Amandine

WHEAT:

For the top, whisk the egg whites with the sugar, and mix the yolks with the oil and pour them over the egg whites. In this composition add the baking powder, cocoa, water and flour and mix gently. Pour the composition into a greased pan lined with flour and put it in the oven for 30 minutes.

SYRUP: Heat the water and then pour the sugar and the sachets of cappuccino. I let it cool.

CREAM: Mix the butter that should be at room temperature with the powdered sugar, egg yolks and cocoa.

GLAZE:Make a syrup from the sugar water and add the cocoa and butter.

ASSEMBLY: The top is well syruped and filled with cream, and at the end we drip the icing.


Amandine & # 8211 spectacular dessert for chocolate lovers

When I want something chocolate I think of almonds & # 8211 spectacular dessert with lots of chocolate and really no doubt! So far I have tested I think about 4 recipes for almonds received from friends and honestly I was not happy with any, either the countertop was too spongy, the consistency of the cream was too strong, if you say you eat a piece of utmnt with cocoa, it was too sweet and you just didn't feel the memory of the old almonds!

So from all the recipes I received I took something, I added some of my knowledge and I reached the final result, one that is part of my experience, because I can not leave my mark, which is well known to my readers.

I can't say that this is an original recipe, because so far no one has been designated and registered as the original trademark. I can say that I tried to bring it as close as possible to the taste that reminds me of my childhood and the confectionery in the neighborhood, which made the best cakes.

The top is made of cocoa with caramel well syruped with rum, chocolate cream and chocolate icing from the 12 o'clock cake, a recipe you can find here.

It is not complicated to do, but it takes time and patience, but the result is truly spectacular! Stay tuned for the list of ingredients and how to prepare it.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

How to prepare the cream:

Put the eggs with a pinch of salt, sugar and beat them on the steamer until they thicken.

Add the chocolate directly to the hot cream, mix well.

We also put the butter that must be at room temperature and we incorporate it as well. Leave it somewhere in the pantry or in a cooler room, or before filling the cake we put the cream for half an hour in the fridge.

Countertop preparation method:

Sift flour and cocoa into a bowl.

Separate the eggs and place the egg whites in a large bowl.

Wallpaper a baking tray with a size of 25/35 cm

Preheat the oven to 180 degrees Celsius.

For a start, we will caramelize half the amount of sugar, over which we carefully pour the water, so that the steam does not burn us and leave it on low heat until it melts completely. Do not boil over high heat to make it faster, you risk hardening when it cools down. To give you an idea, I boiled it on the induction hob at stage 1, this is the correspondent of the small flame to a minimum. Stir occasionally. Let it cool completely, a thicker syrup will have to come out. To speed up cooling we can put in a bowl with cold water and ice.

In a large bowl, place the egg whites with the salt powder, and with the help of a food processor, mix until the egg whites become soft as snow.

Gradually add the caster sugar, stirring constantly until you get a firm and shiny meringue.

Incorporate with the yolks and vegetable oil by mixing also at low speed.

Add the flour in 3 slices and with the help of a silicone spatula with light movements from bottom to top, incorporate the flour.

Pour the composition into the prepared tray and level it with a spatula.

Put in the preheated oven for 15-18 minutes or until the toothpick test passes. Do not bake more, it will become like a sponge and gummy. We take it out of the oven and leave it for another 10 minutes in the tray in which it was baked, after which we put it on a grill with the baking paper and let it cool well.

Cut the top into 3 equal parts. They will come out 8-10 mm, but do not be afraid, so it must be.

Using a food processor, mix the cream until it becomes airy and shiny. Do not beat it too much, as you risk cutting it. We take 3 healthy tablespoons of cream and put it aside, we will need it for decoration.

Wallpaper the tray in which we baked the top with food foil and place the base of the top. We syrup the first countertop with a third of the total amount of syrup, don't worry it would be too much & # 8230 so it should be.

We put half of the total amount of remaining cream, the second top, the second third of syrup, the other half of the cream, the last top and the rest of the syrup. Let cool for at least 2 hours.

