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Toasted Almond Cream Cake Recipe

Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Dessert
Cuisine American, Italian
Servings 8 slices
Calories 480 kcal

Ingredients
  

For the ladyfingers(30 cookies)

  • 3 large eggs
  • 1 egg white
  • 1 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • Pinch of salt

For the Mascarpone Cream

  • 8 oz mascarpone cheese, room temperature
  • 1 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • 1/4 cup sugar
  • 1 tbsp amaretto liqueur

For Amaretti Cookies(32 cookies)

  • 5 egg whites
  • 5 cups all-purpose flour
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 2 cups granulated sugar
  • 1/2 cup powdered sugar

For Amaretti Topping

  • 20 amaretti cookies
  • 1/2 cup almonds, slivered

Dipping Mixture

  • 1.5 cups  milk
  • 1 tbsp sugar
  • 1 tbsp amaretto liqueur
  • 1/2 tsp vanilla extract

Instructions
 

For the ladyfingers

  • Preheat your oven to 375 degrees F and line a baking tray with parchment paper
  • Separate the eggs and whisk the whites with an electric mixer at medium speed
  • Beat the yolks and ¼ cup sugar with a whisk or mixer till light and fluffy, add in vanilla and give another mix
  • Add ¼ cup sugar to the whites and continue to mix till stiff peaks form
  • With a spatula gently fold the yolks in the whites
  • Pour the batter into a large piping bag and make 3-inch lines on the tray, 1 inch apart
  • Place the tray in the oven and bake for 15 minutes or till brown
  • Remove from oven and let the biscuits cool

For the Amaretti Cookies

  • In a large bowl, place the egg whites and salt, combine with a hand mixer till fluffy and stiff peaks form
  • In a separate bowl, mix the flour and sugar till incorporated
  • Slowly fold half of the dry mixture into the egg mixture
  • Add vanilla and almond extracts, adding the rest of the dry mixture, fold it all gently
  • Thick paste-like cookie dough should form at this point
  • Scoop out the dough and roll them into rounds with your hands
  • Coat the rounds in powdered sugar and arrange them on a parchment-lined baking tray
  • Lightly press the cookies with your hands and pop the tray into the oven, 
  • Bake at 325 degrees F for 15 minutes
  • Once browned, remove from oven and let them cool

For the Mascarpone Cream

  • Stir the mascarpone cheese and almond extract in a medium bowl
  • Combine heavy cream, sugar, amaretto, and vanilla in a separate bowl with an electric mixer
  • Fold the cream into the cheese till smooth

For the Amaretti Topping

  • Place the cookies and topping in a food processor and coarsely chop

Assembling the cake

  • In a bowl, mix all the dipping mixture ingredients and one by one dip the ladyfingers till it gets moist
  • Remove the moist ladyfingers from the dip and place in an 8 by 8 square baking tin, round side down
  • Repeat step 1 till the bottom of the pan is covered, spoon ½ of the mascarpone cream over them, then with amaretti topping
  • Repeat the step 1 and 3, and evenly spread amaretti topping over the cake
  • Refrigerate overnight, cut into squares and serve

Tips for this recipe

  • You can prepare the ladyfingers and amaretti cookies a couple of days ahead and store them in an airtight container
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