VALERIE'S SPUMONI
Provided by Valerie Bertinelli
Categories dessert
Time 10h35m
Yield 9 to 12 slices
Number Of Ingredients 9
Steps:
- Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
- In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
- Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
- When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
- Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
- When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.
SUPER EASY SPUMONI CAKE
I was craving the spumoni flavors one night and was too lazy to go to the grocery store. I looked in my cabinets and found I had all the spumoni flavors at home! I whipped this semi-homemade creation and enjoyed it with friends and family! What a hit it was :)
Provided by Jorja Bertino
Categories Cakes
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 350 degrees. Spray 2 9inch cake pans with cooking spray. Mix cherry cake mix and ingredients called on back of box. Add 3/4 cup chopped pistachio nuts. Bake cake according to directions on box.
- 2. Once cherry cake is done cool on wire rack. Next, spray two 9inch cake pans. Take one box of instant pistachio pudding and combine it with white cake mix and ingredients called for it on back of box. Mix in the maraschino cherries. Bake cake according to directions on box. Once cook let it cool on wire rack.
- 3. While cake is in oven, mix 1 1/2 cups milk with other box of instant pistachio pudding. Set in fridge to firm up.
- 4. Once all of the cakes are cooled, take a layer of each cake and use a serated knife to split the two layers in half. Take 3/4 cup of pistachio pudding and layer it between the two pistachio cake layers. Frost middle layer of cake. Take a cherry cake and place it on top of frosting. Use remaining 3/4 cup pudding for the cherry cake layer.
- 5. Once cakes are in place frost entire cake with remaining frosting. Sprinkle 1/4 cup remaining pistachio nuts on top of cake. May also save some maraschino cherries for decoration as well. Take remaining cherry and pistachio cake layers and freeze for later use. ENJOY!
SPUMONI BOMBE
Flavors, colors, and textures combine harmoniously in this elegant ice-cream dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Coat inside of 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment paper by cutting two strips, one the width and the other the length of the pan, overlapping them inside the pan. Both should be long enough to generously hang over edges of pan. Place in freezer to chill for 15 minutes. Beat pistachio ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Add pistachios; remove pan from freezer. Transfer pistachio ice cream to pan, forming a 1-inch layer and smoothing with a small offset spatula. Return pan to freezer until the ice cream hardens, about 40 minutes.
- In a small saucepan, combine cherries, rum, and water. Bring to a boil over medium-high heat (be careful not to ignite); reduce heat; cover pan. Let cherries simmer until all liquid is absorbed, 10 to 12 minutes. Remove from heat; let cool.
- In a medium bowl, whip cream until soft peaks form; set aside. Soften vanilla ice cream as above. Fold whipped cream into vanilla ice cream. Remove mold from freezer; add a layer of vanilla mixture, smoothing top with a small offset spatula. Return to freezer.
- When vanilla layer is firm to the touch, about 45 minutes, soften chocolate ice cream as above. Add cooled cherries; mix until just combined. Remove mold from freezer; fill to top with chocolate-cherry mixture. Smooth top with an offset spatula; cover with plastic wrap. Return to freezer until completely hardened, about 4 hours or overnight. To unmold, remove from freezer; dip in very hot water for a few seconds. Sprinkle sliced almonds, if using, over chocolate ice cream to keep ice cream from sliding when turned out. Using the overhanging parchment, gently lift ice cream out of pan. Invert onto cutting board. Use a sharp knife to slice into servings.
SPUMONI CAKE
I was having an "Italian Night" dinner party and needed to come up with a dessert. Many Italian desserts are just too rich for my taste, so I thought of spumoni ice cream, but I really wanted a cake. So I decided to try to come up with a cake that had the flavor of spumoni and this is the result!
Provided by JenniferK2
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°; grease three 8 inch layer pans.
- Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
- Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
- Bake for about 25 minutes or until picks inserted in centers come out clean.
- Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
- Meanwhile, chill large bowl and beaters thoroughly.
- Combine cold whipping cream, sugar and rum extract in chilled bowl.
- Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
- Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.
SPUMONI ICE CREAM CAKE
Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it's made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don't have to worry too much about its melting rapidly: The cake's sheer volume and store-bought ice creams' stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there's room in your freezer, since this cake is about 4 inches tall.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 6h50m
Yield About 16 servings
Number Of Ingredients 9
Steps:
- Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.
- While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside until Step 4.
- On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)
- Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
- Run a knife around the cake in the springform pan, then unmold the springform and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight.
