Amandine

Sponge Cake:

  • 8 eggs (480 g)

  • 300 g sugar

  • 300 g flour

  • 15 g baking powder

  • 50 g cocoa powder

Instructions:

  1. Beat the eggs with the sugar and a pinch of salt for 25 minutes.

  2. Sift and mix together the flour, cocoa powder, and baking powder.

  3. Gently fold the flour mixture into the beaten eggs using upward folding motions.

  4. Pour the batter into a 37 x 25 cm baking tray lined with parchment paper.

  5. Bake in a preheated oven at 175°C (fan on) for 18 minutes.
    (To check if it’s done, insert a toothpick into the center — it should come out clean.)

  6. Allow the sponge to cool completely.

Buttercream Filling:

  • 400 g soft butter (82% fat)

  • 200 g powdered sugar

  • 3 tablespoons cocoa powder

  • 2 vials of rum essence

Instructions:
Place all ingredients in the bowl of a mixer and mix at high speed for 10 minutes until creamy and fluffy.

Coffee Syrup:

  • 10 g instant coffee (Ness)

  • 100 g sugar

  • 500 ml warm water

Whisk all ingredients together until both the sugar and coffee dissolve completely.

Assembly:

  1. Set aside about 150 g of the buttercream to use for piping decorations.

  2. Cut the sponge into two layers. Soak the bottom layer with half of the coffee syrup and add a bit of rum to taste.

  3. Spread the cream over the bottom layer and smooth it out evenly.

  4. Place the top layer over the cream, then soak it with the remaining syrup and more rum to taste.

  5. Refrigerate for at least 2 hours.

  6. After chilling, cut the cake into portions using a sharp knife warmed in hot water. Wipe the knife after each cut.

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Chocolate Ganache:

  • 500 ml whipping cream (32% fat)

  • 250 g dark chocolate

  • 250 g milk chocolate

Instructions:

  1. Heat the cream until it just starts to boil. Pour it over the finely chopped chocolate.

  2. Let it sit for 5 minutes, then stir well and blend until smooth using a hand blender.

  3. Allow the ganache to cool slightly before pouring it over the cakes.

  4. Once the amandine cakes are glazed, transfer the reserved buttercream into a piping bag fitted with a star tip and pipe a small rosette on top of each cake.

 

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