Almond Cake

Amandina Cake – The Delight That Will Indulge Your Senses

The Amandina cake is a classic recipe, loved by many for its delicate texture and perfect combination of flavors. This cake has its origins in a rich culinary tradition, where sweets have always been a way to bring happiness and joy. With each layer of moist sponge and fine cream, this cake becomes an ideal choice for any occasion, whether it's an anniversary, a party, or simply a night of indulgence at home. Here’s how you can prepare it step by step to achieve a perfect result.

Preparation time: 45 minutes
Baking time: 30-35 minutes
Cooling time: 3-4 hours (or even overnight)
Servings: 12

Ingredients

*For the sponge:*
- 6 large eggs
- 200 g sugar
- 30 ml water
- 30 ml oil
- 20 g cocoa powder
- 8 tablespoons flour

*For the syrup:*
- 400 ml water
- 200 g sugar
- 2 packets of chocolate-flavored cappuccino

*For the cream:*
- 3 egg yolks
- 150 g powdered sugar
- 1 package of butter (about 200 g)
- 3 tablespoons cocoa powder

*For the glaze:*
- 12 tablespoons sugar
- 7 tablespoons water
- 3 tablespoons cocoa powder

Step-by-Step Instructions

1. Preparing the sponge

Start by preparing all the ingredients for the sponge. It is important to have the eggs at room temperature, as this helps the egg whites whip better. In a large bowl, beat the egg whites from the 6 eggs until they become firm and form peaks, an essential step for achieving a fluffy sponge.

Once the egg whites are ready, gradually add the sugar and water while continuing to mix on medium speed. At this point, add the egg yolks mixed with the oil. Use a spatula or wooden spoon to gently fold in the ingredients, mixing from the bottom up to maintain the air in the egg whites.

Now, gradually add the flour mixed with the cocoa powder. It is crucial to mix gently to avoid deflating the batter. The batter will be thinner, but don’t worry, it will rise beautifully during baking.

Prepare a round baking pan (about 24 cm in diameter) lined with parchment paper and pour the batter into the pan. Preheat the oven to 175 degrees Celsius and bake the sponge for 30-35 minutes. In the last 5 minutes, raise the oven temperature to 190 degrees to achieve a beautiful crust. Check if it’s done by inserting a toothpick in the center; it should come out clean.

After baking, let the sponge cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

2. Preparing the syrup

To prepare the syrup, combine all the ingredients in a small saucepan: water, sugar, and the packets of chocolate-flavored cappuccino. Bring to a boil and let simmer on low heat for 5-7 minutes. The syrup should be slightly thick, and the chocolate flavor will add a delicious note to the cake. Once boiled, let it cool completely.

3. Preparing the cream

In a bowl, add the butter, which should be partially melted (you can use the microwave to melt it slightly). Mix it well until it becomes creamy, similar to mayonnaise. Then, add the egg yolks, one at a time, mixing well after each addition. Now, add the powdered sugar and cocoa, continuing to mix until you obtain a smooth and homogeneous cream.

4. Assembling the cake

Once the sponge is completely cooled, carefully cut it into 3 equal layers. Now it’s time to assemble the cake. Soak each layer with the prepared syrup, ensuring it is well soaked. Spread a generous layer of cream between each sponge layer, then cover the cake with the remaining cream.

5. Preparing the glaze

To finish this delicious cake, prepare the glaze. Combine the sugar, water, and cocoa powder in a small saucepan. Bring to a boil over low heat, stirring constantly until the sugar completely dissolves. Let the glaze cool slightly before pouring it over the cake, ensuring it is evenly distributed.

6. Final cooling

After applying the glaze, refrigerate the cake for 3-4 hours, but for best results, let it rest overnight. This cooling time will allow the flavors to blend perfectly.

Serving Suggestions and Variations

The Amandina cake is delicious served plain, but you can also add some fresh fruit or a dollop of whipped cream for extra flavor. Additionally, for a more sophisticated touch, you can add a drop of vanilla extract or a pinch of salt to the buttercream.

Frequently Asked Questions

- Can I use duck eggs instead of chicken eggs?
Yes, duck eggs can be used, but keep in mind they are larger, so adjust the quantity accordingly.

- How can I make the cake less sweet?
You can reduce the amount of sugar in the cream and syrup, or you can use a sugar substitute.

- Is it possible to turn the Amandina cake into a vegan dessert?
You can use chia or flaxseed eggs as an alternative to eggs, and the butter can be replaced with vegan margarine.

Nutritional Information

Each serving of Amandina cake contains approximately:
- Calories: 350 kcal
- Fat: 18 g
- Carbohydrates: 45 g
- Protein: 5 g

The Amandina cake is not only delicious but also an energy-packed choice, thanks to the cocoa content and the proteins from the eggs. Enjoy it with a glass of milk or a cup of coffee, and let yourself be carried away by the delights of this dessert!

In conclusion, the Amandina cake is definitely a dessert worth trying, thanks to its rich flavor and delicate texture. Whether you are an experienced cook or a beginner, this recipe will bring smiles and applause from your loved ones. Don't forget to share this recipe with your friends to spread the joy of cooking!