- When you're ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)
More about "authentic italian spumoni cake recipes"
SPUMONI CAKE - I AM BAKER
Web Oct 7, 2014 Prepare chocolate, cherry and pistachio buttercream. (recipes linked to above) Place buttercream each into a pastry bag fitted with an …
From iambaker.net
4/5 (1)Category DessertServings 6Total Time 1 hr 20 mins
From iambaker.net
4/5 (1)Category DessertServings 6Total Time 1 hr 20 mins
See details
SPUMONI CAKE - BAKE FROM SCRATCH
Web Preheat oven to 350°F (180°C). Spray 3 tall-sided 9-inch round cake pans with baking spray with flour. Line bottom of pans with parchment paper. …
From bakefromscratch.com
Estimated Reading Time 3 mins
From bakefromscratch.com
Estimated Reading Time 3 mins
See details
ITALIAN SPUMONI CAKE - MARISA'S ITALIAN KITCHEN
Web May 13, 2017 In the first bowl, fold in a 1/2 cup of well stirred strawberry preserves and the remaining 1/4 cup all-purpose flour. Combine the …
From marisasitaliankitchen.com
5/5 (1)Servings 12Cuisine ItalianCategory Dessert
From marisasitaliankitchen.com
5/5 (1)Servings 12Cuisine ItalianCategory Dessert
See details
15 TRADITIONAL ITALIAN CAKES - INSANELY GOOD
Web Jun 2, 2022 This buttery, slightly zesty cake features it, along with flour, butter, sugar, eggs, vanilla essence, lemon zest, and powdered sugar. It’s moist, crumbly, and melt-in-your-mouth good. 4. Cassata Ricotta …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
SPUMONI AUTHENTIC RECIPE | TASTEATLAS
Web Step 3/6. Beat the whites with icing sugar until stiff peaks. Fold the meringue into the cocoa custard. Step 4/6. Set the mixture aside and wait for it to cool. Step 5/6. Take the molds out of the fridge, sprinkle the sponge with …
From tasteatlas.com
From tasteatlas.com
See details
ITALIAN SPONGE CAKE – PAN DI SPAGNA - AN ITALIAN IN MY …
Web Jan 8, 2021 Instructions. Pre-heat the oven to 320F (160C) Grease and flour an 8 inch (20 cm) cake pan (springform if you have one). In a medium bowl sift together the flour and corn starch. Set aside. In a large bowl or …
From anitalianinmykitchen.com
From anitalianinmykitchen.com
See details
SPUMONI CAKE (COLORFUL STRIPED 2 LAYER CAKE!) - SNAPPY …
From snappygourmet.com
5/5 (6)Total Time 3 hrs 40 minsCategory DessertPublished Dec 10, 2020
See details
TRADITIONAL SPUMONI ICE CREAM CAKE RECIPE - TASTING TABLE
Web Feb 3, 2022 Pull the spumoni out of the freezer and spread the cherry ice cream in a …
From tastingtable.com
5/5 (40)Calories 298 per servingCategory Dessert
From tastingtable.com
5/5 (40)Calories 298 per servingCategory Dessert
See details
SPUMONI RECIPE | KITCHN
Web Jan 18, 2022 Coarsely chop 1/3 cup roasted, salted pistachios and place in a medium …
From thekitchn.com
From thekitchn.com
See details
SPUMONI CAKE - RECIPE - COOKS.COM
Web Jul 2, 2017 1 pkg. yellow cake mix 4 eggs 3/4 c. cooking oil 1 (8 oz.) sour cream 1 small …
From cooks.com
From cooks.com
See details
AUTHENTIC ITALIAN SPUMONI CAKE RECIPE - SHARE RECIPES
Web Pre-heat the oven to 320F (160C) Grease and flour an 8 inch (20 cm) cake pan …
From share-recipes.net
From share-recipes.net
See details
SPUMONI CAKE - YOUTUBE
Web This Spumoni cake has the traditional flavors of chocolate, pistachio, and cherries. …
From youtube.com
From youtube.com
See details
SPUMONI RECIPE: HOW TO MAKE SPUMONI ICE CREAM - 2023
Web May 25, 2023 Note: The total time does not include 1 hour and 40 minutes of inactive …
From masterclass.com
From masterclass.com
See details
ITALIAN-AMERICAN SPUMONI AUTHENTIC RECIPE | TASTEATLAS
Web Step 1/5. Line a 9x5-inch (22x12 cm) loaf pan first with cling film, then with a piece of …
From tasteatlas.com
From tasteatlas.com
See details
SPUMONI BUNDT CAKE #BUNDTBAKERS - PALATABLE PASTIME
Web Sep 17, 2020 Preheat oven to 375F. Spray a 10-cup Bundt pan with Baker's release …
From palatablepastime.com
From palatablepastime.com
See details
SPUMONI COOKIES - GLOBAL BAKES
Web Dec 3, 2020 Directions. In a large bowl or the bowl of a stand mixer, cream together the …
From globalbakes.com
From globalbakes.com
See details
AUTHENTIC ITALIAN SPUMONI CAKE RECIPES
Web 1/3 cup almonds, sliced. Steps: Preheat oven to 350°; grease three 8 inch layer pans. Mix …
From tfrecipes.com
From tfrecipes.com
See details
SPUMONI POKE CAKE - LEMONSFORLULU.COM
Web Mar 30, 2022 Prepare the cake mix according to the package instructions using a 9×13 …
From lemonsforlulu.com
From lemonsforlulu.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love