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Amandine

Amandine

Countertop: the whites separate from the yolks. Beat the egg whites with a pinch of salt and add the sugar spoon by spoon until it becomes a glossy meringue. The yolks are mixed with water and oil and added to the egg whites. The dry part, cocoa, flour, baking powder is mixed and added over the liquid part, spoon by spoon, incorporating with a wooden spoon from the bottom up. Wallpaper a rectangular shape with baking sheet, pour the dough and bake for 30 minutes. The toothpick test is done.

Syrup: water, sugar and rum are boiled. After boiling, remove from the heat and pour the sachet of cappuccino. It's getting cold.

Cream: the yolks together with the sugar are mixed until they become a cream and increase in volume, add the starch, cocoa and milk little by little. He sits on the fire. When the composition becomes like a pudding, add chocolate, rum and finally butter.

Flux: from sugar and water you get a syrup that we boil on the fire until it binds like a syrup, at the end adding chopped chocolate. Stir until the chocolate is completely melted and let it cool. This fondant is made at the end, after the cake is assembled and cut.

Assembly: the almond top is cut in half. Put the syrup, cream and the second sheet on the first sheet, syrup it and let it cool for half an hour. Portion, pour the fondant and finally garnish with moat made of 3-4 tablespoons of cream and 2 tablespoons of whipped cream. In each word I put a piece of candied cherry. The result is a very good almond.