Amandina - the cake of childhood

Amandina - The Childhood Cake

Who doesn't remember the juicy and delicious amandines from childhood? This cake, with its intense chocolate flavor and subtle rum aroma, has been and remains a favorite for many. Today, I will share an adapted recipe so that even those observing a fast can enjoy this delicacy. Let’s venture into the tasty world of amandines!

Preparation time: 30 minutes
Baking time: 40 minutes
Total: 1 hour and 10 minutes
Servings: 16 pieces

Ingredients

For the sponge (2 layers, 9x9 inch pan):
- 345 g flour
- 375 g sugar
- 2 packets of vanilla sugar
- 60 g cocoa powder
- 645 ml lukewarm milk (or soy milk/water for the fasting version)
- 45 ml oil
- 1 and 1/2 packets of baking powder
- 1 vial of rum essence

For the syrup:
- 140 g sugar
- 300 ml water
- 1 vial of rum essence

For the cream:
- 400 g soft margarine at room temperature (or regular margarine for the fasting version)
- 250 g powdered sugar
- 3 tablespoons cocoa powder
- 1 vial of rum essence

For the glaze:
- 150 g cooking chocolate
- 3-4 tablespoons of milk (or more, depending on the desired consistency)

For the fasting version:
- 60 g margarine
- 2 tablespoons sugar
- 1 tablespoon cocoa powder
- rum essence

Step by Step

Step 1: Preparing the Sponge

We start by preparing the sponges. In a large bowl, mix the flour, baking powder, cocoa powder, and sugar. This mixture will form the delicious base of our cake.

Gradually add the lukewarm milk – this will activate the flavors of the dry ingredients and help achieve a fine texture. Continue with the oil and rum essence, mixing well until you obtain a smooth batter.

Divide the batter in half, pouring each part into a baking pan lined with parchment paper. Bake at a moderate temperature for 15-20 minutes. It’s important to check with a toothpick if the sponges are baked; if it comes out clean, they are ready! Let the sponges cool completely.

Step 2: Preparing the Syrup

For the syrup, caramelize the sugar in a saucepan, being careful not to burn it. Carefully add cold water, keeping in mind the steam that will form. Let the syrup simmer on low heat until the sugar is completely dissolved. Finally, add the rum essence and let it cool.

Practical Tips: The syrup can also be flavored with other essences, such as vanilla or almond, to add a personal twist.

Step 3: Preparing the Cream

In another bowl, mix the soft margarine with powdered sugar, cocoa powder, and rum essence. It’s essential to achieve a fluffy cream, which will add a rich and delicious layer between the sponges.

Step 4: Assembling the Cake

On a serving platter, place the first sponge and evenly soak it with the syrup. Add the cream and smooth it out, reserving a few tablespoons for decoration. Place the second sponge on top, which will also be soaked with syrup.

Cover the cake with plastic wrap and refrigerate for 1-2 hours, during which the cream will set and the flavors will meld perfectly.

Step 5: Preparing the Glaze

In a small pot, melt the chocolate over low heat, gradually adding the milk and stirring constantly to achieve a smooth glaze. The desired consistency can be adjusted by adding more milk, depending on personal preference.

Step 6: Finishing the Cake

Once the sponge has cooled completely and the cream has set, cut the cake into servings with a sharp knife. Glaze each piece with melted chocolate and decorate with the remaining cream, using a piping bag for an elegant look.

Keep the amandines in the refrigerator until serving time.

Variations and Recommendations

This amandine recipe can be adapted based on personal preferences. You can add ground nuts or hazelnuts to the cream for extra texture. Also, instead of rum essence, you can try orange essence for a surprising flavor.

Serving suggestion: Amandines are excellent alongside a cup of coffee or tea, but also with a glass of milk.

Nutritional Benefits

This cake, while delicious, also brings a considerable caloric intake. Each serving contains around 250-350 calories, depending on the ingredients used. However, ingredients like cocoa provide antioxidants, and margarine contains vegetable fats that can be beneficial in moderation.

Frequently Asked Questions

1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture and flavor may vary.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the recipe and add a bit more cocoa for a more intense flavor.

3. How long can the cake be stored?
Amandines keep well in the refrigerator for 3-4 days, but they are most delicious in the first few days after preparation.

4. Can I freeze the cake?
Yes, the cake can be frozen. Cut it into portions before freezing, and before serving, let them thaw at room temperature.

Conclusion

Amandina is more than just a cake; it’s a sweet childhood memory, a piece of nostalgia that we can savor on every occasion. With this adapted recipe, everyone can enjoy a delicious dessert, regardless of dietary restrictions. So, embrace cooking and turn this recipe into a special moment of your own. Enjoy!