I really love the aroma of amaretto and while searching the web on Adriano’s famous blog I found the recipe for this dessert Amaretto Puff which is truly fantastic!
The cream is made from a zabaglione flavored with amaretto liqueur combined with freshly whipped cream and it’s not heavy but very light!
The cake Amaretto Puff is then topped with a dice of leftover sponge cake and a generous dusting of vanilla powdered sugar.
Andrea and his father, both huge sweet-tooths, said the Amaretto Puff cake is fantastic, a true delight… You just have to try it and tell me what you think… Have a great day!!!
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I opened a free recipes channel on WhatsApp, open to everyone with no notifications or sounds, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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P.S. The dome could have been higher if I hadn’t kept “tasting” the cream after finishing making it….
AMARETTO PUFF CAKE
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 40 Minutes
- Portions: 10 servings — 8.7/9.1 in pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients — AMARETTO PUFF RECIPE
- 5 Eggs
- 1 cup All-purpose flour
- 4 tbsp + 1 tsp Potato starch
- 3/4 cup + 2 tsp Sugar
- 1 tsp Vanilla extract
- 4 Egg yolks
- 1/3 cup Amaretto liqueur (about 80 g / 3 fl oz; almond liqueur also great)
- 1/2 cup Sugar
- 1 3/4 oz Amaretti cookies
- 1 3/4 oz Dark chocolate (roughly chopped)
- 2 cups Heavy cream (liquid)
- to taste Vanilla powdered sugar
- 3.4 fl oz Water (about 100 ml)
- 1/2 cup Sugar
- 3 tbsp Amaretto liqueur
Tools — AMARETTO PUFF RECIPE
#adv
- Stand Mixer
- Knife
- Mixing Bowl
- Hand Mixer
Preparation — AMARETTO PUFF RECIPE
FOR THE SPONGE CAKE (PAN DI SPAGNA) Prepare the sponge cake by beating the eggs with the sugar for a long time until you obtain a pale, soft and foamy mixture. Add the vanilla extract.
Now fold in the sifted flour mixed with the potato starch and incorporate the dry ingredients into the rest using a flexible spatula with gentle upward strokes. Butter and flour the pan (or line it with parchment paper) and pour the batter, leveling it nicely.
Bake at 356°F (180°C) for about 20 minutes, but check with a skewer as always.
Let it cool and then proceed to prepare the amaretto filling cream.
FOR THE ZABAGLIONE
Mix the egg yolks with the sugar without whisking them into a froth, then add the amaretto liqueur.
Place the mixture in a bowl and cook in a warm bain-marie (do not let it boil).
When the cream reaches 176/185°F (80/85°C) or when it is at the “rose” stage, remove it from the heat.
The “rose” cooking stage is typical for egg-based creams and happens when a little cream placed on a wooden spoon and blown over
Let it cool in the stand mixer using the paddle attachment at low speed so the mixture cools well.
Gently fold in the whipped cream with a soft spatula using upward folding motions.
Add the crumbled amaretti and the coarsely chopped chocolate, mixing well into the cream — and don’t lick the spoon, I warn you, otherwise there won’t be any left for the Amaretto Puff cake!!!
TO FINISH THE AMARETTO PUFF CAKE Make the syrup by putting the water and sugar on the heat and letting it simmer for 4–5 minutes.
Now add the amaretto liqueur and let the syrup cool.
Cut the sponge cake to a height of about 0.4 in (about 1 cm) and soak the layer that will be the base of the Amaretto Puff cake with the syrup.
Spoon the cream over the cake, trying to form a dome.
Place in the refrigerator to set for about one hour.
Meanwhile, cut the leftover sponge cake into cubes.
Place these cubes on a baking sheet and bake for a few minutes to make them crispy.
Let them cool completely, then arrange them over the Amaretto Puff cake and dust with vanilla powdered sugar.
Absolutely delicious — enjoy your Amaretto Puff cake!
Enjoy!
Annalisa
Tips and Notes
If you want to enjoy another masterpiece similar in appearance to this cake, I invite you to make the Pineapple Mimosa Cake by master Luca Montersino, one of the best cakes I’ve ever made!!!
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