Remove the cake from the fridge and with a sharp knife soaked in hot water cut into 24 equal slices.

How to prepare the icing:

Put the chocolate together with the butter in a bowl on a bain marie and mix until both melt and mix.

Garnish with the cream stored earlier and white chocolate in a thin thread, melted on a bain marie.

That was about my recipe for almonds & # 8211 spectacular dessert for today, it takes a little effort but the result is at least as good. All I can do is wish you good luck and good appetite!


Homemade almond with ness, glazed - The easiest recipe you can make in your kitchen

• 8 eggs
• 8 tablespoons flour
• 8 tablespoons sugar
• 2 tablespoons cocoa
• 1 sachet of baking powder
• salt
• 3 tablespoons oil

Cream ingredients:
• 3 eggs
• 150 g milk chocolate
• 300 ml liquid cream
• 100 g of sugar
• 3 sachets
• 2-3 tablespoons lemon juice

Ingredients for caramel syrup:
• 150 g of sugar
• 500 ml of water
• 4 tablespoons lemon juice
• 2-3 drops of rum essence

Glaze ingredients:
• 150 ml liquid cream
• 200 g chocolate

1. For the countertop, separate the yolks from the egg whites. Using a mixer, beat the egg whites. Gradually add the sugar and mix until smooth, writes iladies.ro.

2. In a separate bowl, mix the yolks with salt and oil. Pour the composition over the egg white foam.

3. Add the cocoa powder, flour and baking powder. Mix carefully, in one direction, until you get a soft and homogeneous dough.

4. Pour half the amount of dough into a tray covered with baking paper. Bake at 180 degrees for 25 minutes. We do the same with the remaining dough, in the end we have to get 2 blueberries.

5. For the cream, beat the eggs with sugar and heat the mixture on a steam bath. Add the ness dissolved in water, chocolate and lemon juice. Take the pot off the heat and mix very well. Add the whipped cream and mix well.

6. For the syrup, put the sugar in a caramelized bowl. Gradually add water and stir. Boil over low heat and finally add the lemon juice.

7. To form the cake, syrup the tops and cover them with cream. At the end, decorate with icing and syrup.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Homemade almond

Mmmm. how many times have you not salivated in front of the cake fridge in any confectionery? Here you have the opportunity to prepare your own almond at home, thanks to Anamaria Cristina Cook from Great Britain who sent us this delicious recipe.

Ingredients for almonds

For the countertop
200 g sugar
150 g of flour
5 eggs
4 tablespoons cocoa
1 teaspoon vanilla extract
1 sachet of baking powder
1 pinch of salt

For the cream
400 g butter
200 g powdered sugar
3 tablespoons cocoa

For the syrup
200 ml of water
100 g sugar
3 tablespoons hot chocolate powder
vanilla essence (or rum)

For the icing
150 ml liquid cream
125 g dark chocolate

Method of preparation for amandine

Beat the eggs, then add the sugar. Mix the flour with the cocoa, salt and baking powder, then add them over the eggs. Chicken and vanilla essence. Pour the composition into a lined pan and bake in the preheated oven for 30-40 minutes. Let cool.

For the syrup, boil the water with the sugar, hot chocolate and vanilla essence, just bring to the boil.

For the cream, mix the butter with the powdered sugar and cocoa until you get a homogeneous cream. Refrigerate to harden for 10-15 minutes. Cut the top into two sheets. Wallpaper the tray you have
baked with plastic wrap, place the first sheet and syrup it. Put cream, spread it and place the second sheet. Keep the cream for decoration. Syrup the second countertop, wrap the foil around the cake and refrigerate until the cream has hardened.

For the icing, put the liquid cream on low heat and pour over the pieces of chocolate. Mix until you get a homogeneous cream. Take the cake out of the fridge, slice it, pour 1-2
spoons of icing over each almond and decorate with the remaining cream.


Amandina cake

Over the egg white foam, add the beaten egg yolks and the flour mixture.

