Spumoni Cake Recipes

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SPUMONI CAKE

Make and share this Spumoni Cake recipe from Food.com.

Provided by keen5

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 12



Spumoni Cake image

Steps:

  • Beat together the first 5 ingredients.
  • Divide batter equally into 3 bowls.
  • Bowl#1: add nuts, extract and 6 drops green food coloring.
  • Bowl#2: add cherries and 6 drops red food coloring.
  • Bowl#3: add melted chocolate.
  • Grease a tube pan.
  • Layer green, then red, then chocolate in pan.
  • Bake at 350 degrees for 45 minutes.
  • Sprinkle with powdered sugar when cool.

1 package white cake mix, with pudding in it
4 large eggs
3/4 cup oil
8 ounces sour cream
1 (3 ounce) box instant vanilla pudding
1/3 cup chopped walnuts
1/2 teaspoon almond extract
4 ounces maraschino cherries, in halves
2 ounces unsweetened chocolate (melted)
red food coloring
green food coloring
powdered sugar, for topping (10x)

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



Spumoni Cake image

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.

1 (18 1/4 ounce) box white cake mix
4 eggs
3/4 cup water
1/2 cup oil
1/2 of a box instant chocolate pudding mix (buy a 3 1/2 ounce box)
1/3 cup maraschino cherry, chopped
2 tablespoons maraschino cherry juice
1/2 teaspoon almond extract
3 drops red food coloring
1/2 of a box instant pistachio pudding mix (buy a 3 1/2 ounce box)
3 drops green food coloring
4 cups whipping cream
1/2 cup powdered sugar
1 teaspoon rum extract
1/3 cup almonds, sliced

SPUMONI CAKE

Try this delicious Spumoni Cake for dessert. With BAKER's Chocolate, JELL-O Gelatin and Pudding, and COOL WHIP this Spumoni Cake is sweet as can be.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield 16 servings

Number Of Ingredients 8



Spumoni Cake image

Steps:

  • Heat oven to 350°F.
  • Spray 3 (9-inch) round pans with cooking spray; cover bottoms of pans with parchment. Spray with additional cooking spray. Melt 3 oz. chocolate as directed on package. Meanwhile, shave remaining chocolate; reserve for garnish.
  • Prepare cake batter as directed on package, using 3 egg whites. Divide batter evenly into 3 bowls. Stir 3 Tbsp. dry cherry gelatin mix and 1/4 cup cherries into batter in 1 bowl until blended; pour into 1 of the prepared cake pans. Stir 3 Tbsp. dry pistachio pudding mix into batter in second bowl; pour into second cake pan. Stir melted chocolate into remaining batter; pour into remaining cake pan.
  • Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; discard parchment. Cool cakes completely. Meanwhile, add boiling water to remaining gelatin mix in small bowl; stir 2 min. until completely dissolved. Refrigerate until slightly thickened.
  • Place cherry cake layer on plate; spread 1/2 cup COOL WHIP into 1/2-inch wide, 1/2-inch-high ring around top edge of cake. Spread thickened gelatin onto center of cherry cake layer up to COOL WHIP rim. Sprinkle remaining chopped cherries over gelatin. Cover with pistachio cake layer. Use 1/2 cup of the remaining COOL WHIP to make rim around pistachio cake layer.
  • Beat remaining pudding mix and milk with whisk 2 min. Spread onto center of pistachio cake layer; top with chocolate cake layer. Frost top and side of cake with remaining COOL WHIP. Garnish with shaved chocolate. Refrigerate 2 hours.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 28 g, Protein 3 g

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin, divided
16 maraschino cherries, chopped, divided
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding, divided
3/4 cup boiling water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3/4 cup cold milk

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



Spumoni Ice Cream Cake image

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.)

1 (1.5-quart) carton or 3 pints cherry ice cream
1 (1.5-quart) carton or 3 pints pistachio ice cream
1 (1.5-quart) carton or 3 pints chocolate ice cream, preferably with chocolate chips
50 amaretti cookies, meringues or chocolate wafers (10 1/2 ounces)
1 cup maraschino cherries (from one 14-ounce jar), drained and stemmed if needed
2 1/2 cups heavy cream (see Tip)
5 tablespoons confectioners' sugar
Pinch of kosher salt
Multicolored sprinkles, for serving

VALERIE'S SPUMONI

Provided by Valerie Bertinelli

Categories     dessert

Time 10h35m

Yield 9 to 12 slices

Number Of Ingredients 9



Valerie's Spumoni image

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.

