Disaronno Amaretto Cake Food

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10 inch Bundt pan.
• Sprinkle evenly with almonds to coat pan.
• Combine cake mix, eggs, pudding, amaretto, water, oil, and almond extract and mix together well.
• Pour batter into prepared Bundt pan.
• Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Remove cake from oven, and while cake is still warm and in the pan poke holes in the bottom and pour the Amaretto glaze into the holes and bottom of the cake.
• Let the cake cool for at least 2 hours (the longer the better!) before removing from the pan.
• To Make Amaretto Glaze: Combine the confectioners sugar and Amaretto.
• Blend until smooth.
• You can add more Amaretto as needed.

AMARETTO CHEESECAKE

Steps:

• Combine biscuit crumbs with melted butter. Spoon into tin and press over the base, chill.
• In a large bowl beat the cream cheese, egg yolks and sugar.
• Add single cream, double cream and amaretto and lightly beat till smooth.
• Put water into heat proof bowl, sprinkle over gelatin, leave to go spongy
• (approx. 5 minutes). Dissolve over a pan of barely simmering water and stir till clear (2-3 minutes). Cool slightly.
• Gradually beat the gelatin into the cheese mixture, making sure it has all been thoroughly blended.
• Whisk egg whites into soft peaks.
• Carefully fold the egg whites into the cheese mixture.
• Pour into tin and chill 4 hours or overnight.
• To remove from tin dip knife in hot water and carefully slide around tin to loosen. Put on taller jar (something sturdy) and pull down the sides.
• To finish sprinkle lightly toasted almond flakes and drizzle with melted chocolate.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

GOLDEN AMARETTI CHRISTMAS CAKE

Steps:

• Grate the zest from the orange and squeeze the juice (about 120ml/1 cup) into a large bowl. Snip the apricots into small pieces with scissors, then add the dried fruit and the marsala. Cover with cling film and leave to soak overnight.
• The next day, rub a little of the butter around the inside of a 20cm round, deep cake tin, then line the base and sides with a double layer of parchment. Heat oven to 160C/140C fan/gas 3.
• Put 200g of the biscuits in a large food bag, squish out the air, then bash the biscuits to fine crumbs. It doesn't matter if there are a few nuggets left.
• Put the remaining butter and the sugar into a large bowl and beat with an electric mixer for 2 mins or until paler and creamy.
• Mix in the eggs, one by one. Sift in the flour, baking powder, mixed spice and 1 /4 tsp salt. Tip in the crumbs and beat together for a few seconds until evenly mixed.
• Fold in the soaked fruit and almonds with a spatula.
• Scrape the cake mixture into the prepared tin. Level the top and make a saucer-sized dimple in the middle of the batter. This will help your cake to rise evenly.
• Bake for 2 hrs, then turn the oven down to 140C/fan 120C/ gas 1. Cover the cake with foil and bake for another 1 hr 30 mins or until risen and dark golden brown.
• Check the cake is cooked by inserting a cocktail stick into the middle. It will come out dry when the cake is ready. Set on a cooling rack and leave for a few hours.
• Using the cocktail stick, poke deep holes all over the cake. Slowly drizzle 2 tbsp marsala or sherry over the cake.
• When completely cold, wrap the cake in clean baking parchment and store in a tin in a cool, dark place. Feed it every seven to 10 days until you are ready to decorate it.
• Unwrap the cake and put it on a flat plate or board (25cm or bigger). Brush a thin layer of apricot glaze over the cake.
• Sift a little of the royal icing sugar onto your work surface. Unwrap the marzipan and knead it with your hands until it feels softer.
• Sprinkle the marzipan with more sugar and roll it to an even circle about 35cm across.
• Lift the marzipan over the cake, smooth it down to the board, then trim with a knife. Don't cut too close to the cake at first. You can smooth the icing with a jam jar or tumbler, then trim again if you need to
• Spray the marzipan lightly with the gold spray. Spread the almonds out onto some baking parchment and spray these heavily.
• Break four of the remaining 50g biscuits into nuggets using your fingers.
• Mix the royal icing sugar with 4 tsp cold water. It should be thick but run very slowly when you drop it from the spoon. Spoon it over the cake and spread it to the edges, letting it drip here and there. Use a palette knife to help.
• Put the whole biscuits on the cake first, then add the broken biscuits and the almonds in-between.
• Put 1 tsp icing sugar in a fine sieve and shake a snowy dusting over the cake. Scatter the cake with the sugar balls, snowflakes or sprinkles, then leave the icing to set.