Mix lightly with a spatula, from top to bottom.

The composition is placed in a round tray lined with baking paper.

Bake in the preheated oven at 180 degrees for 20 minutes, checking if it is baked with a toothpick.

We prepare "Amandina Cake Syrup"

Put water and sugar on the fire.

After the sugar has dissolved, remove from the heat. Allow to cool, then add the rum or liqueur.

We prepare "Cream for Amandina cake"

put on a steam bath, stirring until thickened.

Remove from the heat and allow to cool, then add the rum or liqueur cream

Mix the butter at room temperature

and over it add the yolk cream.

From the cream obtained, keep 1/4 for garnish.

We prepare "Amandina cake icing"

Put the ingredients on the fire bath until the chocolate melts.

we continue with the basic recipe.

The cold worktop is cut in 3 horizontally.

A countertop is placed on a plate,

it is syruped all over the surface

then spread evenly 1/2 of the remaining cream after I set aside the cream for garnish.

Place the second top over the cream, syrup well

and spread the rest of the cream.

Place the last countertop on top

Arrange the side of the cake with a part of the cream for baking.

Pour the icing on top immediately after it has been prepared. It spreads over the entire surface, letting it flow a little on the edges.

Let cool until the icing hardens.

Decorate according to preference.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Amandina - Recipes

Simple homemade almonds

I really like Homemade almond because it's a cake to my taste: it's full of chocolate, rich cream with butter, coffee syrup and rum plus extra chocolate in the form of ganache & # 8230 what could I want more from a dessert? Maybe the taste of childhood, the confectionery almond of yesteryear ?! No thanks, it 's not for meâ & # x20AC; & # x2122;

I remember very clearly that when I was a child I liked to judge people around me, strangers, friends or family, after the choices they made in the face of trivial situations (I know it's stupid, but I was a child often bored and with a far too rich imagination), one of them was the difficult choice that had to be made in front of the confectionery window: eclair, almond or tart (in the provincial town where I grew up these were the top 3 cakes)? I have rarely met people who ignore the rest and choose decisively: TARTE (like my husband, for example). I had a hard time deciding: whether it was chocolate, whipped cream or ice cream, it was very complicated, but it was almost always ECLER. There were rare occasions when I chose almond, too sweet, too nauseous, I never tolerated the fondant on top (I never understood its purpose) plus the cream much too dense and extremely sweet. I hope you forgive the confectionery almond lover who reads these lines and feels offended & # 8230 you know how it tastes & # 8230

I researched a lot about confectionery almonds, the original ones from the & # 821780, in the counter they had caramelized sugar instead of cocoa, the cream was always made with margarine, sugar in huge quantities both on the counter and in syrup and cream, plus that absolutely nauseating fondant & # 8230 once again forgive me, but I preferred to derail from the original recipe, still trying to keep both the look and taste of almonds.

Dap & # 8230 I have a lot of nothing on AliExpress

leaf it's as simple as a chocolate cake (I decided to make a cake full of chocolate layers as soon as possible), I separated the eggs, I beat the egg whites with sugar, the egg yolks with oil, in addition, I added a little baking powder, but honestly, no need, the beaten egg whites will give enough volume. I baked the top in a 30x20cm tray and after it baked and cooled I cut it with a utensil without which I would not be able to handle.

Chocolate cream it is very dense, I preferred chocolate and not cocoa for a more pronounced and bitter taste (I used 75% cocoa bitter chocolate). The butter must be of very good quality (if it has whey then the cream will cut for sure) and you must have 82% fat.

The texture of the countertop is very spongy and fluffy, perfect to be syruped. For the syrup be generous with coffee, be it strong espresso and rum (preferably real rum not essence).

I assembled the cake in the same shape as I baked it because it is much more practical, plus once assembled, the almond should be left to cool for a few hours, preferably overnight before being cut and served.


