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Amandine

Amandine

Top: separate the yolks from the egg whites, beat the egg whites with the sugar. Mix the yolks with the oil and a pinch of salt. Then add the yolks over the egg whites, put 3-4 tablespoons of burnt sugar syrup (2 tablespoons of burnt sugar, then add water and let the sugar melt), add the cocoa and flour. mixed with baking powder. Mix well and bake for 30 minutes on low heat. After removing the countertop, let it cool and then cut it into 3. Each countertop is syruped very well with the syrup made from a cup of burnt sugar, then put water let the sugar melt and after it cools we put the essence of rom.

Cream: mix the yolks with the sugar until it melts, then put the soft butter at room temperature and mix well until it becomes like a foam, add cocoa and rum. Refrigerate a little.

Glaze: put the sugar with water on the fire until it melts, then add the chocolate, leave it to boil.

Assembly: we put a sheet of countertop, we syrup well, we put the cream, then the countertop again, we syrup, then the cream, and the countertop and the icing :)