Toasted Almond Cake With Mascarpone Cream And Amarena Cherries Recipes

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GINA DEPALMA'S TOASTED ALMOND CAKE WITH MASCARPONE CREAM AND AMARENA CHERRIES



Gina DePalma's Toasted Almond Cake with Mascarpone Cream and Amarena Cherries image

This heavenly confection pays homage to the flavors of pastry chef Gina DePalma's Italian childhood. Her toasted-almond cake is layered with a rich mascarpone filling studded with amarena cherries.

Categories     gina depalma     cake recipes     toasted almonds     mascarpone cream     may 2010 issue     amarena cherries     o the oprah magazine     italian     almond cake     cherries     italian desserts

Yield 16

Number Of Ingredients 27

Cake
2 c. almond flour
3 c. unbleached all-purpose flour
1 1/2 tsp. kosher salt
3/4 tsp. baking powder
3/4 tsp. baking soda
1 1/2 c. sugar
1 can almond paste
24 tbsp. unsalted butter
6 large eggs
1 c. whole milk
1 tbsp. amaretto liqueur
2 tsp. finely grated lemon zest
2 tsp. vanilla extract
Mascarpone and Amarena Cherry Filling
1 1/2 c. mascarpone
1 c. heavy cream
1/4 c. sugar
1/2 vanilla bean
2 tbsp. kirsch or grappa
1 c. amarena cherries in syrup
3/4 c. cherry jam
Buttercream
1 c. sugar
4 large egg whites
24 tbsp. unsalted butter
4 tsp. vanilla extract

Steps:

  • To make cake: Adjust 2 oven racks to divide oven into thirds. Preheat oven to 350 degrees. Grease 3 (9" x 2") round cake pans. Line bottoms with parchment paper; grease paper and dust pans with flour, tapping out excess. Spread almond flour on a rimmed baking sheet and bake until toasted, stirring once, 8 to 10 minutes. Let cool.
  • In a large bowl, whisk together almond flour, all-purpose flour, salt, baking powder, and baking soda; set aside. Combine sugar and almond paste in a food processor and blend until almond paste is finely ground, with the texture of fine sand.
  • In a stand mixer with paddle attachment, combine almond paste mixture and butter. Beat on medium speed until light and fluffy, about 2 minutes, scraping bowl occasionally. Beat in eggs one at a time until well blended. With mixer on low speed, beat in milk, Amaretto, lemon zest, and vanilla until well blended. Beat in flour mixture, scraping bowl. Beat on medium speed until well blended, about 30 seconds. Divide batter among prepared pans and spread evenly. Stagger pans on 2 racks in oven so pans are not directly above one another. Bake 30 to 40 minutes, rotating pans halfway through, or until a toothpick inserted in center of cakes comes out clean. Let cool in pans 10 minutes. Run a knife around sides of pans and turn cakes out onto wire racks. Remove parchment paper and flip again; cool completely.
  • To make filling: In a stand mixer with whisk attachment, combine mascarpone, heavy cream, sugar, vanilla bean seeds, and 1 tablespoon kirsch or grappa. With mixer on low speed at first and increasing to medium, beat just until firm peaks form; do not overbeat. Fold in cherries. Refrigerate 30 minutes. In a bowl, stir together cherry jam and remaining 1 tablespoon kirsch or grappa.
  • To make buttercream icing: Combine sugar and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240 degrees on a digital thermometer, about 5 minutes.
  • Meanwhile, in a stand mixer with whisk attachment, beat egg whites on medium-high speed until soft peaks form. With mixer on medium speed, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat until stiff peaks form and mixture is cool, about 8 minutes. Reduce speed to medium and add butter 1 tablespoon at a time, beating after each addition. (If at any time buttercream appears curdled, beat on high until smooth, then reduce speed to medium and continue beating in butter.) Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. Beat in vanilla.
  • To assemble cake: Spread 1 side of 2 of the cake layers with jam and let stand 10 minutes, so cakes absorb some of jam. Place 1 cake layer, jam-side up on cake stand or plate. Spread with half of mascarpone filling. Top with second cake layer, jam-side up. Spread with remaining filling. Top with third cake layer, top-side up. Frost cake with about 1 cup buttercream to crumb coat cake; refrigerate 1 hour. Frost cake with remaining buttercream. Serve immediately or refrigerate; if refrigerated, let stand at room temperature 1 hour before serving.

TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO



Toasted Pound Cake with Mascarpone and Amaretto image

Provided by Giada De Laurentiis

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
3/4 cup apricot preserves
3 tablespoons almond flavored liqueur (recommended: Amaretto)
2/3 cup mascarpone cheese
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
  • Stir the apricot preserves and amaretto in a small bowl to blend.
  • Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

AMARENA CHERRY & ALMOND TART



Amarena cherry & almond tart image

This sweet and sour cherry and almond tart from Lina Stores is the ultimate Italian treat. Serve up a slice as the perfect end to any meal

Provided by Lina Stores

Categories     Dessert

Time 1h20m

Yield Makes 12 slices

Number Of Ingredients 11

125g butter
125g golden caster sugar
225g plain flour
½ egg or 1 egg yolk
125g butter , at room temperature
125g golden caster sugar
3 medium eggs
1 lemon , zested
125g finely ground almonds or almond flour
120g Fabbri amarena cherries (see tip)
icing sugar , for dusting (optional)

Steps:

  • Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.
  • Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.
  • Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.
  • Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.

Nutrition Facts : Calories 401 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

WARM ALMOND-CHERRY CAKE



Warm Almond-Cherry Cake image

Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
1 cup all-purpose flour (spooned and leveled), plus more for pie plate
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 large eggs
1/2 teaspoon pure almond extract
1 bag (12 ounces) frozen cherries, thawed and dried
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
  • Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

RICOTTA PIE WITH AMARENA CHERRIES



Ricotta Pie with Amarena Cherries image

Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.

Categories     Bon Appétit     Dessert     Ricotta     Cheesecake     Bake     Almond     Cherry

Yield 8 servings

Number Of Ingredients 22

Crust:
3 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
1 cup slivered almonds
1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon kosher salt
2 large egg yolks
Filling and assembly:
12 ounces cream cheese, room temperature
1 1/2 cups whole-milk fresh ricotta
3/4 cup sour cream
2 large egg yolks
1 large egg
3/4 cup sugar
1/2 teaspoon kosher salt
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
Amarena or Italian maraschino cherries (for serving)
Special Equipment
A 9-inch-diameter springform pan

Steps:

  • Crust:
  • Place a rack in middle of oven and preheat to 325°F. Generously butter pan and set aside. Pulse almonds, flour, sugar, and salt in a food processor until almonds are finely ground and mixture is combined. Add egg yolks and pulse to incorporate. Add 3 Tbsp. butter to mixture and pulse until dough is the consistency of wet sand.
  • Press crust into the bottom and 3/4" up the sides of prepared pan using a straight-sided measuring cup. Chill until firm, about 10 minutes.
  • Bake crust until evenly golden brown and set, 12-14 minutes. (If it slumps during cooking, you can always press it back into place with the measuring cup while it's still warm.) Transfer pan to a wire rack and let crust cool.
  • Filling and assembly:
  • Keep oven at 325°F. Using an electric mixer on medium speed, beat cream cheese in a medium bowl until no lumps remain, about 1 minute. Add ricotta and sour cream and beat until well incorporated. Add egg yolks and egg one at a time, beating well between each addition. With the motor running, gradually add sugar and salt and beat until filling is creamy and smooth, about 2 minutes. Add almond extract, vanilla extract, lemon zest, and orange zest and mix just to incorporate.
  • Set pan with prepared crust on a large sheet of foil and fold up foil tightly around sides of pan (you can turn 2 small sheets of foil into 1 large sheet by folding their edges together several times, then opening up like a book). Repeat with several more pieces of foil to create a waterproof seal around the bottom and up the sides of the pan. Set inside a large roasting pan or baking dish and pour filling into crust (it will go above the crust).
  • Set roasting pan on oven rack and carefully pour in very hot water to come about halfway up the side of the springform pan. Bake ricotta pie until the top is set and dry to touch but the filling still wobbles underneath (it will firm as it cools), 65-75 minutes. Transfer to the refrigerator and chill until cool and firm, 3-4 hours.
  • Slice ricotta pie and serve topped with amarena cherries.
  • Do Ahead
  • Crust can be baked 1 day ahead. Store tightly covered at room temperature. Ricotta pie can be made 3 days ahead. Keep chilled.

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