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Amandina cake

Amandina cake



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WHEAT: Separate the yolks from the egg whites, the yolks are rubbed with a pinch of salt, we obtain a creamy composition in which we add 3 tablespoons of cocoa. Separately in a bowl, beat the egg whites with the sugar and the vanilla sugar sachets. Mix the two composites together with the flour.

In a tray lined with baking paper add the composition and put it in the oven

CREAM: In a saucepan add the 4 eggs, rum essence, sugar, starch and cocoa, mix well, then add the milk, put on low heat and mix continuously until you get a homogeneous cream, leave the cream to cool then add the margarine.

SYRUP: In a saucepan over low heat put water, sugar and lemon juice

DECOR: grate the milk chocolate


Amandina cake

It's also hard to write something original about Amandina. Chocolate lovers cake, one of our most famous cakes, creators of nostalgia, etc.

I said it deserved some improvements and to make it more festive I gave it the shape of a cake.

Separate the eggs and mix the yolks with the coffee and oil. Beat the egg whites, adding the sugar little by little until you get a shiny and stable foam in which you will integrate the yolk mixture and then the mixture of dry ingredients. Bake the top at 175 C for 30-35 minutes.

Over the mixture of starch, sugar and cocoa, pour little by little the heated milk, stirring so that no lumps form. Mix with the yolks and simmer over medium heat until you get a glossy and thick cream in which you will mix the butter (in several parts if the butter is hot).

Melt whipped cream and chocolate on a steam bath to form ganache. Both creams should be brought to room temperature before use.

Generously syrup the top cut into 3 slices and fill using the two creams mixed together with a planetary mixer, until well ventilated and light in color. For decoration, glaze the cake with a chocolate ganache and form a cream hazelnut.


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!

2 / 5 - 24 Review (s)

Amandina cake

 Separate the eggs: beat the egg whites with a pinch of salt in a glass bowl, add the sugar, water and the yolks rubbed with oil and mix everything very well with a spatula (not with the mixer) from the bottom up, lightly, until the yolks are incorporated.
Add flour mixed with cocoa and baking powder, mix gently the whole composition.
 Pour the dough into a cake tin (26cm) lined with baking paper. Bake the top for about 35 minutes (do the toothpick test). Leave it to cool and cut it in half.
Prepare the syrup by putting all the ingredients in a pan to boil. From the moment it starts to boil, leave it on the fire for another 5 minutes, add the rum essence and leave it to cool.

Prepare the cream: Mix the yolks with the sugar in a bain-marie until they turn white and look like a cream (a few minutes) and leave to cool. Rub the butter (at room temperature) the foam and add in turn the cream of chilled eggs, cocoa and amaretto, mixing well until a frothy cream is obtained.

Place the first half of the top on a plate, syrup with half of the syrup, add the cream, level it nicely, place the other half of the top and slowly syrup with the remaining syrup.
Prepare the icing by melting the chocolate and mix with the liquid cream and essence. Quickly pour the icing on the cake and decorate as you like. I decorated with roses made of almond paste.
Cake the cake in the fridge for at least 4 hours, preferably overnight
Who do I serve with a portion? 


Amandina Cake - 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 set it aside 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!


Method of preparation

Whisk the egg whites with salt. Add the sugar and mix for a few more minutes then gradually add, one by one: the yolks, the oil and the water. At the end, incorporate the flour mixed with baking powder and cocoa, using a spatula and stirring gently so that no foam is left.

Pour into a 26 cm round tray lined on the bottom with baking paper and put in the preheated oven at 175 degrees for about 30-35 min. We check with a toothpick if the countertop is baked.

Remove from the oven and leave to cool. We cut the cooled countertop in 3.

While the top is baking, prepare the syrup: put the water with the sugar on the fire and when it boils, add the cappuccino and let it boil for another 2-3 minutes. Remove from the heat and add the rum essence and leave to cool.

Cream: butter kept at room temperature mixes well with powdered sugar. Add the yolks, cocoa and rum essence one by one, mixing until you get a fine and frothy cream. Divide cream into 3 parts.

Place the first sheet on the plate on a plate and syrup it well then grease with a part of the cream then put the second sheet and also syrup and grease with cream. We place the last sheet and syrup this one as well. Refrigerate for an hour.

Then grease the cake around with cream, leaving a few tablespoons for garnish. (do not put cream on top)

For the icing: melt the chocolate mixed with liquid cream on a steam bath and mix until the chocolate melts. Let it cool slightly then pour over the cake, level and let it flow on the edges.

