How To make Amaretto Custard Cake
1 pk Yellow cake mix
3 oz Instant pudding mix
2 Eggs
1 1/4 c Milk
1/4 c Amaretto
1/4 ts Nutmeg
Heat oven to 350 degrees. Grease and flour 12 cup bundt or angel food cake pan. Beat all ingredients in a large bowl on low speed, scraping bowl constantly, 1 minute. Beat on medium speed, scraping bowl occasionally, for 2 more minutes.
Pour into prepared pan and bake 40-45 minutes, until a wooden pick comes out clean. Cool 15 minutes before removing from pan. Decorate with frosting, or make a glaze of 1 1/2 cups powdered sugar, 2 Tbsp milk or cream, liqueur to thin. I'd say that you could use a chocolate cake mix, kahlua or bailey's instead of amaretto, then melt a half cup of chocolate chips, 2-3 Tbsp butter and maybe a bit of milk or cream, as needed to thin, and drizzle that over the top, and it'd look like you spent hours in the kitchen. I >know< that this recipe tastes good enough that you need super sensitive taste buds to know it started with a mix. Don't ruin it with a commercial frosting, though. There's absolutely no possible way to disguise >that< flavor. Recipe By: Antoinette Hartman Serving Size: 12 * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
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Recipe of the Day: Giada's Panettone Bread Pudding with Amaretto Sauce | Food Network
Giada's version of Southern bread pudding is served with an amaretto sauce.
Get the recipe:
Panettone Bread Pudding
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 30 min
Prep: 10 min
Inactive: 30 min
Cook: 50 min
Yield: 8 to 10 servings
Level: Easy
Ingredients
Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
Directions
To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
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Almond Cream Cake
This Almond Cream Cake is a tender, velvety and moist almond cake that’s covered in a whipped cream cheese almond frosting! It’s light, lovely and an instant classic! Sponsored by Challenge Butter. Full Recipe -
Recipe for Almond Pound Cake With Amaretto Cream Filling : Pound Cakes
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The recipe for almond pound cake with amaretto cream filling isn't nearly as complicated as you might have been led to believe. Get a recipe for almond pound cake with amaretto cream filling with help from a distinguished culinary professional in this free video clip.
Expert: Tudi Wilson
Filmmaker: Ranson Kennedy
Series Description: You'd be surprised by just how versatile a treat the pound cake really is. Learn about all of the delicious pound cakes that you can make at home with help from a distinguished culinary professional in this free video series.
Amaretto Cake | Good Housekeeping UK
The simple lemon drizzle cake is taken to a new level with the addition of fragrant Amaretto. We’ve decorated ours with classic cocktail cherries for a retro spin, but you could use glacé cherries instead.
Ingredients
250 g (9oz) unsalted butter, softened
250 g (9oz) caster sugar
4 large eggs
200 g (7oz) self-raising flour
1 1/2 tsp baking powder
75 g (3oz) ground almonds
Zest of 2 lemons
4 tbsp. amaretto
FOR THE AMARETTO DRIZZLE
Juice of 1 lemon
50 ml (2 fl oz) amaretto
FOR THE ICING
300 g (11oz) sifted icing sugar
1 tbsp. amaretto
3-4 tbsp lemon juice
20 maraschino cherries with stems, to decorate
Directions
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 30.5 x 20.5cm (12 x 8in) tray bake tin with baking parchment.
For the cake, put all the ingredients, except the Amaretto, into a large bowl and mix
with a handheld electric whisk until smooth, about 2min. Whisk in the Amaretto briefly.
Spoon into the prepared tin and level. Bake in oven for 35-40min until risen and lightly golden. Remove from oven; set aside.
To make the drizzle, put the lemon juice and Amaretto in a small pan, bring to the boil and simmer for 1min. Poke holes over the cake with a skewer and slowly pour half the lemon syrup over the cake. Leave to sink in for 10min, then slowly pour the remaining syrup over the cake. Leave to cool in the tin.
For the icing, mix the icing sugar with the Amaretto and enough lemon juice to make a thick, spreadable consistency. Pour over the cake and quickly spread to cover. Dot with maraschino cherries. Leave to set, then cut into squares.
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How To Make An Amaretto Cake
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Light and Fluffy Lemon Custard Cake
Light and Fluffy Lemon Custard Cake
Custard cake is a triple-layered cake made from just one batter. During the baking process, batter separates into three different layers. Dense cake layer on the bottom, creamy custard-like filling in the center, and light and fluffy cake layer on top.
it's a very quick and easy recipe with a very light and refreshing lemon flavor.
Full written recipe here
Bake at 325F for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery not custardy in the center.
Lemon brownies recipe ????
Lemon bundt cake recipe????
#custardcake #lemoncake #fullkitchen