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
HP Sauce used as a condiment with hot and cold savoury food, and as an ingredient in soups and stews. It is also popular in Canada, the Republic of Ireland, Australia, and New Zealand. The picture on the front of the bottle is a selection of famous London landmarks including Big Ben, the House of Commons and Westminster Bridge. The original recipe for HP Sauce was invented and developed by Frederick Gibson Garton, a grocer from Nottingham. He registered the name H.P. Sauce in 1895. Garton called the sauce HP because he had heard that a restaurant in the Houses of Parliament