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Amandine

Amandine


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I found the almond recipe I had, unfortunately the picture is a bit erased. I tried for an hour to upload a picture but I didn't succeed, bucataras.ro is playing with our nerves

  • For the countertop:
  • 6 eggs,
  • 200gr sugar cough,
  • 30ml water,
  • 30ml oil,
  • 20gr cocoa,
  • 8 tablespoons flour,
  • flour and butter for the tray.
  • For syrup:
  • 400ml water,
  • 2 tablespoons chocolate cappuccino.
  • For the cream:
  • 3 yolks,
  • 150gr powdered sugar,
  • 250gr butter,
  • 3 tablespoons cocoa.
  • For glaze and decoration:
  • 3 tablespoons sugar,
  • 2 tablespoons cocoa,
  • 2 tablespoons water,
  • 50gr butter,
  • 100ml liquid cream

Servings: 20

Preparation time: less than 90 minutes

How to prepare Amandina RECIPE:

countertop:

Rub the yolks with the oil gradually poured. Beat the egg whites with a pinch of salt, sugar and water. Incorporate the yolks, flour and cocoa, stirring from the bottom up so as not to leave the composition. of 25x35cm, greased with butter and lined with flour.

Syrup:

Boil water, sugar and cappuccino over low heat and stop the countertop cooled with hot syrup.

Cream:

Rub the soft butter with the sugar then add the yolks and cocoa.

For the glaze:

Boil the water with the sugar and cocoa and let it boil for a while. After removing from the heat, add the butter and mix well.

Spread 3/4 of the cream over the cooled top, then cover with cold icing and let it cool for 30 minutes. Cut the cake into squares and decorate it with the remaining cream and whipped cream.

Tips sites

1

the cream being denser, place it first on the counter. Cut the cake the next day after the cream and icing have hardened well


Amandine

Although I can't resist the challenges, I don't know how to do it like the one from Ama, I always stay in the cart and end up posting at the end or even after the whole list appears on her blog. This month, luck gave me a beautiful blog, where to choose, delicatesa.ro and where I chose this slice of cake that is in the top of my preferences, when I really have a craving for something chocolate.

Ingredient:
For the countertop: 200 gr sugar, 6 eggs, 20 gr cocoa, 8 tablespoons flour, 30 ml water, 30 ml oil
Separate the egg whites and beat the foam together with the water and sugar, and mix the yolks with the oil.
Easily incorporate the egg whites over the yolks.
Separately, sift the cocoa and flour and add them to the composition, stirring gently from top to bottom.
Pour the composition into the pan and put it in the preheated oven.

For the syrup: 400 ml water, 200 gr sugar, 2 sachets of cappuccino, 1 ampoule of rum
Put water in a saucepan and bring to a boil. When it starts to boil, add the cappuccino and sugar. Boil on low heat for 5 minutes, set aside and allow to cool. Add the rum and mix. .

For the cream: 1 packet of Unirea margarine, 150 g of powdered sugar, 3 egg yolks, 3 tablespoons of cocoa Dr. Oetker, 1 ampoule of rum essence
Mix all ingredients with the vertical mixer.

Cut the top in half, and one part is syruped with half of the syrup. Add the cream and the other piece of countertop and syrup again.
We do glaze from 150 gr powdered sugar, 3 tablespoons cocoa, 2 tablespoons oil and 3 tablespoons hot water and pour it over the cake. Let cool for about two hours, then cut into slices.


INGREDIENTS Amandina cake Amandine confectionery recipe

(for 9 babane cakes of about 150 g each)

  • 4 eggs www.simonacallas.com
  • 6 tablespoons caster sugar
  • 4 tablespoons flour
  • 2 tablespoons cocoa
  • 1 teaspoon vanilla extract

  • 3 large eggs www.simonacallas.com
  • 150 g caster sugar
  • 100 g of dark chocolate
  • 200 g butter with 82% fat

►Rom syrup

  • 600 ml of water
  • 300 g caster sugar
  • ½ teaspoon instant coffee (optional)
  • 100 ml brown rum (or 2 tablespoons rum essence)

► Fondant icing with cocoa

  • 700-800 g white fondant ( find the recipe here)
  • 2 tablespoons cocoa www.simonacallas.com


Chocolate cake & rdquo in love & rdquo

Cake & rdquoLove of chocolate & rdquo & # 8211 with blackberry top and three chocolate creams, step-by-step video recipe provided by. Laura Laurentiu Amandine original confectionery recipe & # 8211 Amandina cake. Tags dessert eggs butter sour cream sugar chocolate chocolate dessert cocoa recipes for christmas. Cakes & # 8211 cakes & # 8211 urban flavor cookies.

This almond recipe is the easiest to make - Food for you. But for the nostalgic, almond is a cake that brings to the fore. A delicious cake, cool and to everyone's taste.

The recipe is taken from Laura Sava, with small unintentional changes.


