A delicious dessert to make at home. Almond recipe

Along with savarina and a few other cakes, amandina is the kind of dessert that reminds us of childhood for some, youth for others. Present in confectionery since the 60s, amandina is still popular today and is very easy to make at home.

At a time when only girls' name cakes were available in confectionery, amandina was the star of the windows. Creamy, syrupy and full of chocolate, it was the perfect dessert if you wanted to treat a girl to cake or sweeten yourself up on a Sunday. Even though the years have passed and a lot has changed in terms of confectionery and desserts, amandina has not lost its popularity.

Today we propose an almond recipe as good as the one made at the pastry shop, which you can recreate in your own kitchen.

Ingredients

For the counter

• 9 eggs
• 300 grams of sugar
• 45 ml of oil
• 45 ml water
• 60 grams of cocoa
• 150 gr flour
• For the syrup
• 350 ml of water
• 150 grams of sugar
• rum

For the cream

• 600 g of good quality chocolate, with at least 50% cocoa (I used chocolate with 74% cocoa)
• 600 ml cream for whipped cream, natural
• 200 g butter with at least 80% fat
• 2 ampoules of rum essence or 3-4 spoons of cognac
• For the glaze
• 200 g chocolate
• 200 ml of cream for the whipped cream

Method of preparation

The first time we make the fluffy top with cocoa

• Mix the eggs with the sugar very well. Add water and oil. Mix the flour with the cocoa and gently incorporate it into the egg and sugar mixture.
• The dough is divided into 3, we will bake 3 equal sheets.
• Place in a tray lined with baking paper and bake at 160 degrees with ventilation for 15 minutes. Repeat and make the other 2 sheets of top.

Rum syrup

We prepare a syrup from 350 ml of water with 150 g of sugar, which we boil. After it is cold, add an ampoule of rum essence.

How to make chocolate cream

• The cream is made from 600 g of chocolate, 600 ml of liquid cream and 200 g of butter with 82% fat, 2 ampoules of rum essence.
• The broken chocolate is placed in the bowl and the whipped cream that I boiled is poured over it and immediately poured over the chocolate. Do not stir at all for 5 minutes. After 5 minutes, mix very well with a whisk until the cream is well homogenized.
• When the cream is cooled and only slightly warm, add the butter and rum essence and mix well with a mixer.
• Stop the cream for decoration, about 300 g, and divide the rest in two and assemble the cake. The tops are soaked with syrup, then the cream is put on.
• Put the cake in the fridge overnight, then divide it into portions.
• I made the tops in the large stove pan and in the same pan I mounted the cake.
• The next day, portion it with a hot knife. I cut it into equal pieces and the result was 30 almonds.

Icing for Amandine with chocolate

• Break the chocolate into pieces, pour the boiling cream on top and leave for 5 minutes. Then mix and the glaze is ready.
• I poured the chocolate ganache glaze on each almond piece, and on top I made a chocolate ganache flower. I put them in the fridge for a few hours, until the cream hardened a little, so that it would be easier to pack.
• Each piece is placed in white papers that are used for baking muffins.