Spumoni Cake A Tase Of Old Italy Food

VALERIE'S SPUMONI

Steps:

• Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
• In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
• Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
• When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
• Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
• When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

SPUMONI SLICES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.

ITALIAN SPUMONI COOKIES

Steps:

• Let cookie dough stand at room temperature 5-10 minutes to soften. In a large bowl, beat cookie dough and 3/4 cup flour until combined. Divide dough into three portions., Add remaining flour, cherries and if desired red food coloring to one portion. Add cocoa and liqueur to the second portion. Add pistachios and if desired green food coloring to the remaining portion., Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight., Preheat oven to 375°. Cut chilled dough in half widthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 8-10 minutes or until set. Cool 2 minutes before removing to wire racks. Store in an airtight container.

SPUMONI CAKE

Steps:

• Preheat oven to 350°; grease three 8 inch layer pans.
• Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
• Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
• Bake for about 25 minutes or until picks inserted in centers come out clean.
• Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
• Meanwhile, chill large bowl and beaters thoroughly.
• Combine cold whipping cream, sugar and rum extract in chilled bowl.
• Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
• Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.

SPUMONI CAKE - A TASE OF OLD ITALY!

Steps:

• Basic cake: Mix and bake in a 9" x 13" pan that has been buttered and flour coated. Bake at 325 F (actual or 350 F set) in a convection oven or 350 F in a conventional oven. Bake time approximately 35 - 40 minutes. (The usual check with a dry toothpick to come out clean) Let cool in pan, turn out on cooling racks. Cool for 2 -3 hours, at least. Cut the cake into 6 ½" x 9" halves, and again horizontally to make 4 layers. Icing: Chop the dried cherries into 1/8" or so bits, and microwave them briefly (30 seconds?) in the Cherry Kijafa (use a covered container, then chill in the 'fridge to room temp) - Just enough to get them to plump up a bit, but not lose the alcohol content of the liqueur. Mix all the ingredients. Beat for 2 minutes. Add a bit of red (and blue if it is too "Valentine pink") food coloring if desired. Adjust the consistency with more of milk if needed. (More Kijafa works, but the icing begins to curdle and separate) Ice the cake. Chill in the 'fridge for an hour or so. Note that there are other cherry liqueurs, but be sure to use a sweet one. For the teetotalers, Grenadine will work just fine. Also, some Spumoni uses Strawberry instead

SPUMONI (ITALIAN ICE CREAM LIKE DESSERT)

Steps:

• Chill a 1 quart spumoni mold well.
• If you don't have a spumoni mold, a 1 quart gelatin mold will work very well.
• First Mixture: Combine milk, sugar, egg yolks and vanilla in a sauce pan.
• Cook over low heat, stirring constantly until thickend (like a pudding).
• Cool mixture.
• Place cooled mixture in a freezer tray and freeze until medium hard (about 2 hours).
• It should be soft enough to spoon out easily, but hard enough to hold its shape.
• Second Mixture: In Bowl, beat heavy cream and sugar together until stiff.
• Gently mix in the cherries, orange peel and almonds.
• Chill the second mixture thoroughly in the refrigerator.
• Filling Mold: When first mixture is ready (semi-frozen), remove from freezer tray and line the inside of the chilled mold with it.
• With the back of a spoon, shape a hollow in the middle of the first mixture.
• Fill the hollow with the second mixture.
• Cover the top of the mold with plastic wrap or waxed paper, and freeze for about 2 hours (until very firm).
• To serve, dip mold briefly in warm water and unmold onto a serving plate.
• Cut spumoni into 6-8 portions.