Amaretto Meringue Cake With Strawberries Cherries Recipes

STRAWBERRY-AMARETTO CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans. Place almonds in food processor or blender. Cover; process until almonds are finely ground.
• In large bowl, beat almonds and remaining cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• In chilled large bowl, beat amaretto cream ingredients with electric mixer on high speed until soft peaks form.
• Place 1 cake layer, rounded side down, on serving plate. Spread with 1/2 cup amaretto cream; arrange sliced strawberries evenly on top. Top with second cake layer, rounded side up. Frost side and top of cake with remaining amaretto cream. Just before serving, garnish with strawberry halves. Store loosely covered in refrigerator.

AMARETTO CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

CHOCOLATE & CHERRY AMARETTO CAKE

Steps:

• 1. Day Before: Pour the cherries into a medium sized bowl with a lid and add 1/4 to 1/2 a bottle of amaretto, stir gently not to break the cherries but bled the amaretto in well. Place them into the refrigerator for 6- 24 hours: Longer is better!
• 2. The Cake: Pre-heat your oven to 350 degrees F. Spray 3- 9" Round pans with baking spray and set them aside.
• 3. In a large mixing bowl, beat together the sugar, eggs, butter, vanilla, and amaretto until it is light and fluffy. In a separate bowl blend together flour, cocoa, salt, baking soda and espresso; mix together well.
• 4. Add the dry ingredients and buttermilk alternately to the creamed mixture until everything is well incorporated. Pour the batter evenly into the 3 prepared pans and bake for 26-30 minutes or until a toothpick inserted into the center of each cake comes out clean.
• 5. Remove the cakes from the oven and let them cool for at least 15 minutes before removing for the pans. Note: If you add more amaretto, just use a little less buttermilk to balance the moisture.
• 6. The Icing: break the chocolate into pieces and place it into a glass bowl. Microwave for one minute intervals, stirring between until it is all melted (usually 3x does the trick) set the chocolate aside. Cut the butter into 48 tablespoon pieces, place in a bowl and set aside so that it can become room temperature. Note: because you are using two butters you may have to soften them up a little more by placing them in the microwave for about 15 seconds.
• 7. In a large mixing bowl combine the sugar, egg whites,cream of tartar and salt. Carefully combine them but do not beat them. Place the mixing bowl over a pan of boiling water for 5 minutes or until the egg & sugar mixture is warm not hot to the touch. Place the mixing bowl on to the mixer and whisk on high until the meringue holds a stiff peak.
• 8. Turn the mixer down to medium and begin to add the butter one piece at a time scraping down the sides often. Note:make sure each piece is well blended before adding another or you will end up with huge clumps of butter in your icing.
• 9. Add in the chocolate, vanilla, espresso powder and amaretto and beat for another minute or until everything is mixed in well, scrape the sides to get all of the chocolate and butter off the sides of the bowl.
• 10. To assemble the cake, place a dollop of icing and place your first layer bottom down onto the dollop, lightly frost the layer and add 2 layers of boarder: I usually use a piping bag to do this; I refer to it as the great wall. Spoon the cherries evenly into the pocket you have formed; fill the whole space but do not use too much liquid. Place the second cake layer, bottom down over the cherries like a cap and very gently press down to seal the cherries into the pocket you have created. Frost the entire cake. Using a pastry bag with a star tip, add a ring of stars close together to form a pool on top of the cake, spoon in the rest of the cherries making sure you do not put too much liquid. Decorate the sides with sliced almonds or dried cake crumbs....be creative. Enjoy!
• 11. Notes: The smallest bottle of amaretto available is 750ml, or a nip, use about a 1/4 to 1/2 a bottle to soak the cherries depending on how many cans you use. cover the cherries and gently stir them to be sure the amaretto is mixed in well.

BERRIES WITH MASCARPONE AND MERINGUE

Steps:

• Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.
• Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.
• Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue cookies over top. Drizzle the berry juices around the dessert and serve immediately.

AMARETTO STRAWBERRIES

Steps:

• Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight. Serve over ice cream and sprinkle with slivered almonds.

AMARETTO MERINGUE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg whites and sugar until combined.
• Set bowl over (but not touching) simmering water; continue whisking until sugar is completely dissolved and mixture has reached 140 degrees on a instant-read thermometer, 6 to 8 minutes.
• Return bowl to electric mixer and beat on high speed until thick, about 3 minutes. Add cream of tartar and continue beating until stiff peaks form, about 3 minutes more. Add amaretto liqueur and beat until just combined.

STRAWBERRY MERINGUE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

STRAWBERRY-CHOCOLATE MERINGUE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, combine strawberries and 1 teaspoon sugar. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate strawberries and whipped cream, covered, until assembly., Preheat oven to 250°. Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread evenly over circles., Bake until set and dry, 70-80 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely. , In a microwave, melt chocolate chips; stir until smooth. Spread evenly over tops of meringues. Carefully remove one meringue to a serving plate. Remove whipped cream from refrigerator; beat until stiff peaks form. Spread half of the whipped cream over the meringue; top with half of the strawberries. Repeat layers. Serve immediately.

AMARETTO OLIVE OIL CAKE

Steps:

• Heat oven to 325°F with rack in middle. Grease pan with some oil, then line bottom with a round of parchment.
• Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.
• Combine toasted almonds, matzoh meal, potato starch, 1/4 cup sugar, and salt in a food processor. Pulse until almonds are very finely ground.
• Whisk together egg yolks, olive oil, Amaretto, and half of almond mixture in a large bowl until combined (mixture will be slightly grainy from almonds).
• Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add 1/2 cup sugar in a slow steady stream, beating, and continue to beat meringue until it holds stiff glossy peaks.
• Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.
• Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly. Pour batter into prepared pan, and smooth the top. Sprinkle the top evenly with remaining 2 tablespoons sugar.
• Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.
• If using a springform pan, remove sides of springform. Then, whether you are using the springform or a round cake pan, invert cake onto the rack. Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.
• Serve cake in wedges with berries on the side.