Chocolate cake & rdquo in love & rdquo

Cake & rdquoLove of chocolate & rdquo & # 8211 with blackberry top and three chocolate creams, step-by-step video recipe provided by. Laura Laurentiu Amandine original confectionery recipe & # 8211 Amandina cake. Tags dessert eggs butter sour cream sugar chocolate chocolate dessert cocoa recipes for christmas. Cakes & # 8211 cakes & # 8211 urban flavor cookies.

This almond recipe is the easiest to make - Food for you. But for the nostalgic, almond is a cake that brings to the fore. A delicious cake, cool and to everyone's taste.

The recipe is taken from Laura Sava, with small unintentional changes.


Chocolate cake & rdquo in love & rdquo

Cake & rdquoLove of chocolate & rdquo & # 8211 with blackberry top and three chocolate creams, step-by-step video recipe provided by. Laura Laurentiu Amandine original confectionery recipe & # 8211 Amandina cake. Tags dessert eggs butter sour cream sugar chocolate chocolate dessert cocoa recipes for christmas. Cakes & # 8211 cakes & # 8211 urban flavor cookies.

This almond recipe is the easiest to make - Food for you. But for the nostalgic, almond is a cake that brings to the fore. A delicious cake, cool and to everyone's taste.

The recipe is taken from Laura Sava, with small unintentional changes.


Amandina- Original Confectionery Recipe

Ingredients

  • Burnt sugar syrup:
  • 100 g sugar cough
  • 50 ml water
  • Rum soaking syrup (sprinkle the top with it):
  • 150 g sugar cough
  • 130g apa
  • grating from a lemon
  • vanilla-to taste
  • rom superior 15 ml
  • White top with burnt sugar:
  • 4 eggs
  • 100 g sugar
  • 130 g flour
  • 35 ml water
  • 1 tablespoon oil
  • burnt sugar syrup
  • White fondant:
  • 425 g old cough
  • 43 g of liquid confectionery glucose (not the solid one of yesteryear), or corn syrup if you live on the American continent.
  • 150 ml water
  • Cocoa cream with white fondant
  • 120g White fondant, from the one prepared above
  • 125 g butter over 80% fat, unsalted
  • 15 g cocoa powder
  • vanilla to taste
  • rom superior 5 ml
  • Cocoa fondant
  • 300 g white fondant
  • 10 g cocoa powder
  • 1-2 tablespoons of burnt sugar syrup (from the one prepared at the beginning)
  • vanilla to taste

Instructions

  1. Burnt sugar syrup:
  2. Caramelize the sugar in a saucepan until it turns a dark reddish brown color. Stand by the stove because the sugar can burn very easily. Take it off the heat and add water (be careful not to jump on you). Put the pan back on the heat and let the sugar melt. Simmer until the syrup thickens like a thin honey. Extinguish the fire and leave it to cool. Half of this syrup will go to the white countertop, from what is left we will use 2 tablespoons for the cocoa fondant.
  3. Rum soaking syrup (sprinkle the top with it):
  4. Boil the sugar in boiling water, remove from the heat, allow to cool, then add the vanilla, rum and lemon zest.
  5. Note: Rum, vanilla and lemon zest are added only at the end after the syrup has cooled. It is one of the basic rules of confectionery. Put during boiling, the rum loses its alcohol by evaporation, the vanilla is bitter, and the lemon zest also loses its fragrance.
  6. White top with burnt sugar:
  7. Preheat the oven to 180C.
  8. Separate the egg whites from the yolks.
  9. Beat the yolks until foamy, add water and burnt sugar syrup.
  10. Beat the egg whites, then add the sugar and beat until you no longer feel the sugar in them.
  11. Mix the egg whites with the yolks prepared at the beginning, then add the flour and oil, stirring gently, from the bottom up, so as not to lose the air in the egg whites.
  12. Note: If you mix too much, the egg whites will lose their texture and the top will not grow when baked. This is a simple countertop that does not require baking powder if the egg whites are beaten properly and mixed lightly from top to bottom and not by circular movements like mayonnaise.
  13. Wallpaper a medium rectangular tray with baking paper.
  14. Bake the top in a rectangular tray, between 25-30 minutes at 180C, or until it passes the toothpick test.
  15. While it cools, we start with the white fondant.
  16. Put all the ingredients for the fondant to boil in a saucepan, froth.
  17. While the syrup is boiling, clean the bowl from time to time on the edge, with a brush soaked in cold water, so as not to form crystals on the edge. It would be good to use a candy thermometer, which can be immersed in the syrup without breaking, and when the syrup reaches a temperature of 113-114C it is removed from the heat, left to cool to a temperature of 37 -40C, then rub with a wooden spoon until it turns white (you can use a mixer instead of a spoon)
  18. Note: If you do not have a thermometer, boil the syrup until bubbles begin to form on the surface.
  19. Try the syrup by sampling a few drops of syrup poured into a cup of cold water. If it is at the right temperature, a sticky candy should form. Remove the dish from the heat and proceed as above.
  20. Cocoa cream with white fondant:
  21. Use butter at room temperature. Sift the cocoa and mix with the soft butter until well incorporated. Add rum and vanilla. The resulting composition is beaten well together with the white fondant until foaming and homogenizing.
  22. Cocoa fondant:
  23. Mix the white fondant with cocoa, vanilla, burnt sugar syrup until well blended. When glazing the almond with this fondant, we will use it heated to fluidization.
  24. Now that we have all the parts of the almond ready, we can move on to assembling it, which is done like this:
  25. The top is removed from the forms in which it was prepared, the baking paper is removed. The almond top comes out of the oven with a glossy crust, so the entire surface of the top must be lightly scraped to remove the glossy crust. This operation is extremely important because it helps in an effective syrup. Don't skip this step.
  26. It is then cut into two horizontal sections, resulting in three uniform sheets.
  27. Place the first sheet (the one that was on top) on a large tray and syrup with the soaking syrup, using a brush.
  28. The cocoa cream is divided into sufficient quantities to cover the two sheets at the base and also a small enough quantity is kept to decorate the almonds with hazelnuts.
  29. Put a layer of cream over the first syrupy sheet.
  30. Place the second sheet over the first sheet of cream.
  31. Syrup the second sheet.
  32. Grease with cream.
  33. The third (and last) sheet, which should be practically the "bottom" of the countertop, turns upside down, so that the part on which the baking sheet sat is actually the "face" of the cake. It is the straightest sheet. It is a secret of confectioners very often used, which you can also use for cakes that are baked and which have a "belly" in the middle.
  34. Turn the top upside down and fill and decorate normally. The face of the cake will look straight and dressed.
  35. Syrup this countertop as well.
  36. Put the cake in the fridge until the cream hardens.
  37. After cooling, the cake is cut into square shapes with a knife heated in hot water and wiped after each use. If you do not do this, the knife will be dirty and the pieces will break at the edges or get dirty. The idea is to have a cake that looks good.
  38. Glaze each piece with cocoa fondant, as follows:
  39. In the heated fondant until it becomes flowing, insert each piece face down, taking care that only 3/4 of the cake is covered with fondant.
  40. Decorate with hazelnuts (put the cream in a pos with a rosette at the end and decorate with a word of cream)
  41. Place different geometric shapes of chocolate on each hazelnut.
  42. The cakes are kept in the refrigerator.

