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|
|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|
|vanilla flavor||1 vial|
|Ingredients for the filling|
|XNUMX/XNUMX cup sugar||gr. 90|
|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.