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Amandina Cake

Amandina Cake


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Rock:

Separate the egg whites from the yolks and beat hard with the sugar, like meringue. Mix the yolks with the oil, essence and sugar syrup. Pour everything over the beaten egg whites, then add the flour mixed with baking powder and cocoa and mix until smooth.

Cream:


Melt the butter, but not completely, to leave unmelted pieces.

Mix until it freezes again. This process takes a while, but it will result in a fine cream, very good. When it has set, add the sugar and continue mixing until it melts. Add the cocoa and rum.

Syrup:

We caramelize the sugar and then "quench" it with 100 ml of cold water. Let it cool until it dissolves completely. Cut the baked and cooled top into 2, syrup it and distribute the cream. We uniform and cover with the second syrupy top.

Glaze:

Melt the chocolate together with the butter and liquid cream. Leave it to cool, but do not lose its liquid consistency.

Distribute evenly on the cake top and refrigerate until the icing hardens. Portion and serve with a word of whipped cream ... or maybe one of ice cream ... or maybe one of chocolate cream ...

Instead of chocolate icing, I also used fondant (commercially) mixed with chocolate.


For the countertop:

& # 8211 3 eggs
& # 8211 a cup of milk
& # 8211 a cup of sugar
& # 8211 3 cups flour
& # 8211 5 tablespoons oil
& # 8211 a baking powder sachet
& # 8211 rum essence
Put the above ingredients in a bowl, first the solid ones, then the liquid ones. Stir with the spoon from bottom to top until the dough bubbles. Then it's ready, that's what it should look like, and we pour it into a tray lined with baking paper. Bake in the oven for about 30 minutes, during which time it will swell a lot.

For syrup:

& # 8211 a cup of sugar
& # 8211 2 cups water
& # 8211 2 tablespoons cocoa
& # 8211 rum essence
Put the ingredients on the fire until the sugar melts.

For the cream:

& # 8211 400 g butter
& # 8211 200 g sugar
& # 8211 2 tablespoons cocoa
Rub the ingredients until you get a frothy cream. From this amount you can stop 2 tablespoons for garnish, or you can do like me: I made the recipe twice, with half of the ingredients for the cream and half for the garnish.

For the glaze:

& # 8211 300 g cream
& # 8211 300 g chocolate
Put the cream on the fire until it starts to boil, then pour it over the broken chocolate pieces. In 10 minutes, the chocolate will melt, then mix and we will have a fine and fragrant icing.

For mounting:

We cut the top in half, obtaining two sheets.
We syrup the bottom sheet well.
Spread the cream on top, and cover with the other sheet, which we syrup. Let the almonds cool until the cream hardens.
After 2 hours it's ready. Cut almonds into 20 squares, or depending on the tray. We put the icing on each cake.
On top, garnish with chocolate icing, using a spatula.


For the top: 6 eggs, a cup of sugar (not too full), 13 tablespoons flour, 4 tablespoons oil, 2 tablespoons cocoa, vanilla, baking powder. Beat the egg whites with the sugar, add the yolks rubbed with oil, flour, baking powder and cocoa. Pour the composition into a tray and bake in the oven.

Cream: 250 ml of milk is mixed with 2 yolks, 2 tablespoons of flour, 1 tablespoon of starch, 2 tablespoons of cocoa and put on very low heat, always stirring the composition until it thickens. Cool and mix with half a packet of butter.

Syrup: melt 3 tablespoons of sugar, add 500 ml of water and 3-4 tablespoons of sugar, vanilla

The top is cut into 3 parts, syruped, cream is added, and the icing is put on top (it can be bought ..glaze powder).

I tried to make a special glaze for amandine, it came out a bit hard & # 8230 I still haven't found the perfect combination. It was something like: melted sugar with a few tablespoons of water and household chocolate. This is close to the icing that almonds have in the confectionery.


Method of preparation

Amandina post

First prepare the syrup - boil the water with the sugar until the sugar melts and then let it

Almond cake

Whisk the egg whites, add the sugar and mix until hardened. yolks


For the countertop:

& # 8211 3 eggs
& # 8211 a cup of milk
& # 8211 a cup of sugar
& # 8211 3 cups flour
& # 8211 5 tablespoons oil
& # 8211 a baking powder sachet
& # 8211 rum essence
Put the above ingredients in a bowl, first the solid ones, then the liquid ones. Stir with the spoon from bottom to top until the dough bubbles. Then it's ready, that's what it should look like, and we pour it into a tray lined with baking paper. Bake in the oven for about 30 minutes, during which time it will swell a lot.

