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Amandina cake

Amandina cake



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Countertops:

Beat 6 egg whites well, then add 200 g of sugar and beat again, then add the 6 egg yolks mixed with 30 ml of oil and 30 ml of water. Mix lightly then add 8 tablespoons flour and 20 g cocoa

Grease a tray and cover it with paper or aluminum foil, put the composition in the oven and put it in the oven for about 35 minutes.

The tray in which I baked the tops is an adjustable tray, and to be bigger I adjusted it to be the size of the oven, ie 45/34 cm, I was able to adjust it as much, because that's how wide the oven is inside.

Do the same for the next 3 countertops.

Syrup:

Caramelize the sugar then quench with water, and after all the sugar has dissolved, remove from the heat and add the rum essence.

With this syrup we syrup the tops before filling them with cream.

Cream:

For a fine cream, we must mix the partially melted butter for 2-3 minutes then add the powdered sugar and mix until the sugar melts well, then add the yolks, cocoa and rum essence. The result will be a very fine and fragrant cream.

Glaze:

Melt the broken chocolate pieces with butter and liquid cream on a steam bath, then leave it to cool a bit and then dress the cake (here's the problem, I didn't like the flowers in appearance, but the taste was great. My mistake was that I didn't decorate with cream but with whipped cream and whipped cream doesn't look as good as cream.

Cake assembly:

Take a cake top, syrup well, then put the cream again, the second top is syruped again and again the cream, and finally the third top is syruped well, and the fourth top is cut into 3 in width, for make a smaller floor over the cake.

It is also syruped well and here the first sheet is put cream and again sheet and cream.

Finally, place the cake on a grill with a tray underneath and pour the chocolate icing starting from the middle, if possible without touching it, and the excess will drain sideways into the bottom tray, and it will be poured over again. cake. This operation can be repeated as many times as I put 3 times.

It is also very true that it is very meticulous. The cake should have been put in the fridge before decorating, but being very large, the tray in which it was placed did not fit in my fridge. And since there was a huge heat outside ... the decoration was a disaster. So you see the result, it's not good-looking, but it was very good.

If I managed to put it in the cold after I put the icing, it wasn't a problem, that's why I haven't even posted it until now and Delia's girl keeps asking me "why don't you put my cake too?" And in the end I said "let's put it"


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.


Tort Amandina M

We need:
Wheat:
& # 8211 6 eggs
& # 8211 200 gr sugar
& # 8211 4 tablespoons water
& # 8211 4 tablespoons oil
& # 8211 3 tablespoons cocoa
& # 8211 8 tablespoons flour
& # 8211 1 sachet baking powder
& # 8211 a pinch of salt
Syrup:
& # 8211 300 ml water
& # 8211 100 gr sugar
& # 8211 4 tablespoons classic cappuccino
& # 8211 1 vial free of rum
Cream:
& # 8211 350 gr unsalted butter
& # 8211 170 gr powdered sugar
& # 8211 3 tablespoons cocoa
& # 8211 2 yolks
& # 8211 3 teaspoons of Dr. Oetker rum
Glaze: 100 ml liquid whipped cream, 150 gr dark chocolate

Whisk the egg whites with the 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 countertop is baking, prepare 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 mix 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 glaze: 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 :).


ASSEMBLY Amandina cake Amandine confectionery recipe

The tray in which the countertop was baked is lined on the inside with plastic food foil. www.simonacallas.com The first countertop is placed in syrup in abundance. Spread a layer of cream, cover with the second top, syrup, spread the second layer of cream. Cover with the last top, syrup and refrigerate for at least an hour.

Remove the cake from the pan and portion. I cut into 9 equal cakes. www.simonacallas.com Place the cakes in the freezer for 10 minutes (or in the refrigerator for an hour) then place on a grill under which a collection tray is placed and the fondant icing is poured.

Decorate with aveline (florets) of the remaining cream and stick a chocolate rhombus (or something else, according to your preferences - I decorated it with chocolate sticks). Keep cold until serving.


