As i promised you yesterday, today i will share with you a recipe for Amandina.
Amandine is the taste of childhood, it's Sunday's goings to the center of your favorite cake shop and it's chocolate, a lot of chocolate. So a fan of it will adore today's recipe, as it has already happened to my relatives who have brought only praise. As my recipes became monotonous, I figured that i could do something new and a little more complicated therefore the too-graded Amandine won and I put on the ingredients. I'm sharing the measurements I used with the mention that you'll need to double the amount of syrup or use more rum.
Countertop - Crust
- 5 eggs
- 150 g of flour
- 200 g of sugar
- A drop of salt
- A vanilla sugar bag
- 4 tablespoons of cocoa![proba2.jpg]
- A dust bag of baking powder
We start by placing the eggs in the mixer bowl and whipping them until bubbles appear. Then we add the sugar gradually until the composition changes from yellow to yellowish white. Separately flour mingle with baking powder, cocoa, salt and vanilla sugar. With a spatula, put two tablespoons of the flour mixture, rotating from bottom to top until it is incorporated. Prepare a rectangular tray with baking paper where the composition is placed for about 30 minutes to a maximum of 150 degrees. Here it depends on the oven, it has been preheated, which is why it is specific to the new ovens to leave the heat just below to avoid burning. After 30 minutes, leave the dough to cool with a towel to prevent it from drying out.
Syrup
- 2 chocolate cappuccino bags
- 150 ml of water
- Rom full
- 200 g of sugar
Put all the ingredients, except the rum, on a small fire in a pot for about 8 minutes. After cooling, rum is added to preserve the intensity of its taste.
Cream
- 300 g chocolate with milk
- 400 ml of liquid cream - sweet cream
- 50 g butter
Boil the sour cream until it reaches boiling point. Be careful not to stick. Separately in a bowl we put chocolate cubes over which we put the cream. we let it for a few minutes aside, then we mix with a phone. We'll gonna have a silky chocolate cream on top of which is added butter for more shiness and a thicker texture. Leave in the fridge until we assemble the cake.
Glaze
- 300 g of sugar
- 150 ml of water
- 2 tablespoons of honey
- 2 cacao spoons
- 1 spoonful
- 50 g butter
Put the water and sugar on a small flame until they melt. Separately mix in a mag the flour and cocoa over which adds little of the water from the fire, mixing very well with a such. To avoid lumps go through a sieve the composition when you put it back on fire. Continue to mix with the such until it starts to thicken for another 8 minutes. After taking the glaze from the fire we add the butter and honey by constantly stirring and then let it cool.
At this point we can assemble the cake. Cut the two counterparts with a large knife so we get two equal slices. Slice the bottom slice, put the whole cream in the middle, then the other slice to which we add the rest of the syrup. The cakes are removed and then cut into cubes. Each cube will receive about a spoonful of glaze, which in the meantime has gained a thicker consistency. Optionally, you can also decorate it with whipped cream. This was today's recipe, we are waiting for your opinions and other advice. Good appetite!