Almond Cake Cannoli Trifle Food

ALMOND AND CHOCOLATE WHIPPED CREAM TRIFLE

Steps:

• Line an 8 to 9-inch square or round glass dish or bowl with ladyfingers. Douse with half of the liqueur, spray with a layer of whipped cream. Sprinkle with chocolate pieces and slivered almonds. Repeat this layering another time. After the second layering, spray a healthy shot of whipped cream on top. Dust with cocoa powder, garnish with raspberries and serve or chill until ready to serve.

MARVELOUS CANNOLI CAKE

Steps:

• Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix)., Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting., Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.

ALMOND SHERRY CHRISTMAS TRIFLE

Steps:

• Make cake layers:
• Preheat oven to 350°F with racks in upper and lower thirds. Butter sheet pans, then line bottoms with parchment paper and butter parchment. Dust with flour, knocking out excess.
• Break up almond paste with your fingers into a food processor. Pulse until coarsely ground, then add 1/4 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt and process until very finely ground.
• Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
• Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium speed until they hold soft peaks. With mixer at low speed, add remaining 1/2 cup sugar in a slow stream. Beat at medium-high speed until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Fold in remaining 3/4 cup flour.
• Divide batter between pans, spreading evenly, and rap pans against counter a couple of times to release any air bubbles. Bake cakes, switching position halfway through, until pale golden and springy to the touch, 16 to 18 minutes. Cool in pans until warm. Invert onto racks lined with parchment. Carefully peel off parchment from tops and cool completely.
• While cake layers cool, pulse preserves in cleaned food processor until smooth.
• Assemble trifle:
• Trim 1/2 inch from edges of 1 cake layer with a serrated knife to make a 14-by 9-inch rectangle, reserving trimmings; with short end nearest you, halve cake lengthwise. Brush top with some of syrup, then spread 1/4 cup preserves over each piece, leaving a 1-inch border all around. Beginning with a short end, roll up each piece tightly to form a log. Repeat with remaining cake layer. (You will have 4 logs total.)
• Spoon 1 cup custard into bottom of trifle dish.
• Cut 1 log into 5 rounds with serrated knife, then halve each round. Brush generously with syrup all over. Stand half-moons, curved sides up, around edge of trifle dish (at bottom), arranging them snugly and pressing against side to help them adhere. Tear reserved trimmings into pieces, then dip in syrup and arrange over custard in center of dish.
• Cut and brush remaining logs in same manner, arranging slices, curved sides down, against side of trifle dish above first layer (there may be some left over).
• Add remaining custard. Brush any remaining cake slices with syrup and arrange in center over custard.
• Chill trifle, covered, at least 8 hours.
• Make praline almonds:
• Have ready an unoiled sheet of parchment paper or lightly oiled foil.
• Heat almonds in a dry small heavy skillet over medium heat, stirring frequently, until almonds are hot but not colored. Add confectioners sugar and cook, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, 2 to 3 minutes (not all sugar on almonds will melt completely). Immediately transfer to parchment, spreading in 1 layer. Cool completely.
• Make topping just before serving:
• Beat cream with Sherry and sugar until it just holds soft peaks. Spoon over top of trifle and sprinkle with praline almonds.

FRUITY ANGEL FOOD CAKE TRIFLE

Steps:

• In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
• Split cake horizontally into thirds.
• Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring).
• Top with a third of the pudding, third of the whipped topping and a third of the fruit.
• Repeat layers two times.
• Cover and chill for at least 3 hours before serving.

