Meamoreitalianlovecake Recipes

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AMORE-THE ITALIANO LOVE CAKE

Make and share this Amore-The Italiano Love Cake recipe from Food.com.

Provided by LikeItLoveIt

Categories     Dessert

Time 45m

Yield 7 serving(s)

Number Of Ingredients 13



Amore-The Italiano Love Cake image

Steps:

  • Position a rack in the center of the oven and preheat the oven to 375 F degrees.
  • To make the cake, combine the powdered sugar and cake flour.
  • In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form.
  • Beat in the sugar, a little at a time, and beat until stiff but not dry.
  • With a rubber spatula, fold in the dry ingredients until the flour is just incorporated.
  • Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
  • Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown.
  • Invert the pan onto a bottle or funnel and cool completely.
  • To assemble, using a serrated knife, cut the cake into three layers.
  • Sprinkle each layer with some of the amaretto.
  • Place one layer on a serving plate.
  • Spread the pistachio ice cream on the bottom layer and top with the second layer.
  • Spread the chocolate ice cream on the second layer and top with the third layer.
  • Freeze the cake for 20 to 30 minutes, or until set.
  • Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks.
  • Spread on the top and sides of the cake.
  • Return to the freezer.
  • Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.
  • Line a baking sheet with aluminum foil.
  • Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick.
  • Let chocolate set for 15 minutes.
  • Using an oiled heart shaped cookie cutter, cut out hearts.
  • Place them on top of the cake.
  • Keep cake in the freezer until ready to serve.

1 1/4 cups powdered sugar, sifted
1 cup cake flour
15 large egg whites
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup Amaretto
1 pint pistachio ice cream, softened
1 pint chocolate ice cream, softened
2 cups heavy cream
1 (6 ounce) cup semi-sweet chocolate chips (for garnish)

ME AMORE' - ITALIAN LOVE CAKE

You don't have to be an 'Italiano' to enjoy this 'slice of heaven.' The moist shortcake-like density, generous layer of sweetened ricotta cheese, and cinnamon-sugar crumble topping will surely impress family, friends, and guests alike. Surprisingly simple to prepare, the result is unbelievably delicious! Your guests will think you slaved for hours over this splendid dessert cake. That's O.K. - Just smile and sip your after dinner espresso. Please Note: I would like to share credit for this "Italian Love Cake" recipe version with the Kirkwood Ski Education Foundation.

Provided by Feast Your Eyes

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13



Me Amore' - Italian Love Cake image

Steps:

  • For The Cake:.
  • Preheat the oven to 350 degrees*.
  • Grease and flour a 12x15x3 cake pan.
  • Prepare the cake according to the package instructions; using the 3 eggs and vegetable oil.
  • Pour the cake mix into the prepared pan, spread evenly, and set aside.
  • SPECIAL TIP: If desired, mix cake batter using 1 cup water and 1/4 cup Anisette, Limoncello, Frangelico or other liqueur in place of the 1 1/4 cups of water as called for on the package directions.
  • With a mixer on medium speed, beat the remaining eggs; add the ricotta cheese, sugar and vanilla. Beat until sooth and fluffy.
  • Carefully pour over the middle of the cake mix. DO NOT SPREAD OR BLEND THE TWO BATTERS TOGETHER.
  • Bake for 1 hour, or until a toothpick comes out clean when inserted. (Ricotta cheese will go to the bottom.)
  • Remove from the oven; cool in pan on baker's rack.
  • For The Topping:
  • In a food processor or blender, blend the first 5 ingredients together.
  • Add chilled butter cubes; cut in until the mixture looks like wet sand.
  • To Finish Off The Cake:.
  • Cool cake until warm, about 1 hour. Evenly sprinkle the cinnamon-sugar crumbles over the cake.
  • Serve with vanilla ice cream or gelato and a cup of steaming espresso. "That's Amore' !".
  • ______________________________________________________________.
  • TO DRAIN RICOTTA CHEESE: Wrap ricotta in a double layer of cheesecloth. Place in a colander, weighed down with 2 or 3 soup-like cans from your pantry. Drain over a bowl in the refrigerator for at least 1 hour.
  • *NOTE: If using a glass baking dish or disposable foil pan, bake at 325 degrees for 1 1/2 hours.

Nutrition Facts : Calories 694, Fat 35.9, SaturatedFat 16, Cholesterol 267, Sodium 547.9, Carbohydrate 71.3, Fiber 0.8, Sugar 49.8, Protein 21.6

1 (18 1/4 ounce) package cake mix (Yellow or lemon, Your favorite brand)
1/3 cup vegetable oil
8 large eggs, Plus
3 eggs, needed to prepare the cake mix
3 lbs whole milk ricotta cheese (Drained, See 'directions')
3/4 cup granulated sugar
1 tablespoon vanilla extract (Not imitation)
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup dark brown sugar (Packed)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch squares (Chilled)

ITALIAN LOVE CAKE (SUPER EASY :)

Make and share this Italian Love Cake (Super Easy :) recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 11



Italian Love Cake (Super Easy :) image

Steps:

  • Preheat over to 350 degrees.
  • Prepare cake mix as directed on package with water, oil and eggs.
  • Pour batter into a greased and floured 9 x 13 inch pan.
  • Blend together Ricotta, eggs, vanilla and sugar until smooth.
  • Pour evenly over chocolate batter.
  • Bake for 1 hour.
  • Cool cake completely, but leave in pan.
  • Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.
  • Spread on top of cake and chill before serving.

1 (18 1/4 ounce) box devil's food cake mix or 1 (18 1/4 ounce) box chocolate cake mix
1 1/3 cups water (or as called for by your cake mix directions)
1/2 cup vegetable oil (or as called for by your cake mix directions)
3 large eggs (or as called for by your cake mix directions)
2 lbs ricotta cheese
3 eggs
2 teaspoons vanilla
3/4 cup sugar
1 (3 1/2 ounce) package instant chocolate pudding mix
1 cup milk
1 (8 ounce) container Cool Whip, defrosted

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