring smiles to the faces of your loved ones!
To prepare Amandina, you will need quality ingredients to ensure a worthy result. We start with the sponge, where we will use 5 eggs, 150 g of sugar, 150 g of flour, 50 g of cocoa powder, 1 packet of baking powder, and a pinch of salt. In a large bowl, mix the eggs with the sugar until they become frothy and double in volume. Gradually add the dry ingredients: flour, cocoa powder, baking powder, and salt, gently folding with a spatula to avoid losing the incorporated air.
Once the mixture is homogeneous, pour the batter into a baking tray lined with parchment paper and bake it in the preheated oven at 180 degrees Celsius for about 25-30 minutes. Check if the sponge is baked by inserting a toothpick in the center; if it comes out clean, it’s done. Let it cool completely.
Meanwhile, prepare the syrup from 200 ml of water, 150 g of sugar, and 2 tablespoons of rum essence. Boil the water with the sugar until completely dissolved, then add the rum essence and let it cool. After the sponge has cooled, cut it into square or rectangular shapes and soak each piece with the prepared syrup.
The chocolate glaze is the key ingredient that will add that perfect finish to your cake. Use 200 g of high-quality dark chocolate and 100 g of butter. Melt the chocolate and butter together in a bain-marie, stirring constantly to achieve a smooth and shiny mixture. After the cake pieces are soaked, dip each piece in the chocolate glaze, allowing the excess to drip off.
Finally, you can decorate the Amandina cake with coconut or almond flakes for an elegant look. Let the cake rest in the fridge for a few hours to allow the glaze to set. Enjoy every bite of this decadent cake that will delight your senses and bring smiles to the faces of your loved ones!
Ingredients
batter:10 eggs, 300 g flour, 300 g flour, 200 g sugar, 30 ml oil, 50 ml water, 20 ml, burnt sugar, a teaspoon almond powder.orange cream:2 oranges, 1 lemon, 300 g semolina, 20 g, starch, 50 g butter, 300 g sugar, 4 egg yolks, a few tablespoons water.glaze:400 g chocolate, 2 tablespoons butterrefined syrup:200 ml water, 80g sugar, grated lemon, rum essence, orange peel (candied)