I love the aroma of amaretto, and while browsing the web in Adriano’s famous blog, I found the recipe for this delightful Amaretto Delight which is truly delicious!
The cream consists of an amaretto liqueur zabaione combined with fresh whipped cream and is not light but ultra-light!
The cake Amaretto Delight is then covered with a dice of leftover sponge cake and a generous sprinkle of powdered sugar.
Andrea and his father, two incredible sweet tooths, said that the Amaretto Delight is amazing, a real treat… You just have to try it and tell me what you think… Have a great day!!!
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I opened a channel of free and open recipes on WhatsApp with no notifications and no sound, which you can join by clicking the link, and every day you can read a sweet and a savory recipe!
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P.S. The dome could have been higher if only I hadn’t kept “tasting” the cream after finishing cooking it…
AMARETTO DELIGHT
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 10 servings, 9-inch mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Amaretto Delight RECIPE INGREDIENTS
- 5 Eggs
- 1 1/8 cups All-purpose flour
- 1/4 cup Potato starch
- 3/4 cup Sugar
- 1 teaspoon Vanilla extract
- 4 Egg yolks
- 1/3 cup Amaretto liqueur (also good with almond)
- 1/2 cup Sugar
- 1 3/4 oz Amaretti
- 1 3/4 oz Dark chocolate (in irregular pieces)
- 2 cups Fresh liquid cream
- as needed Vanilla powdered sugar
- 1/2 cup Water
- 1/2 cup Sugar
- 3 tablespoons Amaretto liqueur
Amaretto Delight RECIPE TOOLS
#adv
- Stand Mixer
- Knife
- Bowl
- Hand Mixer
Amaretto Delight RECIPE PREPARATION
FOR THE SPONGE CAKE Prepare the Sponge Cake by beating the eggs with sugar for a long time to obtain a light, soft, and frothy mixture. Add the vanilla essence.
Now pour in the sifted flour with potato starch and mix the powders with the rest using a flexible spatula, moving from bottom to top. Butter and flour (or line the mold with parchment paper) and pour in the mixture, leveling it well.
Bake at 350°F for about 20 minutes, but check with a toothpick as always.
Let it cool and proceed to prepare the amaretto cream for the filling.
FOR THE ZABAIONE
Mix without beating the yolks with sugar, then add the amaretto liqueur.
Place the cream in a container and cook in a hot water bath but not boiling.
When the cream reaches 176/185°F or is “rose-like,” remove it from the heat.
Rose cooking is typical of creams containing eggs and occurs when, by placing a little cream on a wooden spoon and blowing on it, the cream wrinkles like rose petals!
Let it cool in the stand mixer with the leaf hook and at low speed. Mix well.
Using a soft spatula, gently fold in the whipped cream with movements from the bottom to the top.
Add the crushed amaretti and the coarsely chopped chocolate, mixing the cream well, and do not lick the spoon, otherwise, there won’t be any left for the Amaretto Delight!!!!
TO FINISH THE AMARETTO DELIGHT Make the syrup by placing water and sugar on the flame and allowing it to simmer for 4/5 minutes.
Now add the amaretto liqueur and let it cool.
Cut the Sponge Cake to a height of about 1/2 inch and soak it with the syrup that will be the base of the Amaretto Delight.
Take the cream and pour it over the cake, trying to create a dome.
Refrigerate to set for about an hour.
In the meantime, cut the Sponge Cake into cubes.
Place these cubes on a baking sheet and bake them in the oven for a few minutes to make them crunchy.
Cool them perfectly, then place them on the Amaretto Delight and dust with powdered sugar.
Delicious and truly a scream, enjoy the Amaretto Delight!
Enjoy your meal!
Annalisa
Tips and Notes
If you want to enjoy another masterpiece that looks just like this cake, I invite you to prepare the Pineapple Mimosa Cake by Master Luca Montersino, one of the best cakes I have ever made in my life!!!
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