Amaretto Cake with Whipped Topping and Macerated Berries

Time: 1 hour
Servings: 6 servings

For the Cake

Ingredients

    • 2 ½ C AP Flour

    • 2 ½ tsp Baking Powder

    • ½ tsp Salt

    • 1 C Butter, softened

    • 1 ¾ C Sugar

    • 4 Large Eggs

    • ½ C Milk

    • ¼ C Disaronno Amaretto Liqueur

Instructions

  1. Preheat your oven to 350°F and spray a 9 x 9 cake pan with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined after each addition.
  6. Stir in the Disaronno amaretto liqueur until the batter is smooth and well incorporated.
  7. Pour the batter into the prepared cake pan and spread it evenly.
  8. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

For the Whipped Topping

Ingredients

    • 1 ½ C Heavy Cream

    • 3 T Powdered Sugar

    • 1 tsp Vanilla Extract or Seeds from 1 Vanilla Bean

Instructions

  1. In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
  2. Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form; be careful not to overbeat, as it may lead to the cream becoming butter.

For the Macerated Berries

Ingredients

    • 2 C Fresh Berries (strawberries, blueberries, raspberries)

    • 2 T Sugar

    • 1 T Disaronno Amaretto Liqueur

Instructions

  1. Rinse and pat dry the berries. If using strawberries, hull and slice them.
  2. In a bowl, combine the berries, sugar, and liqueur.
  3. Gently stir the mixture until the berries are coated in sugar and liqueur.
  4. Let the berries sit at room temperature for about 20-30 minutes, allowing them to macerate and release their juices.

To Assemble

  1. Using a 2 inch round cutter, cut circular pieces of the cake and place each one on a serving plate.
  2. Put whipped topping in a pastry bag with a star tip and pipe in a circular motion from the center out on top of the piece of cake.
  3. Arrange the macerated berries over the whipped topping.

Go Rogue by adding toasted, slivered almonds.

Amaretto

If you’d like Chef Jeff to make this dessert, or any other foods for you, please contact him at www.TheRogueChef.com.

Check out this published recipe in the Branson Globe.

Amaretto-Cake-with-Whipped-Topping-and-Macerated-Berries-Published-410x1024
SHOPPING CART 0