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Amandina cake

Amandina cake


countertop: Separate the yolks from the whites. The latter are beaten with foam, sugar is added, stirring constantly. Rub the yolks with the oil (in one direction, so as not to cut). Add water and beaten egg whites. Add flour, little by little, mixed with cocoa and baking powder.

Make two countertops, in a tray with a diameter of 24-26 cm, greased with oil and lined with baking paper. Bake for 30-35 minutes, raising the temperature to 190 o C, in the last minutes.

Syrup: Boil water, sugar and cappuccino, and when they boil, stir and boil for a few more minutes, over low heat. Stop the fire, adding the rum essence.

Cream: Remove the butter from the fridge to make it soft. Boil the yolks with the powdered sugar on a steam bath until they thicken (about 15 minutes), then add the cocoa, rum essence, and when it has cooled, add the butter.

Glaze: Melt the milk chocolate. Leave to cool, and when the mixture is warm, add the butter. Leave to cool, so it hardens.

Mounting: Syrup the top, put the cream, then put the second top, and syrup and pour the icing after it has cooled and thickened. I kept the cake overnight in the house, not in the fridge. The next day it looks better.


Amandine (classic recipe)

Separately I made the syrup from water and sugar, and after I put out the fire, I poured Havana rum in it, out of my eyes, I didn't look at how much, I was generous. & # 128512 I also prepared milk chocolate ganache cream. Then I cut the top into 2 (see how fluffy it is), I placed it in the tray in which I baked it (the part that was above and is more irregular, it comes from below), then I sprinkled it with half of the syrup . I put the ganache cream, some of which I stopped for decoration. How beautiful the cream looks, you see, it feels like its aroma. & # 128578

I put on top of the second sheet of countertop, I poured the rest of the syrup. Above comes the piece of countertop that was down at the bottom of the baking tray, because it is straight. Put a weight on top, it can be a wooden bottom, to be the right cake, then let it cool for 2-3 hours.

It's warming up flux on bain-marie, add 1-2 tablespoons of black cocoa and 1 teaspoon of oil, for gloss. Cocoa is good to be sifted beforehand, so that it does not have lumps. Normally, the cake is cut into squares, with a side of about 5 cm and then, each piece is glazed in fondant using a special tool called a fork. It also works with a fork. Then, a grill of fondant is made on top of each one.

I preferred the simpler version. I poured the fondant over the whole cake, not serving and let it cool for 1 hour. I portioned it into 20 pieces and made a hazelnut from the remaining cream on top.

The classic recipe says to put on top of each cake and 1 diamond of chocolate. But the same classic recipe says that the top is cut into 3 slices and filled with 2 layers of cream. & # 128578

I made the almonds simpler, with a single layer of cream and I didn't put the chocolate cube.

Don't think that my family was upset. & # 128578 When my children were little, the chocolate diamonds disappeared like a charm from cakes. The aliens were probably stealing them, because my kids didn't know anything about it. & # 128578

Now they are taller than me, so I can do them amandine and without chocolate diamonds.

Does it make sense to tell you how many kisses I received for amandine? & # 128512

If you want me to tell you how to make the classic steamed butter cream, I'll write it right away. & # 128578 What other childhood cake do you want me to write about?

Until then, I wish you Good appetite! , I run to steal another Amandine from the fridge. & # 128578


Amandine (classic recipe)

Separately I made the syrup from water and sugar, and after I put out the fire, I poured Havana rum in it, out of my eyes, I didn't look at how much, I was generous. & # 128512 I also prepared milk chocolate ganache cream. Then I cut the top in 2 (see how fluffy it is), I placed it in the tray in which I baked it (the part that was above and is more irregular, it comes from below), then I sprinkled it with half of the syrup . I put the ganache cream, some of which I stopped for decoration. How beautiful the cream looks, you see, it feels like its aroma. & # 128578

I put on top of the second sheet of countertop, I poured the rest of the syrup. Above comes the piece of countertop that was down at the bottom of the baking tray, because it is straight. Put a weight on top, it can be a wooden bottom, to be the right cake, then let it cool for 2-3 hours.

It's warming up flux on bain-marie, add 1-2 tablespoons of black cocoa and 1 teaspoon of oil, for gloss. Cocoa is good to be sifted beforehand, so that it does not have lumps. Normally, the cake is cut into squares, with a side of about 5 cm and then, each piece is glazed in fondant using a special tool called a fork. It also works with a fork. Then, a grill of fondant is made on top of each one.