Garnish with the remaining cream forming a few motions.

I also made some chocolate hearts. But when decorated, you have free imagination :).


Amandina cake

It's also hard to write something original about Amandina. Chocolate lovers cake, one of our most famous cakes, creators of nostalgia, etc.

I said it deserved some improvements and to make it more festive I gave it the shape of a cake.

Separate the eggs and mix the yolks with the coffee and oil. Beat the egg whites, adding the sugar little by little until you get a shiny and stable foam in which you will integrate the yolk mixture and then the mixture of dry ingredients. Bake the top at 175 C for 30-35 minutes.

Over the mixture of starch, sugar and cocoa, pour little by little the heated milk, stirring so that no lumps form. Mix with the yolks and simmer over medium heat until you get a glossy and thick cream in which you will mix the butter (in several parts if the butter is hot).

Melt whipped cream and chocolate on a steam bath to form ganache. Both creams should be brought to room temperature before use.

Generously syrup the top cut into 3 slices and fill using the two creams mixed together with a planetary mixer, until well ventilated and light in color. For decoration, glaze the cake with a chocolate ganache and form a cream hazelnut.


Amandina cake

The responsibility for this recipe belongs exclusively to Ms. Carmen Vilcu.

Method of preparation

Top: mix the yolks with half the amount of sugar until the sugar dissolves and you get a creamy cream consistency. Beat the egg whites with the rest of the sugar. Mix the two compositions. Gradually add the sifted cocoa together with the flour and baking powder and mix everything lightly. Pour the dough into a detachable form, greased with oil and lined with flour and bake in the preheated oven, on a suitable heat approx. 25-30 minutes. Allow the baking sheet to cool slightly and then remove from the pan. Allow to cool.

Syrup: put the water with the sugar, in a saucepan, to boil. When the sugar has melted, add the cumin and rum essence. The syrup is allowed to cool.

Chocolate cream: the chocolate for the cream is broken into pieces and melted in a bain-marie. Set aside and incorporate the cream, then allow to cool. Beat the butter and add it to the chocolate cream. Whip the cream well and mix it with the chocolate cream.

The worktop is cut horizontally in three equal parts. Syrup each countertop as the cake is "built". Divide the cream into three parts with one "grease" the bottom, with the other the intermediate and with the last cover the cake. Leave in the fridge for at least 2-3 hours or overnight.

Glaze: melt the chocolate in a bain-marie (in a bowl, on top of another pan with boiling water). Put the milk, whipped cream and sugar in a separate saucepan and bring to the boil, stirring gently. Add the butter cut into pieces and mix continuously.
Then pour in the melted chocolate, stirring until the mixture becomes shiny.


Amandine

it looks great and I don't find it hard to do, but I hope I succeed. P I discovered your blog today and I was amazed what simple and effective recipes you have and I do not doubt their wonderful taste! kiss you and only success! to give

Wow how good it looks! I want one too:) are my favorites.

Anda, thanks for the confirmation! : D I hope you try with the same success other recipes on the blog.

Ada, you can only kiss me if you give up ruling me so much) I should listen to you a little because it took you so long to discover my blog: P You only escape because it took me a month to- I answer you :)

I saw that in & quotParadis & quot there are enough cakes that compete with my almonds) I add two almonds, to be forgiven for the delay: D

Congratulations! looks great! but do you know what doesn't convince me? cream with raw eggs. that is, it is not set on fire. then it must be eaten in maximum 24 hours, right :)?

Thanks, Lulu! If you keep the almonds in the fridge, I assure you that you can keep them for a few days without any problems. I kept them for a week. But, if I can't convince you, you can give up the two yolks. Almond cream eggs are not absolutely necessary, and the taste of almonds will not change radically.

:) I'll try them now for Christmas (without eggs of course) and I'll let you know :) Thanks for answer!

