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Amandina cake

Amandina cake


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For the countertop mix the yolks with 80 g of sugar, add gradually mixing the oil, water and flour mixed with previously sifted cocoa.

Beat the egg whites with a pinch of salt, then add the sugar and mix for 2-3 minutes. Add the foam over the yolk composition and mix slowly from top to bottom, being very careful not to leave it.

Divide the composition into 3 and bake 3 worktops in a tray 26 cm in diameter for 12-15 minutes each (toothpick test)

You can bake a single countertop and cut it into 3, but it's much easier that way.


For the syrup boil the water with sugar and when it has cooled add the essence.

For the cream mix the butter at room temperature with the powdered sugar until the sugar melts. Add one egg yolk, cocoa and mix further. At the end add the rum essence to taste (I put a lot like every time)

If you don't like raw eggs, boil the yolks mixed with the sugar on a steam bath until the composition binds and thickens.


Assembly:

wheat / syrup / 1/2 cream / wheat / syrup / 1/2 cream / wheat / syrup.

Let the cake cool while you prepare the icing.

Melt the chocolate with the whipped cream and let it cool for a few minutes.

Glaze the cake and let it cool again until the icing hardens.

Decorate the cake with whipped cream mixed with cocoa and rum or leave it so simple.

Good appetite!