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Amandine

Amandine


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For the top:-Beat the egg whites with salt, 5 lg of water and sugar. Add cocoa, the 7 separately beaten egg yolks and flour. Mix all the ingredients with the mixer, then pour the composition into the pan and bake for 25 minutes. (picture 1)

For the cream: - rub the sugar with eggs and cocoa (picture 2)

steam them until they caramelize (picture 3)

-separately mix the butter with 7 lg of sugar (picture 4)

mix them with cold cream (picture 5)

-cut the plate in half and syrup it with coffee (picture 6)

- pour the cream over the counter (picture 7)

-and stretch it evenly (picture 8)

- put the other piece of countertop on top, cut the cake (picture 9)

-prepare the glaze according to the instructions on the envelope, and glaze each piece separately (picture 10)



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, one 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.

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!


Classic Amandina cake recipe

Countertop ingredients:

- 8 separate eggs (egg whites in a well-washed dish with detergent, yolks in a bowl)

Ingredients for cocoa cream:

- 330 g butter at room temperature

- 3 tablespoons of cocoa powder.

Ingredients for syrup:

Ingredients for fondant icing:

- 250 g white fondant (bought in stores)

- cocoa to color the icing

Method of preparation:

1. Beat the egg whites until a hard foam is obtained, then add the sugar and beat the foam until it dissolves and the foam becomes shiny.

2. Mix the yolks with the oil, then add lightly, by folding, to the egg white foam.

3. Separately, combine the flour and cocoa powder and then carefully add this mix to the egg mixture, so that you get an airy dough (thus, the cake becomes more airy).

4. Add the top in the preheated oven at 180 degrees Celsius, in a 33 x 22.9 x 5.08 cm tray and leave it to cook for about 30 minutes or until it passes the toothpick test. Leave to cool completely while the other components of the Amandina cake are ready.

Countertop syrup:

Put the sugar and water on the fire, in a small saucepan, and let it boil for 10 minutes. Then turn off the heat, add the coffee, mix well. Set aside, cool completely.


Cream for Amandine:

1. Put a saucepan of water over medium heat, and over the steam coming out of the water put a bowl in which you add eggs and sugar, which is mixed until you get a thick cream.

2. Add half the amount of cocoa, then mix well until smooth. Remove the dish from the heat source and leave to cool.

3. Grease the butter and add the remaining cocoa powder, then add over the cooled egg mixture.

For assembling Amandines:

1. Place the worktop on a clean surface and cut it in half (only after it has cooled completely). If it's easier for you, you can bake two thinner countertops, separately, so you don't have to cut the big one.

2. Syrup the tops with the coffee syrup, then, using a spatula, add over the first cocoa cream. After the cream is well leveled, add the second top on top. Cut the almonds into the desired size.

Fondant glaze:

Melt the fondant in steam then, when it is liquid, sift the cocoa over it and mix. Add cocoa until you get a fairly dark chocolate. If it thickens too much, sprinkle with a little more water. The glaze must be fluid to be able to glaze the Almonds. Each cake is taken in hand and placed in the bowl with fondant, so that two thirds of it is covered with icing. You have to work fast, so that the heated fondant does not harden, otherwise it becomes too hard for glazing.

Put the cream kept aside in a pos with medium spirit and decorate each cake with a "mot".

As you like Amandine's classic recipe? Will you dare to try it too?


OBSERVATION

These almonds seemed too sweet to me! Below is the recipe exactly as it appears in the Confectionery Recipe but & # 8230. next time i will use less sugar & # 8211 i mean only 90 g of caster sugar (instead of 170 g) and 70 g sugar in soaking syrup (instead of 154 g). The cream and fondant icing are sweet enough. You can always replace the worktop with a pandispan with cocoa of 7 eggs (see recipe here).

Above all I invite you to prepare 600 g of confectionery fondant according to the recipe presented here & # 8211 part of it is needed for the cream and the rest for the glaze.

