Torta degli Addobbi (Decorative Cake)
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Milk | 1 liter |
| Carnaroli Rice | 160g |
| Sugar | 300g |
| Almonds | 100g |
| Amaretti Biscuits | 100g |
| Candied Cedro | 100g |
| Heavy Cream | 100g |
| Eggs | 385g |
| Egg Yolks | 45g |
| Vanilla Bean Pod | 1 |
| Lemon Zest | 1 |
| Sugar (for syrup) | 100g |
| Water | 100g |
| Amaretto Liqueur | 50g |
Instructions
-
Prepare the Rice Mixture
Start by pouring the whole milk into a pot. Add the sugar, Carnaroli rice, and vanilla bean (split open and scraped to release the seeds). Include the zest of one lemon. Stir to combine and bring to a gentle simmer. Allow the mixture to cook until the rice is soft and the milk has thickened. Once done, remove the pot from heat and discard the vanilla pod. -
Chill the Rice Mixture
Transfer the rice mixture to a large, shallow baking dish. Cover the top directly with plastic wrap to prevent a skin from forming. Let the mixture cool at room temperature, then refrigerate for 12 hours or overnight to allow it to set. -
Prepare the Cake Batter
After the resting period, take the rice mixture from the refrigerator and place it in a large bowl. Add the heavy cream and whole eggs. Use a whisk to mix everything together until smooth and well incorporated. Once mixed, add the egg yolks and continue whisking until the batter is homogeneous. -
Add the Nuts and Flavorings
To the batter, add the ground almonds, chopped candied cedro, and crumbled amaretti biscuits. Stir thoroughly to distribute the ingredients evenly throughout the mixture. -
Bake the Cake
Preheat your oven to 175ยฐC (350ยฐF) in static mode (not fan-assisted). Grease a 35×28 cm baking pan with butter, ensuring that the sides are also well coated. Pour the rice and cream batter into the pan and smooth the top. Place the pan on the lower rack of the oven and bake for about 60 minutes or until the cake is set and golden. -
Prepare the Syrup
While the cake is baking, prepare the syrup by combining water and sugar in a small saucepan. Stir over medium heat until the sugar dissolves completely. Once the syrup is ready, add the Amaretto liqueur and continue to heat for a few minutes. Remove from the heat once it is well combined. -
Soak the Cake
Once the cake is done baking, remove it from the oven and immediately brush it with the warm Amaretto syrup. This step ensures the cake absorbs the syrup’s flavor and remains moist. -
Serve
Let the cake cool completely before cutting it into small squares or bars. Serve chilled or at room temperature for the best experience.
Enjoy this delightful and aromatic Torta degli Addobbi, a perfect dessert for festive occasions or simply as a delicious treat to share with friends and family!
