Amandina

Caramelized sugar syrup

1. In a small saucepan with a thick bottom, add the ⅓ cup (65 g) of caster sugar and place it over medium heat.
2. Allow the sugar to melt until a brown caramel forms.
3. Then add 2 tablespoons (30 g) of water and boil for 1 to 2 minutes until all the caramelized sugar dissolves in the water and becomes slightly viscous.
4. Reserve 1 tablespoon of this caramelized sugar syrup for the cocoa fondant icing, all the rest being used for the biscuit.

Biscuit

1. Preheat a convection oven to 350 F (180°C).
2. In a bowl, mix 1 tablespoon (15 g) of pure cocoa powder and ⅔ cup (80 g) of flour, sift them and set them aside.
3. In the bowl of a stand mixer, beat the egg whites until stiff, gradually incorporating ½ cup (60 g) of caster sugar. Set aside.
4. In another bowl, beat the egg yolks and the remaining sugar until a thick foam forms.
5. To this mixture, add the cold water, the caramelized sugar syrup, and the flour/cocoa mixture.
6. Mix well.
7. In a large bowl, using a wide spatula, very gently mix the mixture of egg yolks and whites (without breaking them) and sift the remaining flour over it.
8. Mix everything with a spatula, taking care not to lose the air in the egg whites.
9. Line a rectangular mold with high edges of about 10 x 12 inches (24 x 30 cm) with parchment paper.
10. Pour the batter over it and bake for 30 to 40 minutes.
11. Test for doneness using a toothpick that should come out clean when inserted into the center of the biscuit.
12. Unmold the biscuit on a work surface and gently peel off the parchment paper.
13. Let cool completely.
14. Once the biscuit has cooled down, using a long knife, cut it into 3 sheets about ½ inch (1,2 cm) thick.

Syrup

1. In a thick-bottomed saucepan, pour 1½ cup (300 g) of caster sugar and 1 cup (240 ml) of cold water and boil over high heat for 2 minutes.
2. Then lower the heat and boil over low to medium heat for 10 minutes.
3. Turn off the heat and add the lemon zest.
4. Let the syrup cool completely then add the rum.

Cocoa buttercream

1. In a mixing bowl, melt the white pastry fondant in a bain-marie.
2. Remove from heat and let cool to room temperature.
3. In a thick-bottomed saucepan, melt the 4 tablespoons (50 g) of butter and sift the pure cocoa powder over it while the butter is hot.
4. Once this mixture has cooled, add the rum and the vanilla sugar.
5. Place the 8 oz. (250 g) of dry butter in the bowl of a stand mixer and beat for a few seconds.
6. Continue beating while incorporating the cooled fondant one tablespoon at a time, stirring very briefly after each tablespoon, until all the fondant is incorporated.
7. Finally add the melted butter and cocoa mixture and beat for a few seconds.
8. Cover the cocoa cream with plastic wrap that touches the entire surface and place it in the refrigerator for 10 minutes (no more).
9. If the cream is not homogeneous, beat it using the flat beater for 10 to 15 minutes until it regains body and becomes creamy.
10. Reserve 2 tablespoons of cream for decoration.

Assembly

1. Adjust the edges of the biscuit layers by cutting them about ½ inch (1 cm) from the edge, possibly on all sides in order to obtain exactly the same size for each sheet of biscuit.
2. Line a large tray with parchment paper and place the first layer of biscuit on it.
3. Using a pastry brush, moisten the biscuit with ⅓ of the syrup then spread half of the cocoa buttercream on top.
4. Repeat exactly the same procedure with the second layer of biscuit and place the third on top.
5. Moisten the third layer of biscuit with the last third of syrup.
6. Place the cake in the refrigerator for 2 hours.
7. Once it has cooled, cut the cake into 20 squares of about 2 inches (5 cm) on each side.
8. Using a flat spatula, place each piece on a wire rack and first place a sheet of parchment paper under the wire rack to catch any dripping icing (if needed).

Icing

1. In a mixing bowl, melt the 12 oz. (350 g) of white pastry fondant in a bain-marie and, when hot and liquid, sift the tablespoon (15 g) of pure cocoa powder over it.
2. Still in a bain-marie, mix well and add the 3 tablespoons (50 ml) of cold water then continue to heat and mix.
3. Add the reserved tablespoon of caramelized sugar syrup. Mix together.
4. When it is finished, the fondant icing is fluid, homogeneous, like a thin cream.
5. Stick a 3-pronged chocolate fork into each cookie square and insert, upside down, each first half of the cookie into the fondant icing.
6. Gently place each square of amandina right side up on the cooling rack. The frosting hardens almost immediately.
7. Using a piping bag fitted with a star tip, decorate each amandina with the reserved cocoa buttercream.
8. Leave to harden and cool in a cool place for 1 hour before tasting or reserve in the refrigerator before tasting.