Time 2h25m Yield 12 Number Of Ingredients 11 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans. Place almonds in food processor or blender. Cover; process until almonds are finely ground. In large bowl, beat almonds and remaining cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake and cool as directed on box for 8- or 9-inch rounds. In chilled large bowl, beat amaretto cream ingredients with electric mixer on high speed until soft peaks form. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/2 cup amaretto cream; arrange sliced strawberries evenly on top. Top with second cake layer, rounded side up. Frost side and top of cake with remaining amaretto cream. Just before serving, garnish with strawberry halves. Store loosely covered in refrigerator.
Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans Mix flour and baking powder together and set aside In a large bowl, beat sugar, pudding and butter until fluffy. Add eggs one at a time, beating well with each addition Combine milk an Amaretto and add alternately with the flour mixture to the creamed mixture. Fold in 1 teaspoon vanilla extract and the pureed strawberries. Divide batter equally into three 9-inch round cake pans Bake for 25 minutes or until wooden pick inserted into center of cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks To make the filling: Beat whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon almond extract on high with electric mixer until stiff Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. Frost sides of cakes with Cream Cheese Frosting. Pipe an edge of frosting around cake top Spread remaining whipped cream on cake top. Top with quartered strawberries CREAM CHEESE FROSTING 8 ounces cream cheese, softened 1/2 cup butter, softened 1 (1 pound) box powdered sugar, sifted 1 teaspoon vanilla extract In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla extract and beat until smooth
Time 1h30m Number Of Ingredients 10 Steps:
Heat oven to 140C/120C fan/gas 1 and cut 3 pieces of baking parchment to fit 3 baking sheets for the meringues (if you don’t have 3 baking sheets, you can cook it in batches - simply divide the meringue mixture into 3 and cook separately). Using a plate or the base of a cake tin, draw a 20cm circle on each piece of parchment, then flip over so that the pencil side is facing down. Put 3 oven racks in your oven - if you only have 2 but have a large grill pan, this will work too, sat in the bottom of the oven. Put the egg whites in a large bowl, and whisk with an electric hand whisk until thick and holding soft peaks. Start adding the sugar, 1 or 2 tbsp at a time, whisking continuously. When all the sugar has been incorporated, the meringue should be thick, glossy and holding stiff peaks. Add the vinegar and whisk again briefly. Use a blob of meringue to stick down the corners of each piece of parchment to the trays. Divide the meringue between the 3 circles on the parchment, swirling it towards the outline to make thin circles. Scatter the almonds over, saving a few to serve on top once assembled. Bake for 1 hr, then leave to cool in the oven. When the oven is completely cold, remove the meringues and place somewhere cool and dry for up to 24 hrs, or assemble straight away. Toss the fruit with 1 tbsp icing sugar and set aside to macerate for 10-15 mins. Pour the cream, amaretto, almond extract and remaining icing sugar into a large bowl, and whisk until softly whipped. Use a little of the cream to stick your least successful meringue to a cake stand or plate. Spread over a third of the cream and scatter with some strawberries and cherries. Top with the remaining meringues, cream and fruit, finishing the top layer with the whole strawberries and cherries. Scatter over the remaining almonds and serve. Leftovers will keep in the fridge for 1 day.
Time 55m Yield 8 servings. Number Of Ingredients 20 Steps:
Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners’ sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally., Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set., In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.
Time 2h10m Yield 12 serving(s) Number Of Ingredients 16 Steps:
You will also need: 9-inch springform pan. To prepare crust place graham crackers, sugar and butter in a small mixing bowl. Blend well with fingers or a pastry blender. Press into the bottom of a well-buttered 9" springform pan. Chill in the freezer or refrigerator for about 30 minutes while you prepare the batter and strawberries. In a large bowl, beat the cream cheese, sugar and heavy cream until smooth. Add the eggs, one at a time, making sure that the mixture is smooth after beating in each egg. Add the lemon juice, brandy extract, sour cream, vanilla, and flour and continue beating until very smooth and creamy. Fold in the chopped strawberries. Pour the mixture into the chilled springform pan that you have placed on a cookie sheet (the batter will come to the top of the pan so do not be alarmed). Bake in a preheated 425° oven for 15 minutes, then reduce the temperature to 275° and continue to bake for 1 hour. Transfer to a wire rack and allow to cool for 3 hours. While the cake is cooling, marinate the sliced strawberries in the Amaretto and sugar for about 3 to 4 hours. Arranges the slices decoratively on top of the cooled cheesecake and bake in a 350° oven for 7 minutes. Transfer to a wire rack and allow to cool completely for 2 hours. Remove the sides of the springform pan and refrigerate overnight. Remove the cake from the refrigerator for at least 2 hours before serving.
Time 10m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight. Serve over ice cream and sprinkle with slivered almonds.
