Actually I wanted to diet, but then I saw the theme of SHF # 18: Liqueur, choosen by Chandra, and I could not resist to prepare a cake I saw a few weeks ago in a journal.

I prepared only the half of the batter. As an Amaretto-lover I substitute the Cointreau, and added a little bit more of the almond liqueur.

It's a "cup*"-recipe. I do not like this measurment unit. Perhaps that's why the cake came out not so airy. The consistence of my cake was quite dense, but very tasty, a little bit like marzipan.

Amaretto-Tiramisù-Cake



On the left you find "my" recipe on the right the original.

125 g Mascarpone 60 g icing sugar 1 pinch salt 1 egg 1 tb Nescafé 2 tb water 3 tb Amaretto 50 g flour 40 g almonds, grated 1 ts backing powder Creme 125 g Mascarpone 2 tb Amaretto 1/2 tb icing sugar cacao powder

250 g Mascarpone 2 cups icing sugar 1 pinch salt 2 eggs 1 tb Nescafé 1/2 cup hot water 3 tb Cointreau 1 1/2 cup flour 1 1/2 cup almonds, grated 1 1/2 ts backing powder Creme 250g Mascarpone 2 tb Cointreau 1 tb icing sugar cacao powder

Preheat oven to 200 C.

Mix carfully Mascarpone and icing sugar, stir in egg (if 2 one after one). Dissolve Nescafé in hot water, add Amaretto. Mix flour, almonds and backing powder, add to the rest of the batter. Fill in backing pan and bake approx. 40 Minutes in the middle of the oven. Once cool, decorate with creme and cacao powder.

*cup = 2 dl

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