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Classic Romanian Amandine Pastry with Rum Syrup and Chocolate Fondant
The legendary staple of Romanian confectioneries: moist cocoa sponge drenched in caramelized rum syrup, layered with luscious cocoa buttercream and draped in glossy chocolate fondant.
Prep
35 min
Cook
30 min
Total
65 min
Oven
175Ā°C (155Ā°C vent.)
Ingredients
servings
8
- Fresh eggs, separated4 pc
- All-purpose wheat flour, sifted120 g
- Dutch processed dark cocoa powder40 g
- Granulated sugar250 g
- Unsalted high-fat butter, softened200 g
- Dark chocolate for fondant glaze150 g
- Rich rum extract3 tbsp
Preparation Steps
1
Whip egg whites with 100g sugar to stiff peaks, fold in yolks, then flour sifted with 20g cocoa. Bake in a parchment-lined pan at 175Ā°C (350Ā°F) for 22-25 mins. Cool and slice horizontally into two layers.
25 min timer
2
Caramelize 2 tbsp sugar to amber, deglaze with 300 ml water, dissolve remaining sugar and let cool before adding rum extract. Beat softened butter with remaining cocoa and powdered sugar for rich filling.
10 min timer
3
Soak bottom sponge layer generously with rum syrup, spread cocoa buttercream evenly, and top with second soaked layer. Chill, portion into neat rectangles, and glaze tops with warm chocolate rum fondant.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
6g
Carbohydrates
58g
Fat
18g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Patrimoniul Culinar TradiČional RomĆ¢nesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
