Amaretti puff pastry quick cake

Amaretti puff pastry quick cake

By 02/12/2016

Wow! This one really was a winner. It was literally gone in 30 minutes!

A couple of slices each.. and I now need to bake another one.

It is super easy: one sheet of puff pastry filled with a mixture of amaretti, eggs, flour, butter and a dash of rum or of your favourite liquor. Sprinkle it with almond flakes for extra crunchiness and you will have a fabulous delicious cake made in heaven!!

A round sheet of puff pastry would be ideal but if you cannot find it just use a rectangular one and cut it out with a knife to fit your mold. I have not added much sugar because amaretti cookies are quite sugary already.

  • Prep Time : 20 minutes
  • Cook Time : 35 minutes
  • Yield : 6

Ingredients

Instructions

In a pan melt the butter over a gentle heat and let it cool down.

Whip the eggs with the sugar until pale and creamy, add the melted butter, the sifted flour, the liquor, the crushed amaretti biscuits and stir all the ingredients well together.

Amaretti-mixture

Line a round baking tray measuring approx 25 cm or 11 inch with a parchment paper. Lay the puff pastry sheet on the paper.

Puff pastry on mold

Pour the amaretti mixture on top of the pastry and level it well with a knife or with the back of a spoon. Wet the almond flakes with a little water and scatter them all over the top of the mixture.

Cake on mold

Bake for about 50 minutes at 170C or 340F. When it is cold sprinkle it with a little icing sugar.

Amaretti and puff pastry cake

Amaretti cake with puff pastry and almonds

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8 Responses to Amaretti puff pastry quick cake

  1. La cucina di Molly

    Che dolce goloso e facile da fare, adoro gli amaretti, la provo anch’io! Buon weekend!

    • Alida

      E’ veloce ed irresistibile. Adoro questa ricetta.

  2. Angie@Angie's Recipes

    Anything with puffy pastry would be a hit at our home too. This looks super with that amaretti filling!

    • Alida

      Thank you Angie. Amaretti add so much flavour to cakes.

  3. elisabetta

    Alida you’ve done it again, bravissima. This is a heavenly tart and I’ve decided to make it for the Christmas season. I can also see this as a dessert to round off a special meal – maybe warm with a dollop of ice-cream/mascarpone/ cream/ custard on the side. Thanks for the tip recommending wetting the flaked almonds before baking 🙂

    • Alida

      Yes it will be lovely with some cream too,it will definitely make it more luxurious, good for special occasions.

  4. Chiara

    una buona torta dall’aspetto rustico come piace a me, ne prendo una fetta, posso? Buona settimana cara,un abbraccio

    • Alida

      Sarebbe bello prenderci un caffe’ con una bella torta assieme!

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