Amandina Cake Recipe: Romanian Dessert with Rich Cocoa sponge and Chocolate buttercream and rum

Amandina Cake Recipe - Traditional Romanian dessert with cocoa sponge, chocolate buttercream, and rum essence
Cooking Method:
Cuisine:
Courses:
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
  • 4 large eggs
  • 1 egg yolk
  • 145 g sugar
  • 125 g flour
  • 25 g cocoa powder
  • 8 ml vanilla extract
  • 5 g baking powder
    • Caramel Syrup
  • 150 g sugar
  • 400 g water
  • 10 g rum
    • Chocolate and Rum Buttercream
  • 380 g unsalted butter at room temperature
  • 180 g powdered sugar
  • 50 g cocoa powder
  • 15 ml rum extract
  • 30 ml whole milk
    • Chocolate and Rum Glaze
  • 50 g soft unsalted butter
  • 200 g dark chocolate (70%, or 55%, 60%)
  • 120 ml milk
  • 120 g powdered sugar
  • 6 ml rum extract
Instructions
    Cocoa Sponge
  1. 1
    In a medium bowl, sift the flour, baking powder, and cocoa powder. Mix well with a whisk.
  2. 2
    In another bowl, beat the eggs, sugar, and egg yolk with a mixer until they double in volume and become fluffy (about 7 minutes).
  3. 3
    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.
  4. 4
    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.
  5. 5
    Once the sponge has cooled, cut it into two equal layers.
    6. Caramel Syrup
  6. 6
    Caramelize the sugar in a medium pot over high heat until it turns a dark golden color.
  7. 7
    Gradually add the water, stirring constantly until the caramelized sugar dissolves completely.
  8. 8
    Add the rum and mix well. Let the syrup cool.
    9. Chocolate and Rum Buttercream
  9. 9
    In a large bowl, mix the butter, powdered sugar, cocoa powder, and rum extract. Beat the ingredients with a mixer until smooth and creamy.
  10. 10
    Add the milk and continue to beat until fully incorporated.
    11. Assembly
  11. 11
    Place the first sponge layer on a serving plate and soak it well with the cooled caramel syrup.
  12. 12
    Add three-quarters of the cocoa cream and spread it evenly.
  13. 13
    Place the second sponge layer on top and soak it with the remaining syrup.
  14. 14
    Refrigerate the cake for 2 hours (or 30 minutes in the freezer).
    15. Chocolate Glaze
  15. 15
    Melt the chocolate, butter, and milk using a bain-marie (double boiler).
  16. 16
    Add the powdered sugar and rum extract, stirring until you get a glossy glaze.
  17. 17
    Let the glaze cool slightly before using.
    18. Decoration
  18. 18
    Prepare tempered chocolate and spread it in a thin layer on plastic wrap.
  19. 19
    Cut the semi-crystallized chocolate into diamond shapes and allow it to harden completely.
    20. Final Steps
  20. 20
    Cut the cake into 9 equal portions using a heated knife.
  21. 21
    Place the Amandina slices on a rack and pour the chocolate glaze over each one using a spoon.
  22. 22
    Decorate each Amandina with buttercream using a star-shaped nozzle and add the chocolate diamonds on top.
  23. 23
    Your Amandinas are now ready to enjoy!
Read it online: https://pastrybyioan.com/recipe/amandina-cake-recipe-classic-romanian-dessert-with-rich-cocoa-and-caramel/