Amandine (dessert) the layers is a combination of chocolate buttercream mixed with fondant. The setting of the cake is layer, cream, layer, cream, layer, glaze. The glaze is specific to this cake, and it is a combination of fondant with chocolate and rum or rum essence, poured over the cake while still slightly liquid. These cakes have also a traditional decoration on top with a little bit of the cream and a diamond-shaped piece of thin chocolate. 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
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