AMARETTO BUNDT CAKE

Steps:

• How to make the cake:
• Preheat Oven at 325 degrees.
• Grease a bundt cake pan with baking spray (Grease generously.)
• Add the cake mix and pudding mix to a large mixing bowl.
• Mix the cake mix and pudding mix with a whisk until well blended to prevent the batter from clumping as you add the wet ingredients.
• Add the eggs, milk, cooking oil, almond extract, and vanilla extract to the cake mix, and mix well until blended. (The batter will be slightly thick.)
• Add the 1/2 cup of Amaretto to the cake batter and mix well. (This will help thin out the batter.)
• Place in cake mix in the greased bundt cake pan. Place the cake in the center of the preheated oven.
• Cook the cake for about 35 minutes or until a toothpick comes out clean when inserted.
• Place the cake pan on a baker's rack to allow the cake to cool for about 10 minutes.
• Once the cake cools, poke holes in the cake and pour half of the glaze over the cake.
• Let the cake cool completely after this. Once the cake has cooled completely place a cake dish over the top of the bundt cake pan and flip the pan over while you hold the cake dish and cake pan together, this will allow the cake come out of the cake pan onto the cake dish.
• Pour the other half of the glaze onto the cake after the cake has been placed onto the cake dish.
• How to cook the Butter Amaretto Sauce:
• Make your sauce while the cake is cooking.
• Place the butter, water, white sugar, and vanilla extract into a medium saucepan.
• Mix these ingredients together, and then cook the sauce for about five minutes using medium heat (be sure to frequently stir the sauce as it cooks).
• Once the sauce is cooked, remove from heat, and mix the Amaretto into the sauce, and set aside. (The sauce will thicken after cooking.)
• After the cake has cooked and cooled for about 10 minutes, poke holes into the cake, and then pour half of the glaze over the cake.
• After placing the cake on a cake dish, take the other half of sauce and pour it over the cake.

SUNKEN CHOCOLATE AMARETTO CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper.
• Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn't touch the water, or in a microwave. Pour into a jug and leave to cool a little.
• Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2-3 minutes, using a freestanding mixer, or 4-5 minutes with an electric hand whisk.
• Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon.
• Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined.
• Pour and scrape the batter into the prepared tin. Bake for 20-25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate - the cake will be dark and tender underneath - and a cake tester comes out with just a few damp crumbs cleaving to it.
• Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out - remove the base only if you are very brave - onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle.
• Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it's thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top.

AMARETTO CAKE RECIPE

Steps:

• Pre-heat oven to 180°C/160°C Fan/Gas Mark 5. Grease and line a deep (preferably spring-form) 10cm sandwich cake tin.
• Cream together the butter and sugar until smooth and creamy. Beat the eggs and add the liqueur.
• Mix in 1/3 of the eggs and 1/3 of the flour and gently fold in. Repeat until all of the eggs and flour are combined.
• Add the baking powder and ground almonds, and fold through the cake mix.
• Pour into the prepared tin and bake for 20-30mins until the cake is slightly risen and golden brown. A skewer inserted into the middle of the cake should come out with a few crumbs but no raw cake mixture attached. If it browns too much before it's cooked in the middle, cover with tin foil.
• Cool in the tin for 10mins, then turn out onto a wire rack.
• Serve warm with chocolate sauce or ice-cream, or allow to cool completely and cut into slices.

AMARETTO CAKE

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder and baking soda. Beat granulated sugar and 3/4 cup butter in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in liqueur. Beat in flour mixture alternately with sour cream.
• Pour into 2 greased and floured 9-inch round pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
• Beat cream cheese and remaining butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Blend in cinnamon and almond extract.
• Stack cake layers on plate, filling layers with 1 cup of the cream cheese mixture. Frost top and sides of cake with remaining cream cheese mixture. Sprinkle with nuts.