Caramel Rice Cake With Amaretto Recipes

CARAMEL RICE CAKE WITH AMARETTO

Steps:

• In a large saucepan, bring the milk to a boil with the vanilla bean and the lemon zest. When the milk reaches a boil, stir in the rice. When it comes back to a boil, reduce the heat to low and simmer, uncovered, until the rice is soft, about 30 minutes. Remove the pan from the heat and let the milk cool down to room temperature. Remove and discard the vanilla bean and lemon zest, and add the almonds and candied lemon peel. In a bowl, mix the eggs with 2½ cups of the sugar, making sure not to beat too vigorously-you don't want the eggs to foam. When the sugar has dissolved, add the egg mixture to the rice, mixing thoroughly. Preheat the oven to 325?F. In a skillet over medium heat, make the caramel by heating the remaining cup of sugar with the water until the sugar dissolves and the liquid becomes the color of caramel, 3 to 4 minutes. Pour the caramel evenly into a 2-quart non-stick savarin mold. Add the rice to the savarin mold. Bake in the preheated oven for 30 minutes. Reduce the heat to 300? and bake for another 10 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes, then turn it out onto a platter and pour the amaretto over it.

AMARETTO CARAMEL SAUCE

Steps:

• In medium saucepan, combine all ingredients except the amaretto.
• Bring to a boil, stirring occasionally.
• Reduce heat, boil gently, 8 to 10 minutes, or until slightly thickened.
• Remove from the heat; stir in amaretto.
• Serve warm.

CARAMEL-PECAN MOCHA LAYER CAKE

Steps:

• Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.