Amandina (2)

Amandina Recipe: A Classic and Irresistible Dessert

Amandina is an elegant and refined dessert that has won the hearts of many due to its delicious combination of chocolate, fine cream, and a flavorful syrup. This recipe will not only delight your taste buds but also transport you to a world of flavor and refinement. Perfect for special occasions or simply to pamper your family, amandina is the dessert that should not be missing from your culinary repertoire.

Preparation Time: 50 minutes
Baking Time: 35-40 minutes
Total Time: 1 hour and 30 minutes
Number of Servings: 12 servings

Ingredients

For the base:
- 5 eggs
- 100 g sugar
- 1 cup flour (approximately 150 g)
- 1 teaspoon baking powder
- 3 tablespoons cocoa powder
- 30 ml oil
- 30 ml water
- A pinch of salt

For the syrup:
- 200 g sugar
- 400 g water
- 1 teaspoon rum essence
- 1 teaspoon instant coffee

For the cream:
- 250 g margarine (or butter for a richer taste)
- 200 g powdered sugar
- 4 tablespoons cocoa powder
- 3 egg yolks
- 1 teaspoon rum essence

For the fondant:
- 500 g sugar
- 150 g water
- 100 ml honey
- 1 teaspoon vanilla essence
- 3 tablespoons cocoa powder

Step-by-Step Preparation

1. Preparing the base
- Separate the eggs: Start by separating the egg whites from the yolks in a large bowl.
- Whip the egg whites: Add a pinch of salt to the egg whites and beat them until you achieve a firm foam. Gradually add the sugar and continue to mix until you obtain a shiny meringue.
- Add the other ingredients: In another bowl, mix the egg yolks with the oil and water. Incorporate this mixture into the egg white meringue. Then, sift in the flour, baking powder, and cocoa powder, gently folding with a spatula to avoid losing air.
- Bake the base: Pour the mixture into a greased and floured baking pan (20x30 cm) and bake in a preheated oven at 180°C for 35-40 minutes, or until a tester inserted in the center comes out clean. Let it cool completely.

2. Preparing the syrup
- Caramelize the sugar: In a saucepan, caramelize 100 g of sugar over medium heat. Add water, instant coffee, and the remaining sugar. Boil the mixture for 8 minutes, then let it cool and add the rum essence.

3. Preparing the cream
- Margarine: Cut the margarine into cubes and let it sit at room temperature to soften. Then, beat it together with the powdered sugar until fluffy.
- Combine the ingredients: In a separate bowl, mix the egg yolks with the cocoa powder and rum essence. Gradually incorporate into the whipped margarine, mixing well to obtain a smooth cream. Refrigerate the cream to firm it up a bit.

4. Preparing the fondant
- Boil the syrup: In a saucepan, add the sugar and water and boil until a syrup forms. Add honey and let it boil. To check the consistency, take a spoonful of syrup and drop it into cold water. If the drop holds its shape, turn off the heat.
- Whiten the fondant: Transfer the syrup to another bowl with cold water and stir with a wooden spoon until it whitens. Add cocoa powder and mix well.

5. Assembling
- Cutting the base: Cut the cooled base in half horizontally.
- Soaking the base: Use half of the syrup to soak the first layer, then spread the prepared cream evenly.
- Add the second layer: Place the second layer on top and soak it with the remaining syrup.
- Cooling: Refrigerate the cake for an hour to allow the cream to set.

6. Glazing
- Glazing the cake: Heat the fondant to make it more liquid, then glaze each portion of the cake using a large spoon. Let it set.

Practical Tips
- Choosing ingredients: Use quality margarine or butter for a richer taste. Good quality cocoa makes a difference in the final flavor of the cake.
- Equipment: Ensure all ingredients are at room temperature for better mixing. Using an electric mixer will save time and effort.
- Soak evenly: Use a brush or a spoon to evenly distribute the syrup over the base, ensuring the cake does not become too wet.

Possible Variations
- Adding nuts: You can incorporate chopped nuts or hazelnuts into the cream for added texture.
- White cocoa: You can make a lighter version of the cream using white chocolate instead of cocoa, creating an interesting contrast of colors and flavors.

Delicious Combinations
Amandina pairs wonderfully with aromatic coffee or a cup of black tea. Additionally, vanilla ice cream or a fresh fruit sauce can perfectly complement this dessert.

Nutritional Benefits
Although amandina is an indulgent dessert, its ingredients can also offer nutritional benefits. Cocoa is rich in antioxidants, and using quality ingredients ensures a pleasant taste without artificial additives.

Frequently Asked Questions
- Can I use butter instead of margarine? Yes, butter will give the cream a richer taste.
- What if I don't have instant coffee? You can omit the instant coffee or use brewed coffee, but adjust the water amount in the syrup.
- How can I store amandina? Keep the cake in the refrigerator, covered, and consume it within 3-4 days for best results.

I encourage you to try this amandina recipe and share the results with your loved ones. It is a dessert that brings a smile to everyone's face, and each bite is an explosion of flavor! Enjoy!