John Myers
Amicelli Cake
The perfect amicelli cake recipe with a picture and simple step-by-step instructions.
- 200 gram Ladyfingers
- 150 gram Margarine or butter
- 1 packet Amicelli
- 3 a cup Cream fine for whipping or cream
- 3 packet Cream stiffener
- 2 packet Vanilla sugar
- Possibly a packet of Amicelli for decoration
- Crumble the ladyfingers in a freezer bag with a rolling pin, place in a bowl and knead with room temperature margarine. The best way to do this is by hand. Put the dough in a baking pan lined with baking paper, press it against the bottom and then chill.
- Mash the amicelli in a bowl with a fork. Whip 2 cups of creme fine (or cream) with 2 packets of cream stabilizer and 1 packet of vanilla sugar until it is firm. Then gradually fold into the amicelli crumbs in three to four portions. (I think a packet of vanilla sugar is enough, the Amicelli are very sweet.)
- Spread the amicella cream on the cake base and chill for at least 2 hours. Then carefully remove the cream from the edge with a knife and remove the frame of the baking pan. Pull away gradually by carefully bending the baking paper under the base.
- For the cake decoration, whip a cup of creme fine or cream with a packet of cream stabilizer and a packet of vanilla sugar and decorate the cake with it.
- My nephew and niece are coming to visit tomorrow so something sweet was needed. 🙂 Good Appetite!
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