ALMOND CAKE CANNOLI TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
• Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
• Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

CANNOLI WITH TANGERINE-ALMOND FILLING

Steps:

• For the shells: Combine the flour, cinnamon, sugar, and salt in a bowl. Work in the lard and slowly add the marsala. Knead together with fingers until the dough comes together. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form the dough into a disk and wrap tightly in plastic wrap. Let stand at room temperature 1 hour.
• Set the smooth rollers of a pasta maker at the widest setting. Unwrap the dough and cut in half. Lightly flour 1 half (keep the remaining half covered with plastic wrap). Flatten the floured dough into an oval and feed through the rollers. Turn the dial down 2 notches and feed the dough through the rollers again. Fold the dough back to its original oval shape and repeat the process of putting the dough through the pasta rollers. Continue to feed the dough through the rollers, making the space between the rollers narrower by 2 notches each time, until the dough reaches a thickness of roughly 1/8 inch.
• Line a baking sheet with plastic wrap. Transfer the rolled dough to a lightly floured surface and cut out 4 or 5 rounds with a floured 4-inch round cutter. Transfer the rounds to a baking sheet and keep covered with more plastic wrap. Roll out the remaining dough and cut rounds in the same manner. Gather the scraps and let stand 10 minutes. Roll out the scraps and cut in the same manner.
• Heat several inches of oil in a large Dutch oven until it registers 350 degrees F. Lightly spray the cannoli tubes with nonstick spray.
• Brush the bottom edge of 1 dough round with the egg white. Wrap the dough around a tube, overlapping the ends (egg white edge should go on top), and then press the edges together to seal. Make 5 more shells in the same manner (keep remaining rounds covered with plastic).
• Fry the dough on the tubes one at a time, turning with metal tongs, until it is one shade darker, about 45 seconds. Wearing oven mitts, clamp the end of the hot tubes with tongs, 1 at a time, and, holding the tube vertically, allow the shell to slide off the tube onto paper towels, gently shaking the tube and wiggling the shell as needed to loosen. (If you allow the shell to cool it will stick to the tube and shatter when you try to remove it.) Transfer the shells to paper towels to drain and cool the tubes before reusing. Wrap the remaining dough around the tubes and fry in the same manner.
• For the filling: Combine the heavy cream and tangerine zest in a small saucepan and bring to a simmer over low heat.
• Combine the sugar and tangerine juice in a medium saucepan and cook until deep amber colored. Slowly whisk in the cream mixture and cook until smooth. Transfer to a bowl and let cool and thicken slightly.
• Combine the drained ricotta and cream cheese in the bowl of a mixer, add a few tablespoons of confectioners' sugar to sweeten, and beat until light and fluffy. Fold in the tangerine caramel sauce.
• Fill a pastry bag fitted with a star tip and fill the cannoli shells. Dip the ends in the almonds and chocolate and dust with confectioners' sugar.

ALMOND SPONGE CAKE FOR STONE-FRUIT TRIFLE WITH LEMON MOUSSE

Steps:

• Preheat oven to 400 degrees. Arrange almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Transfer sheet to a wire rack, and let cool.
• Reduce oven temperature to 350 degrees. Pulse almonds in a food processor until coarsely ground. Add flour and 1/2 teaspoon salt; continue to pulse until finely ground.
• Butter a 9-inch round cake pan, and dust with flour, tapping out excess. Combine yolks, 1/2 cup sugar, and the vanilla in a large bowl. Whisk until pale and fluffy, about 2 minutes.
• Whisk whites with a mixer on medium speed until soft peaks form. Raise speed to high, and gradually add remaining 1/4 cup sugar. Beat until stiff, glossy peaks form, about 4 minutes.
• Fold egg-white mixture into yolk mixture. Working in 3 additions, fold in almond-flour mixture. Pour batter into prepared pan, and smooth top using an offset spatula.
• Bake until cake is deep gold and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer pan to wire rack, and let cool for 30 minutes. Turn out cake from pan, and let cool completely. Halve cake crosswise, and cut each into quarters to use for trifle.

