Amaretto Creme Gateau
This is by far the most decadent desserts you’ll ever have. And I have to say, it’s a bit of work — but not a struggle.
The backstory is this: my mom consistently made this cake for me on my birthday year after year. She found the recipe and tried it out and it stuck. For my brother, he loved apple struedel and for me it was this gateau.
If you make this, you’ll know why I picked this beauty. It traditionally is made in multiple layers, like a torte, or the Icelandic-Canadian Christmas treat, Vínarterta (try my “cookie” version of this holiday treat).
In case I haven’t told you, I’ve descended from the Icelanders. Ask me about my family tree and how far back it goes.
Okay, let’s bake!
This recipe calls for aquafaba. If you’re not sure how to get your hands on some, grab some canned chickpeas and save the liquid they come in!
Vegan frosting is a careful balance of sugar and vegan butter, but there’s a science behind the temperature of the fat. You can see how it’s separated from the liquid aquafaba in the photo above. You don’t want that. Get your butter soft at room temperature, not melted in the microwave or cold from the fridge. I used this brand.
If you’re like me and using a hand mixer, prepare for some wrist pain and hand cramps later. I highly recommend using a stand mixer as the aquafaba whipping takes work. But it’s so worth it!
Next time, I’d skip on the fat and go ‘naked’ with the aquafaba, just adding the sugar and other goodies.
Ingredients & Directions
Estimated time: 30 minutes bake time + 1 hour prep + 4 hours cooling
Effort/skill: Advanced
Servings: 12
Hand mixer or stand mixer required
Ingredients
CAKE
1/4 cup vegan butter
2/3 cup sugar
4 tbsp Just Egg (or your favourite egg substitute)
aquafaba from one 14 oz can of chickpeas
1 tsp cream of tartar
5 tbsp Amaretto (substitute with 2 tsp almond extract)
2 tbsp sugar
1 & 1/4 cup cake flour (7:1 ratio flour:cornstarch)
FILLING
1 cup chopped almonds
aquafaba from one 14 oz can of chickpeas
1 tsp cream of tartar
2/3 cup sugar
2/3 cup icing sugar
3-4 tbsp Amaretto
3/4 cup softened room temp vegan butter
DECORATIONS
1 tbsp cocoa
1/2 tsp instant coffee granules
10-12 whole almonds
1/2 oz semi-sweet vegan chocolate
Add 1/4 cup of the FILLING
Directions
CAKE
Grease a 9x2” round cake pan and then line with parchment paper.
Melt vegan butter and set to cool.
Beat 2/3 cup sugar with egg substitute. Beat well.
Add Amaretto and beat until thick.
In a 2nd bowl, gently fold 1/3 of the Just Egg mixture with 1/3 of the flour.
Add 1/2 of the tepid vegan butter, fold.
Add remaining ’egg’ mixture, flour, vegan butter.
Fold gently. Don’t overmix.
In a separate bowl, add aquafaba and cream of tartar. Whip until peaks form. This can take up to 40 minutes if the aquafaba isn’t thick enough or the mixer isn’t co-operating.
Add sugar to the aquafaba mixture, gradually.
Turn into pan and bake at 350F for 25-30 minutes until fully baked, poke with a clean toothpick until it comes out clean.
Cool on a wire rack and slice into 2 or 3 layers.
FILLING & ICING
Toast chopped almonds at 375F for 3-4 minutes until toasty.
Add aquafaba and 2/3 cup of sugar to metal bowl. Place in bain marie over medium heat, stirring until the sugar dissolves.
Remove from heat, add cream of tartar, whip until peaks form.
Add remaining sugar, then chunks room temperature butter.
Add the Amaretto.
Whip well.
Chill for 4 hours.
Set 1/4 cup of the icing aside. You’ll need this for decoration.
Once cool, add toasted almonds to 2/3 of the filling and spread between layers.
With the remaining icing, coat the top and sides of the cake.
DECORATION
Crush coffee granules into fine powder in coffee grinder.
Stir cocoa, coffee into the 1/4 cup reserved icing.
Pipe on 8-12 dollops - one for each slice :)
Melt chocolate and drizzle sparingly between dollops. (optional)
My version looks different as I opted for more almonds and spread on the top of the cake. I skipped the chocolate drizzle.
Keeps in fridge for 3 days. Enjoy your cake and eat it too!
