Chocolate Amaretto Layer Cake
Nonstick vegetable oil spray
1 18.25-ounce package devil's food cake mix (since you don't want chocolate, I'd just sub a yellow cake mix)
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
12 tablespoons amaretto liqueur
3/4 teaspoon almond extract
3 cups semisweet chocolate chips (about 18 ounces) (you could leave out or even sub butterscotch chips)
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
2/3 cup sour cream
2 cup powdered sugar
1 cup slivered almonds, toasted
preparation
Preheat oven to 350掳F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. 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. Mix in 1 cup chocolate chips. Divide batter among prepared pans.
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. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)
Bon App茅tit, October 2002
Apricot Almond Laayer Cake
For almond macaroon layers
12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)
3 1/3 cups confectioners sugar
6 large egg whites
1/4 teaspoon salt
6 tablespoons granulated sugar
For apricot compote
6 oz dried California apricots (1 1/2 cups), finely chopped
1 1/2 cups water
3 tablespoons apricot preserves
For praline almonds
1 cup sliced blanched almonds (3 oz)
1/2 cup confectioners sugar
For mascarpone cream
1 1/2 cups imported Italian mascarpone cheese (10 oz)
1/4 cup well-chilled heavy cream
1/4 cup Disaronno Amaretto or other almond-flavored liqueur
Special equipment: parchment paper
preparation
Make macaroon layers:
Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
Put oven racks in upper and lower thirds of oven and preheat oven to 300掳F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
Make compote while macaroon layers bake:
Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
Make praline almonds:
Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
Make mascarpone cream:
Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.
Cooks' notes:
鈥?Macaroon layers can be made 2 days ahead and kept in an airtight container, layered between parchment paper, at room temperature.
鈥?Apricot compote can be made 5 days ahead and chilled, covered.
鈥?Praline almonds can be made 1 week ahead and kept in an airtight container at room temperature.
Gourmet, April 2005
Banana Amaretto Layer Cake
Ingredients
2 1/4 cups sifted cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup very ripe bananas, mashed (about 2 large)
1/4 cup plain yogurt
1 tablespoon vanilla
2 tablespoons amaretto
1 stick unsalted butter (1 stick =1/2 cup)
1 cup sugar
2 eggs
Method
Preheat oven to 350掳F. Spray 3- 9 inch round cake pans very well with cooking spray. In a bowl sift together flour, baking soda, baking powder, nutmeg and salt. In a small bowl whisk together mashed banana, yogurt, vanilla and amaretto. In a bowl of an electric mixer beat together butter and sugar until light and fluffy and beat in eggs one at a time; beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined; do not over mix. Divide batter evenly among pans, smoothing tops, and bake in oven, about 18 to 20 minutes or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely.
Frosting
4 cups confectioners sugar
8 ounces cream cheese; softened
1/2 cup butter
1 tablespoon vanilla
3 tablespoons amaretto
pinch of salt
3 large firm ripe bananas
Method
In a large bowl sift confectioners sugar. In another large bowl with electric mixer beat together cream cheese and butter until light and fluffy and beat in vanilla, amaretto and a pinch of salt. Beat in confectioners sugar, a little at a time, and beat frosting until smooth.
Cake Assembly
Cut bananas diagonally into thin slices. Put 1 cake layer on serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly and top with 2nd cake layer. Spread cake layer with another thin coat of frosting and arrange one more layer of banana slices in same manner. Top bananas with the remaining cake layer and spread remaining frosting over top and sides of cake.Amaretto Cake Recipe?
Amaretto Cream Cake
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
3 eggs
1 cup buttermilk
1/4 cup amaretto liqueur
1/4 cup vegetable oil
1 (15 ounce) can apricot halves, drained
2/3 cup amaretto liqueur
2 (8 ounce) packages cream cheese
3 tablespoons amaretto liqueur
4 cups sifted confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.
In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.
I made this a few months ago, it was delicious!!!
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