If you do not dare to make homemade fondant, I will let you know that it exists & # 8222Vanilla sherbet & # 8221 or cocoa in supermarkets (in the Honey-jam-jam district).


You can prepare them yourself at home. The recipe is simple, but it takes you about an hour until the delicious cakes are ready.

Ingredients

For the countertop

  • 1 sachet of baking powder
  • 2 tablespoons cocoa
  • 6 tablespoons flour
  • 2 tablespoons oil
  • 6 tablespoons sugar
  • 6 eggs

For the cream

For the syrup

For the glaze

Method of preparation

First, 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.


You can prepare them yourself at home. The recipe is simple, but it takes you about an hour until the delicious cakes are ready.

Ingredients

For the countertop

  • 1 sachet of baking powder
  • 2 tablespoons cocoa
  • 6 tablespoons flour
  • 2 tablespoons oil
  • 6 tablespoons sugar
  • 6 eggs

For the cream

For the syrup

For the glaze

Method of preparation

First, 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.


How to assemble the almond cake

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Countertop: beat the egg whites, add the sugar and mix until hardened. Add water and yolks rubbed with oil. Mix with the spoon from the bottom up. Gradually add the flour mixed with cocoa and mix. In a greased tray, lined with flour and baking paper, put the composition and bake for 30-35 minutes. After the countertop cools, cut it in half.

Cream: the melted butter mix well for 1-2 minutes. Add powdered sugar and mix until dissolved. Add the yolks, cocoa and rum essence. Mix until the sugar melts, then spread over the counter.

Syrup: put all the ingredients (without rum essence) in a saucepan on the fire and since they start to boil, leave them for another 5 minutes, remove from the heat, add the rum essence and leave to cool.

Glaze: melt a chocolate on the fire and mix it with a tablespoon of butter. It can be decorated with cream or whipped cream. Good appetite!


Ingredient:

  • 2 ½ hydrated cashew cup
  • 1 cup hydrated macadamia nuts
  • 1 cup cocoa powder
  • 1 ¼ cup of soy milk / almonds / rice
  • 1 vanilla pod
  • ¼ cup of sweetener with stevia
  • ¼ cup + 2 teaspoons of liquid coconut oil
  • 1 cup almond flour
  • 2 mashed dates
  • 2 tablespoons maple syrup / honey.

Method of preparation:

  1. Prepare the almond mousse by putting in the blender 1 ½ cup of hydrated cashews, ½ cup of cocoa powder, the inside of the vanilla bean, ¼ cup of sweetener with stevia, 1 ¼ cup of soy milk and ¼ cup of melted coconut oil . Stir until they turn into a fine cream, after which you can turn off the blender. Transfer the cream to a bowl.
  2. Put the hydrated cashew nuts, as well as the Macadamia nuts in the blender and grind them.
  3. In the blender, over the ground walnuts, add all the remaining ingredients and mix well.
  4. In a pan greased with coconut oil, put the almond composition in the blender. Then put the tray in the freezer and let the cake sit for about 30 minutes.
  5. After removing the tray from the freezer, cover the cake with the mousse already prepared and then reintroduce the preparation cold. After at least 45 minutes, you can remove the almond and portion it. Serve immediately and, if left, store in the refrigerator.

* Optionally, for a more pleasant look, you can decorate this raw vegan almond with cocoa powder, blueberries or other berries.


Ingredients

countertop
150 g white flour, sifted
5 eggs
200 g sugar
4 tablespoons cocoa
1 small sachet of baking powder
salt knife tip
1 teaspoon vanilla essence
syrup
200 ml water
100 g of sugar
1/2 teaspoon free of rum
1 sachet of cappuccino
Butter cream
400 g butter, at room temperature
200 g powdered sugar, sifted
3 tablespoons cocoa, sifted
1 teaspoon free of rum
Glaze
300 ml sweet cream
250 g chocolate


Video: Amandine - Mabelè


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