Actually I wanted to diet, but then I saw the theme of SHF # 18: Liqueur, choosen by Chandra, and I could not resist to prepare a cake I saw a few weeks ago in a journal.

I prepared only the half of the batter. As an Amaretto-lover I substitute the Cointreau, and added a little bit more of the almond liqueur.

It’s a “cup*”-recipe. I do not like this measurment unit. Perhaps that’s why the cake came out not so airy. The consistence of my cake was quite dense, but very tasty, a little bit like marzipan.

Amaretto-Tiramisù-Cake

Amaretto-Tiramisù-Cake

On the left you find “my” recipe on the right the original.

125 g Mascarpone
60 g icing sugar
1 pinch salt
1 egg
1 tb Nescafé
2 tb water
3 tb Amaretto
50 g flour
40 g almonds, grated
1 ts backing powder

Creme
125 g Mascarpone
2 tb Amaretto
1/2 tb icing sugar
cacao powder

250 g Mascarpone
2 cups icing sugar
1 pinch salt
2 eggs
1 tb Nescafé
1/2 cup hot water
3 tb Cointreau
1 1/2 cup flour
1 1/2 cup almonds, grated
1 1/2 ts backing powder

Creme
250g Mascarpone
2 tb Cointreau
1 tb icing sugar
cacao powder


Preheat oven to 200 C.

Mix carfully Mascarpone and icing sugar, stir in egg (if 2 one after one). Dissolve Nescafé in hot water, add Amaretto. Mix flour, almonds and backing powder, add to the rest of the batter. Fill in backing pan and bake approx. 40 Minutes in the middle of the oven. Once cool, decorate with creme and cacao powder.

*cup = 2 dl

Amaretto-Tiramisù-Cake

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