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Toasted Almond Cream Cake

(Serves 6 to 8)
Toasted Almond Cream Cake
Impress your guests with this decadent toasted almond cream cake, full of layered almond flavors and creamy mascarpone, then topped with crushed cookies and almonds. A variation of a classic tiramisu, ladyfingers are soaked in an amaretto-flavored milk mixture, layered with Italian mascarpone cream, and topped with crunchy amaretti cookie and almond crumbs.  The combined flavors are reminiscent of a classic Good Humor Toasted Almond Ice Cream Bar ... if you're familiar with that.
Ingredients:

1 (7 ounce) package ladyfingers (Savoiardi) - about 24 cookies

Mascarpone Cream:
8 ounces mascarpone cheese, room temperature
1 teaspoon almond extract
1 cup heavy cream
1/4 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon Amaretto liqueur

Amaretti Topping:
20 amaretti cookies
1/2 cup sliced almonds

Dipping Mixture:
1-1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 tablespoon Amaretto liqueur


Directions:

To make the mascarpone cream:
In a medium bowl, stir together the mascarpone and almond extract.
In another bowl, combine the heavy cream, sugar, vanilla and amaretto.
With an electric mixer, beat the cream mixture until soft peaks form.
Fold 1/4 of the whipped cream into the mascarpone cheese.
Continue to fold the remaining whipped cream into the mascarpone in batches, until the two mixtures are well combined; set aside.

To make the amaretti topping:
Place the amaretti and almonds in the bowl of a food processor.
Pulse until both the cookies and the almonds are coarsely chopped (not too fine.)  Set aside.

To assemble the cake:
In a shallow bowl, stir together the dipping mixture ingredients.
Dip 1 ladyfinger into the mixture, turn to coat, and remove.  You want the ladyfingers to be moist but not soft and mushy. Place the cookie, rounded side down in the bottom of a 7 x 10-inch rectangular or 8 x 8-inch square baking dish.  Repeat with additional ladyfingers to cover the bottom of the dish.  After you have one layer of ladyfingers in the pan, spoon 1/2 of the mascarpone cream over the top.  Spread half of the amaretti topping over the mascarpone cream.  Repeat the layers 1 more time, ending with  the remaining amaretti topping spread evenly over the top. Cover and refrigerate 4-5 hours or overnight. Cut into squares to serve.
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DESSERTS  >  CAKES WITH FRUIT AND/OR NUTS  >  TOASTED ALMOND CREAM CAKE
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SAME KITCHENAID QUALITY BUT WITH A SMALLER FOOTPRINT
The Artisan Mini stand mixer makes up to 5 dozen cookies in a single batch, with the same power as the Classic KitchenAid stand mixer while being 20% smaller, 25% lighter, and fitting all attachments.  The tilt-head design allows clear access to the bowl and attached beater or accessory so you can easily add ingredients for a recipe.
ONE OF ITALY'S FAVORITE COOKIES