Amandine (dessert) Amandine (dessert) Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream. Almond cream is sometimes used. As most Romanian cakes, they can be cut and served in 1-serving miniature cakes or as a big cake. They are among the most traditional "sweetshop" cakes in Romania. The original recipe has layers made out of a fine caramel syrup, flour, cocoa and egg-based dough with a dash of rum or rum essence. The layers are heavy with syrup that also has a dash of caramel and a dash of rum or rum essence. The cream between
The Cookery Book of Lady Clark of Tillypronie 1848 revolution there), moving to Brussels in 1852 and Turin from 1852 to 1855; he married Charlotte in 1851. Living in Europe gave Lady Clark a detailed insight into Italian and French cooking – there are five recipes for Tartare sauce; and she was well informed about Anglo-Indian cookery, with dishes such as "Rabbit Pish-pash". Her approach was to ask her hostess or the cook how any interesting or unusual dish was made, and then to try out the recipe back at Tillypronie to ensure that it worked. After Lady Clark's death in 1897, her widower invited Catherine Frances Frere