Spumoni Almond Cake
Ingredients
1 8 oz. box almond paste
3/4 cup sugar
2 sticks butter, softened
4 large eggs, room temperature
2 cups flour
1 tsp. baking powder
1/2 cup milk
1/8 cup finely chopped maraschino cherries, save a whole one for the top
(candied cherries can also be used)
1/2 package cherry jello
3 Tbsp. milk, divided
1 well-rounded tsp. cherry brandy
1/2 box pistachio pudding
1/8 finely chopped pistachio nuts
1/2 box double fudge pudding
1/8 cup chopped sliced almonds
4 cups sweetened whipped cream with vanilla extract, or dream whip or cool whip.
Directions
Heat oven to 375˚. Spray a 10″ cake pan with nonstick cooking spray. Cut parchment paper to size and lay the paper on the bottom of the pan, and spray again. Set aside.
Sift the flour with the baking powder. Set aside.
In a large bowl, whip the butter with a mixer. Chop the almond paste, or roughly grate it with the large hole side of a bell grater. Add the paste to the butter, and whip until combined. Add the sugar, and whip until the paste is as small as pistachio nuts. Add the eggs, one at a time, mixing well after each addition. Finally, add the flour ingredients alternately with the 1/2 cup of milk until just combined.
Divide the batter roughly into three bowls. In one bowl, add 1/2 box of the chocolate pudding, 1 tbsp. milk and whip until combined. Add the chopped almonds by hand. Set aside.
In the second bowl of batter, add half the box of the pistachio pudding, 1 tbsp of milk, and whip until combined. Add the chopped pistachio nuts and mix by hand. Set aside.
Finally, in the last bowl of batter add half the box of cherry jello and the final tablespoon of milk and whip until just combined. Add the cherry brandy and the maraschino cherries and mix by hand.
With a large spoon or spatula, dollop each batter throughout the pan randomly, layering on top of each other, until all is used and the pan is well covered. Tap the sides of the pan to even out the batter, and run a dull knife through areas just a couple times to add a touch of marbling throughout without overdoing it. You still want distinct flavor areas similar to spumoni ice cream.
Bake for 60-75 minutes, until a toothpick comes out clean at the center. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
When cool, slice cake in half horizontally. Fill the center with the whipping cream and return the cake top. Dollop the rest of the whipping cream on top and garnish with a maraschino cherry. Store in the fridge for up to 5 days.
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