The soft cake with coffee amaretti is a simple dessert to make, which after baking has a slightly marbled fragrant and soft coffee dough!
The combination of coffee and amaretti is intriguing and very delicious, and I recommend adding many amaretti because they will wander in the cake during cooking, and it will be a surprise to bite some when tasting.
The coffee is the one from the moka pot, but also the one from the home machine, or we can always make it with instant coffee, trying not to make it too strong but with the right aroma for our palate.
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
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I leave you some recipes with amaretti and with coffee, they are all worth trying ah ah!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS FOR THE SOFT CAKE WITH COFFEE AMARETTI
- 3 eggs
- 2 cups all-purpose flour
- 1/2 cup potato starch
- 3/4 cup sugar
- 1/2 glass milk
- 1/2 cup cups vegetable oil
- 25 amaretti (about)
- 1 cup coffee
- 1 packet baking powder
TOOLS FOR THE SOFT CAKE WITH COFFEE AMARETTI
PAN 9″/10″
- Electric Beaters
- Bowls
- Stand Mixers
- Spatulas
- Cake Pans
FOR THE PREPARATION OF THE SOFT CAKE WITH COFFEE AMARETTI
Start the preparation by beating the egg yolks with the sugar for 15 minutes
Then add the sifted powdered ingredients such as potato starch, flour, and baking powder, alternating them with the liquids, namely oil and milk.
With the electric beaters, beat the egg whites until stiff but not too firm, and incorporate them into the batter using a spatula called ‘marisa’, with upward movements to avoid deflating everything.
Grease the round removable-bottom pan or line it with dampened and squeezed parchment paper and pour in a part of the batter.
Cover everything with amaretti soaked in coffee, then cover them with the remaining batter just made.
Now bake at 355°F (180°C) static and cook by pouring a part of the batter into the mold and adding the amaretti soaked in coffee, distributing them throughout the cake.
Add the rest of the batter and just bake at 355°F (180°C) for about 40 minutes
Let cool, then remove from the oven, unmold, and sprinkle with powdered sugar.
As you can see, some amaretti soaked in coffee have risen to the surface, others have remained halfway, and they release the coffee aroma, so…
use abundantly!
Enjoy your meal! Annalisa
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