Amandine

Amandine Cake with Margarine: A Quick and Delicious Dessert

Who doesn't love a dessert that combines the intense flavor of chocolate with a fine and moist texture? The Amandine cake is exactly that - a perfect treat for both festive meals and personal indulgence moments. Plus, this recipe uses margarine, giving it a slightly different consistency, but just as delicious as the butter version. Get ready to create a cake that will impress everyone!

Preparation Time:
- Preparation time: 30 minutes
- Baking time: 25 minutes
- Total time: 55 minutes
- Number of servings: 12

Ingredients

For the Base:
- 200 g sugar
- 6 eggs
- 20 g cocoa
- 8 tablespoons flour
- 30 ml water
- 30 ml oil

For the Syrup:
- 400 ml water
- 200 g sugar
- 2 packets cappuccino
- 1 vial of rum

For the Cream:
- 1 pack of Unirea margarine (approx. 250 g)
- 150 g powdered sugar
- 3 egg yolks
- 3 tablespoons Dr. Oetker cocoa
- 1 vial of rum essence

For the Glaze:
- 150 g powdered sugar
- 3 tablespoons cocoa
- 2 tablespoons oil
- 3 tablespoons hot water

Step by Step: Preparing the Amandine Cake

1. Preparing the Base:
Start by preheating the oven to 180°C. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with 30 ml of water and 200 g of sugar until you get a firm foam. This step is essential for obtaining a fluffy base.

In another bowl, mix the yolks with 30 ml of oil until creamy. Carefully incorporate the beaten egg whites into the yolk mixture, folding gently with a spatula from top to bottom to retain the air in the egg whites.

Sift the cocoa and flour together to eliminate any lumps. Add them to the mixture and gently mix until you obtain a homogeneous paste. Pour the mixture into a baking tray lined with parchment paper and bake for 25 minutes. The base is ready when a toothpick inserted comes out clean.

2. Preparing the Syrup:
While the base is in the oven, you can prepare the syrup. Put 400 ml of water in a saucepan and bring to a boil. Once the water is boiling, add 200 g of sugar and the cappuccino packets. Simmer for 5 minutes, stirring occasionally. After the syrup has cooled, add the rum and mix well.

3. Preparing the Cream:
For the cream, in a bowl, combine the Unirea margarine with the powdered sugar using a hand mixer. When the mixture becomes creamy, add the yolks, cocoa, and rum essence. Mix everything until you obtain a smooth and homogeneous cream.

4. Assembling the Cake:
Once the base has cooled, cut it into two equal parts. Soak the first part of the base with half of the prepared syrup, then add the cream on top. Place the other piece of base on top and soak again with the remaining syrup.

5. Preparing the Glaze:
For the glaze, mix the powdered sugar, cocoa, oil, and hot water in a small bowl. Mix well until you obtain a homogeneous mixture. Pour the glaze evenly over the cake.

6. Cooling and Serving:
Place the cake in the refrigerator for about 2 hours, during which time the glaze will harden. Once cooled, cut the cake into slices and serve it with a fragrant tea or coffee. A perfect combination for a moment of indulgence.

Practical Tips:
- Choose ingredients carefully: Use quality margarine to achieve a smooth cream. Unirea margarine is recommended for its excellent texture.
- Experiment with flavors: You can add various flavors to the cream, such as vanilla or almond essence, to give it a personal touch.
- Chill the cake well: It is essential to let the cake refrigerate for a few hours, as this step helps to firm up the glaze and blend the flavors.

Calories and Nutritional Benefits:
A serving of Amandine cake contains approximately 250-300 calories, depending on the serving size. It provides a source of energy due to the sugar, but moderate consumption is recommended due to the high sugar and fat content.

Frequently Asked Questions:
- Can I use butter instead of margarine?: Yes, you can use butter, but the final texture and taste will be slightly different. Margarine gives a lighter taste and softer texture.
- Can the cake be frozen?: Yes, the cake can be frozen, but it is recommended to let it thaw completely before consuming.

Recipe Variations:
- Adding nuts or candied fruits: You can add ground nuts to the cream or decorate the cake with candied fruits for a more sophisticated look and taste.
- Gluten-free version: You can use gluten-free flour to adapt this recipe for those who have intolerances.

Regardless of the occasion, the Amandine cake with margarine will surely be a hit! Whether you choose to serve it at a party or simply want to indulge yourself, this simple recipe will help you bring joy in every bite. Prepare it with love and enjoy every moment of cooking!