Nonstick cooking spray
15 chocolate wafers
2 tablespoons dark chocolate sauce
1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate
1 pint vanilla bean gelato or ice cream
1/2 cup Amarena cherries, halved (see Cook's Note)
3 tablespoons Amarena syrup
1 drop red food coloring, optional
1 pint pistachio gelato or ice cream

NO CHURN SPUMONI

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 8



No Churn Spumoni image

Steps:

  • Line a loaf pan with plastic wrap so it hangs over the sides.
  • Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
  • Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
  • Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
  • Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
  • Cover and freeze for 4 hours.
  • Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.

1 pint vanilla ice cream, melted
2 cups heavy cream
1/4 cup sweetened condensed milk
Pinch salt
1 cup frozen cherries, thawed
6 chocolate sandwich cookies, crushed
1/2 cup chopped pistachios
Green food coloring

SPUMONI CAKE JARS

These are inspired by spumoni, the classic Italian dessert that typically consists of layers of pistachio, cherry, and chocolate or vanilla gelato. My favorite spumoni comes from Dave's Pizza in Bemidji, Minnesota, where we went on our first little trip with Bernie!

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield 14 servings

Number Of Ingredients 24



Spumoni Cake Jars image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and line a 9-by-13-inch baking pan with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate, medium bowl, whisk together the buttermilk, oil, vanilla and egg. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
  • Pour the batter into the prepared pan and spread it out; it will be a thin layer of cake! Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 18 minutes.
  • Let cool in the pan completely.
  • For the frosting: Combine the butter, mascarpone, powdered sugar, salt and lemon zest in a bowl and mix until just combined. Add the vanilla and almond extracts and mix to combine. Divide the frosting into 2 bowls. Stir the pistachios and green food coloring into one half and the chopped maraschino cherries into the other half.
  • To assemble, crumble the cake with your hands and press a small handful into the bottom of a 4-ounce jar, packing firmly, to make a 1/2-inch-thick layer. Spread a layer of frosting (either flavor) on top to make a 1/4-inch layer, then add another 1/2-inch layer of packed cake. Top with a 1/4-inch layer of the other flavor of frosting and smooth out the top. Add a squirt of the canned whipped cream. Finish with a pinch of nonpareils and a whole cherry. Continue with the remaining jars. Serve immediately. (To make ahead, assemble the jars but don't include the canned whipped cream, nonpareils or whole cherries. Refrigerate, covered. Add the whipped cream, nonpareils and whole cherries immediately before serving.)

Nonstick cooking spray, for the pan
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1 large egg
6 tablespoons hot coffee
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces mascarpone cheese, at room temperature
3 cups powdered sugar
Pinch kosher salt
Zest of 1 lemon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup roasted pistachios (salted pistachios are okay if they're all you can find), finely chopped with some bigger bits
A few drops green food coloring
1/3 cup maraschino cherries, finely chopped with some bigger bits, plus 14 whole maraschino cherries
Canned whipped cream, for garnish
Rainbow nonpareils, for topping

SLOW-COOKER SPUMONI CAKE

I created this spumoni cake for a holiday potluck one year. It has become my most requested dessert. If you prefer, substitute semisweet chocolate chips for the white chocolate. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 4h10m

Yield 10 servings.

Number Of Ingredients 7



Slow-Cooker Spumoni Cake image

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding cherries into batter. Pour into slow cooker., Cook, covered, on low about 4 hours, until edges of cake are golden brown., Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 10 minutes. Sprinkle with pistachios before serving.

Nutrition Facts : Calories 588 calories, Fat 27g fat (9g saturated fat), Cholesterol 9mg cholesterol, Sodium 594mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 3g fiber), Protein 10g protein.

3 cups cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 package white cake mix
3/4 cup chopped maraschino cherries
1 cup white baking chips
1 cup semisweet chocolate chips
1 cup pistachios, chopped

SPUMONI TORTE

I made up this recipe to end a big Italian Christmas Eve dinner. I thought it would be nice and light after a heavy meal. The cake frosts the best when it's been stored in the freezer for a day. -Lynne Ogg, East Bethel, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11



Spumoni Torte image

Steps:

  • Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, adding almond extract before mixing batter. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool as package directs., In a small bowl, beat cream until it begins to thicken. Add 2/3 cup confectioners' sugar; beat until soft peaks form. Place 1-1/2 cups whipped cream in each of 3 bowls. In a another bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Fold pudding into 1 bowl of whipped cream. In second bowl of whipped cream, beat in 3 tablespoon cream cheese, cocoa and remaining confectioners' sugar until combined. In third bowl, beat in maraschino cherries, almond extract and remaining cream cheese., Place one cake layer on a serving plate; spread with pistachio filling. Top with another cake layer; spread with maraschino filling. Top with remaining cake layer; spread with chocolate filling. Refrigerate until serving.

