Toasted Almond Cake With Ladyfingers. Like nothing i’ve ever tasted!” “this brings back memories of good humor toasted almond bars and tortoni which i loved as a child”. Spread frosting in an even layer over the top and sides of the cake.
Ladyfingers are soaked in amaretto syrup, then layered with imported mascarpone cream, and topped with italian amarettini cookies and roasted california almonds. Step 2, chill whipping cream. Use the remainder of the frosting to frost.
Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 55 to 65 minutes, rotating pan after 40 minutes.
Add the almond pieces and toast them in the butter, stirring, until lightly browned, about 5 minutes or so. Run paring knife around sides of pan. The cake rounds are halved (to make four layers) and stacked, filled with a foolproof pastry cream thickened with cornstarch an. It uses confectioners sugar, lady fingers, almond, pie filling, cream cheese, whipped cream.