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
Scale
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.