Nutrition Facts : Calories 307 calories, Fat 24g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 145mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

2 packages white cake mix (regular size)
1 teaspoon almond extract
FILLING:
2-1/4 cups heavy whipping cream
1 cup confectioners' sugar, divided
1/2 cup 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
6 tablespoons cream cheese, softened, divided
1/4 cup baking cocoa
1 cup chopped maraschino cherries
1/2 teaspoon almond extract

SPUMONI (ITALIAN ICE CREAM LIKE DESSERT)

This is a delicious, rich, impressive looking frozen dessert, which is surprisingly easy to make, and can also be made a day ahead. Prep time for this recipe = freezing time

Provided by Dee514

Categories     Frozen Desserts

Time 4h15m

Yield 1 Quart, 6-8 serving(s)

Number Of Ingredients 9



Spumoni (Italian ice cream like dessert) image

Steps:

  • Chill a 1 quart spumoni mold well.
  • If you don't have a spumoni mold, a 1 quart gelatin mold will work very well.
  • First Mixture: Combine milk, sugar, egg yolks and vanilla in a sauce pan.
  • Cook over low heat, stirring constantly until thickend (like a pudding).
  • Cool mixture.
  • Place cooled mixture in a freezer tray and freeze until medium hard (about 2 hours).
  • It should be soft enough to spoon out easily, but hard enough to hold its shape.
  • Second Mixture: In Bowl, beat heavy cream and sugar together until stiff.
  • Gently mix in the cherries, orange peel and almonds.
  • Chill the second mixture thoroughly in the refrigerator.
  • Filling Mold: When first mixture is ready (semi-frozen), remove from freezer tray and line the inside of the chilled mold with it.
  • With the back of a spoon, shape a hollow in the middle of the first mixture.
  • Fill the hollow with the second mixture.
  • Cover the top of the mold with plastic wrap or waxed paper, and freeze for about 2 hours (until very firm).
  • To serve, dip mold briefly in warm water and unmold onto a serving plate.
  • Cut spumoni into 6-8 portions.

Nutrition Facts : Calories 370.8, Fat 21.1, SaturatedFat 12.2, Cholesterol 223.1, Sodium 61.3, Carbohydrate 41.5, Fiber 0.2, Sugar 36, Protein 5.5

2 cups milk
3/4 cup sugar
5 egg yolks
1/2 teaspoon vanilla flavoring or 1/2 teaspoon rum flavoring (or your personal favorite)
1 cup heavy cream
1/4 cup sugar
8 maraschino cherries, cut into small pieces
1 tablespoon candied orange peel, cut fine
8 shelled blanched almonds, cut into thin slivers

SPUMONI BAKED ALASKA

For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 20



Spumoni Baked Alaska image

Steps:

  • Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts., Spread into a greased 8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes., In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediately.

Nutrition Facts : Calories 554 calories, Fat 29g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 314mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 11g protein.

1/2 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped hazelnuts
2 quarts vanilla ice cream, softened, divided
1/2 cup chopped pistachios
1/2 teaspoon almond extract
6 drops green food coloring, optional
1/3 cup chopped maraschino cherries
1 tablespoon maraschino cherry juice
1 tablespoon rum
MERINGUE:
8 large egg whites, room temperature
1 cup sugar
1 teaspoon cream of tartar

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



Spumoni Bombe image

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.

1 pint green pistachio ice cream
1/2 cup pistachios, coarsely chopped
1 cup dried cherries
2/3 cup light rum
1/4 cup water
1/3 cup heavy cream
1 cup vanilla ice cream
1 pint chocolate ice cream
1 tablespoon sliced almonds (optional)
Cooking spray

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To 1 bowl add walnuts, green food coloring and almond extract. To bowl 2 add drained cherries and red food coloring. To bowl 3 add melted chocolate. Mix each well. Pour green batter into …
From cooks.com


WHAT KIND OF FOOD IS SPUMONI? | MI'TALIA KITCHEN & BAR
A spumoni has buttermilk or milk which gives it a creamy and delightful texture. Sherbert is required to contain less than 2% fat by law and is made using a terrine in Italy where it is …
From mitaliakitchen.com


SWIRLED SPUMONI CAKE | 12 TOMATOES
Preparation. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish. In a large bowl or mixer, whisk or beat together cake mix, dry pudding mix, eggs, water, oil and Greek yogurt …
From 12tomatoes.com


