As promised, here is finally the complete recipe for the amaretto cake, made with a shortcrust pastry base of these little cookies that I am very fond of, and a delicate lemon filling. To lighten the complexity of the dessert, in fact, I preferred a cream less classic, vegan style, therefore without eggs and milk. And although, I confess, I had some reservations about it, the result was far above my expectations! An elegant and fragrant cake, perfect for all those occasions like birthdays, name days, or simply for a special treat! A true explosion of flavors! A crunchy shell that encloses a cream made with plant-based milk, cornstarch, sugar, and a touch of turmeric that will give it a perfect color! In short, a simple and genuine dessert that will undoubtedly surprise you!

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Difficulty: Easy
Rest time: 1 Hour 30 Minutes
Preparation time: 20 Minutes
Portions: 8×8 inch pan
Cooking methods: Oven
Cuisine: Italian

Ingredients

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1 2/3 cups all-purpose flour
1/3 cup fine cornmeal
9 tbsp butter
1 egg
1 3/4 oz amaretti
1 tsp baking soda
1 pinch salt
2 cups plant-based milk
1/3 cup cornstarch
1/3 cup brown sugar
1 lemon zest (untreated)
1 tsp turmeric powder
3/4 oz amaretti (finely chopped)
to taste lemon zest (untreated)
1 amaretto (whole)

Preparation

Start by preparing the amaretti shortcrust pastry base following all the steps until you get a ball that you will wrap in cling film and let rest in the fridge for at least 1 hour (fig. 1).
Meanwhile, proceed to prepare in advance the vegan lemon cream, pour it into a bowl, covering with cling film in contact (fig. 2).
After the rest and cooling times of the cream, take the shortcrust pastry, divide it into two parts, one slightly larger than the other, roll out the first dough into a thin sheet. I used an adjustable square ring, but you can butter and flour a 20/22 cm diameter pan and lay the shortcrust pastry in it (fig. 3).
Cut off the excess pastry and use the second dough to create your decorations (fig. 4).
Prick the pastry with the prongs of a fork (fig. 5).
Pour the custard into the pastry, level it well (fig. 6).
Perfect the edges (fig. 7).
Add your final decorations made with the remaining dough (fig. 8).
Garnish with crushed amaretti (fig. 9).
Bake in a preheated oven at 350°F for about 40/45 minutes. Remove from oven and let cool before removing it from the pan (fig. 10).
Place on a serving plate and garnish with lemon peel curls as desired.
Dust with powdered sugar. And voilà… the amaretto cake with vegan lemon cream is ready to be enjoyed!
Enjoy from La Cucina di FeFè!