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Amandina cake

Amandina cake

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We mix the flour with cocoa and baking powder.

In a bowl, mix the eggs with the sugar until they change color and are like foam.

Gradually add the flour mixed with cocoa and baking powder, stirring slowly from top to bottom with a spoon. Add the oil.

Pour the dough into a cake pan with a diameter of 24 lined with baking paper and bake in the preheated oven at 180 degrees for about 30 minutes. To make sure it is baked, I advise you to do the toothpick test.

When it is cooked, let it cool and cut it in half horizontally. The countertop is better cut the next day.

Prepare the syrup: caramelize the sugar until it has a golden color and add water, let it melt all the sugar on the fire. Add coffee and rum. Let the syrup cool.

Syrup the tops well with the cold syrup.


In a bowl we put fear on the fire. Let it heat up, but do not boil and add chopped chocolate in it. Stir until the chocolate melts. Leave it to cool in the fridge for a few hours or in the freezer for about half an hour, and beat it with the mixer for about 3 minutes until it becomes creamy.

On a plate we put the first syrupy top and we put on it ¾ of cream. Level and place the second worktop on top. Refrigerate until we make the icing.

Prepare the icing: heat the whipped cream together with the chocolate and pour all the melted chocolate over the cake. With a knife or a spatula, level the icing and spread it all over the cake.

Refrigerate until the icing hardens.

Garnish with the rest of the cream and mint leaves.

Video: AMANDINA CAKE RECIPE STEP BY STEP #myinfinitekitchen (November 2022).