Notes

Note before we start working:
Weigh everything precisely, using a kitchen scale.
The quantities have been adapted for 10 pieces, because in my confectionery book, the almond recipe is for 100 pieces of 100 grams each.
The first steps are to obtain the syrups, to have them at hand.
Note: Burnt sugar syrup is an ingredient in the countertop, so you should start with it.


Amandina cake Amandine confectionery recipe

Amandina cake recipe Confectionery almonds Confectionery amandine cakes Homemade almonds Amandine perfect recipe Amandine simple recipe Perfect amandine Amandine with pastry fondant

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Why it is recommended to eat dessert

Some diets require us to give up dessert for good, but there are some benefits of moderate and occasional consumption of sweets. Moreover, if the sweets consumed are raw vegan and prepared at home, your body will benefit from a lot of nutrients, without being endangered by excess sugar or food colorings and additives that are often found in purchased desserts. from trade.

Here are some reasons why it's good to eat dessert:

  • The sweet taste triggers the release of serotonin in the brain, instantly giving you a feeling of well-being.
  • You will be tempted to eat less, in general, because you did not force yourself to abstain from anything.
  • If you eat dessert, you tend to make healthier choices at other times of the day.
  • It gives you a dose of energy when you need it. You already know that sugars instantly energize the body and invigorate the mind, so when you feel exhausted, a dessert can be very helpful.
  • Your body benefits from a number of nutrients when you eat raw vegan desserts. For example, the antioxidants in raw cocoa powder have a strong effect against oxidative stress. At the same time, Omega 3, Omega 6 and Omega 9 fatty acids from nuts often used to prepare raw desserts are beneficial for the body. The fruits are rich in dietary fiber and sugar, also contributing to maintaining the figure, as well as satisfying the craving for sweets.

A great advantage of raw vegan desserts is that they are easy to prepare, do not require baking and do not spend many hours in the kitchen. A blender, a freezer and a little skill are enough to prepare memorable raw vegan desserts.

As they do not contain processed ingredients, so no refined sugar, raw vegan cakes can be served without problems to the little ones.

Be careful, however, these desserts are often high in calories due to high-calorie ingredients such as nuts, honey or coconut oil, so you should not eat them in large quantities. Make it a habit to measure portions, because the temptation to eat more than necessary is high, since you know they are healthy. Moderate consumption, every few days, of raw vegan cakes should keep away the craving for sweets, without affecting your figure.


How to assemble the almond cake

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Video: Amandine - Mpari MAbouga