Almond cake

Name: Almond cake - Zenobia H.
Ingredients: 8 eggs x2; 2 tablespoons oil x2; 30 ml water x2; 200 g sugar x2; 20 g cocoa x2; 8 tablespoons flour x2; 1 vanilla sugar x2CREAM1: 3 egg yolks; 120 g powdered sugar with vanilla flavor from Oetker; 180 g butter; 3 tablespoons cocoa; CREAM2: 500 g liquid cream; 3 tablespoons Nesquik cocoa; 1 packet whipping cream stabilizer; 1 teaspoon cocoa; 40 g powdered sugar with vanilla flavor; SYRUP: 1 packet Milka cappuccino; 200 ml water; 3 tablespoons sugar; GLAZE: 200 g cooking chocolate; 50 g butter; 1 tablespoon cherry liqueur with chocolate

Dessert - Almond cake by Zenobia H. - Recipia

Amândina Cake: A Soft and Savory Delight Preparation time: 45 minutes Baking time: 30-35 minutes Total time: 1 hour and 15 minutes Servings: 10-12 servings Who doesn't love a decadent cake with rich layers of cream and an intense chocolate flavor? The Amândina cake is a perfect choice for any special occasion, featuring an irresistible combination of fluffy layers, fine creams, and a glossy glaze. This recipe blends tradition with innovation, bringing you a dessert that will impress any guest. Let’s get started! A Brief Story About Amândina Cake The Amândina cake is a dessert that has won the hearts of many due to its moist texture and rich flavors. Over time, it has become a symbol of celebrations and family gatherings. Whether served at anniversaries, weddings, or simply on ordinary days, this cake always brings a smile to the faces of those who taste it. Required Ingredients *For the two layers:* - 8 eggs (4 for each layer) - 4 tablespoons oil - 60 ml water - 400 g sugar (200 g for each layer) - 40 g cocoa powder - 16 tablespoons flour - 2 packets vanilla sugar *For Cream 1:* - 6 egg yolks - 240 g powdered sugar with vanilla flavor (preferably from Oetker) - 360 g softened butter *For Cream 2:* - 1 l liquid cream - 6 tablespoons Nesquik cocoa - 2 packets whipping cream stabilizer - 2 tablespoons cocoa powder - 80 g powdered sugar with vanilla flavor *For the Syrup:* - 2 packets Milka cappuccino - 400 ml water - 6 tablespoons sugar *For the Glaze:* - 400 g cooking chocolate - 100 g butter - 2 tablespoons cherry liqueur with chocolate Preparation Steps 1. Preparing the Layers Start by preparing the two fluffy layers. Carefully separate the egg whites from the yolks. In a bowl, whisk the yolks with the oil until they lighten in color. Add the flour mixed with cocoa and stir well. Beat the egg whites with a pinch of salt until foamy, gradually adding the sugar and water while continuing to mix until you achieve a firm foam. Gently fold in the yolks mixed with oil and vanilla sugar, using a wooden spoon. Transfer the mixture into a greased and floured cake pan. Don’t forget to place a baking sheet on the bottom! Bake in a preheated oven at 160°C for 30-35 minutes. If you’re unsure if it’s done, check with a toothpick; if it comes out clean, the layer is ready. Repeat the process for the second layer. Allow the layers to cool completely on a wire rack. 2. Preparing the Creams While the layers are cooling, let’s take care of the two delicious creams. *Cream 1:* Beat the softened butter with a mixer until it becomes airy. Add the powdered sugar and continue mixing until fully dissolved. Incorporate the egg yolks and cocoa, mixing until you achieve a smooth consistency. Let the cream cool. *Cream 2:* Whip the liquid cream with the stabilizer, cocoa, and powdered sugar until you obtain a firm whipped cream. This will be the base for the cake layers. 3. Preparing the Syrup and Glaze In a saucepan, boil the water with sugar, then add the cappuccino packet and let it cool. *For the glaze:* Melt the butter in a pot, add the broken chocolate pieces and cherry liqueur, stirring until well combined. 4. Assembling the Cake Cut each layer in half, resulting in four layers. Place the first layer on a serving platter and soak it with the cappuccino syrup. Spread some of Cream 2 over the surface of the layer, then add the second layer, soak it, and spread Cream 1. Continue with the third layer, Cream 2, and finally, the fourth layer. Pour the cooled glaze over the cake and decorate as desired. 5. Cooling and Serving Refrigerate the cake to set and allow the flavors to meld, ideally overnight. The next day, cut into servings and enjoy! Helpful Tips - Ensure all ingredients are at room temperature before you start cooking. This helps achieve a more uniform texture. - If you want to add a personal touch, try adding a splash of almond extract to the buttercream. - The cake can be served with a scoop of vanilla ice cream or a fresh fruit sauce for a pleasant contrast of flavors. Nutritional Values (per serving) - Calories: approximately 300 kcal - Protein: 4 g - Fat: 18 g - Carbohydrates: 30 g Frequently Asked Questions 1. Can I use a different type of oil? Yes, you can use sunflower oil or coconut oil for a different flavor. 2. What other flavors can I add? You can experiment with orange or coffee extracts for a distinctive note. 3. How can I store the cake? It keeps well in the refrigerator, covered with plastic wrap, for several days. Share Your Experience! After you’ve made this Amândina cake, don’t forget to share your experience! Whether it’s a photo on social media or a story about how the cake was received, every detail matters. Cooking is an art, and every recipe is a way to express your creativity. Happy cooking!

Almond cake

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