I preferred the simpler version. I poured the fondant over the whole cake, not serving and let it cool for 1 hour. I portioned it into 20 pieces and made a hazelnut from the remaining cream on top.

The classic recipe says to put on top of each cake and 1 diamond of chocolate. But the same classic recipe says that the top is cut into 3 slices and filled with 2 layers of cream. & # 128578

I made the almonds simpler, with a single layer of cream and I didn't put the chocolate cube.

Don't think that my family was upset. & # 128578 When my children were little, the chocolate diamonds disappeared like a charm from cakes. The aliens were probably stealing them, because my kids didn't know anything about it. & # 128578

Now they are taller than me, so I can do them amandine and without chocolate diamonds.

Does it make sense to tell you how many kisses I received for amandine? & # 128512

If you want me to tell you how to make the classic steamed butter cream, I'll write it right away. & # 128578 What other childhood cake do you want me to write about?

Until then, I wish you Good appetite! , I run to steal another Amandine from the fridge. & # 128578


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Amandine (classic recipe)

Separately I made the syrup from water and sugar, and after I put out the fire, I poured Havana rum in it, out of my eyes, I didn't look at how much, I was generous. & # 128512 I also prepared milk chocolate ganache cream. Then I cut the top into 2 (see how fluffy it is), I placed it in the tray in which I baked it (the part that was above and is more irregular, it comes from below), then I sprinkled it with half of the syrup . I put the ganache cream, some of which I stopped for decoration. How beautiful the cream looks, you see, it feels like its aroma. & # 128578

I put on top of the second sheet of countertop, I poured the rest of the syrup. Above comes the piece of countertop that was down at the bottom of the baking tray, because it is straight. Put a weight on top, it can be a wooden bottom, to be the right cake, then let it cool for 2-3 hours.

It's warming up flux on bain-marie, add 1-2 tablespoons of black cocoa and 1 teaspoon of oil, for gloss. Cocoa is good to be sifted beforehand, so that it does not have lumps. Normally, the cake is cut into squares, with a side of about 5 cm and then, each piece is glazed in fondant using a special tool called a fork. It also works with a fork. Then, a grill of fondant is made on top of each one.

I preferred the simpler version. I poured the fondant over the whole cake, not serving and let it cool for 1 hour. I portioned it into 20 pieces and I made a hazelnut from the remaining cream on top.

The classic recipe says to put on top of each cake and 1 diamond of chocolate. But the same classic recipe says that the top is cut into 3 slices and filled with 2 layers of cream. & # 128578

I made the almonds simpler, with a single layer of cream and I didn't put the chocolate cube.

Don't think that my family was upset. & # 128578 When my children were little, the chocolate diamonds disappeared like a charm from cakes. The aliens were probably stealing them, because my kids didn't know anything about it. & # 128578

Now they are taller than me, so I can do them amandine and without chocolate diamonds.

Does it make sense to tell you how many kisses I received for amandine? & # 128512

If you want me to tell you how to make the classic steamed butter cream, I'll write it right away. & # 128578 What other childhood cake do you want me to write about?

Until then, I wish you Good appetite! , I run to steal another Amandine from the fridge. & # 128578


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 "Amandina cake cream"

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

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 "Amandina cake cream"

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.


Amandine (classic recipe)

Separately I made the syrup from water and sugar, and after I put out the fire, I poured Havana rum in it, out of my eyes, I didn't look at how much, I was generous. & # 128512 I also prepared milk chocolate ganache cream. Then I cut the top in 2 (see how fluffy it is), I placed it in the tray in which I baked it (the part that was above and is more irregular, it comes from below), then I sprinkled it with half of the syrup . I put the ganache cream, some of which I stopped for decoration. How beautiful the cream looks, you see, it feels like its aroma. & # 128578

I put on top of the second sheet of countertop, I poured the rest of the syrup. Above comes the piece of countertop that was down at the bottom of the baking tray, because it is straight. Put a weight on top, it can be a wooden bottom, to be the right cake, then let it cool for 2-3 hours.

It's warming up flux on bain-marie, add 1-2 tablespoons of black cocoa and 1 teaspoon of oil, for gloss. Cocoa is good to be sifted beforehand, so that it does not have lumps. Normally, the cake is cut into squares, with a side of about 5 cm and then, each piece is glazed in fondant using a special tool called a fork. It also works with a fork. Then, a grill of fondant is made on top of each one.

