Double The Fun, Double The Yum
The sweetest of weeks with my Romanian Amandine (think chocolate 3 ways) and Baklava Custard Tarts with a Honey and Orange Syrup PLUS a cupboard ingredient staples smash or trash.
Hey Friends!
I hope you have all had a lovely week etc etc.
Now the niceties are out of the way – can we just talk for a quick minute on this Royal Kate Middleton drama? I am ENGULFED, like full on headfirst in all the conspiracies and for someone who is neither a Royalist nor someone who pays much attention to random hearsay on the internet, I cannot seem to pull myself away from this real life Netflix show we find ourselves in. Now THIS is the subscription service I would happily pay for.
I honestly cannot tell you why I have been gripped, refreshing the cesspit that is twitter (it’ll forever be twitter in my eyes) constantly, waiting for another nugget of info. Do I like who I have become? No. Will I stop? Also, probably, no. I am one badly photoshopped photo away from jumping in my car and heading to Windsor Castle myself to go and solve the mystery once and for all. I am by no means wishing any ill intent upon anyone and truly hope all is well but the thing I am living for is the TikTok sleuths who have rumbled every avenue that attempts to quell rumours.
I am unsure why anyone thinks they can play or fool this generation in any sort of way. This is the generation that went from making horrendously complex dance routines in lockdown to using everyday objects in the house to help contour their makeup to SOLVING ACTUAL MURDERS. I kid you not - murder cases, missing people, cheating people, robberies, long lost family members, the lot. You say one thing on any platform, and you will be tried against the court of Tiktok for your innocent misdemeanors.
Has this happened to me? Yes. A number of times which is why I live in a constant space of fear and f*ck it when it comes to sharing on socials because they will get you. They will find you. I remember when I first started ‘Around the World’ and about two eps in, I got accused of being xenophobic (bearing in mind my parents are both from different countries), being racist to ALL ASIANS (an odd one to swallow as I am myself, in fact, Asian), privileged (I’ll accept that but after having zero money in my bank account 6 years ago this doesn’t feel as insulty as I think they were intending), rude (you are NOT allowed an opinion online whatsoever – do not even think about it) and a terrible baker…which is only partly true (I am a baker but I am not terrible…all the time).
Please enjoy a screenshot of several comments from another video which unknowingly put me on the chopping block once again. These comments, can I say, have been moderated for everyone’s eyes and ears.
It was the ‘yah ok chips and fish’ which finished me. If running the risk of offending an entire country wasn’t bad, then there was the whole bake-off debacle which I endured for weeks on end. Did you know I got to the final of bake off because I slept with Paul Hollywood??? Yeah, that was news to me too. Even better was the one where I had paid my way to get onto the show. That rumour is narrowly beaten by the one where a newspaper outlet calculated my screen time and compared it to someone who left weeks before me. Somehow SOMEHOW I had more airtime than them and the whole thing was a set up by Channel 4. The maths wasn’t mathing for them on that one but irrespective of the source, we all subtly love a drama. Is it escapism of our own lives? Does it make us feel a little better and dare I say it, more grateful for the normality we live in??
Either way, when I say it’s a fun time over here, I truly mean it. I post out of enjoyment, share for the love of food, type out my internal monologue without second guessing any of it (I mean why have I spoken about kate middleton in my newsletter?? I had ZERO intention of talking about that) and squeal in delight whenever I get messages from you about bakes you have made.
Thanks for joining me each week – I promise NEXT WEEK IS GONNA BE A GOODIE and there will be ACTUAL news to talk about, just not hashtag where is kate (but seriously, where is she?????).
We have two delicious morsels up on the menu this week – both of which are great baking projects for the weekend. One I will warn you is slightly more labour intensive than the other but the end result was so worth my stress (I made one element three times), sweat (a part of the method was a real gym workout) and tears (staring at the bin and seeing two failed sponges will really make you contemplate your worth).
First up, I am SUPER pleased to say we are finally back with another ‘Around the World’. This time we are in Romania, trying to nail an Amandina Cake aka Chocolate Layer Cake aka the cake that broke me. And when I say broke me, I am being mildly dramatic but the sponge did make me question my ability so ignored everything the recipes on google told me and did it my way (the best way, duh).
-
My take on this traditional Romanian take uses a chocolate chiffon sponge (a great one to keep in your back pocket because it is the LIGHTEST and softest sponge in town and makes for a great swiss roll or fresh cream cake base) and drenched in a rum and coffee syrup, smothered in a chocolate buttercream and topped with chocolate fondant icing. These very much remind me of the little French Fancies you get in the supermarkets…just way fancier and more delicious.
The main bake this week is a combination of two things I adore – baklava and custard tarts. I wish I had a more whimsical or enticing name for this bake but they simply are just…Baklava Custard Tarts. I really wanted to make some Pastel de Nata’s without the fuss of making the pastry from scratch so we are ditching the Puff and switching it for Filo for a crispier, crunchier base which has been soaked in a sweet honey and orange syrup and layered between a medjool date, apricot and chocolate paste.
