Amandine Cake

Name: Amandine Cake
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 12 servings
Ingredients: 4 egg; 2 tbsp neutral cooking oil; 4 tbsp sugar; 4 tbsp flour; 2 tbsp cocoa powder; 1/2 baking powder; salt; 100 ml water; 1 tbsp honey; 1 tsp rum essence; 1 tsp instant coffee; 3 egg; 50 ml milk; 150 g sugar; 1 tsp rum essence; 3 tbsp cocoa powder; 200 g butter; 125 ml water; 240 g white sugar; 2 tbsp honey; 2 tbsp water; 2 tbsp cocoa powder

User Reviews

4.9

150 reviews

Excellent

Prep Time
2 hrs
Cook Time
25 mins
Total Time
2 hrs 25 mins
Servings
12 servings
Course
Dessert
Cuisine
International, Romanian

Amandine Cake

Iris Warren

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Amandine Cake features a light cocoa sponge layered with a rum- and coffee-scented syrup and a rich cocoa buttercream. The sponge is made by folding cocoa, flour, and baking powder into whipped egg whites and yolks combined with oil and sugar. A syrup infused with honey, rum essence, and coffee moistens the cake layers. The creamy filling includes butter, egg yolks, sugar, cocoa, and rum essence, creating a smooth, chocolate-flavored frosting.

Description

The cake begins with a cocoa sponge batter where egg whites are whipped with salt and sugar until dissolved and foamy, then folded gently with egg yolks mixed with oil and a blend of flour, cocoa powder, and baking powder. This combination creates a delicate yet flavorful sponge baked evenly and sliced horizontally after cooling. Meanwhile, a syrup blends heated water with honey, coffee, and rum essence to inject moisture and complementary flavors into the cake layers without making them soggy. The buttercream is made by beating egg yolks with sugar and cocoa, then gradually incorporating milk, rum essence, and butter to form a creamy, smooth filling with pronounced cocoa and rum notes. Assembling the cake involves soaking the sponge with syrup and layering generous amounts of cream before finishing with a fondant glaze made from sugar, honey, water, and cocoa to add a glossy, sweet chocolate finish.

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Ingredients

Servings

Sponge:

4 egg
2 tbsp neutral cooking oil generic cooking oil
4 tbsp sugar
4 tbsp flour
2 tbsp cocoa powder
1/2 baking powder packet
salt a pinch

Syrup:

100 ml water
1 tbsp honey
1 tsp rum essence
1 tsp instant coffee

Cream:

3 egg yolk
50 ml milk
150 g sugar
1 tsp rum essence
3 tbsp cocoa powder
200 g butter

Fondant:

125 ml water
240 g white sugar
2 tbsp honey
2 tbsp water
2 tbsp cocoa powder

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Instructions

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The sponge:

Separate the egg yolks from the egg whites. Whip the egg whites with a pinch of salt, then gradually add the sugar and continue mixing until the sugar is completely dissolved.
Combine the flour with the cocoa powder and baking powder.
Combine the egg yolks with the oil. Gently fold the egg yolks into the egg white foam, with upward movements. Then gently fold in the dry ingredients, with upward movements.
Preheat the oven to 180 °C (360 °F)and line a large baking tray with parchment paper. Pour the mixture into the tray and smooth it out. Bake for approximately 25-30 minutes, or until it passes the toothpick test. Leave to cool, then cut it in half (vertically).
The syrup: Heat up the water and turn off the heat before it starts to boil. Add the honey, coffee, and rum. Stir well, then let cool.

The cream:

Using a mixer, combine the egg yolks with the sugar and continue mixing until they lighten in color, then incorporate the cocoa powder.
Place the milk over a low heat. Once warm, pour the milk, little by little, over the egg yolks, stirring continuously. Place the mixture over a low heat and cook until it thickens, achieving a pudding-like consistency. Take the cream off the heat and throw in the diced butter, stirring gently until it has completely melted.
Cover the cream with cling film and refrigerate until completely cooled.

Assembly:

Coat both cake pieces with the syrup. Spread 2/3 of the cream on one of the cake layers and place the other one on top. Keep the rest of the cream for decoration. Refrigerate until the cream is fully set. Remove from the refrigerator and with a sharp knife, portion it according to preference.

The fondant:

This is a bit more complicated, or so it seemed to me because so far all of the steps are pretty easy and the results are all beautiful... the fondant is not rocket science either, just a bit more work.
Place the water over a medium heat along with the sugar (lots of sugar :P). Leave to boil for about 14-15 minutes from when it starts to boil. Or, if you like a thinner fondant, boil for 12-13 minutes.
Take the syrup off the heat, add the honey, and stir until fully incorporated. Place the saucepan into a bowl of cold water, making sure that the water doesn’t seep over the sides into the fondant, and stir with a wooden spoon. If the syrup seems too thick, add 2 tablespoons of water.
Stir thoroughly (possibly eat something beforehand - you'll need the strength) until the syrup turns white, similar to the color of cream. Now it's time to add the cocoa powder and stir again until you get a glossy and smooth cream. Your fondant is ready.
Decorate each amandine with a spoonful or two of fondant, then refrigerate. When the fondant has hardened enough, decorate the amandine with the cream that was set aside, and there you go... Enjoy a wonderful amandine.