Amandina Cake or not?

Name: Amandina Cake or not? - Georgeta H.
Ingredients: 6 eggs; 150 g sugar; 6 tablespoons water; 30 ml oil; 2 tablespoons cocoa; 6 tablespoons flour. Cream: 2 eggs; 200 g sugar; 200 g butter; 3 tablespoons cocoa; 1 vial rum essence. Syrup: 200 ml water; 100 g sugar; 2 sachets cappuccino; rum essence; cocoa for dusting.

Dessert - Amandina Cake or not? by Georgeta H. - Recipia

Amandina Cake – An Unforgettable Delight The Amandina cake is a classic dessert that brings joy and nostalgia to the hearts of those who savor it. Although traditionally glazed with chocolate, today I propose a simplified yet delicious version, where I chose to dust it with cocoa, giving it an elegant touch and an intense chocolate flavor. This Amandina cake recipe is perfect for any occasion, whether it's an anniversary, a celebration, or simply a quiet evening with family. Preparation time: 20 minutes Baking time: 30-40 minutes Total time: 60-70 minutes Number of servings: 12 Necessary ingredients: For the base: - 6 eggs - 150 g sugar - 6 tablespoons water - 30 ml oil - 2 tablespoons cocoa - 6 tablespoons flour For the cream: - 2 eggs - 200 g sugar - 200 g butter (at room temperature) - 3 tablespoons cocoa - 1 vial of rum essence For the syrup: - 200 ml water - 100 g sugar - 2 packets of cappuccino (or instant coffee) - rum essence - cocoa for dusting Step by step to a perfect Amandina cake: 1. Preparing the base: Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with the sugar until you get a firm foam. This step is essential to ensure a fluffy texture for the base. Then add the yolks and oil, continuing to mix until homogeneous. 2. Adding the dry ingredients: Sift the cocoa and flour, then gradually incorporate them into the egg mixture. Be gentle at this stage to avoid losing the air from the egg whites. Mix lightly until you get a uniform batter. 3. Baking the base: Line a round 30 cm diameter cake pan with parchment paper. Pour the batter into the pan and bake in a preheated oven at 180°C for 30-40 minutes. Check if it is baked using the toothpick test: insert a toothpick in the center; if it comes out clean, the base is ready. 4. Preparing the cream: While the base cools, you can prepare the cream. In a bowl over a bain-marie, beat the eggs with the sugar until the mixture becomes creamy and thickens. Add the cocoa and, if you're impatient (like me), incorporate the butter at room temperature, beating well until it melts and perfectly integrates into the mixture. Now you have a rich and delicious cream! 5. Preparing the syrup: In a saucepan, boil the water with the sugar until dissolved. Then add the cappuccino and rum essence. Let the syrup cool. 6. Assembling the cake: Once the base has cooled, cut it into two equal parts. Place the first half in the pan and generously soak it with the cappuccino syrup. Pour one third of the prepared cream and level it. Place the second half of the base, soak it again, and add the rest of the cream on top. Refrigerate the cake for at least 4 hours, ideally overnight. 7. Decorating: Before serving, dust the cake with cocoa to give it an elegant and appetizing appearance. Useful tips: - You can replace the cappuccino syrup with a simple coffee syrup or even a fruit syrup, depending on your preferences. - If you want to add a touch of originality, you can include chopped nuts or almonds in the cake cream. - The Amandina cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. Nutritional benefits: The Amandina cake, although a dessert, can provide energy due to the sugar and fat content from the butter. Eggs are a good source of protein, and cocoa contains antioxidants that can benefit health. Moderation is key, so enjoy it wisely! Estimated calories per serving: Approximately 350 kcal. Frequently asked questions: 1. Can I use other types of flour? Yes, you can experiment with whole wheat flour or gluten-free flour, but the texture of the cake may be different. 2. How long does the cake keep in the fridge? The Amandina cake can be kept in the fridge for up to 5 days, but it is best consumed within the first 2 days. 3. Can I freeze the cake? Yes, you can freeze the cake, but I recommend not dusting it with cocoa before freezing. This simplified yet delicious Amandina cake will surely become a family favorite. Whether you're making it for a special occasion or simply to treat your taste buds, every bite will be a revelation of flavors. Enjoy!