Amaretto Ricotta Mini Cakes

Sweet, Moist And Delicious!
Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 45 minutes


1 cup Ricotta cheese

1/2 cup cream cheese

3/4 cup powdered sugar

1/2 cup flour + dusting

1/2 tsp vanilla extract

1/2 tsp almond extract

3 tbsp Amaretto liqueur

1 egg, separated

2 tbsp butter, melted + greasing 

Almond Topping


1/2 stick butter
1/2 cup sugar
1 cup almond slices
1/4 tsp vanilla extract

Amaretto Glaze


1/2 cup sugar
1/4 cup Amaretto liqueur

Cooking Tools

2 mini spring form pans

2 Medium mixing bowl

Pastry brush


Small skillet



Preheat oven to 350 Degrees F. In a mixing bowl, whisk together; Ricotta cheese, cream cheese, powdered sugar, flour, egg yolk, vanilla extract, almond extract, melted butter and Amaretto liqueur. In a separated bowl, whisk egg white into stiff peaks.  Fold egg whites into the Ricotta cheese batter. Butter and flour spring form pan.  Pour batter in equal amounts into pans.  try to get as much of the air bubbles out of the batter.  bake in oven for about 45 minutes.  To make the Almond Topping: In a small skillet, melt butter on medium heat.  Add in sugar and almond slices and cook until sugar is melted and the almonds are toasted. Place on parchment paper to cool.  Amaretto Glaze: In a small skillet, melt sugar and liqueur and cook on low heat and reduce liquid to create a thick glaze.  Once the cakes are cool, release cake from pans.  Using a pastry brush, coat cakes with Amaretto glaze then top with Almonds.  Whip cream and mint leaves optional.
Yields 2

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