Delicate cake with amaretto
Instructions
Wash the raisins and put it in a Cup, add the liqueur and allow it to soften.
Very finely chopped almonds and pounded amaretti reducing them to powder, keep aside a dozen for the gasket.
Grease a cake tin of about 26 centimeters in diameter and sprinkle with flour, shake it to get off the excess flour.
Place the softened butter in a bowl and wooden spoon knock it energetically until creamy, add sugar a little at a time and vanillin.
Pour into a bowl and beat them lightly, only that just enough to mix the egg yolks with the egg whites.
Pour in the butter a tablespoon of liqueur and add little by little the flour that you mixed the yeast and the dust of macaroons.
Add the eggs and mix to perfection, for latest almonds and raisins, drained.
Pour the mixture into the prepared Cake Pan, level it and settle over the whole forming a decoration macaroons.
Grease with butter amaretti lest you burn during cooking or spalmateli with the egg white.
Go into the oven and bake for 40 minutes at 180 degrees.
Remove the cake from the oven and when it is well browned, remove from pan and place it on and serving dish.
Let it sit for a day before serving.
Ingredients and dosing for 6 persons
- 210 g of butter
- 200 g of flour
- 150 g of amaretti biscuits
- 200 g of sugar
- 50 g of sultanas
- 100 g of almond
- 4 eggs
- 1 sachet of baking powder
- 1 sachet of vanillin
- Amaretto liqueur
- For the mold:
- Butter
- Flour