If you’ve been searching for a dessert that’s rich in flavor, creamy in texture, and steeped in comforting tradition, then this Vamazelli (Vermicelli) Cake Recipe is going to become your new favorite. This delicately spiced, milk-soaked vermicelli cake is a delightfully unique treat that combines the nutty flavor of toasted noodles with the sweet punch of maraschino cherries and currants. It’s a dessert that sings with warm spices, luscious creaminess, and just the right touch of indulgence, perfect for cozy evenings or sharing with friends and family. Get ready to fall in love with each heavenly spoonful!
Ingredients You’ll Need
This Vamazelli (Vermicelli) Cake Recipe calls for simple ingredients that work together beautifully to create a dish bursting with flavor and delightful texture. Each component plays its role—whether it’s the buttery richness, the fruity bursts, or the warm spices—and none of them require a special trip to a fancy store!
- 200g vermicelli noodles: The star of the cake, toasted to a perfect golden brown for that nutty flavor and crisp texture.
- 14 maraschino cherries, roughly chopped: These bring a vibrant sweetness and pretty pops of color throughout the cake.
- 1/4 cup currants: Adding chewy bursts of tangy sweetness, elevating the depth of flavor.
- 4 tbsp salted butter: Provides richness and helps toast the noodles evenly, enhancing the dish’s overall warmth.
- 1/2 cup brown sugar: Adds deep caramel notes that perfectly balance the spices and fruit.
- 1/2 tsp ground cinnamon: Infuses the cake with cozy, aromatic warmth that’s simply irresistible.
- 1/4 tsp ground nutmeg: Offers subtle earthiness to complement the cinnamon and add complexity.
- 1 tsp vanilla extract: A classic accent that ties the flavors together beautifully.
- 1/2 tsp almond essence: Introduces a delicate nutty aroma that lifts the whole recipe.
- 1 12oz can evaporated milk: Thickens the mixture and imparts a creamy, luscious body to the cake.
- 3 1/2 cups whole milk: Creates the perfect base for simmering the vermicelli until tender.
- 1/2 cup water: Helps control consistency as the noodles cook.
- 1/4 cup condensed milk (optional): For an extra creamy, sweet finish that makes this cake even more indulgent.
How to Make Vamazelli (Vermicelli) Cake Recipe
Step 1: Toast the Vermicelli Noodles
Start by melting the salted butter in a deep pot over low heat. Once melted, add the vermicelli noodles. Toast them carefully, stirring frequently, until some of the noodles take on a golden brown color—this usually happens within 3 to 4 minutes. This step is crucial because it brings out a nutty flavor and adds a crisp texture that makes the cake extra special, so don’t walk away from the stove here!
Step 2: Add Liquids and Spices
Next, pour in the water and whole milk, then stir in your vanilla extract, almond essence, cinnamon, and nutmeg. Keeping the heat low, gently mix everything together. This blend of spices and aromas starts to infuse the noodles, making the kitchen smell absolutely divine.
Step 3: Simmer and Add Fruits
Let the noodles simmer slowly in the milk mixture until they begin softening. Then add the evaporated milk along with the chopped maraschino cherries and currants. Keep the heat low and bring the whole mixture to a boil. Allow it to cook for about 15 minutes while stirring occasionally. You’re aiming for the mixture to thicken to a pudding-like consistency that clings thickly to the back of your spoon before moving on.
Step 4: Add Condensed Milk and Remove from Heat
If you‘re opting for extra sweetness and creaminess, now is the moment to stir in the condensed milk. Mix thoroughly until fully incorporated, then remove the pot from the heat. This final touch enriches the cake, giving it that signature melt-in-your-mouth quality that’s so addictive.
Step 5: Set and Cool the Cake
Pour the velvety mixture into a serving dish and allow it to rest. You can leave it out at room temperature for a few hours, but for quicker results, pop it into the refrigerator. The cake will firm up beautifully, making it easy to slice and serve.
Step 6: Optional Cooking Tip
After adding evaporated milk in Step 3, you can boil the noodles for 10 to 12 minutes until fully cooked but remove from heat before it becomes too thick. This technique helps ensure perfectly tender noodles without overcooking that would affect the texture.
How to Serve Vamazelli (Vermicelli) Cake Recipe
Garnishes
Garnishing your Vamazelli (Vermicelli) Cake Recipe can be a wonderful way to add a bit of extra flair and texture. Try sprinkling some toasted slivered almonds or crushed pistachios on top for a delightful crunch. A light dusting of cinnamon or a drizzle of honey can enhance the warm, aromatic flavors. Fresh mint leaves can also add a fresh visual and flavor contrast that works beautifully with the richness of the cake.
Side Dishes
This cake pairs wonderfully with lightly brewed tea, such as a fragrant chai or cardamom-infused black tea, which echoes the warm spices inside the dessert. For a creamier pairing, a scoop of vanilla ice cream or a dollop of whipped cream can be wonderful to balance the dense, pudding-like cake. Even a small serving of fresh fruit salad offers a refreshing contrast.
Creative Ways to Present
For a festive touch, serve individual portions in vintage teacups or glass ramekins that showcase the creamy layers and colorful cherries. Layering the vermicelli mixture with whipped cream or fruit compote in clear glasses can turn this traditional dessert into a trendy parfait. Another fun idea is to top the cake with edible flowers or candied orange peel to impress guests visually while maintaining all that cozy flavor.