-
It manages to strike that happy balance on all levels – sweet but not sickly, bitter without being burnt, tart without making the backs of your cheeks grimace, sticky but won’t take a tooth out and crisp without shattering to smithereens when you bite into it. You can of course just completely ignore the baklava base and use puff pastry instead for something a little more classic.
All I can say about this cake is – wow. Wow in every way. Wow, she is a LOT of effort. Wow, it was hard trying to find a good recipe online. Wow, it took me a few attempts. And lastly, WOWOW does it taste good. I have so been looking forward to trying this cake as soon as I saw it on the list. A speedy google showed me this was going to be everything my dreams are made of (excusing the occasional nightmare I found myself in with it).
An Amandina is a Romanian chocolate layered cake made up of a super soft chocolate sponge soaked in a rum syrup, sandwiching a chocolate buttercream, topped with chocolate fondant icing, and finished with some piped chocolate decoration. Chocolate 3 ways you say?? Sign me up.
I’m not going to lie to you, my first two attempts at the sponge were shocking. Like straight in the bin sort of bad. Maybe it was my baking, maybe it was a bad recipe but either way it left me spiralling into thinking I could no longer bake which is why it took me a teeny tiny bit longer to work my way through it. In the end, I opted for my own recipe for the chocolate sponge to save any additional headache/continued spiralling and thank goodness because that lighter than air, chiffon based sponge is so soft and bouncy, it makes for the perfect base soaking up all that rummy goodness. Plus, we all know when something is that light, it just leaves room for so much more.
Is this one for the faint hearted? At the start and middle, I would have said no but now I’ve failed at it twice and got there 3rd time lucky, I feel like a pro so the below *should* see you through without any tears AS LONG AS YOU ALWAYS LISTEN TO RUBES.
Recipe Makes: 2 x 20 by 30 cm / 8 by 12 inch baking trays
Recipe Serves: 24 individual squares (but these are TINY)
Y O U – W I L L – N E E D -
Sponge
4 Large Eggs
40 g Plain/AP Flour, sifted
10 g Cocoa Powder, sifted
40 ml Vegetable Oil
40 ml Full Fat Milk
1 tsp Vanilla Bean Paste
2/3 tsp White Wine Vinegar
60 g Caster Sugar
Bake 170c for 15 mins
Syrup
125 ml Water
15 ml Rum
20 g Honey
1 tsp Instant Coffee
Chocolate Cream
3 Large Eggs, yolks only
150 g Caster Sugar
15 g Cocoa Powder, sifted
50 ml Whole Milk
200 g Unsalted Butter, diced
Chocolate Fondant
140 ml Water
250 g Caster Sugar
40 g Runny Honey/Golden Syrup
10 g Cocoa Powder
½ tsp Vanilla Bean Paste
50 g Icing Sugar, sifted
Decoration
75 ml Double/Heavy Cream
75 g Dark Chocolate, chunks
M E T H O D –
For the sponge, crack open the eggs and separate the yolks and whites in two separate large bowls.
Add the plain flour, cocoa powder and vegetable oil into a small bowl and use a balloon whisk to mix until smooth.
Transfer this mix into the bowl with the egg yolks, alongside the milk and vanilla bean paste. Mix until smooth and leave to one side.
Preheat your oven to 170°C/340°F/Gas Mark 3 and LIGHTLY grease and line 2 x 20 by 30 cm / 8 by 12 inch baking tins (you want sides to be neatly lined).
Add the white wine vinegar and a third of the caster sugar to the egg white bowl.
Whisk them on a low to medium speed until the white begin to foam up. Pour in a 2nd third of sugar to the bowl and whisk again until the whites are no longer foamy or bubbly.
Add the last third of the sugar to the whites and continue whisking until you reach medium peaks.
Transfer a third of the whisked whites into the egg yolk mix and fold in until thoroughly combined. Give this a good mix to help loosen the batter.
Gently fold in the loosened egg yolk mix to the whites until everything has been added and no visible white streaks remain.
Carefully divide and pour the batter into your 2 lined baking tins and use an offset palette knife or back of a spoon to level out.
Pop into the oven and bake for 22 to 24 minutes. Remove the tray from the oven and allow the sponge to chill in the tin for a few minutes before turning out onto a cooling rack and removing the baking paper.
Allow the sponge to cool for a further 10 minutes before covering in clingfilm/saran wrap and leaving to cool completely.
Whilst the sponges are baking/cooling, make the syrup by adding all the ingredients to a pan and place over a medium heat. Bring to a near boil before removing from the heat and allowing to cool.
Make the chocolate cream filling by adding the egg yolks and sugar to a mixer bowl. Use the paddle attachment to mix on a high speed for 4 minutes until the yolks are light in colour and doubled in volume.
Add the cocoa powder to the yolks and mix until combined.