With pleasure, I can only hope that the result will be satisfactory: D

hello! I made the Christmas almonds and in the end I put eggs in the cream, my mother told me I wouldn't die from so much :), I just mixed a little in the cream and the sugar granules could be felt in it ( I didn't have powder), in any case I was very praised: D

Hi! Let's not stumble upon small details now. The important thing is that you were praised for the almonds, right? :) And, especially, that you survived the raw eggs: P

Today I made the recipe for cookies with raisins, I doubled the quantities, so 4 trays came out!
However, I think there are only 4 cookies left! (and I had no guests at the table, only the family.) Although they did not look like consistency with those in the confectionery, they came out perfectly, which led me to look for other sweets on this site, and the following recipe that I'm tempted by these almonds. I'm sure I'll do them next Saturday and I'm sure they'll be fine. I liked the name of the blog, I thought that an ordinary man (not a professional cook) in the pan, would choose to prepare something simple, fast and without great pretensions of sophistication, and so are the recipes. Congratulations to the author !

Thank you! I want the almonds to come out just like the ones in the confectionery, just as the cookies should have come out. That's how it turns out for me - only that when they are fresh, they are a little softer, but over time they change their consistency a little. But maybe tomorrow the remaining four will look exactly like the ones in the confectionery.

I couldn't check if they hardened the next day, because the last 4 disappeared in the same evening, as soft and fluffy as they were !! :)
I didn't even get to try both, maybe this weekend, instead I was inspired by titles, when I was full of ideas and I didn't know what to cook anymore (something that happens to me often, more chosen winter!

So the only problem is time, it is to blame for everything: and because the cookies do not harden, but also because it does not allow you to make almonds :)

Thanks a lot for the recipe! I also tried to do it but I had small problems with the amount of butter but it was still eaten) Could you please write the weight? It would be more helpful because the packages of butter are different in size outside Romania.
Thanks again!
You are a great help to many people!

With pleasure, Roxana! A packet of butter has 200 g, I didn't think it would be important to write the weight as well. Now it seems that I managed to be really helpful to you :), I hope that the following almonds will be much better for you.

how good it looks I will definitely make my mother and the black forest cake to make it soramii on Friday for her birthday thank you very much I was in a big dilemma: - *: - *: - *

So besides amandine, you have scheduled a second recipe :) I'm looking forward to "cake" and a beautiful party on Friday!

ms ms: *: *: * you can give me your messy idiot to give me some advice from time to time that I want to start learning to cook
k my mother always tells me k she will get married and I don't know how to cook :-)))

And if you don't know how to cook, it is not known if you will be able to get married. Or you will be satisfied with a dwarf, fat, bald and poor guy :)) I haven't been on the mess for a while, but you can find me much more often on fb)

hey i'm only 19 i have my whole life before i learn to cook :)) :)) :)) anyway your recipes are useful to me

Many more! So you still have some chances :)) I'm still waiting for you on fb, I don't think I received any sign from you.

They look great and I think they are very good. I would still like that icing that the almonds have, I don't know what it is, a kind of sherbet, that icing made them special compared to a normal chocolate cake. those who are horrified by raw eggs know that I put the yolks with the sugar on a steam bath until the sugar melts, let it cool and then follow the steps further. get rid of stress :)))

I also like that almond icing, but so far I haven't been able to reproduce it, so for now I've been content with this chocolate icing :) Thank you on behalf of those who can't stand raw eggs, I'm sure your advice will be very useful )

I made the almonds yesterday. They are at least extraordinary, and my boyfriend told me that it is the sweetest dessert he has ever eaten. I will try others. Congratulations on the site !! Adelina

Thanks, Adelina! If your boyfriend knows how to immediately recognize a perfect almond, then it means that he knows how to appreciate you as you deserve, so the Americans would say: & quothe`sa keeper! & Quot :) As you prepare them, you can make time and -tell me how you thought the other recipes tried.

Hi! I am 13 years old and I made the only cake for my mother's birthday. I did like in the book and my parents ..grandparents..the godparents..my aunt and uncle congratulated me ..I made 2 trays and in 2 days or ate them all .. everyone said I was lying or that I didn't take them seriously when I said I did. Thanks for this wonderful recipe !!

Hi! You mean you did it like a blog, not like a book :)) Congratulations to both of you for succeeding at the age of 13 (many before!) And I expect you to amaze everyone with other recipes on the blog . Happy birthday to your mom!

It would have been written correctly.
Congratulations on your success!

Yes, he has a lot of spelling mistakes, he would do well to get his hands on the book, not just on trays and pots.

I tried them and they turned out super good, only they are not as good-looking as yours, my glaze doesn't look so nice drained. Anyway almond cream made according to this recipe is the best cream ever eaten & quotniam niam niam & quot: P

Andreea, you should know that this aspect of the almond glaze did not come out to me either :) If you look carefully at the images of the recipe, you will notice that the first glaze flowed to me (it was too thin / hot).

