Amandine Cakes – Chocolate sponge cake with rum and vanilla filling –

This cake is a very special one for Romanians of all generations. Everyone has grown up with it and once you’ve tasted it, you’re bound to adore it.

It’s a mixture of aromas with chocolate, rum and vanilla and it’s incredibly sweet and soft.

There are 4 important parts in making this cake: the dough, the chocolate cream, the syrup and the glazing.

This is what you need:

For the dough:

– 6 eggs

– 200g/0.45lbs sugar

– 40ml/1.35oz water

– 40ml/1.35oz sunflower oil

– 3 full tbsp cocoa

– 200g/0.45lbs white flour

– 1 tbsp baking powder

For the chocolate cream:

–          3 yolks

–          150g/0.33lbs powdered sugar

–          250g/0.55lbs  butter/margarine

–          4 tbsps cocoa

–          Rum (flavour)

For the syrup:

–          500ml/17oz water

–          100g/0.22lbs sugar

–          Rum and vanilla extracts/essences

For the glazing:

–          200g/0.44lbs dark chocolate (preferably no more than 60%cocoa)

–          50g/0.11lbs butter

–          50ml/1.7oz milk

First up, making the dough. Set your oven to 180 degrees Celsius/356 degrees Fahrenheit and let it head up. In the meantime, take  2 bowls and separate the egg whites from the yolks.

Take the bowl with the yolks and gradually add the oil while stirring constantly. You should get a mixture that resembles mayonnaise. Use a kitchen mixer to beat the egg whites in a foam – don’t stop until the foam is very firm.

Next up, mix the egg whites with the sugar, the water and the yolk paste making sure that you stir gently, with a wooden spoon and with up-down movements. Add the baking soda.

Take a tray, grease it with some butter and flour (so that the dough won’t stick) and pour the dough mix in. Put it in the oven and leave it for approximately 30 minutes. To check if it’s done, use a toothpick to prick holes into the dough. If no dough sticks to the toothpick when you take it out, then the dough is done and you can take it out of the oven and leave it to cool.

Preparing the chocolate cream

Make sure the butter you use is soft, just take it out of the fridge some time before you begin to make the cream so it softens. Put it in a bowl and stir it with a wooden spoon until it becomes more creamy. Add the powdered sugar and mix them with an electric mixer. When it becomes more homogenous, add the cocoa, the eggs and the rum extract.

Next up, when the cake (cooked dough) is cool enough, take a large knife and cut it, horizontally, in two equal layers.

Making the syrup:

Put the sugar and 2-3 tbsp of water in a pot and let it boil at low temperature, stirring so that the sugar melts nicely. Add the rest of the water (water that should be lukewarm), stir and add the rum extract.

Pour this syrup (slowly, with a spoon) onto the 2 cake layers. Make sure that is reaches every part of the cake.

When this is done, take the chocolate cream and spread it onto one layer. Afterwards take the second layer and put it on top of the cream.

Put the cake in the fridge and wait for about 2 hours so that the cream becomes more thick and clings to the cake.

Making the glazing:

When you have already taken the cake out of the fridge, you can start making the glazing.

In a pot, melt the dark chocolate with some  butter and just a bit of milk. Stir it into a semi-thick mixture.

Cut the cake into little squared pieces (approx 4cm by 4cm) and then pour the glazing over each piece.

And voila! It’s ready for you to enjoy!

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4 responses to “Amandine Cakes – Chocolate sponge cake with rum and vanilla filling –

  1. Yummmmmm…:)

  2. Is it a traditional dish in Romaina?

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