SPUMONI BUNDT CAKE #BUNDTBAKERS - PALATABLE PASTIME
Preheat oven to 375F. Spray a 10-cup Bundt pan with Baker's release spray and set aside. Mix the eggs, melted butter, buttermilk, vanilla and granulated sugar in the mixer, …
From palatablepastime.com


SPUMONI CAKE RECIPE - FOOD.COM - PINTEREST
This fun and delicious cake starts with a box of yellow cake mix, batter divided into three, with special additions added to give it the spumoni appeal. I thought this recipe was lost to me …
From pinterest.com


SPUMONI CAKE – BASIL AND BUTTERCREAM
Cut the butter into 1 inch cubes. With the mixer on low speed add the cubes of butter one at a time. Add the egg whites and continue to mix on low until incorporated. With …
From basilandbuttercream.com


ITALIAN SPUMONI CAKE
May 8, 2018 - All the flavors of the ever popular Italian ice-cream better known as simply Spumoni, is revisited in a three layered spectacular Italian Spumoni Cake.
From pinterest.ca


SPUMONI CAKE - SUGARHERO
Add the remaining milk and the softened butter to the large mixing bowl and mix on low speed until the dry ingredients are moistened. Turn the mixer to medium speed and mix …
From sugarhero.com


SPUMONI RECIPE | KITCHN
Uncover the spumoni. Run a clean kitchen towel under hot water and rub the towel along the sides of the loaf pan a few times to loosen it, rewarming the towel as needed if the …
From thekitchn.com


SPUMONI CAKE – TASTY FOOD
1 (16.25 oz.) box white cake mix 1 (3.4 oz.) box vanilla instant pudding mix 4 large eggs 3/4 c. water 3/4 c. canola or vegetable oil 1 c. sour cream or plain greek yogurt 2 tsp. …
From sirame.com


SLOW-COOKER SPUMONI CAKE | READER'S DIGEST CANADA
"I created this spumoni cake for a holiday potluck one year. It has become my most requested dessert. If you prefer, substitute semisweet chocolate chips for the white chocolate." —Lisa …
From readersdigest.ca


BEST VALERIE'S SPUMONI RECIPES | FOOD NETWORK CANADA
Step 1. 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 …
From foodnetwork.ca


SPUMONI CAKE — THE CURATED FEAST
The three typical spumoni flavors come out in this cake. Neapolitan, named after Naples, comes in the lineage of spumoni and often has strawberry in place of cherry and …
From thecuratedfeast.org


SPUMONI CAKE - BAKE FROM SCRATCH
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. In the bowl of a stand mixer fitted with the …
From bakefromscratch.com


COOKING - GOLDBELLY.COM
Goldbelly is a curated marketplace for Gourmet Food & Food Gifts. We feature America’s most legendary and iconic foods and gifts that you can order directly to your door.
From goldbelly.com


SPUMONI CAKE | RECIPE GOLDMINE RECIPES
Mix cake mix, eggs, vegetable oil, sour cream and dry pudding well; divide into 3 bowls. Into the first bowl put green food coloring and nuts. Gently mix into the batter. Into the second bowl put …
From recipegoldmine.com


SPUMONI CAKE BY FERRARA BAKERY - GOLDBELLY
Spumoni CakeFrom Ferrara Bakery (Full StarFull StarFull StarFull StarHalf Star4.7) $95.00. Quantity: 4 interest-free payments of $23.75 with Klarna. Learn more.
From goldbelly.com


SPUMONI CAKE - BEER GIRL COOKS
Then made the frosting and assembled and finished it. You will have an extra layer of the chocolate cake that you can either double the chocolate frosting and add a fourth layer …
From beergirlcooks.com


RECIPE: JESSICA’S SUPER FANCY SPUMONI “NICE” CREAM CAKE (VEGAN, …
Preheat oven to 350°F. Pulse almonds and oats in a food processor until a fine “meal” is formed. Add pitted Medjool dates and almond extract and pulse until the mixture …
From krocksinthekitchen.com


HOW TO MAKE SPUMONI ICE CREAM CAKE - DELISH
Add final pints of chocolate ice cream to pan and spread into an even layer. Press plastic wrap onto the surface of the ice cream and freeze until very firm, about 4 hours. …
From delish.com


MOLLY YEH'S SPUMONI CAKE JARS | GIRL MEETS FARM | FOOD NETWORK
Molly pays ode to the colorful Italian dessert with these adorable cake jars!Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to strea...
From youtube.com


SPUMONI CAKE RECIPE - CELEBRATION GENERATION
Preheat oven to 350°F (180°C). Liberally grease two 8″round cake pans with vegetable shortening, and/or spray with baking spray. Combine flour, sugar, baking powder, …
From celebrationgeneration.com


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