amandine cake calgary recipe

I have made this cake recipe many times, it is very easy to make and does not require much piguleal. :)) This time I really wanted to try the glaze proposed by Gabi . I wanted to see if it was done as easily as she says, because it seemed soooo hard to me.

Even if I ate this cake together with my niece Stefania (and with Stefania's mother, obviously! :))) I dedicate this post to my sister who is turning a beautiful age today. An age that for her means that she is aging :)) but that I would still like to have. :)))

amandine cake calgary recipe


  • Wheat
  • 6 eggs
  • 6 tablespoons sugar
  • 3 tablespoons oil
  • 30 g cocoa
  • 6 tablespoons flour
  • esenta de rom
  • 1 baking powder
  • For the cream:
  • 250 g butter
  • 200 g sugar
  • 4 tablespoons cocoa
  • 2 yolks
  • esenta de rom
  • Syrup:
  • 50 g sugar
  • 1 cappuccino sachet with rum
  • ~ 100 ml water
  • For fondant:
  • 250 g sugar
  • 75 ml water
  • 50 g of honey
  • 150 g household chocolate

How to prepare Amandina Cake:


Separate the egg whites from the yolks and beat hard with the sugar and a pinch of salt, like meringue. Mix the yolks with the oil and essence. Pour everything over the beaten egg whites, then add the cocoa and flour mixed with baking powder. Mix well by mixing lightly.

The composition is poured into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat for about 25-30 minutes. The toothpick test is done. Remove to a grill, leave to cool then cut into 2.


Melt the butter partially, leaving unmelted pieces. Mix until cool and bind again, obtaining a fine and fluffy cream. Add the sugar and continue mixing until it melts. Add the cocoa, the yolks one by one, mixing well after each one, and at the end, flavor to taste with rum essence.


Boil the water for a few minutes with the sugar. Set aside, add the cappuccino powder and mix. Leave to cool.


Boil water and sugar. Boil until the syrup becomes thick. Add the honey and boil for a few more minutes. In a cup we put a little cold water and with a spoon we drip from the hot syrup. If the syrup is spread, it must be boiled, if the drop remains like a pearl in the cup, it is ready. Transfer the bowl to another bowl with cold water and with a wooden spoon mix in the syrup until it turns white, then add the broken chocolate pieces.

Once on the large-mesh grater, it will melt and mix better. I would rather use a quality dark chocolate, the household one I used now I didn't like how it melted.

We stop 2 tablespoons of cream, which we will use to garnish, we put the rest between the 2 cooled and syruped tops. Let the cream harden a little, then with a well-sharpened knife, portion it as desired.

Pour a spoonful of fondant on each cake, let it harden a little, then garnish with cream.

The fondant will harden while the cake is cold, so we will put it back on the fire and heat it until it melts.

amandine cake calgary recipe

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