Amandina

top:

• 7 eggs
• 14 tablespoons sugar
• 3 tablespoons water
• 3 tablespoons oil
• 2 tbsp cocoa
• 8 tablespoons flour
• 300 g butter
• 200g caster sugar
• 3 egg yolks,
• 3-4 tablespoons cocoa
• rum

Syrup:

• 200 ml of water
• 100 g sugar
• 1 cappuccino rum
• rum
• Glaze
• 150 g of milk chocolate
• 100 g butter
• 2 tablespoons of liquid cream

Method of preparation

1. Table top:
   Mix egg whites with sugar, add egg yolks, water, oil, and finally, flour mixed with baking powder and cocoa. Pour the prepared batter into paper lined baking tray and bake in the oven already hot, 20-25 minutes. Allow to cool and cut in half horizontally.
2. Cream:
   Mix the butter with the sugar, then egg yolks, added at a time and mixing after each. Add cocoa and rum. Continue mixing until the sugar is dissolved and becomes frothy cream.
3. Syrup:
   Place the fire water and sugar, add cappuccino powder and rum. Bring to a boil, then let cool.
4. Glaze:
   Chocolate, butter and cream, put on fire and allowed to melt all smooth and composition. Allow to cool.
5. Assemble:
   The countertop is insiropeaza and filled with butter cream. Pour glaze and decorate with whipped cream and fruit optional. Let it cool until it hardens cream and glaze, then cut into square pieces, smaller or larger as desired.