I preferred the simpler version. I poured the fondant over the whole cake, not serving and let it cool for 1 hour. I portioned it into 20 pieces and made a hazelnut from the remaining cream on top.

The classic recipe says to put on top of each cake and 1 diamond of chocolate. But the same classic recipe says that the top is cut into 3 slices and filled with 2 layers of cream. & # 128578

I made the almonds simpler, with a single layer of cream and I didn't put the chocolate cube.

Don't think that my family was upset. & # 128578 When my children were little, the chocolate diamonds disappeared like a charm from cakes. The aliens were probably stealing them, because my kids didn't know anything about it. & # 128578

Now they are taller than me, so I can do them amandine and without chocolate diamonds.

Does it make sense to tell you how many kisses I received for amandine? & # 128512

If you want me to tell you how to make the classic steamed butter cream, I'll write it right away. & # 128578 What other childhood cake do you want me to write about?

Until then, I wish you Good appetite! , I run to steal another Amandine from the fridge. & # 128578


Amandina cake

leaf
Separate the egg whites from the yolks.
Mix the egg whites with the salt until you get a foam.
Add, spoon by spoon, sugar and mix until completely dissolved.

Separately, rub (using the target) the yolks with the oil and then add water.
We mix. Add the egg whites and mix. Add the sifted cocoa and mix.
Mix the flour with the baking powder, sift this mixture and incorporate it into the above mixture.
Mix with a spatula (spoon), from bottom to top.
We pour this composition into a round cake shape, with a diameter of 20 cm, lined with baking paper.
Level.
Preheat the oven.
Bake on low heat for 30-35 minutes.
To check if the countertop is well baked, we do the toothpick test.
Remove the form from the oven and let the top cool well.

syrup
Caramelize the sugar until it turns amber.
Quench with cold water and simmer for 10 minutes.

Turn off the heat and add the rum essence. We mix.

Cream
Mix the butter with the sugar until the sugar is completely dissolved.
Beat the yolks, using a fork, on the steam bath for about 3-4 minutes. Let it cool and add over the butter.

We keep 2-3 tablespoons of cream that we use for garnish.
Add cocoa and rum essence and mix until you get a fluffy cream.

Assembly
Cut the top into 3 pieces horizontally.
On a plate, place the first slice that you syrup, and then add 4-5 tablespoons of cream. Level.
On top we place the second slice that we syrup and spread 4-5 tablespoons of cream. Level.
We place the last slice and, like the others, we syrup it. We coat the cake in a thin layer of cream.
Let the cake cool for at least 30 minutes. While the cake is cold, we take care of the icing.
Put chopped chocolate, whipped cream and butter in a saucepan and put on the steam bath.
Leave until the chocolate is completely melted.
Homogenize and then remove from the heat and let cool.
When it is slightly warm, we pour the icing on the face of the cake.
Let cool to harden.
Garnish with cream and fruit (I chose currants and horns).
Refrigerate for a few hours and then we can slice.
Good appetite!


Amandine & # 8211 the easiest recipe

Almonds are among the most bought cakes in a confectionery. They are tasty, fragrant and preferred by all of us. From now on you don't need to buy almonds, because you can prepare them yourself at home. The recipe is extremely simple. The secret is to follow the steps below.

How do you make the best almonds?

1First, prepare the countertop. Separate the eggs, then mix the yolks with the sugar, oil and water until the composition doubles in volume. Then pour the flour mixed with baking powder and cocoa. Beat the egg whites well and incorporate them into the yolk composition.
Wallpaper a tray with baking paper and pour the composition. Put in the preheated oven until it passes the toothpick test. Meanwhile, prepare the almond cream.

Put the chocolate in a bowl and mix over low heat with the whipped cream. When the chocolate has melted, remove from the heat and allow to cool. Prepare the chocolate icing as follows: in a saucepan, put the water and sugar and let it boil until the sugar melts. Add honey and cocoa and remove from the heat.
Cut the top in half and syrup with a mixture of water, sugar and rum essence, previously boiled. Over the first half of the countertop add the cream, then put the second half of the countertop in syrup. Cut the cake into squares of the right size, then glaze each almond separately.

This is the simplest almond recipe you can try at home. These are just a few simple steps you need to follow, and the results are guaranteed. The best homemade almonds!

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Video: Amandine recipe. Chocolate squares. Anyta Cooking