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Amandina cake or not?

Amandina cake or not?

Separate the egg whites from the yolks, mix the egg whites with the icing sugar, then add the yolks and oil, mix very well. Then add cocoa and add flour in turn. The composition obtained, I poured it into a round shape with a diameter of 30, lined with baking paper, and I baked in the preheated oven for 30-40 minutes, until it passes the toothpick test.

Until the countertop cools, we take care of the cream, beat the eggs with the sugar on a steam bath until it thickens, then add the cocoa, because I didn't have the patience I added the butter and beat well, until it melted, then I took aside.

I cut the cooled countertop in two, placed it in its shape and I syruped it with cappuccino syrup, obtained by boiling water with sugar, I added cappuccino and rum essence and left it to cool. I poured a third of the cream, leveled and placed the second syrupy top, then I poured the rest of the cream and let it cool until the next day. The next day it is powdered with cocoa.


Amandina cake

Amandina cake is an indispensable dessert for festive meals, especially during the winter holidays. Chocolate top, fine chocolate cream and rum syrup, a DELICIOUS dessert!

Preparation time:

Servings:

Ingredient:

Preparation instructions

When obtaining Amandina cake I used a chocolate cake topclick for the detailed recipe.

This countertop can be used successfully to obtain others cake recipes.

Cream used to make Amandina cake is Ganache cream , a fine and delicious cream, which I prepare quite often for desserts.

Ganache Cream it is divided into four parts. Three parts for layers, and the last part for decoration.

Amandina Cake Assembly

The cake top is cut into four sheets.

Put about 20 ml of syrup on a cake plate and place the first sheet.

Soak and add the first part of Gnache cream.

Repeat the operation until completion.

Press lightly and let the cake cool for at least 3 hours.

After cooling, grease with chocolate cream in a thin layer.

Melt the chocolate on a steam bath and mix with the oil.

The chocolate is not poured hot over the cake.

Stir periodically, until it becomes slightly warm, and put in a cone.

Glaze the cake & # 8211 see photo.

The entire surface of the cake is decorated with hazelnuts from Ganache cream.

Let cool for 1 hour.

It is kept cold, maximum 48 hours.

Enjoy your meal!


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 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.

Leave to 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 cake just like at the confectionery (almonds with crispy and shiny fondant icing). Almond cake, with cocoa top, rum syrup and butter cream Desserts. Gina Bradea

You will make the tastiest almonds. Chocolate cake with raspberries and mascarpone - Chef Nicolaie Tomescu. Blackberry fasting cake recipe with jam or cake top, muffins.

Rating: 4.3 & # 8211 3 reviews & # 8211 50 min.


Almond cake, how do we make the best cream?

I chose to cook eggs on a steam bath, along with sugar. This way the eggs will be cooked, we just have to keep them on the fire until the composition burns on our finger. I added over them dark chocolate Poiana, with 65% cocoa. I like it because it has an intense taste, it melts very nicely and is ideal for desserts. At the end I of course added butter and a little mascarpone. Mascarpone is not found in the classic almond recipe and can be omitted. I like to put it to have a finer cream. Also for the characteristic aroma, I added the essence of rum, according to taste.

After assembling this almond cake, you need to leave it only for a short time in the fridge, until the cream hardens. You can then glaze it with dark chocolate ganache or glaze it with a little preserved cream. I can't help but glaze it. I made this cake recently, for my little girl's birthday and I can tell you that it was a super success. So good that I shared it carefully to make sure it was enough for everyone. It was so good and tasty that everyone enjoyed it and had a crazy success, just like chocolate tart.


Almond cake, with cocoa top, rum syrup and butter cream

Chefs Vesele-culinary recipes, illustrated recipes: Almonds with fondant and cream. My cream and cake cream recipes can be found here. Quick chocolate cake with chocolate ganache cream and tonka. It is fondant for almonds, eclairs, candies and other cakes on. Here are 5 cake cream recipes, delicious and easy to prepare! Proceed as for cocoa cream, only after at the end, when the whipped cream and the composition of melted chocolate in liquid cream are incorporated, it is used. In the cream you can also add rum or ground walnut essence. Can the cream be replaced with chocolate ganache?

Almond cake, with lots of chocolate cream, rich in syrup and icing. Explore the panel & bdquo cream cake & rdquo created by feldioaraconsta on. Amandine & # 8211 Homemade Dessert & # 8211 Mara Popa Muffins, Cake Recipes, Bundt Cakes. Amandine step by step & # 8211 video recipe for the countertop: 200 g sugar150 g flour5 eggs4 tablespoons. Suhaida & # 8211 cocoa cream & # 8211 old, authentic recipe. How do we use fondant for creams, glazes (almonds) or candies?

Ganache cream recipe with dark chocolate.


Amandina cake

In a saucepan, caramelize 5 tablespoons of sugar, then add water and bring to a boil until all the caramel melts. Allow to cool for 5-10 minutes.

Separate the egg whites from the yolks. Mix the yolks with the oil and caramel syrup.
Whisk the egg whites with a pinch of salt, then mix with two tablespoons of sugar. Add the mixture with the yolks and mix. Incorporate flour and baking powder, mixing gently, from bottom to top, with a silicone spatula.
The composition is poured into a detachable 22 cm tray, greased with oil and lined with baking paper and placed in the oven until nicely browned. Remove the top from the oven and let it cool for 10-15 minutes, then, with the help of a knife, detach it from the edge of the tray and remove it. Allow to cool completely before cutting.

Syrup:
In a saucepan, caramelize the sugar, then add water and let it boil until all the caramel melts. Allow to cool, then add the rum essence.