Pop the milk into the microwave for 30 seconds to heat before gently pouring it into the yolks with the mixer on low speed.
Once all the milk has been added, mix again on high. Transfer everything to a saucepan and place over a low heat. Stir continuously until the mix has thickened.
Remove from the heat and add the butter. Stir well until melted and then use a balloon whisk to vigorously whisk to avoid the mix splitting. Transfer to a shallow tray and cover with some clingfilm and leaving to completely cool (I left mine overnight).
Once set, use an electric hand whisk or transfer contents to a mixer bowl and use the whisk attachment to whip the cream until lighter in colour and thickened to a firm but spreadable consistency. Leave to one side.
To construct, place one of the sponges onto a serving board/chopping board. Use a pastry brush to liberally brush over the cooled coffee rum soak.
Transfer all the chocolate cream on top of the sponge and use an offset palette knife to smooth for an even layer.
Brush the remaining soak over the second sponge before placing on top of the chocolate cream (syrup side down). Pop in the fridge to set.
Use a hot knife to evenly divide the sponge (I went for 6 on the long edge and 4 on the short for small bite size pieces).
Pop back in the fridge whilst you make the chocolate fondant. Add the water and sugar to a saucepan and place over a high heat. Bring to the boil before reducing the heat and allowing it to simmer for 15 minutes.
Remove from the heat and stir in the honey/golden syrup.
Place the saucepan into a bowl of ice cold water and stir until thickened – fyi, this takes a long time and is a gym workout so be ready for a sweat.
Once considerably thick (honey sort of consistency), add in the cocoa powder and icing sugar and mix until smooth and glossy.
Transfer to a piping bag. Grab the sliced cake and place onto a cooling rack, spaced apart. Pipe a good amount of chocolate fondant (or you could spoon it on) on top of each square – fyi I counted to 12 for each one when piping for even distribution (I have problems, I know).
Pop back into the fridge to set. Whilst that is setting, make the whipped chocolate ganache for the decoration (optional but does look pretty). Add the cream to a pan and place over a gentle heat. Bring that to a near boil (look for the steam coming off it) before taking off the heat and adding the dark chocolate. Leave to sit for a minute or two before mixing until smooth.
Leave the ganache to cool before using an electric hand whisk to whip. This will gradually become lighter in colour and texture, as well as thickening the ganache making it perfect pipeable consistency. As soon as the mix holds a medium peak, stop mixing.
Transfer to a piping bag with a nozzle fitted (I used Wilton 131) and pipe a rosette on top of each square to finish.
Moving onto the main bake of the week – my Baklava Custard Tarts. Are these ripping off those sumptuously delicious Portuguese tarts? Absolutely. I have zero shame in admitting that is my game, but I wanted to take the best of those incredibly moreish pastries and combine it with the sweet, nutty, fruity goodness of Baklava. This is also where I now admit that the outcome is definitely a by-product of my classic indecisiveness. I saw Pastel de Nata’s flood my explore page on Instagram last week (not because they are viral but more so because I was craving them and wanted to find the best in London) and went into a bit of a mad spiral on how I could take the classic to another level. To a Rubes’ level.
Some may argue that the tarts are so good that they don’t need any added zhushj (never know how to spell this word) but to that I say shhh (nicely). I am forever giving you all recipes which are nothing short of monumental – I know that, you know that, we all know that and this week was a classic example of me trying to throw everything at something simple.
It started off simple: I had the brainwave of ditching the puff pastry in favour of filo instead. Brilliant. Great move Rubes. Simplifying the simple. I wanted to make the tart lighter (so I could eat more, duh) and quicker (so I could eat them faster, duh). But then when it got to the filo, I thought – ah ha! How about adding layers of flavour between each sheet of filo. Ya know, baklava style. And there we have it my friends. The moment we went from simple to simpler to mildly complicated. You can of course totally ignore me and ignore the layers of flavour we are introducing to the pastry, but I IMPLORE you to give and the tarts a chance.
The crisp filo sheets are layered with chocolatey, nutty, fruity goodness and are drowning in a rich, sweet honey and zesty orange syrup, before being filled with a vanilla custard and baked till just set for that wibbly wobbly middle. This recipe is a great one to raid your cupboards over and shove anything you have spare going into it. I opted for Medjool Dates and Apricots, which I am pretty sure I have had since the beginning of time, but you can go for any additions that tickle your pickle.
Look at them. Showoffs.
And the crunch! Ohhhh lordy, the crunch.
They are the perfect weekend baking project, which I promise won’t dominate your entire weekend. Deliciously moreish, jam packed full of flavour and insanely addictive to make and eat. These tarts are going to be on heavy rotation from here on out and future Rubes is quite honestly thrilled about it (also hello perfect easter baking inspo??).
Recipe Makes: 12 Custard Tarts
Recipe Serves: 12…or 6….or 3
Keep reading with a 7-day free trial
Subscribe to The Last Bite to keep reading this post and get 7 days of free access to the full post archives.