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Sweets & Desserts
Wednesday, June 04 2014 00: 00

Amaretti and chocolate cake with philadelphia

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Pie / tart with Philadelphia and dark chocolate macaroons Pie / tart with Philadelphia and dark chocolate macaroons

Philadelphia cake with amaretto and chocolate: delicious! In the spring we all used to make delicious fruit pies and cream. For this cake with philadelphia macaroons and chocolate it could be interpreted as a sweet little suited for this season. In reality it is a sweet fluffy, suitable for all seasons. The base is a pastry similar to that of many pies, the filling is done with a cream to philadelphia enriched dark chocolate and macaroons. Very pleasant to children.

What is needed
Ingredient Quantity
Ingredients for the base
cake flour gr. 300
XNUMX/XNUMX cup salted butter gr. 150
XNUMX/XNUMX cup sugar gr. 100
small eggs n. 2
yeast 1 sachet
vanilla flavor 1 vial
sale 1 pinch
Ingredients for the filling
philadelphia gr. 250
XNUMX/XNUMX cup sugar gr. 90
eggs n. 2
chocolate chips gr. 70
Amaretti biscuits gr. 200

Preparation of the base

  • cut the XNUMX/XNUMX cup salted butter into small pieces and let it soften at room temperature.
  • In a bowl sift the flour, unite XNUMX/XNUMX cup sugar, Baking powder, vanilla extract and a pinch of salt.
  • Add butter and mix quickly to form crumbs.
  • Incorporate the two eggs and stir quickly to avoid too much heat the mixture.
  • Form a loaf and place in refrigerator to rest for 30 minutes. Meanwhile, prepare the filling.

Preparing the filling

  • take eggs and divide the yolks from the whites.
  • work the egg yolks with sugar using an electric whisk, until they are puffy and fluffy.
  • Add the philadelphia and mix gently to eliminate any lumps.
  • Add the drops of dark chocolate.
  • crumble the Amaretti biscuits (sugg.) and mix the philadelphia cream and chocolate.
  • steady whip the whites and add them to the cream philadelphia, macaroons and chocolate.
  • Mix gently from bottom up not to smonatrli.

Composition and baking the tart

  • Light the 180 ° oven.
  • RESUME the dough base from the fridge and toglierne part for training and Mother House stripes.
  • Roll out the dough on a sheet of parchment paper wet and squeezed so as to coat the bottom and sides of ua round cake tin with a diameter of approximately six 24-26 cm (or, if you prefer, you can butter and flour the mold ...) .
  • Pour riprino over the base and level well.
  • Forming of the strips, with the mixture held by hand, and place them on the sweet so as to form a lattice.
  • Inform to 180 35 ° minutes. (Check with a toothpick inserted in the center cooking. If the toothpick comes out clean, the cake is ready.
  • Remove from oven and let cool.
  • Once the Phladelphia cake with amaretto and chocolate it is cold, we serve by adding xuxxhero icing (or cocoa) on the surface.


How crumble the amaretti

Enter the macaroons in a transparent plastic bag (those for storing food in the freezer are fine) and close it.

Pressing the bag with the bottom of a glass or with a meat mallet to obtain a coarse crushing of cookies.

Additional information

  • Difficulty level: Media
  • Serves: 6 8
  • prep time .: 40 minutes + resting
  • Cooking time: 35 minutes
  • Total time: 75 minutes
  • Cost: € 8
Bed 15364 times Last modified on Monday, June 09 2014 09: 15
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