Amandina Cake Recipe: Romanian Dessert with Rich Cocoa sponge and Chocolate buttercream and rum
Description
This Amandina cake is a traditional Romanian dessert made with layers of fluffy cocoa sponge, caramel syrup, and velvety cocoa cream. Topped with a luxurious chocolate glaze and buttercream decoration, it's perfect for special occasions. Learn how to create this impressive dessert with step-by-step instructions.
Ingredients
Cocoa Sponge
Caramel Syrup
Chocolate and Rum Buttercream
Chocolate and Rum Glaze
Instructions
Cocoa Sponge
- In a medium bowl, sift the flour, baking powder, and cocoa powder. Mix well with a whisk.
- In another bowl, beat the eggs, sugar, and egg yolk with a mixer until they double in volume and become fluffy (about 7 minutes).
- Gradually add half of the flour mixture to the beaten eggs, gently mixing with a whisk. Repeat with the remaining flour. Finally, add the vanilla extract and mix.
- Pour the batter into an 18 cm square pan lined with baking paper and bake at 175°C for about 25 minutes. Perform a toothpick test to check for doneness.
- Once the sponge has cooled, cut it into two equal layers.
Caramel Syrup
- Caramelize the sugar in a medium pot over high heat until it turns a dark golden color.
- Gradually add the water, stirring constantly until the caramelized sugar dissolves completely.
- Add the rum and mix well. Let the syrup cool.
Chocolate and Rum Buttercream
- In a large bowl, mix the butter, powdered sugar, cocoa powder, and rum extract. Beat the ingredients with a mixer until smooth and creamy.
- Add the milk and continue to beat until fully incorporated.
Assembly
- Place the first sponge layer on a serving plate and soak it well with the cooled caramel syrup.
- Add three-quarters of the cocoa cream and spread it evenly.
- Place the second sponge layer on top and soak it with the remaining syrup.
- Refrigerate the cake for 2 hours (or 30 minutes in the freezer).
Chocolate Glaze
- Melt the chocolate, butter, and milk using a bain-marie (double boiler).
- Add the powdered sugar and rum extract, stirring until you get a glossy glaze.
- Let the glaze cool slightly before using.
Decoration
- Prepare tempered chocolate and spread it in a thin layer on plastic wrap.
- Cut the semi-crystallized chocolate into diamond shapes and allow it to harden completely.
Final Steps
- Cut the cake into 9 equal portions using a heated knife.
- Place the Amandina slices on a rack and pour the chocolate glaze over each one using a spoon.
- Decorate each Amandina with buttercream using a star-shaped nozzle and add the chocolate diamonds on top.
- Your Amandinas are now ready to enjoy!
Note
Storage Tips:
Amandina cake can be stored in an airtight container in the refrigerator for up to 3-4 days. The cake actually tastes better the day after assembly, as the flavors of the caramel syrup and cocoa cream meld together. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to a month. Thaw in the fridge before serving.
Substitutions and Variations:
If you don't have rum or prefer not to use alcohol, substitute the rum extract in the cream and syrup with vanilla or almond extract. For a nutty twist, you can also add finely chopped nuts like walnuts or hazelnuts between the layers. Additionally, for a more intense chocolate flavor, use dark chocolate with at least 70% cocoa in the glaze.
Make-ahead Tips:
To save time, you can bake the cocoa sponge a day ahead and store it tightly wrapped in plastic. You can also prepare the caramel syrup and cocoa cream in advance and store them in the fridge. On the day of assembly, all that's left is to soak the sponge, layer the cream, and finish with the glaze and decorations.
Decorating Suggestions:
While the traditional decoration for Amandina includes chocolate diamonds and buttercream rosettes, you can get creative with toppings. Use fresh berries, edible gold leaf, or even a sprinkle of cocoa powder or crushed nuts for an added touch of elegance. If you’re hosting a party, consider personalizing each slice with a small piece of edible décor like flowers or customized fondant shapes.
Serving Suggestions:
Amandina is a rich, indulgent dessert that pairs well with light accompaniments like unsweetened whipped cream or fresh fruit. For a coffeehouse-style presentation, serve Amandina alongside a cup of espresso or a dessert wine like a sweet Riesling or Port to balance the intense chocolate and caramel flavours.
Troubleshooting:
If your sponge turns out too dry, it might not have been soaked enough with the caramel syrup. Don’t be afraid to use extra syrup, as this cake is meant to be moist and rich. If your glaze doesn’t turn out glossy, it may have overheated or not been stirred enough. To fix this, try reheating gently and adding a bit more butter or milk to achieve the right consistency.
