Baking · Cake · Desserts · Europe · Nation Cake Challenge

Romania: Amandine Gateaux

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Whilst being a popular Romanian cake, this dessert seems to me to have a very French air to it, namely the size and style of the cake. Whilst it appears to be a very popular cake within the country, I can’t find any information about how it developed and why it has become so popular – if anyone does have any information please let me know! To add to the confusion, there is also a french Gateau Amandine which includes almonds and apricots. For the moment then, the cake will have to remain a mystery. However, like many mysterious characters, this cake is intriguing and addictive, drawing you back in for more. A very soft cake, soaked with a coffee-flavoured syrup and filled with a chocolate-cream filling. Topped with a chocolate glaze, this is a chocoholics dream, and simply quite delicious.


Amandine Gateaux


Sponge Cake:

  • 260g aster sugar
  • 8 eggs
  • 40ml water
  • 50ml oil
  • 30g cocoa
  • 150g all-purpose flour

Chocolate filling:

  • 4 eggs
  • 200g caster sugar
  • 330g unsalted butter , at room temperature
  • 2.5 tbsp cocoa powder

Coffee Syrup:

  • 400ml water
  • 200g sugar
  • 2 tsbp instant coffee

Chocolate Glaze

  • 250g dark chocolate
  • 150ml whipping cream


Preheat the oven to 180°C/350°F/Gas mark 4, and grease and line a 13x9in baking tin.

Beat the egg whites and water until they form stiff peaks. Mix in the sugar until it dissolves. In a different bowl, mix together the egg yolks and oil, before folding in the egg whites. Combine the flour and cocoa powder and fold gently into the mixture. until just combined. Bake for about 30 minutes until brown and an inserted skewer comes out clean. Remove from the oven and leave to cool.

To make the filling, beat the eggs and sugar over a bain-marie until thick and creamy – lifting the whisk out should result in a ribbon trail being left on the surface. Add half the cocoa powder and mix thoroughly. Remove from the heat and chill. Cream the butter and remaining cocoa powder before combining with the chilled egg mixture. Set aside and allow to cool completely.

For the syrup, combine the water and sugar over a medium heat until the sugar is dissolved. Add the coffee powder and bring to a boil, stirring constantly to allow the granules to dissolve. Remove the mixture from the heat and allow to cool.

To assemble the cake, cut the cooled cake in half horizontally before moistening each part with the coffee syrup. Cover the bottom later of cake with the cocoa filling and place the second layer on top.

Melt the chocolate glaze by heating the chocolate and cream gently until smooth. Set aside for two minutes to allow it to cool slightly before pouring onto the cakes, spreading over the top and sides of the cake. Decorate with chocolate toppings and serve with whipped cream if preferred.

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