Amandina… “cu crusta lucioasa” (also in English)

1-amandina (68)

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Mmmmm, a fost prajitura mea preferata, dintre prajiturile de cofetarie. “Inainte”, se intelege. Cu tot cu crema ei de unt si siropul mustind in blat. Dar era musai sa aiba “crusta lucioasa” adica o glazura, un fondant ceva, lucios si casant (pentru ca mai existau niste imitatii de amandine cu un fel de ciocolata topita pe deasupra, pe care le detestam – un fel de “Cola Light vs Cola Zero in vremurile moderne”… prietenii stiu de ce🙂.

Azi numai gandul la crema de unt imi inclesteaza dintii. Blatul super insiropat insa pare sa fi ramas pe veci un castigator pentru bolta-mi palatina (am redescoperit dealtfel un alt desert al cofetariei comuniste, super insiropat: savarinele – cele facute de mine, bineinteles). In ciuda controversei, acum 2 seri am facut amandine. Pentru tatal meu, care le adora. Si care, culmea, e nascut pe 23 august🙂.

Reteta am luat-o de aici – un site plin de idei super inspirate. Am facut cateva modificari la ingrediente, unele intentionate (am inlocuit margarina cu unt), altele de nevoie (ca nu aveam prin casa de toate). Am adaptat putin tehnica (la blat). Am “trisat” cu glazura de la plic, la fel ca in reteta.

Cand am gustat prima prajitura, am crezut ca lesin de dulce ce mi s-a parut. Exact cum imi aminteam🙂. A doua zi, dupa o noapte la frigider, nu mi-a mai parut atat de dulce – trecuse socul🙂. Si nici crema nu a fost gretoasa, cum m-as fi asteptat. De fapt, jumatatea de  tava care ne-a revenit nu a rezistat in frigider mai mult de o zi – iar primul fan are 6 ani, deci e pe bune, dincolo de nostalgii de copilarie comunista.

Ingrediente blat:

6 oua

200g zahar,

30 ml apa

30 ml ulei

20g cacao

8 linguri de faina

Ingrediente sirop

400 ml apa

200 g zahar

2 plicuri de nescafe 3 in1 (reteta cerea capuccino, dar nu aveam)

Ingrediente crema

250g unt moale

150 g zahar pudra

3 galbenusuri

3 linguri de cacao (cred ca de fapt am pus 4).

  Glazura – de la doctoru’ Oetker

1. Pentru blat, se separa albusurile de galbenusuri. Se bat albusurile pana cand formeaza varfuri moi, apoi se adauga zaharul putin cate putin, pana bezeaua devine lucioasa si formeaza varfuri tari, iar zaharul e complet topit.

2. Din acest moment aruncam mixerul cat colo, si continuam cu multa grija sa nu dezumflam albusurile. Se amesteca galbenusurile cu apa si uleiul si se adauga peste albusuri, amestecand usor cu o paleta, numai de jos in sus.

3. Se amesteca faina cu cacao, si se cern impreuna. Se adauga la amestecul anterior si se inglobeaza usor, cu o paleta. rezulta un aluat pufos si foarte putin curgator.

4. Am tapetat un vas de 30 cm/ 20 cm cu hartie de copt (amandinele au iesit cam inalte pentru gustul meu, cred ca 30/25 sau chiar 30/30 ar fi fost mai bine pentru mine). Am copt blatul la cuptor, 35 de minute, primele 30 la 175 de grade C, ultimele 5 la 190 de grade. Am facut testul scobitorii (o scobitoare introdusa in mijloc iese curata).

5. Am lasat blatul la racit si am purces la sirop. Siropul este esential la amandine, cred ca este chiar secretul succesului. Dar e simplu de facut. Pur si simplu am amestecat apa cu zaharul si le-am tinut pe foc pana cand zaharul s-a topit si apoi am adaugat nescafe-ul si am fiert 2-3 minute.

6. Am lasat apoi siropul la racit si am facut crema. La fel de simplu: am amestecat untul (moale) cu zaharul, apoi am mixat impreuna cu ele si galbenusurile si lingurile de cacao.

7. Montarea: am taiat blatul in doua, transversal. Am pus prima jumatate inapoi in vasul in care l-am copt, si am insiropat bine cu 1/2 din sirop. Deasupra am pus crema, a doua jumatate de blat (intepat cu o scobitoare) si restul de sirop.