For syrup:

& # 8211 a cup of sugar
& # 8211 2 cups water
& # 8211 2 tablespoons cocoa
& # 8211 rum essence
Put the ingredients on the fire until the sugar melts.

For the cream:

& # 8211 400 g butter
& # 8211 200 g sugar
& # 8211 2 tablespoons cocoa
Rub the ingredients until you get a frothy cream. From this amount you can stop 2 tablespoons for garnish, or you can do like me: I made the recipe twice, with half of the ingredients for the cream and half for the garnish.

For the glaze:

& # 8211 300 g cream
& # 8211 300 g chocolate
Put the cream on the fire until it starts to boil, then pour it over the broken chocolate pieces. In 10 minutes, the chocolate will melt, then mix and we will have a fine and fragrant icing.

For mounting:

We cut the top in half, obtaining two sheets.
We syrup the bottom sheet well.
Spread the cream on top, and cover with the other sheet, which we syrup. Let the almonds cool until the cream hardens.
After 2 hours it's ready. Cut almonds into 20 squares, or depending on the tray. We put the icing on each cake.
On top, garnish with chocolate icing, using a spatula.


For the top: 6 eggs, a cup of sugar (not too full), 13 tablespoons flour, 4 tablespoons oil, 2 tablespoons cocoa, vanilla, baking powder. Beat the egg whites with the sugar, add the yolks rubbed with oil, flour, baking powder and cocoa. Pour the composition into a tray and bake in the oven.

Cream: 250 ml of milk is mixed with 2 yolks, 2 tablespoons of flour, 1 tablespoon of starch, 2 tablespoons of cocoa and put on very low heat, always stirring the composition until it thickens. Cool and mix with half a packet of butter.

Syrup: melt 3 tablespoons of sugar, add 500 ml of water and 3-4 tablespoons of sugar, vanilla

The top is cut into 3 parts, syruped, cream is added, and the icing is put on top (it can be bought ..glaze powder).

I tried to make a special glaze for amandine, it came out a bit hard & # 8230 I still haven't found the perfect combination. It was something like: melted sugar with a few tablespoons of water and household chocolate. This is close to the icing that almonds have in the confectionery.


For the top: 6 eggs, a cup of sugar (not too full), 13 tablespoons flour, 4 tablespoons oil, 2 tablespoons cocoa, vanilla, baking powder. Beat the egg whites with the sugar, add the yolks rubbed with oil, flour, baking powder and cocoa. Pour the composition into a tray and bake in the oven.

Cream: 250 ml of milk is mixed with 2 yolks, 2 tablespoons of flour, 1 tablespoon of starch, 2 tablespoons of cocoa and put on very low heat, always stirring the composition until it thickens. Cool and mix with half a packet of butter.

Syrup: melt 3 tablespoons of sugar, add 500 ml of water and 3-4 tablespoons of sugar, vanilla

The top is cut into 3 parts, syruped, cream is added, and the icing is put on top (it can be bought ..glaze powder).

I tried to make a special glaze for amandine, it came out a bit hard & # 8230 I still haven't found the perfect combination. It was something like: melted sugar with a few tablespoons of water and household chocolate. This is close to the icing that almonds have in the confectionery.


For the top: 6 eggs, a cup of sugar (not too full), 13 tablespoons flour, 4 tablespoons oil, 2 tablespoons cocoa, vanilla, baking powder. Beat the egg whites with the sugar, add the yolks rubbed with oil, flour, baking powder and cocoa. Pour the composition into a tray and bake in the oven.

Cream: 250 ml of milk is mixed with 2 yolks, 2 tablespoons of flour, 1 tablespoon of starch, 2 tablespoons of cocoa and put on very low heat, always stirring the composition until it thickens. Cool and mix with half a packet of butter.

Syrup: melt 3 tablespoons of sugar, add 500 ml of water and 3-4 tablespoons of sugar, vanilla

The top is cut into 3 parts, syruped, cream is added, and the icing is put on top (it can be bought ..glaze powder).

I tried to make a special glaze for amandine, it came out a bit hard & # 8230 I still haven't found the perfect combination. It was something like: melted sugar with a few tablespoons of water and household chocolate. This is close to the icing that almonds have in the confectionery.



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