Almond Cake with Amaretto Filling
This Almond Cake with Amaretto Filling is an almond lover’s dream. It’s covered in an incredible almond buttercream. This cake takes a little time to prepare but it is worthy of a special occasion. It makes a fabulous wedding cake. Almond Cake with Amaretto Filling has wonderful almond flavor in the filling, the frosting, and the cake itself. Wonderful for special occasions.
Almond Cake with Amaretto Filling
Prep Time
2 hrs
Cook Time
25 mins
Total Time
2 hrs 25 mins
Almond Cake with Amaretto Filling has wonderful almond flavor in the filling, the frosting, and the cake itself. Wonderful for special occasions.
Course: Dessert
Servings: 22 servings
Calories: 487 kcal
Ingredients
2 cups heavy whipping cream
2 cups sliced almonds toasted
3/4 cup unsalted butter softened
2 1/4 cups sugar
6 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
Amaretto Filling
2 cups heavy whipping cream divided
1/2 cup amaretto liqueur
1 (.25ounce) package unflavored gelatin
1/4 cup sugar
Almond Buttercream Icing
1 1/2 cups unsalted butter softened
4 cups confectioners’ sugar
1/4 cup reserved almond cream
1 tablespoon amaretto liqueur
1/2 teaspoon almond extract
Instructions
- 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.
- Read full recupes here >> spicysouthernkitchen.com/almond-cake-with-amaretto-filling/
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