Make Ahead and Storage
Storing Leftovers
You can store the leftovers of your Vamazelli (Vermicelli) Cake Recipe in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to keep the cake moist and prevent it from absorbing any fridge odors. Before serving again, give it a gentle stir to restore its luscious texture if needed.
Freezing
While the texture of this cake is best when fresh, you can freeze it if needed. Place it in a freezer-safe container, leaving some room for expansion. Thaw overnight in the fridge and know that the texture might be a bit softer, but the flavors will remain wonderfully intact.
Reheating
If you want to enjoy this cake warm, reheat individual portions gently in the microwave or on the stovetop in a small pot over low heat. Stir occasionally to bring back that creamy smoothness without letting it scorch. Warmed cake has a comforting, custard-like quality that’s truly a treat.
FAQs
What makes Vamazelli different from regular vermicelli desserts?
Vamazelli (Vermicelli) Cake Recipe stands out because it is cooked slowly in multiple types of milk with warming spices and enriched with fruits like cherries and currants, giving it a richness and texture that’s more like a creamy cake or pudding, rather than just boiled noodles. The toasting step also adds that signature nutty flavor.
Can I use different dried fruits instead of cherries and currants?
Absolutely! Feel free to experiment with raisins, chopped dates, or dried apricots. Just keep in mind that fruits with high moisture content may affect the final texture, so drier fruits typically work best to maintain the right consistency.
Is this recipe suitable for lactose intolerant individuals?
Since this recipe relies heavily on whole milk, evaporated milk, and butter, it’s not naturally lactose-free. However, you could try substituted dairy-free alternatives like coconut milk or almond milk, though the final flavor and texture may vary from the traditional version.
How thick should the cake mixture be before setting?
You want the mixture to be thick enough that when you spoon it, it coats the back of the spoon without dripping quickly. This indicates it’s reached the perfect consistency to firm up into a sliceable cake rather than a loose pudding.
Can I make this recipe ahead for a party?
Definitely! Vamazelli (Vermicelli) Cake Recipe is a fantastic make-ahead dessert since it actually firms up better when chilled for a few hours or overnight. Just prepare it early, store it in the fridge, and serve chilled or at room temperature for an easy crowd-pleaser.
Final Thoughts
If you’re ready to try something wonderfully comforting, unique, and absolutely delicious, this Vamazelli (Vermicelli) Cake Recipe should be your next go-to dessert. Its luscious creaminess, aromatic spices, and sweet bursts of fruit come together in a way that feels like a warm hug from your kitchen. Whether you’re sharing it with loved ones or indulging by yourself, this cake promises a satisfying sweet experience you’ll want to revisit time and again.
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Vamazelli (Vermicelli) Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes plus cooling time
- Yield: 9 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Mediterranean
Description
Vamazelli Cake is a rich and comforting vermicelli pudding-like dessert made by toasting vermicelli noodles and slowly simmering them with milk, evaporated milk, brown sugar, spices, and aromatic extracts. studded with chopped maraschino cherries and currants, this creamy and fragrant cake sets into a firm, sliceable treat perfect for a delightful sweet snack or dessert.
Ingredients
Main Ingredients
- 200g vermicelli noodles (about 2 cups)
- 14 maraschino cherries, roughly chopped
- 1/4 cup currants (can adjust as desired)
- 4 tbsp salted butter (1/2 stick)
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 tsp almond essence
- 1 12oz can evaporated milk
- 3 1/2 cups whole milk
- 1/2 cup water
- 1/4 cup condensed milk (optional)
Instructions
- Toast Vermicelli: Melt the butter in a deep pot over low heat. Add the vermicelli noodles and toast them until some strands become golden brown, approximately 3-4 minutes. Stir continuously and do not leave unattended to avoid burning.
- Add Liquids and Spices: Pour in the water, whole milk, vanilla extract, almond essence, ground cinnamon, and ground nutmeg. Stir well to combine all the ingredients.
- Simmer Noodles: Keep the heat low and let the noodles simmer gently in the milk mixture until they begin to soften. Then add the evaporated milk, chopped maraschino cherries, and currants. Allow the mixture to boil gently for about 15 minutes, stirring occasionally, until it thickens and resembles a thick pudding. If it is not thick enough, continue cooking until it reduces to the desired consistency.
- Add Condensed Milk and Finish: When the mixture thickly coats the back of a spoon without dripping, stir in the condensed milk if using. Mix thoroughly, then remove the pot from heat. Pour the mixture into a serving or cooling dish.
- Cool and Set: Let the cake cool at room temperature for a couple of hours to firm up. For quicker setting, refrigerate until firm.
- Final Cooking Note: After adding the evaporated milk in step 3, continue boiling the mixture for 10-12 minutes or until the vermicelli is fully cooked but before the mixture becomes very thick. Remove from heat at that point to avoid over-thickening.
Notes
- Use low heat throughout to prevent burning and curdling of the milk.
- Toasting the vermicelli adds a delicious nutty flavor and enhances texture.
- Condensed milk is optional but adds extra sweetness and creaminess.
- Allow the mixture to cool completely before slicing to ensure it holds its shape.
- This dessert is best served chilled or at room temperature.
- You can substitute currants with raisins or dried cranberries if preferred.
