amandine cake recipe how to cook

I must begin by thanking all my faithful friends and readers who yesterday, on the day of St. Michael and Gabriel, congratulated and wished me as best they could. Some of them gave me a vote at the Hapi Hap contest as a gift, which made me very happy, just as I enjoyed the "happy birthday" wishes received from all over the world.

Thank you very much and I will serve you with a slice of cake. It's virtual, unfortunately.

amandine cake recipe how to cook


  • For the countertop:
  • 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 margarine (or butter)
  • 200 g sugar
  • 4 tablespoons cocoa
  • 2 yolks
  • 50 ml brandy
  • Syrup:
  • 50 g sugar
  • 1 cappuccino sachet with rum
  • ~ 100 ml water
  • Glaze:
  • 150 g dark chocolate
  • 50 g butter
  • 100 ml liquid cream

How to prepare Amandina Cake:

Cocoa cake top:

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 (24 cm in diameter) 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 3.

amandine cake recipe how to cook


Melt the margarine 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 and at the end the brandy.


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


Melt the broken chocolate into small pieces together with the butter and liquid cream. When it has reached boiling point, set it aside and mix well. Leave to cool.

The cream is divided into 2 parts and distributed between the well-syruped tops. Refrigerate for at least half an hour, then cover with chocolate icing and garnish as desired.

amandine cake recipe how to cook

This cake can easily turn into an Amandina cake , if you bake the top in a rectangular tray. 😉

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