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
French sauce spoon resorting to tipping the plate; the notch in the bowl is variously claimed to allow oil or fat to drain away from the sauce, or to be a reference to the notch in a fish knife. Originally invented in France at the restaurant Lasserre in 1950 (chef René Lasserre) as the "cuillère à sauce individuelle" (individual sauce spoon) and originally found mainly in France, French sauce spoons are increasingly popular in high-end restaurants elsewhere. French sauce spoon A French sauce spoon or saucier spoon is a spoon that is typically the size and shape of a dessert spoon, but with