Amandine

The cake I propose today is truly a delight that will enchant your senses and fill your heart with joy! It is about Amandina, a cake that can be considered a symbol of pastry, with a rich taste and a refined texture. Prepared at home, it will bring a touch of magic in every bite, far from the store-bought versions. I invite you to discover the necessary steps to achieve a perfect Amandina, made with just a few simple ingredients.

Total preparation time: 1 hour and 30 minutes
Number of servings: 20 cookies

Necessary ingredients

For the base:
- 4 large eggs
- 4 tablespoons of flour
- 2 tablespoons of cocoa
- ½ teaspoon of baking powder
- 2 tablespoons of oil

For the syrup:
- 500 ml water
- 10 tablespoons of sugar
- 3 tablespoons of honey
- 1 tablespoon of rum essence
- 1 teaspoon of instant coffee

For the cream:
- 270 g butter (at room temperature)
- 200 g dark chocolate
- 3 tablespoons of powdered sugar
- 3 tablespoons of cocoa

For the fondant:
- 250 g sugar
- 125 ml water
- 2 tablespoons of honey
- 2 tablespoons of cocoa
- 2 tablespoons of water (extra, if needed)

Alternative for the glaze:
- 150 g dark chocolate
- 50 g butter (or 75 ml liquid cream)

The history of Amandina cake

This cake with such a sweet name has a story that spans several generations. Its origins are lost in the mists of time, but it is clear that it was created to bring smiles to the faces of those who taste it. Amandina is often associated with special moments, celebrations, or gatherings with loved ones. By cooking this cake, you not only enjoy a delicious dessert but also bring a touch of culinary tradition into your own kitchen.

Step by step - Preparing Amandina

Step 1: Preparing the base
1. Start by separating the eggs. Beat the egg whites with a pinch of salt until you achieve a firm foam.
2. Gradually add the yolks, gently mixing with a spatula or whisk to avoid losing air from the mixture.
3. Incorporate the oil and continue mixing.
4. Sift the flour, cocoa, and baking powder together, then add them to the egg mixture, stirring with circular motions, from bottom to top, to maintain volume.
5. Line a baking tray with parchment paper and pour in the mixture. Bake in a preheated oven at 180°C for about 20 minutes or until it passes the toothpick test.

Step 2: Preparing the syrup
1. In a saucepan, add the water and sugar. Let it boil, stirring until the sugar completely dissolves.
2. Add the honey and let it boil for another 3 minutes.
3. Remove from heat and add the instant coffee and rum essence. Allow the syrup to cool well.

Step 3: Preparing the cream
1. Melt the chocolate in a double boiler or microwave (about 1 minute and 40 seconds, checking every 30 seconds).
2. In a bowl, beat the butter until fluffy. Add the melted and cooled chocolate, mixing well.
3. Taste the cream and, if necessary, add powdered sugar to your liking. Also add the cocoa, mixing well. Set the cream aside at room temperature.

Step 4: Assembling the cake
1. Cut the base into two equal layers. Generously soak each layer with the prepared syrup.
2. Place the first layer on a platter, spread a portion of the cream evenly, then place the second layer on top.
3. Place the cake in the fridge for about 30 minutes to firm up.

Step 5: Preparing the fondant
1. In a double-bottomed saucepan, combine water and sugar. Let it boil for about 15 minutes.
2. Test the fondant by dropping a drop into cold water. If a hard drop forms, the fondant is ready. Add the honey and mix well.
3. Cool the fondant in a bowl of cold water, stirring constantly until it thickens and becomes whitish. If it is too thick, gradually add water.

Step 6: Decorating
1. Cut the cake into squares. Pour the fondant over each piece, allowing it to set.
2. Use the remaining cream to decorate each cookie with a swirl.

Step 7: Serving
1. Amandina cake should be stored in the fridge, but to enjoy its optimal taste, take it out at least 20 minutes before serving, allowing the cream to soften slightly.

Useful tips:
- If you prefer a less sweet cake, you can reduce the amount of sugar in the syrup or opt for a glaze made of melted chocolate.
- Replace the rum with vanilla essence for a different flavor.
- You can add chopped nuts or hazelnuts to the cream for added texture.

Nutritional benefits:
Amandina contains ingredients rich in antioxidants, such as dark chocolate, which can have beneficial effects on heart health and mood. Butter, although high in calories, can be consumed in moderation within a balanced diet.

Frequently asked questions:
1. Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be sweeter.
2. What can I do if I don't have fondant?
A simple alternative is to use melted chocolate with butter or liquid cream for the glaze.
3. How long does the cake stay fresh in the fridge?
Amandina stays fresh for up to a week in the fridge, but it is recommended to consume it in the first few days to retain its flavor.

This Amandina recipe will bring a smile to your face and a memorable taste in every bite. Don't forget to share this delicacy with your loved ones to turn every moment into a special one!