Almond Cake

Amandina Cake - A Classic Delight with a Touch of Elegance

Who doesn't love a decadent cake with a fluffy base and fine cream that delights all our senses? The Amandina cake is a gem of the pastry world, a recipe that brings together tradition and innovation in every slice. Whether it's for a special occasion or a personal treat, this cake will bring a smile to your face. In this detailed guide, I will show you how to prepare a perfect Amandina cake, step by step, providing you with useful tips and variations to spark your appetite for cooking.

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: Approximately 1 hour and 5 minutes
Number of servings: 12 slices

Ingredients

For the base:
- 6 large eggs
- 200 g sugar
- 4 tablespoons water
- 4 tablespoons oil (you can use sunflower or canola oil)
- 3 tablespoons quality cocoa (pure cocoa, without additives)
- 8 tablespoons flour
- 1 packet baking powder
- A pinch of salt

For the syrup:
- 300 ml water
- 100 g sugar
- 4 tablespoons classic cappuccino (you can opt for a decaffeinated version if you prefer)
- 1 vial rum essence

For the cream:
- 350 g unsalted butter, at room temperature
- 170 g powdered sugar
- 3 tablespoons cocoa
- 2 egg yolks
- 3 teaspoons Dr. Oetker rum essence (or another quality essence)

For the glaze:
- 100 ml liquid cream
- 150 g dark chocolate (choose a variety with at least 70% cocoa for an intense flavor)

Preparing the Base

1. Beat the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they become a stiff foam. It is essential to use a clean and dry bowl to achieve a perfect foam.

2. Add the sugar: Continue mixing and gradually add the sugar, one tablespoon at a time, until you obtain a glossy and firm foam. This is a crucial step, as the sugar helps stabilize the egg whites.

3. Incorporate the wet ingredients: Add the egg yolks, oil, and water, mixing gently after each addition. Make sure all ingredients are well integrated.

4. Incorporate the dry ingredients: Sift the flour, cocoa, and baking powder over the wet mixture. Use a spatula to gently fold, with up-and-down movements, until there are no traces of flour. It is important not to overmix to keep the base airy.

5. Baking the base: Pour the mixture into a 26 cm round baking pan lined with parchment paper. Preheat the oven to 175°C and bake the base for 30-35 minutes. Check if it is baked by inserting a toothpick in the middle – it should come out clean.

6. Cooling the base: Once baked, remove the base from the oven and let it cool completely on a rack. After it has cooled, cut it into three equal layers.

Preparing the Syrup

1. Boil the syrup: In a saucepan, put the water and sugar over medium heat. When it starts to boil, add the cappuccino and let it boil for 2-3 minutes. This syrup will add moisture and flavor to your cake.

2. Finalizing the syrup: Remove the saucepan from the heat and add the rum essence. Let it cool completely before using.

Preparing the Cream

1. Mixing the butter: In a bowl, mix the butter at room temperature with the powdered sugar until it becomes fluffy and creamy. This is when the fine texture of the cream develops.

2. Adding the ingredients: Add the egg yolks, cocoa, and rum essence, mixing well after each addition. Make sure to obtain a smooth and fluffy cream. You can taste the cream and adjust the rum essence to your liking.

3. Dividing the cream: Divide the cream into three equal parts, preparing it for assembling the cake.

Assembling the Cake

1. First layer: Place the first layer of the base on a platter. Generously soak it with the prepared syrup, then spread a portion of the cream on top.

2. Successive layers: Repeat the process with the second layer, soaking it and spreading cream on it. Place the last layer of the base, soaking it at the end.

3. Cooling the cake: Cover the cake with plastic wrap and refrigerate for an hour to allow the flavors to combine and the cake to stabilize.

Glaze

1. Preparing the glaze: In a bowl, melt the dark chocolate together with the liquid cream over a double boiler. Stir constantly until the chocolate is completely melted and the mixture is smooth.

2. Applying the glaze: Let the glaze cool slightly, then pour it evenly over the cake, allowing it to drip slightly over the edges. This step will add an elegant and appetizing look to the cake.

3. Decorating the cake: Use the remaining cream to decorate the cake. You can form peaks or other decorations using a piping bag, and for an extra touch of originality, you can add chocolate hearts or other shapes.

Serving and Suggestions

The Amandina cake is served cold, perfect alongside a cup of coffee or tea. You can also accompany it with vanilla ice cream or a fresh fruit sauce for a delicious contrast. This is a dessert that enjoys popularity and is often preferred at festive events, as well as in moments of personal indulgence.

Nutritional Benefits

The Amandina cake contains ingredients that, when consumed in moderation, can provide benefits. The butter offers healthy fats, while cocoa is rich in antioxidants, contributing to heart health. Additionally, the cappuccino syrup adds a note of energy, making it a pleasant choice for a dessert.

Frequently Asked Questions

- Can I replace the butter with a vegan alternative?
Yes, you can use margarine or coconut butter to make a vegan version of the cake.

- How can I make the cake less sweet?
You can reduce the amount of sugar in the cream and syrup, adjusting the flavor to your preferences.

- Is it possible to add fruits to the cream?
Yes, you can add pieces of fruit or fruit purees to the cream for an extra burst of flavor and texture.

Conclusion

The Amandina cake is not just a dessert, but an unforgettable culinary experience. With each step of this recipe, I encourage you to enjoy the cooking process, experiment, and put your personal touch on this classic dish. I wish you success in preparing the Amandina cake and savoring every slice with your loved ones!