Amaretto Torte Recipes

AMARETTI TORTA

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
• Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
• Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
• In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
• Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

AMARETTO TORTE

Steps:

• Preheat Oven to 350*.
• Grease and flour 2, 9 inch round cake pans.
• Beat cake mix, water, eggs, and oil in a large bowl on low speed for 30 seconds, and then on medium speed for 2 minutes.
• Pour into prepared pans.
• Bake for 28-33 minutes, or until a toothpick inserted in center comes out clean.
• Cool on racks.
• Split each cake layer horizontally into two thin layers. Cover loosely, set aside.
• In a sauce pan, mix cornstarch and sugar. Gradually stir in milk and beaten eggs. Stir over low heat until mixture bubbles and thickens.
• Cool mixture then stir in vanilla and rum flavorings.
• Cover and chill.
• Place one cake layer on a cake plate or serving platter.
• Sprinkle with 1/3 of the Amaretto and spread with 1/3 of the apricot preserves, followed by 1/3 of the thickened egg mixture.
• Continue layering, ending with plain fourth cake layer.
• In a bowl whip cream and 1/4 cup of Amaretto until stiff.
• Spread mixture over the top and sides of the cake.
• Sprinkle outer edge of top with candied fruit, if desired.
• Chill until ready to serve.