Classic fasting almond

For the dough, mix the flour with the baking powder, cocoa and salt. Dissolve the sugar and vanilla sugar in water and add the oil. Pour over the flour mixture and mix with the mixer on high speed. Pour the dough into a baking dish (approximately 25 x 18 cm) and bake for 30 minutes at 180 ° C (preheated oven) then lower the temperature to 170 ° C and leave for another 30 minutes. Remove from the pan and allow to cool on a grill.

For the cream, mix all the ingredients in a pot and put on the right heat, stirring constantly. When the composition becomes consistent, remove from the heat and cool in a water bath. Stop 5 tablespoons of cream for decoration.

For the syrup, burn 2 tablespoons of sugar in a saucepan until caramelized. Add a cup of water and simmer until the caramel melts. Add the rest of the sugar and water, and at the end, when the syrup has cooled a little, the rum essence.

Cut the countertop horizontally into three equal layers. Syrup the bottom layer and spread half of the cream. Put the second layer, syrup and place the remaining cream. Place the last layer of top on top and syrup. Prepare the icing according to the instructions on the package and decorate with the remaining cream. Refrigerate for a few hours and then serve.

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    Fasting almond

    1. Mix the flour with the baking powder, cocoa and salt. Add the sugar and vanilla-bourbon sugar to the water to dissolve, then add the oil.
    2. Pour the dough into a small baking dish 25x16 cm and bake.
    Baking temperature: 180 ͦC (preheated oven)
    Baking time: 15-20 minutes

    Then lower the temperature and bake for another 15 minutes. After baking, leave to cool.
    Baking temperature: 170 ͦC
    Baking time: 15 minutes

    Electric oven 180 ° C

    Groove / Height: central

    Baking time: 30 minutes

    For the cream

    Mix all the ingredients in a pot and put on the right heat, stirring constantly. When the composition becomes consistent, remove from the heat and cool in a water bath. Stop 3 tablespoons for decoration.

    For the syrup

    Burn 2 tablespoons of sugar until caramelized. Gradually add water and bring to a boil until the caramel melts. Add the rest of the sugar and rum essence, then leave to cool a little. Cut the top in half, syrup the bottom layer, add the cream, then put the second top and syrup.

    For the icing

    Prepare the icing according to the instructions on the package and decorate with the remaining cream. Refrigerate for a few hours and then serve.

    Please also take into account the baking conditions of your oven.

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      Amandina - Recipes

      AMANDINA CAKE

      Are you tired of - come on, say - routine?
      Donuts, pie and pancakes?
      How about making an almond cake?
      Turn capricious people into termites

      Countertop ingredients

      • 6 eggs
      • 180 g of sugar
      • 30 ml water
      • 40 ml of oil
      • 8 tablespoons flour
      • 1 sachet of baking powder
      • 3 tablespoons cocoa

      Cream ingredients

      To syrup the top, I used the juice from a cherry compote, and I used some of the cherries to decorate the cake. Also for garnishing I used 100 ml of whipped cream (which I mixed until it became firm, m & ampm candies and thank you chocolate)

      Ingredients for the glaze

      WORK PLAN amandina cake

      • we make the top: we separate the egg whites from the yolks.
      • beat the egg whites with water first at the low speed of the mixer, then gradually increase the speed and gradually add the sugar and mix until you get a firm foam. Separately, in another bowl, mix the yolks with the oil

      Add the yolk mixture over the egg white foam and homogenize it with a silicone spatula.

      the mixture of flour with cocoa and baking powder is gradually sprinkled over the mixture of egg whites and yolks

      • incorporate with a silicone spoon. Spread the composition in a tray (diameter 28 cm) with removable walls greased with butter (picture 5) and put in the preheated oven at 180 degrees for about 25 minutes, until it passes the toothpick test.
      • we prepare the cream: We put the three eggs and the sugar on the water bath

      we mix continuously until we obtain a consistency like "ciulamaua". Add the cocoa and keep it on the fire for another 2-3 minutes, stirring. Let cool

      the butter, at room temperature, is defrosted with the mixer. Gradually pour over it the cocoa cream, which must also be at room temperature. Mix until you get the cream.

      the cake top is cut in half.

