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Amandina cake

Amandina cake


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For the countertop, beat the egg whites well with the sugar. Add the yolks, one by one. Gradually add the oil and finally the flour mixed with baking powder and cocoa. The composition is put in a cake form greased with butter and lined with baking paper (otherwise we put flour). Bake at 180 degrees for 30-40 minutes. Test with a toothpick before removing it from the oven. Leave to cool.



For the syrup
, we put in a saucepan the water with the sugar and the lemon slices. Bring to the boil and simmer for 5 minutes. After cooling, add rum essence.

For the cream, rub the butter well with the sugar, add the melted and cooled chocolate (be careful, if you put it hot, cut the butter), and at the end add the whipped cream and mix well until smooth.

For the icing, melt the chocolate, and when it cools, mix it with whipped cream.

Cut the worktop in half. Syrup the base of the cake, put the cream, cover with the other top that is syrupy. Dress in the glaze and decorate as you like.

Good appetite!


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