italian liqueur cake
This is not the easiest or the quickest cake to make. The end result, however, is simply wonderful. Over the years I have gotten many RAVE reviews. I do not make it often...but when I do I am always glad I did.
Blue Ribbon Recipe
This is a layer cake you'd expect to buy at a restaurant or be served at a nice restaurant. We used Frangelico in this Italian liqueur cake, and the hazelnut flavor was delightful. The layers are soaked with liqueur that complements the firm pudding-like filling. This impressive cake does take a while to make, but it is not hard. Top with whipped cream, and you have a dessert great for any special occasion. If you don't like Frangelico, Amaretto or Grand Marnier would also work. Just make sure to use something high-quality because the flavor is noticeable.
Ingredients
- 1 box yellow cake mix
- FILLING
- 1 package unflavored gelatin
- 1/4 cup cold water
- 3/4 cup granulated sugar, divided
- 2 tablespoons corn starch
- 2 cups milk, divided
- 4 large egg yolks
- 2 ounces unsweetened chocolate squares
- 2 teaspoons pure vanilla extract
- 1/2 - 1 cups Italian liqueur (Frangelico or Amaretto; Grand Marnier would work too)
- TOPPING
- 2 cups whipping cream, cold
- 1/4 cup powdered sugar
- 1 tablespoon hazelnut liqueur
- OPTIONAL GARNISH
- chocolate curls
- chocolate drizzle
- fresh berries
How To Make italian liqueur cake
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Step 1Cook cake in 2-9" round pans according to box directions. Cool completely. Pull string horizontally through the cake to make 4 layers. -
Step 2Sprinkle gelatin over water in a small cup. Let soften for 5 min.
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Step 3Beat 4 egg yolks in a small bowl and set aside.
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Step 4Combine 1/2 c of the sugar, corn starch, and 1/4 c of the milk in a small bowl. Stir until smooth. Set aside.
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Step 5Heat the remaining 1 3/4 c milk in a saucepan until bubbles appear around the edges. Remove from heat.
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Step 6Stir in corn starch mixture until smooth. Cook on med heat and stir constantly until the mixture thickens and bubbles. Cook for 1 minute more.
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Step 7Temper the eggs by stirring in a little of the hot milk mixture to the eggs. Stir the egg yolk mixture back into the milk mixture in a saucepan. Cook the custard mixture for 2 minutes, stirring constantly.
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Step 8Remove from heat. Stir in softened gelatin and vanilla extract.
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Step 9Melt chocolate in the microwave. Add 1 1/2 cups of the vanilla custard mixture to the melted chocolate. Stir until combined.
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Step 10Refrigerate the vanilla and chocolate filling until it firms up.
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Step 11To assemble the cake, lay 1 layer of the cake down. Coat with half of the chocolate mixture.
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Step 12Add the 2nd cake layer. Sprinkle generously with liqueur.
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Step 13Then top with all of the vanilla mixture.
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Step 14Add the 3rd layer of cake. Sprinkle generously with liqueur. Then top with the remaining chocolate mixture.
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Step 15Add the last layer.
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Step 16Make the whipped cream by beating together cold whipping cream, powdered sugar, and liqueur until soft peaks form.
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Step 17Top with whipped cream and your choice of garnishes.
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Step 18COMMENTS: -Be liberal with the liqueurs or you won't taste it. -Best made 1 day before serving for liqueur to soak in completely. -Must be refrigerated and covered. -Set out approximately 1 hour before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
