Title: Amaretto Cream Filled Cake (Zuccotto Ripieno
Categories: Italian Nut Alcohol Cake Dessert
Yield: 6 Servings
| 1 | | Sponge Cake |
| 1/2 | c | Hazelnuts |
| 1/4 | c | Amaretto |
| 1/4 | c | Light rum |
| 1 1/3 | c | Whipping cream |
| 1/3 | c | Powdered sugar |
| 1/3 | c | Almonds; blanched, chopped, toasted |
| 1 | oz | Unsweetened chocolate; grated |
Bake hazelnuts in ungreased baking pan at 400~ for 5 minutes or until skins
begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub
hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan.
Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut
4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix
together amaretto and rum and sprinkle over cake. Line large bowl with
waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line
side of bowl with three-fourths of the cake pieces. Beat together whipping
cream and powdered sugar in chilled medium bowl until stiff. Fold in
hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place
remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert
onto serving plate. Remove bowl and waxed paper. Sprinkle with additional
grated chocolate if desired.