CHERRY-ALMOND TRIFLE

Steps:

• Make jam:
• Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer until jam is thick, stirring often, about 22 minutes. Transfer to small bowl. Cover and chill up to 3 days.
• Make cake:
• Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Line bottom with parchment; butter parchment. Blend almond paste and sugar in processor until mixture resembles fine meal, about 1 minute. Add butter and vanilla and blend well, occasionally scraping down sides of bowl. Blend in eggs 1 at a time. Using on/off turns, blend in flour, baking powder and salt (do not overmix). Transfer batter to prepared pan. Place pan on baking sheet; bake cake until tester inserted into center comes out clean and top is golden, about 1 hour 10 minutes. Cool cake in pan on rack. Cover; let stand at room temperature 1 day.
• Make custard:
• Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Beat in yolks and vanilla. Gradually whisk in half and half. Stir over medium heat until custard thickens and boils. Transfer to bowl. Press plastic wrap directly onto surface; chill 1 day.
• Cut around pan sides to loosen cake; release pan sides. Cut cake horizontally into 3 layers; discard parchment. Spoon thin layer of custard over bottom of 3- to 3 1/2-quart trifle bowl. Trim 1 cake layer to fit, if necessary; place in bowl. Spread with 1/3 of custard. Mix chopped cherries into jam. Spoon 1/3 of jam mixture atop custard; spread to edge of bowl so that jam shows. Top with second cake layer, half of remaining custard and half of remaining jam mixture; spread to edge of bowl. Top with third cake layer. Spread with remaining custard, then jam mixture.
• Beat whipping cream and powdered sugar until stiff peaks form. Transfer to pastry bag fitted with star tip. Pipe cream in center of trifle. Pipe rosettes around edge; top rosettes with whole cherries. Sprinkle trifle with almonds. Cover; chill at least 3 hours and up to 1 day.

CHERRY-ALMOND TRIFLE

Steps:

• Make jam: Combine all ingredients in heavy medium saucepan.
• Stir over medium heat until sugar dissolves and mixture boils.
• Reduce heat to medium-low and simmer until jam is thick, stirring often, about 22 minutes.
• Transfer to small bowl.
• Cover and chill up to 3 days.
• Make cake: Preheat oven to 325°F.
• Butter 9-inch-diameter springform pan.
• Line bottom with parchment; butter parchment.
• Blend almond paste and sugar in processor until mixture resembles fine meal, about 1 minute.
• Add butter and vanilla and blend well, occasionally scraping down sides of bowl.
• Blend in eggs 1 at a time.
• Using on/off turns, blend in flour, baking powder and salt (do not overmix).
• Transfer batter to prepared pan.
• Place pan on baking sheet; bake cake until tester inserted into center comes out clean and top is golden, about 1 hour 10 minutes.
• Cool cake in pan on rack.
• Cover; let stand at room temperature 1 day.
• Make custard: Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend.
• Beat in yolks and vanilla.
• Gradually whisk in half and half.
• Stir over medium heat until custard thickens and boils.
• Transfer to bowl.
• Press plastic wrap directly onto surface; chill 1 day.
• Cut around pan sides to loosen cake; release pan sides.
• Cut cake horizontally into 3 layers; discard parchment.
• Spoon thin layer of custard over bottom of 3- to 3 1/2-quart trifle bowl.
• Trim 1 cake layer to fit, if necessary; place in bowl.
• Spread with 1/3 of custard.
• Mix chopped cherries into jam.
• Spoon 1/3 of jam mixture atop custard; spread to edge of bowl so that jam shows.
• Top with second cake layer, half of remaining custard and half of remaining jam mixture; spread to edge of bowl.
• Top with third cake layer.
• Spread with remaining jam mixture, if desired.
• Beat whipping cream and powdered sugar until stiff peaks form.
• Transfer to pastry bag fitted with star tip.
• Pipe cream in center of trifle.
• Pipe rosettes around edge; top rosettes with whole cherries.
• Sprinkle trifle with almonds.
• Cover; chill at least 3 hours and up to 1 day.

ALMOND CAKE CANNOLI TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
• Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
• Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.