Amandina

It is a beautiful day today .I love fall. I love the colors it comes in,its cool mornings and purple evenings with golden accents,and I don't mind rainy fall days . The best days to spend reading next to  cup of hot coffee and a cookie. Speaking of coffee ,I remember the little pastry shop my grandparents used to take us,  Sundays after church. The aroma of coffee and chocolate filled the room and my heart. We would seat at one of those multicolored table (each side of the table/chair, had a different color),and we would order a petit four. The ones I enjoyed the most were the ones named Amandina and Bucuresti. I miss those times, that pastry shop does not exist anymore, and even if it was still there it is way too far to stop by . So thanks to the internet ,I was able to find a recipes on Lisa's cakes blog (changed it just a little bit ) Thank you Lisa!

 E o zi  frumoasa de toamna azi . Imi place toamna. Imi plac culorile cu care natura se imbraca, diminetile racoroase si serile violet cu accente aurii. Ah! si nimic nu se compara cu o zi ploioasa de toamna ! Sa citesti cartea preferata ascultind stropii de ploaie ,si sorbind din cafeaua fierbinte . Si pentru ca veni vb de cafea, imi amintesc cu drag de cofetaria unde mergeam cu bunicii duminica dupa ce ieseam de la biserica. Aroma de cafea si ciocolata umplea incaperea si sufletul meu . Ne asezam la mesele colorate( fiecare latura a mesei si a scaunelor avea o alta culoare) si comandam prajituri. Preferatele mele erau Amandinele si prajiturile Bucuresti . Mi-e dor de acele timpuri , micuta cofetarie s-a inchis,si chiar de ar mai fi si acum ,e mult prea departe sa pot trece pe acolo.Multumita internetului insa am reusit sa gasesc o reteta de Amandina pe Blogul Lisei( am modificat foarte putin siropul).Multumesc Lisa !

Amandine 
For layers :

• 6 eggs,
• a pinch of salt
• 7 tbsp sugar(white)
• 1oz  water,
• 1 oz oil
• 2tbsp cocoa
• 8 tbsp flour sifted ( I use Five Roses Flour)

Pentru Blat:

• 6oua
• un vf cutit sare
• 200 g zahar
• 30 ml apa
• 30 mi ulei
• 2linguri cacao
• 8 linguri faina 

Whip whites with a pinch of salt and sugar until stiff peak forms, and then add water.

Ouale se bat spuma  ,se adauga sarea si  zaharul,apoi apa .

 Beat yolks with oil, then mix with the whites.




 Galbenusurile se freaca putin cu ulei  apoi se amesteca cu albusurile.

Gently fold in flour mixed with cocoa, using a wooden spoon. Pour into a pan (greased and floured)and  bake for 35-40 minutes at 350°. ( You can try with a pick when ready)

 Se incorporeaza usor faina si cacaoa amestecind de jos in sus cu o lingura de lemn.Se coace in cuptorul preincalzit la 180°C pentru 35-40 minute.(Puteti face testul cu scobitoarea ,aceasta trebuie sa  iasa curata cind aluatul e copt)
Cream:

• 3 whole eggs
• 5 tbsp sugar
• 2 tbsp cocoa
• 2 sticks of  Butter

Crema:

• 3 oua intregi
• 5 linguri de zahar
• 2 linguri cacao
• 200 g unt

Place the eggs and sugar on bain marie(water bath), stirring until it thickens, then put one tbsp of cocoa and

Ouale si zaharul se pun pe baia de apa si se amesteca continuu pina se ingroasa putin.


Mix until  homogenized, set aside and allow to cool .

Se pune cacaoa ,se amesteca pina se omogenizeaza apoi se da  deoparte


Beat butter (room  temperature ), until creamy, add the other tbsp of cocoa

 Se bate untul ( scos sin timp din frigider si adut la temperatura camerei) pina devine cremos,si se adauga cealata lingura de cacao

mix well then add the other cream(eggs), that has cooled in the meantime.

se amesteca bine apoi se adauga crema din oua,care intre timp s-a racit putin .

Syrup:

• 13oz (la little less than 2 cups) water
• 4 tbsp sugar (I like to use dark brown sugar for syrup)
• 2 tbsp cocoa
• 2 tbsp  sweetened condesed milk
• 2-3 tbsp Rum extract or 1 oz dark rum (optional)

 Sirop

• 200 mi apa
• 4 linguri zahar(il prefer pe cel brun  la sirop)
• 2linguri cacao
• 2 linguri lapte condensat(optional -daca nu aveti lapte condensat adaugati inca  o lingura de zahar)
• 2-3 linguri esenta Rom sau 30 ml Rom

Place water and sugar, milk and cocoa on the stove, until the sugar melts. When it starts boiling set it aside to cool and add the rum.

 

Puneti toate ingredientele(mai putin romul) intr-o craticioara pe foc pina se topeste zaharul. Cind incepe sa fiarba sa de deoparte ,se lasa putin la racit si se adauga esenta de rom.

Slice the cake in 2 layers,

 

Se taie blatul in doua ,

Moisten one layer with 1/2 of the syrup, pay particular attention to the edges, spread the cream, then place the other cake layer on top and moisten with the remaining syrup and top with glaze
.
 Se insiropeaza primul blat cu jumatate din sirop , puneti crema ,apoi celalat blat. Se insiropeaza si se toarna glazura deasupra.

Glaze

• 7oz semisweet chocolate chopped
• 4oz heavy cream

Glazura :

• 200 g ciocolata semidulce (sau de menaj)
• 120 ml smintina (frisca) lichida

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

 Puneti ciocolata tocata intr-un vas. Incalziti frisca intr-o craticioara ,fara a o lasa sa clocoteasca,si se toarna peste ciocolata si se amesteca bine pina cind toata ciocolata e topita ,si se toarna calda peste prajitura
 

Allow the glaze to cool slightly before pouring over the cake. Start at the center of the cake and work outward. Let the chocolate cool before slicing (be careful if it is too cold it may crack), or you may cut it in squares first and then glaze each square separately. Refrigerate before serving.



 Lasati glazura sa se intareasca putin inainte de a taia . Aveti grija ,daca se raceste prea mult ,glazura poate crapa atuncicind o taiati.  Daca aveti timp si rabdare , puteti taia prajitura  si apoi turnati glazura pe fiecare patrat in parte.  Dati la rece pentru 1-2 ore (sau chiar peste noapte ) inainte de a
servi .






Bon appétit/ Pofta buna!