Cream:
Put a saucepan with water on the fire.
The yolks, sugar and milk are mixed in a saucepan and boiled on a steam bath until all the sugar melts. Add the cocoa and rum essence and continue to boil, stirring until all the cocoa is incorporated. Take the pan off the steam bath and let the cream cool. Mix the butter and gradually incorporate the cream into it.

Assembly:
Cut the worktop into three parts. Place the detachable baking ring on a plate, place the first part of the top and syrup. Add half of the cream, then again, a syrupy countertop sheet, cream and the last syrupy countertop sheet. Leave the cake in the fridge for a few hours to set.

Cocoa fondant:
In a double-bottomed bowl, put the sugar, vanilla sugar and boiling water until all the sugar has melted. Add the honey and continue to boil. To know if the fondant is ready, do the following test: put the spoon in the bowl and let the syrup drain from it back, leaving the last drop in a cup of cold water. If the drop of syrup remains like a pearl and does not spread, then the fondant is ready and removed from the heat. Put the bowl in a bowl of cold water and cover for two minutes with a damp towel. Then take the towel off the bowl and mix the fondant until it thickens and lightens in color. Add the cocoa and continue to mix until all the cocoa is incorporated. To work easily with the fondant and become liquid again, place the bowl in a saucepan with hot water. You can also add a little water if it dehydrates too badly.

Remove the cake from the refrigerator and detach it from the walls of the ring, using a knife, then remove the ring. Level it with the knife on the edges, then put the fondant, little by little, spreading it with a spoon from the inside to the outside (you can level it with a spoon soaked in hot water if there are unevenness).
Mix whipped cream and garnish as desired. You can use wafer flowers, chocolate flakes and chopped chocolate for decoration.


Amandina cake is a special chocolate cake recipe. To make this cake recipe, beat the egg whites with salt until they double in volume, then add the sugar in the rain, water and the yolks rubbed with oil, then add the flour, cocoa and baking powder. The result should be a thinner table then put in a tray lined with baking paper or oil. Bake for 20 minutes in the hot oven.

When it has cooled, cut it in half and syrup it with the syrup obtained from water, sugar and the cappuccino sachets. The cream with which the tops are then greased is made from whipped butter mixed with yolks, sugar, rum essence and cocoa.
The last one is the glaze. The broken chocolate is mixed, on low heat, with whipped cream, and when it has thickened a little, it is left to cool. After a few minutes, pour the icing over the Amandina cake.

The almond cake is decorated with strawberries and pieces of chocolate. It is served with a coffee or a brandy.
Other recommended cake recipes:


Amandina cake or not? - Recipes

This month on January 11th was my mother & # 8230 's birthday again Happy Birthday Mother! and for this occasion I made an almond cake to which I added a generous layer of cherries. This is how it looked:

  • 5 eggs
  • 130 g of sugar
  • 5 tablespoons oil
  • 2 tablespoons cocoa
  • 6-7 tablespoons of flour
  • a pinch of salt
  • vanilla extract
  • 3 eggs
  • 150 g sugar
  • a packet of butter (200 g) of good quality
  • 2 tablespoons cocoa
  • dark chocolate for decoration
  • 500 g of frozen cherries
  • 3-4 tablespoons of sugar
  • 30 ml of cherry liqueur (optional)
  • a spoonful of starch or a sachet of gelatin powder
  • 200 ml water
  • 200 g sugar
  • a tare espresso
  • rum essence or better, 30 ml rum (optional)

When it starts to increase in volume, add a tablespoon of cocoa and mix a little more. Then incorporate in the mixed butter the egg cream, spoon by spoon until the two creams mix well.

I did syrup for the countertop: I put water, sugar, coffee and rum in a saucepan, left it on high heat for about 5-7 minutes then turned off the heat and left it to cool. I cut the countertop into 3 horizontal sections.
Cherries I put them in a saucepan and I put sugar and cherry liqueur and I boiled them until all the water came out of them (being frozen there was some water). If you use gelatin: take a few tablespoons of warm cherry sauce, put them over the gelatin and stir until all the gelatin crystals melt, then add over the cherry sauce only after you have taken them off the heat (maybe you already know, but I will note: boiling gelatin loses its properties). If you use starch: take about a pinch of cherry syrup, add starch, mix well until all the starch dissolves, and pour over the cherries, then keep on the fire for another 2-3 minutes until the syrup begins to thicken.
Assembling the cake: put the first section of the countertop with the cut side up and syrup well then add plenty of cocoa cream:

Put the second section of the countertop, syrup it too, and then put the cherries:

Put the last section of the countertop with the cut side down and syrup it too. Dress abundantly with cream and even out the top and sides. Decorate with cream and chocolate fringes according to your own imagination. I have to admit that I was in a hurry and I didn't think too much, I made the same decor, typical for my cakes. I think it turned out ok:

Here is a section of the cake, I apologize for the quality, I didn't really have the conditions for a decent picture. Anyway, I hope you like it, urge you to try my recipe and come back with impressions and good and bad & # 8230 I can't wait. I wish you until the next post Have fun!


PREPARATION Amandina cake Amandine confectionery recipe

Countertop preparation

Prepare a taller, square tray with a side of about 17 cm. If the tray does not have removable walls, line the base with baking paper. Preheat the oven to 175 ° C. Sift the flour together with the cocoa. www.simonacallas.com The yolks are mixed with vanilla. Whisk the egg whites with a pinch of salt and then gradually add the sugar until all the sugar is added and a strong meringue is obtained. In this meringue, alternately incorporate the yolks and the dry mixture, in three portions, mixing by inverting with a silicone spatula.

Pour the composition into the pan and level. Place in the oven for about 30 minutes (or until the toothpick inserted in the middle of the countertop comes out clean). www.simonacallas.com Allow to cool in the pan. When the top is completely cooled, remove from the pan and cut into 3 horizontal slices.


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