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)

Recipe & # 8211 Amandina Cake

If when it comes to cakes, I can be proud of many tried recipes and satisfied guests, when it comes to cakes, I always have great emotions. The top must grow enough, but evenly, not to make a "belly", the cream must not be nauseous and, ideally, not to be cut, and the glaze should be neither too hard nor too soft, only good.

On Sunday I celebrated my father's birthday, and the cake is always my responsibility. I kept thinking about what cake to make, what combinations to choose, and in the end I decided to make it Amandina cake.

We need to top of 6 eggs, 200 grams of sugar, 30 ml of water, 30 ml of oil, 20 grams of cocoa, 8 tablespoons flour. Wash the eggs well and then separate the egg whites from the yolks. Beat the egg whites well with a pinch of salt and then add the sugar, gradually add the water and the yolks mixed with the oil. I mixed the flour with the cocoa and tried as much as possible to crush any lumps. I added the flour to the egg whites and mixed with a spatula. I obtained the composition obtained in a round cake shape with a diameter of 26 cm, lined with baking paper. I tried to pour the dough carefully in the whole tray, not just in one place, and at the end I leveled a little with a spoon to get a straight top, without "belly". I put the tray in the oven for 40 minutes at 150º, but I stalked it from time to time and then I did the test with the toothpick. When the top is baked, take it out of the tray, gently peel off the baking paper and leave it on a wooden bottom to cool.

In the meantime we are preparing syrup & # 8211 we need 400 ml of water, 150 grams of sugar, 2 sachets of vanilla cappuccino and a chocolate moccacino, a sachet of vanilla sugar. Bring the ingredients to a boil and let them boil for about 5 minutes on the right heat and let them cool.

When the countertop is half cooled, we cut it in half carefully, with a long, well-sharpened knife.

Let's move on to the preparation creamwe need 3 egg yolks, 150 grams of powdered sugar (I put normal sugar), 250 grams of butter and 3 tablespoons of cocoa, vanilla essence, a sachet of vanilla sugar.Melt the butter in the microwave, I made the mistake and melted it on the fire and it melted completely, then add the sugar and mix well until all the sugar melts. Slowly add the yolks, mix, then the cocoa, the essences and mix well to mix everything and get a homogeneous cream.

We move on to the most beautiful stage of assembling the cake. On the cake stand we put a few drops of honey so that the top does not slip during transport / movements. Put a part of the countertop and syrup well with half the amount of syrup, depending on how much syrup you like.

Then spread the cream evenly, add the other side of the countertop and syrup well, you can prick the countertop from place to place so that the syrup penetrates well the entire countertop.

We let the cake cool for 2, 3 hours, I didn't have that much time, so it only lasted an hour and it turned out very well.

Glaze & # 8211 we need 230 grams of chocolate (we used a 75% bitter chocolate from Kandia and household milk chocolate), 200 ml liquid cream for whipped cream, 50 grams of melted butter, a sachet of vanilla sugar and vanilla essence. Heat the cream, then add the chopped chocolate, melted butter and the essences. Let the chocolate melt well, boil for 1-2 minutes and then let it cool partially.

Carefully spread the icing over the cake and let it cool overnight.

I decorated it with colorful sugar ornaments from Dr. Oetker. Cut with a damp knife and wash, preferably after each cut slice.

Unfortunately, I didn't manage to take too many pictures, more successful, the guests didn't have the patience to pose!

It's a perfect cake for chocolate dessert lovers! Thanks Edith for the recipe!


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

 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 worktop on a plate, syrup it with half of the syrup, add the cream, level it nicely, place the other half of the worktop and slowly syrup it 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? 


Did you think you could only eat almonds from the confectionery? Here's how to make them at home! It's easier than you think, if you follow the steps below! Learn the easiest almond recipe!

Amandine recipe - simple and fast right at home

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)

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 I was a little girl, 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 almonds? & # 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


Video: Prajitura Amandina exact ca la cofetarie amandine cu glazura crocanta si lucioasa de fondant (August 2022).