amandine dessert traditional recipe

amandine dessert traditional recipe

Homemade almond cake

Syrupy cakes – Real almonds
Preparation time 2 hrs
Cooking time 50 mins


  • 260 g white flour
  • 7 eggs (egg whites separated by yolks)
  • 60 g of cold water
  • 170 g sugar cough
  • 10 g of sunflower oil
  • A pinch of salt
  • 60 g burnt sugar syrup (with 30 g water and 60 g sugar)
  • 15 g cocoa


Cream ingredients:

  • 30 g cocoa
  • 250 g fatty butter (minimum 80% fat)
  • 250 g confectionery fondant
  • 50 g melted butter
  • A sachet of vanilla sugar
  • 2 ampoules of rum essence (or 4 tablespoons of brandy)


Other ingredients:


For syrup:

  • 126 g of cold water
  • 154 g sugar
  • Grated lemon peel
  • 1 sachet of vanilla sugar
  • 15 g rum or rum essence


For the glaze:

  • 15 g cocoa
  • 350 g confectionery fondant
  • 15 g burnt sugar syrup

For a culinary delight when it comes to desserts, many Romanians think of an almond cake or a cake with the same name, in essence, a slice of the complete preparation, which can be made both in pieces and in diplomatic format. , especially at home. However, we tell you from the beginning that we are not talking about light cake recipes, the traditional one having many steps and many waiting times.

The burnt sugar syrup can be prepared first because it will help to color the countertop, putting the sugar (60 g) on the fire over medium heat, which caramelizes itself, after which 30 ml of water is added and it boils for about 2 minutes, forming a viscous texture. Keep a spoon that will be used in the icing for almonds and add the rest to the counter.

The yolks will be mixed with 115 g of sugar, then adding cold water and freshly made syrup, mixing using a mixer. Add 75 g of flour and incorporate, at the end you can add a tablespoon of cocoa.

Beat the egg whites with the remaining salt and sugar (55 g), then add them to the yolk composition, adding the rest of the flour through a sieve on top, along with a tablespoon of oil, stirring using a spatula to keep the almond cake top done. in the airy house.

Preheat the oven to 180 degrees Celsius and line a rectangular tray with baking paper.

Pour the almond dough into the tray and bake for 40 minutes, following the toothpick test. Remove from the oven and leave to cool on the grill, then cut into three sheets of similar thickness.

For the cake syrup syruped with cream, put the sugar and boiling water in a saucepan for 10 minutes, then turn off the flame and put the grated lemon peel, after it cools, adding the rum.

An important part of the cake is the almond cream that you can use for other cakes, if you want. The confectionery fondant is made from one part water, one part liquid glucose and two parts sugar, plus an envelope of vanilla sugar, boiling the sugar with water until it becomes syrup, after which you take it off the flame and put the glucose, leaving it to cool. , you can use a bowl cooled in the refrigerator in which you pour the mixture, without moving it until it becomes almost cold. Then mix it well until it turns white and turns into a cream.

amandine dessert traditional recipe

Melt 50 g butter and sift the cocoa on top, leaving it to cool, then add the rum and vanilla sugar. The taste of a real almond will be intense and the color pleasant.

Beat the 250 g of butter with the mixer and add a tablespoon of fondant, incorporating the entire amount, then add the combination of butter and cocoa. Put the cream in the fridge for 10 minutes. You can keep a few tablespoons of this special preparation for garnishing the cake or you can follow a recipe for cream for liquid cream cake, for a slightly lower fat content.

Almond icing can be made with chocolate, cocoa, whipped cream, in this recipe presenting a classic chocolate option. Melt 350 grams of confectionery fondant in steam and put 15 g of cocoa, mixing with a spatula, adding a tablespoon of burnt sugar syrup, mixing until you get a slightly liquid creamy texture. You can also try the chocolate icing with whipped cream or white fondant, if you want a change in the classic look.

The assembly starts from the almond top, the edges of which are cut, the sheet being syruped with a quarter of the amount of syrup and greased with half of the cream. Put a new layer on top, syrup again and put the rest of the cream, to have an excellent almond cake to taste. At the end, place the last part of the countertop and syrup. Leave to cool to harden a little, then portion or apply on top of the glaze.

Over the chocolate icing (with whipped cream, butter, fondant, etc.) you can make with a pos and a stellar dui a word from place to place or on each portion, so that it looks beautiful.

You can also make mini almonds with pandispan or fasting almonds, where water, starch and soy drinks are used, for example, for vegans or people with animal protein intolerance.

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