Amandină (Romanian Chocolate Rum Cream Cake)
Local name: Prăjitură amandină
In short: Cocoa sponge layered with rum syrup and chocolate cream under a shiny chocolate glaze, the classic Romanian cake cut into small squares. It takes about 1 h 30 min in total and makes 16 servings.
- Prep
- 1 h
- Cook
- 30 min
- Resting
- 3 h
- Total
- 1 h 30 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 250 kcal
Amandină is the chocolate cake of Romanian childhoods, cut into small squares at birthdays and sold in every pastry shop. A cocoa sponge is split, brushed with rum syrup and sandwiched with a rich chocolate cream, then sealed under a shiny chocolate glaze. It looks fancy but is built from simple parts, and each can be made a day ahead. A hot knife gives clean, tidy squares.
Instructions
- Heat the oven to 175°C (350°F) and line a 20 cm (8 in) square pan with baking paper. Whisk the egg whites with the salt to soft peaks, then add half the sugar gradually and whisk to stiff, glossy peaks.
- In another bowl, beat the yolks with the remaining sugar and vanilla for 3 to 4 minutes, until pale and thick. Sift the flour, cocoa and baking powder over the yolks and fold in with a third of the whites, then fold in the rest.
- Pour the batter into the pan and bake for 25 to 28 minutes, until a skewer comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely.
- For the syrup, warm the water and sugar until the sugar dissolves. Cool, then stir in the rum.
- For the cream, whisk the milk, sugar, cornstarch, cocoa and vanilla in a saucepan. Cook over medium heat, whisking, until thick and bubbling, then cook 1 minute more. Cover the surface with plastic wrap and cool completely.
- Beat the butter for 3 minutes until pale. Add the cooled custard a spoonful at a time, beating well, then the rum, until the cream is smooth and fluffy.
- Cut the sponge in half horizontally. Set the bottom half on a board, brush with half the syrup and spread with the cream. Top with the second half, brush with the remaining syrup and chill for 1 hour.
- For the glaze, heat the cream until steaming and pour it over the chocolate. Wait 1 minute, stir smooth, then stir in the butter. Cool for 10 minutes, spread over the cake and chill for 2 hours. Cut into 16 squares with a hot knife.
Tips
- Make sure the custard is fully cool before it meets the butter. If the cream splits, warm the bowl briefly over steaming water while beating.
- Dip the knife in hot water and wipe it between cuts. That melts through the glaze cleanly, so the squares do not crack.
Questions and answers
Can I make amandină without alcohol?
Yes. Use vanilla in the syrup and leave the rum out of the cream. A little orange juice in the syrup also works well.
How long does amandină keep?
Up to 4 days in the fridge, covered. Take it out 15 minutes before serving so the cream softens.
Can I bake the sponge ahead?
Yes. Wrap the cooled sponge tightly and keep it for 2 days at room temperature, or freeze for a month. It is easier to cut when it has rested overnight.
How long does it take to make Amandină (Romanian Chocolate Rum Cream Cake)?
About 1 h 30 min in total: 1 h of preparation and 30 min of cooking.
How many calories are in Amandină (Romanian Chocolate Rum Cream Cake)?
About 250 kcal per serving, with 4 g of protein, 26 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 26 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 21 g |
| Sodium | 90 mg |
Estimated values, calculated from the ingredients.
