👩🍳 Instructions:
- Bake the sponge:
- Preheat oven to 350°F (175°C). Line a rectangular cake pan with parchment.
- Beat egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat yolks with sugar until pale and fluffy.
- Sift in cocoa powder, flour, baking powder, and fold in almonds.
- Gently fold in egg whites.
- Pour into pan and bake for 25–30 min. Let cool and slice into 2–3 layers.
- Make the syrup:
- In a small saucepan, combine water and sugar. Bring to a boil until sugar dissolves. Remove from heat and stir in rum/vanilla. Cool before using.
- Make the cream:
- Beat butter with powdered sugar and cocoa powder until smooth. Add milk/coffee to reach creamy texture.
- Assemble the cake:
- Brush cake layers with syrup generously.
- Spread chocolate cream between layers and on top. Chill for 30 min.
- Make the glaze:
- Melt chocolate with butter until smooth. Pour over cake and spread quickly.
- Chill and slice:
- Refrigerate for 1–2 hours before cutting into squares or diamonds. Serve with coffee or tea 🍵
💬 Caption Idea (no hashtags):
This Hungarian Amandina is next-level rich and elegant — soft chocolate-almond cake soaked in syrup, layered with cocoa cream, and finished with glossy chocolate glaze. Every bite is like a cozy European café moment! 🇭🇺🍫✨
Let me know if you want to do a mini Amandina version in cupcake form too, Ashley — they’re so cute and just as fancy! 😍