8. Am pus prajitura la rece appx. 1 ora inainte de a o taia in 15 bucati (mi-ar fi placut sa le tai mai mici, daca n-ar fi fost atat de inalte).

9. Am preparat glazura de caramel conform indicatiilor de pe plic. Am folosit 2 plicuri de glazura de caramel pentru a le acoperi, si 1 plic de glazura de ciocolata pentru o mica decoratiune.

Et voila! Atentie, prajitura se tine la frigider pana cand se devoreaza complet.

Si vanatoarea ultimei prajituri:

Amandina -“with a shiny glaze” (in English)

Mmmmm, it was my favorite cake, out of those in the cake-shops, “before” aka in communism. With all its buttercream and syrup-soaked crust. But the shiny top was “a must have” – that is, a glaze that was shiny and brittle (because there were some imitations of amandine with a sort of melted chocolate on top; I hated those – a competition kind of “Coke Light vs Coke Zero” in modern times … my friends would know what I mean by that🙂.

Today, only the thought of the buttercream makes me nauseous. However, the soaked crust seems to have remained forever a winner for my palate (also I have rediscovered another confectionery of communist memories, soaked in syrup: savarins – those made by myself, of course). Despite the controversy, two nights ago I made amandine. For my father, who loves them. And who, ironically, is born on 23rd august🙂.

I got the recipe here – a site full of great ideas. I’ve made some changes to the ingredients, some intentional (I substituted the margarine by using butter), others due to unavailability of the original ones. I adapted a little the technique. I “cheated” on the icing by usinge ready-made.

When I first tasted the cake, I thought I would faint from sweetness. Just as I remembered this cake🙂. The next day, after a night in the fridge, it did not feel that sweet – the shock had passed🙂. Nor the cream was as sweet as I expected. In fact, our half of the cake did not last more than a day in our fridge – and the first fan is 6 years old, so it’s really beyond childhood nostalgia for communism.

Ingredients for cake:

6 eggs

200g caster sugar

30 ml water

30 ml sunflower oil

20g cocoa

8 tablespoons of flour

Syrup ingredients

400 ml water

200 g sugar

2 sachets of Nescafe 3 in1 (instead of  cappuccino)

Ingredients for cream filling:

250g soft butter

150 g powdered sugar

3 egg yolks

3 tablespoons cocoa (I think I actually had 4).

Icing – from Dr ‘Oetker

1. For the cake, separate the egg yolks. Beat the egg whites until soft peaks form, then add sugar little by little, until meringue is glossy and forms strong peaks and the sugar is completely melted.

2. From this moment on give up the mixer and continue with great care, not to deflate the whites. Mix yolks with water and oil and add over whites, stirring gently, from bottom to surface.

3. Mix flour, cocoa, and sieve together. Add to the above mixture and mix gently. It will result in a fluffy batter.

4. I covered a  30 cm / 20 cm tray with baking paper (amandina came out pretty tall for my taste, I think 30/25 or 30/30 would have workedbetter for me). I baked the cake in the oven for 35 minutes, the first 30 min at 175 degrees C, the last 5min at 190 degrees. I did thetoothpick test (a toothpick inserted in the middle comes out clean).

5. I left the cake to cool and started working on the syrup. Syrup is crucial for amandine, I think it is really the secret of success. But it’s easy to do. I simply mixed sugar with water and I kept the heat on until the sugar has dissolved. Then I added the nescafe boiled the syrup for 2-3 minutes.

6. I then left syrup to cool and made the cream filling. Simple, too: I mixed the butter (soft) with the sugar, then added the egg yolks and cocoa.

7. Putting the cake together: I cut cake in half, crosswise: 2 layers. I put the first layer back in the tray where it was baked.  I poured over half the syrup. I spread then the cream on the first layer, and covered it with the second layer (pricked with a toothpick) and the remaining syrup on top.

8. I put the cake appx. 1 hour in the fridge before cutting it into 15 pieces (I would have liked to cut them smaller, if the cake were not so high).

9. I prepared the caramel frosting as directed on the package. I used 2 sachets of caramel frosting to cover the mini-cakes and 1 sachet of chocolate icing for a little decoration.

Et voila! Attention: the cake needs to be  kept in a refrigerator until completely devoured.

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