Amandine is a Romanian brown cake filled with chocolate with caramel and fondant cream. Almond cream is sometimes used. Because most Romanian pastries, they can be cut and served in a miniature 1-portion cake or as a large cake. They are one of the most traditional "sweetshop" cakes in Romania. The original recipe has a layer made of fine caramelized syrup, flour, chocolate and egg-based dough with little rum or rum essence. The coating is heavy with syrup that also has a little caramel and a little rum or rum essence. The cream between layers is a combination of cocoa butter mixed with fondant. The cake arrangement is a layer, cream, coating, cream, coating, glaze. The glaze is special for this cake, and it is a combination of fondant with chocolate and rum or rum essence, poured over the cake while still a little liquid. These pastries also have a traditional decoration on it with a little cream and a piece of thin diamond-shaped chocolate.
Video Amandine (dessert)
References
Source of the article : Wikipedia
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