Hello everyone. I would like to try the recipe but I'm afraid of the cream. Isn't the cream too strong when the butter hardens? .at how good is the syrupy top and concrete ear cream. today I will try poalen brau pies maybe I will have more success. thank you

Hi! The almond cream hardens in the fridge, but if it bothers you, you can easily solve the problem: take the almond out of the fridge ten minutes before serving it :)
Since those had nothing to do with the refrigerator, I hope you had the hoped-for success with your feet in your arms: D

What does a few hours in the fridge mean? Do I arrive in two hours? I don't think I last longer :)

:) Delia, if your appetite is high, you don't need to keep the almonds in the fridge at all. It seems really appropriate to taste an almond before, we just have to convince ourselves that we did well: D Two hours should be enough, but that also depends on the temperature at which you set your refrigerator.

Hi I know it's late but it turned out great thanks for the recipe.

Hi, no matter how late it is, thanks are welcome :) So & quot with pleasure & quot and I expect you to come back to the blog as often as possible!

Robert, for St. Mary I made the wonderful almonds. Thanks for the recipe, it reminded me of long gone times, when through confectioners you could find only a few assortments of cakes, including Amandinele. some strings of white beak, otherwise they looked like old women. You flirt with young girls, so do you mind or not, change the pictures, we want to see only good and good looking recipes at the same time. I have great pretensions to decorate it, although you also apologize. I hope you don't mind, I know you're as sweet and sweet as Amandina. Erik

Erika, I can't be upset, especially since you tell me I'm as sweet and sweet as Amandina :) As a man, I admit that I'm not very attracted to zorzoane and I don't even bother too much a lot with the cake decoration, but I will try to try harder.

Wisdom is an indisputable quality, which is certainly added to others you have, so all I can do is congratulate your parents who educated you, implicitly you. Thank you for the recipes, the sincerity of their presentation, the more or less well-founded criticisms, the welcome or flattering praises, the mischievous challenges and so on. You have an interesting, successful blog and maybe that's why you arouse the envy of some people, which determined me to be a little mean with the picture of Amandinas. Congratulations and be loved and appreciated at your true value!

Congratulations on the recipes, and especially for this almond wonder: X. I would like to make this cake for my husband in the form of a cake for his birthday, but I have a problem with the cream, I can't put the raw yolks because I'm pregnant and I can't eat I think. Is it possible to get out without them, or can I replace them with something else? Thank you very much !

Hi, Alexandra! You can quietly make almond cream and without yolks, you will not miss them too much. Easy task! And & quot; Happy birthday! & Quot to the husband :)

Very good cake. I made a bigger almond: d. in the shape of a cake :)))) .Delicious. The recipe is already on the Christmas menu.

Aha, so now you did a little test with the almond cake before Christmas :)))

congratulations. I didn't think it would work out for me, but it came out SUPER. I will recommend the site to all my friends and I will try to make as many goodies as possible. Congratulations again. for a man you are really strong-) alexandra

Thanks for the recommendations and congratulations, Alexandra! Almonds are easy to make, you didn't have to worry. But know that you've got me thinking now. to be successful in this field of culinary blogs, I think it is not enough just to be strong for a man, but also for a woman :))) After all, those who read my recipes are too little interested in the fact that I'm a man (I found out that there are readers who discover the title of the blog after months, it seems that not everyone gives importance to the name of the site).

I want to say that I recently discovered your site, but I have already saved some recipes that I want to make when I have the resources. I like that your recipes are simple, economical and effective. This afternoon, my family had a culinary debauchery. The almonds were extremely appreciated, they turned out wonderful: D .. I made the cream just like you, half butter, half bead, but it didn't come out too heavy. I put the other 2 egg whites on the counter and mixed the yolks with a little oil before putting them in the composition [I don't know exactly why, but that's how I learned from my mom some time ago :)) ..], water doesn't I put it on, the composition didn't seem to need it anymore, instead I put some grated orange peel. They turned out great, I didn't expect them to be beautiful and tasty :)). I love making cakes, and your site is a source of inspiration for me. I'm glad I found you :)). Maria :)

And I'm glad you found me, Maria! :) My culinary site seems guilty of a culinary debauchery, so I do not dispute the guilt: D I think I should talk to my mother about the recipes and techniques she uses in the kitchen, I had not heard until now that it would it is good to mix the yolks with a little oil.