Almond Cake With Amaretto Filling Food

ALMOND AMARETTO CAKE

Steps:

• Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
• In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.
• Combine milk and Amaretto. Set aside
• Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
• Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
• Place sugar and water into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, stir in Amaretto. Cool completely
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
• Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla and mix until incorporated.
• Trim tops of each cake layer just slightly (to help the syrup absorb).
• Place one layer of cake on a cake stand or serving plate. Brush generously with Amaretto Syrup. Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers.
• Frost and smooth the outside with a thin crumb coat. Chill for 20mins. Frost the top and sides of the cake and pipe dollops on top of desired using an Ateco 867 or Wilton 6B tip.
• Press toasted almonds into the bottom and sprinkle on top of the cake.

ALMOND CAKE WITH AMARETTO FILLING

Steps:

• Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. (Or butter and flour each pan.)
• In a large saucepan, bring cream to a simmer over medium heat. Add almonds to hot cream and remove from heat. Let stand 30 minutes. Strain almond mixture and reserve cream. (Really press down on almonds with a rubber spatula or back of a spoon to get as much liquid out as possible.) Place 1/4 cup of the almond cream in a small bowl to reserve for icing.
• In a large bowl, beat butter with an electric mixer at medium-high speed until creamy. Add sugar and beat well. One at a time, add the eggs, stopping to scrape down sides of bowl periodically. Add extracts and beat to incorporate.
• In a large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternating with remaining almond cream, beginning and ending with flour mixture. Beat until combined and divide batter evenly among the 3 pans.
• Bake until a wooden pick inserted in the center comes out clean, 23 to 26 minutes. Let cool in pans 5 minutes and remove cakes from pans and let cool entirely on a wire rack.
• Make Amaretto Filling. In a small saucepan, combine 1/2 cup cream and amaretto liqueur. Bring to a simmer over medium heat. Remove from heat. Add gelatin to cream mixture, stirring until dissolved. Refrigerate for approximately 30 minutes. Mixture should be firm, but not set.
• In a large bowl, beat remaining 1 1/2 cups cream at high speed with an electric mixer until stiff peaks form. Add sugar and chilled gelatin mixture and beat well. Refrigerate for 1 hour.
• Beat for 2 minutes on medium-high speed and then spread between cake layers.
• Make Buttercream Icing. In a large bowl, beat butter at medium-high speed until creamy.
• Gradually add in confectioners' sugar. Add almond cream and beat well. Add amaretto and extract.
• Spread Amaretto Filling between layers and refrigerate for 30 minutes.
• Spread icing on top and sides of cake. Store cake in refrigerator.

AMARETTO ALMOND CAKE

Steps:

• 1. Heat oven to 350 degrees. Prepare your choice of pan, 9"x13", 2-8" rounds, or 12 cup bundt with Pam.
• 2. Put almonds in the food processor and chop until almonds are very fine pieces. Reserve 2 Tbl if you want to add them to the glaze.
• 3. In mixer bowl put all wet ingredients. Mix to combine. Add cake and pudding mixes, combine and beat for 2 minutes. Fold in the almonds until well mixed thru. Pour batter in pans. Bake for 35-50 minutes, depending on which pan is used. Let cakes cool in pan 10-15 minutes and then turn out onto rack to cool completely. Chill in fridge before decorating.
• 4. Mix glaze ingredients, adding a little amaretto at a time until you get the consistancy you want. Glaze cake and let it set a few hours before serving. Enjoy!

AMARETTO CHEESECAKE

Steps:

• For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
• For the cheesecake filling: Preheat the oven to 350 degrees F.
• Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
• For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
• Refrigerate 6 hours or over night; serve chilled.

AMARETTO ALMOND CHEESECAKE 1999

Steps:

• Spray a 9 inch spring form pan with a cooking spray, the bottom and sides.
• Place cookie crumbs (including the vanilla filling) in a large bowl.
• (A total of 2 1/2 cups).
• Add the 1/8 tsp almond extract and the melted butter.
• Combine well until crumbly.
• Pack onto bottom and up the sides of prepared pan.
• Set aside.
• Preheat oven to 300 degrees F.
• In a mixer bowl place 24 ounces cream cheese and beat until thick and fluffly.
• Add in the can of Sweetened Condensed Milk and combine well.
• Add in the eggs one at a time, beating well to combine after each egg.
• Add the amaretto liquer and almond extract and vanilla extract.
• Beat well combined.
• Add by stirring in the toasted sliced crushed almond.
• Pour into prepared cookie lined spring form pan.
• If desired you can scatter a few toasted sliced almond over the top.
• Bake at 300 degrees oven for 60 minutes.
• Until the centre is set.
• Remove to a rack and cool at least two hours.
• Then refrigerate another 8 hours or overnite until serving.
• Note: this cheesecake bakes as you would any other one.
• bake by your favourite and tried and true method whether it be a water bath or dry heat-- works either way--.
• I always bake my cakes the same way (dry heat) and can tell when to remove them by the doneness around the edge and a slight jiggle still in centre--.

CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
• Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
• Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
• Divide batter among prepared pans. (the layers will be thin).
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
• Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
• Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
• Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
• Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
• Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
• Press nuts around the sides of the cake. Chill at leat 2 hours.
• (Can be made 2 days ahead. Cover with cake dome; keep chilled.).

ALMOND COFFEE CAKE W/ AMARETTO GLAZE

Steps:

• Preheat oven to 350-degrees.
• Generously grease and flour a tube pan.
• You can also use a 9X5-inch loaf pan, a 9-inch springform pan, bundt or kugelhupf cake mold.
• Cake: In a bowl, cream the almond paste with sugar and butter.
• As the almond paste breaks up, add the vanilla, eggs and milk.
• Blend well and fold in the flour, salt, baking powder and cornstarch to make a thick but fluffy batter.
• If serving cake bottom side up, sprinkle the almonds into the bottom of the pan here.
• Spoon the batter into the prepared pan.
• Sprinkle the almonds on top, otherwise.
• Bake 50-55 minutes.
• The cake should be evenly golden brown and slightly cracked.
• When completely cool, dust with the confectioners' sugar, if using.
• Or, alternatively, poke holes into the top of the cake and drizzle on the Amaretto glaze.
• (I used the glaze, and then dusted confectioners' sugar on top.).
• Glaze: Stir together the water and sugar in a small saucepan.
• Set on low heat to dissolve the sugar.
• Stir in the liqueur, heat for 2-3 minutes more.
• Cool slightly.
• NOTE: You can replace the liqueur with an additional 1/4 cup water combined with 1/2 teaspoon almond extract.

ALMOND AMARETTO MOUSSE

Steps:

• Put sugar, butter, egg yolks, and half & half into a heavy 2-qt. saucepan. Place over medium heat.
• Stir constantly until it comes to a slow rolling boil. Let boil 2 minutes, still stirring constantly.
• Remove from heat. Strain into a bowl and put that bowl into a larger bowl containing ice. Continue stirring until mixture is cool.
• Add extract, Amaretto, and lemon juice. Mix well and set aside.
• Whip cream, then fold into mixture.
• Whip egg whites until stiff (not dry), then fold into mixture.
• Fill wine or champagne glasses with mixture. Cover with plastic wrap & chill.
• When serving, top with a little whipped cream & a sprinkle of almonds.