Last night I wanted to make amandine for the guests, but I had a great laziness, which was accentuated by the thought that I had to make the sponge, the cream, the glaze, the syrup, wait for it to cool down, assemble them… Nooo, too complicated. I thought then to make a sponge cake. And the next thought was: come on, you can do better than that. So I came up with a kind of hybrid, which is kind of like an amandine without the frosting being too sweet in my opinion. I syruped it a little and it turned out a cakey goodie, not too complicated, but flavorful and suitable for all sweet tastes.
Ingredients
- 6 eggs
- 200 grams of raw sugar
- 100 grams of rice flour
- 50 grams of coconut flour
- 100 grams of coconut butter
- 100 grams of cranberries
- 2 spoons of cocoa
- One spoon of vanilla essence
- A spoonful of rum essence
- A teaspoon of baking powder
- A pinch of salt
For the syrup:
- 100 grams of water
- 50 grams of raw sugar
- 2 spoons of cappuccino
- 1 tablespoon of rum essence
Method of preparation
We separate the eggs, put the yolks in the mixer bowl, put the salt, mix a little, then the sugar and start the mixer at first low speed, then high. Let it mix until the composition becomes a thick cream and doubles in volume. It will take some time. Meanwhile, weigh the other ingredients, mix the flour with the baking powder and beat the egg whites. I beat the egg whites by hand, I have a trauma with some egg whites tortured with the mixer for whole minutes and then resolved with the hand whisk. If you don’t have a bowl mixer, but a manual one, weigh the ingredients before you start whipping the egg yolks. When the egg yolks have become the aforementioned cream, add the melted coconut butter and leave for another 3-4 minutes. Then we put the cocoa, vanilla and rum essences and the flour mixture, spoon by spoon. We put 2 tablespoons of warm water, not lukewarm, but not hot either. Then, spoon by spoon, add about a third of the egg white foam and continue mixing. Now we should have a soft and nice smelling cream in the bowl. We stop the mixer, remove the bowl from the position and add the cranberries and the rest of the egg white foam, which we incorporate with the spoon, gently. We pour the composition into the pan lined with baking paper. The quantities are calculated for my 22 cm square pan. If you have a classic pan, i.e. larger, recalculate the ingredients. Bake in the oven at 170 degrees Celsius until a toothpick comes out clean. It took me 32 minutes. It grows beautifully in the oven, it’s a pleasure to look at. When it’s baked, we remove the pan from the oven and immediately prepare the syrup, that is, we put the ingredients in a kettle on the stove on a low heat, stirring continuously, until we bring it to the boiling point, without letting it boil. Now the sugar should have melted, so pour the hot syrup evenly over the cake. We immediately cover with a towel and let it cool for about an hour. Then we put the pan in the fridge for another hour, and we can easily cut it into cubes.