      We syrup the bottom with half of the syrup, we spread the cream

      • then add the other half of the countertop and also syrup.
      • we prepare the glaze. Heat the liquid cream (without boiling), then add the broken chocolate and mix until completely dissolved.
      • We dress the cake in chocolate icing

      let it cool completely, then garnish with whipped cream, cherry compote and chocolate (picture 14)


      Homemade almond

      Mmmm. how many times have you not salivated in front of the cake fridge in any confectionery? Here you have the opportunity to prepare your own almond at home, thanks to Anamaria Cristina Cook from Great Britain who sent us this delicious recipe.

      Ingredients for almonds

      For the countertop
      200 g sugar
      150 g of flour
      5 eggs
      4 tablespoons cocoa
      1 teaspoon vanilla extract
      1 sachet of baking powder
      1 pinch of salt

      For the cream
      400 g butter
      200 g powdered sugar
      3 tablespoons cocoa

      For the syrup
      200 ml of water
      100 g sugar
      3 tablespoons hot chocolate powder
      vanilla essence (or rum)

      For the icing
      150 ml liquid cream
      125 g dark chocolate

      Method of preparation for amandine

      Beat the eggs, then add the sugar. Mix the flour with the cocoa, salt and baking powder, then add them over the eggs. Chicken and vanilla essence. Pour the composition into a lined pan and bake in the preheated oven for 30-40 minutes. Let cool.

      For the syrup, boil the water with the sugar, hot chocolate and vanilla essence, just bring to the boil.

      For the cream, mix the butter with the powdered sugar and cocoa until you get a homogeneous cream. Refrigerate to harden for 10-15 minutes. Cut the top into two sheets. Wallpaper the tray you have
      baked with plastic wrap, place the first sheet and syrup it. Put cream, spread it and place the second sheet. Keep the cream for decoration. Syrup the second countertop, wrap the foil around the cake and refrigerate until the cream has hardened.

      For the icing, put the liquid cream on low heat and pour over the pieces of chocolate. Mix until you get a homogeneous cream. Take the cake out of the fridge, slice it, pour 1-2
      spoons of icing over each almond and decorate with the remaining cream.


      Fasting almond

      1. Mix the flour with the baking powder, cocoa and salt. Add the sugar and vanilla-bourbon sugar to the water to dissolve, then add the oil.
      2. Pour the dough into a small baking dish 25x16 cm and bake.
      Baking temperature: 180 ͦC (preheated oven)
      Baking time: 15-20 minutes

      Then lower the temperature and bake for another 15 minutes. After baking, leave to cool.
      Baking temperature: 170 ͦC
      Baking time: 15 minutes

      Electric oven 180 ° C

      Groove / Height: central

      Baking time: 30 minutes

      For the cream

      Mix all the ingredients in a pot and put on the right heat, stirring constantly. When the composition becomes consistent, remove from the heat and cool in a water bath. Stop 3 tablespoons for decoration.

      For the syrup

      Burn 2 tablespoons of sugar until caramelized. Gradually add water and bring to a boil until the caramel melts. Add the rest of the sugar and rum essence, then leave to cool a little. Cut the top in half, syrup the bottom layer, add the cream, then put the second top and syrup.

      For the icing

      Prepare the icing according to the instructions on the package and decorate with the remaining cream. Refrigerate for a few hours and then serve.

      Please also take into account the baking conditions of your oven.

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        • All categories

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        We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. These are strictly necessary and cannot be closed.

        In addition, we'd like to learn more about how you use our website to optimize it for you and other users. For this purpose, we use cookies and similar technologies that map user behavior and thus help us to improve our offer for you.

        To ensure that we can tailor our marketing campaigns to your needs, we collect how you get to our website and how you interact with our ads. This helps us improve not only our ads, but also our content. Our marketing partners also use this information for their own purposes, e.g. to customize your account or profile on their platform.


        Video: Amandine - Mpari MAbouga (January 2022).